Baked Cheesecake
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 8-10
  • Crust:
  • 1 cup rolled oats (gluten-free)
  • ¼ cup almonds
  • 1 cup Medjool dates, pitted
  • dash of water
  • pinch of Himalayan salt
  • 1 tsp vanilla bean powder
  • Filling:
  • 1 cup cashews, soaked overnight
  • 1 cup (250g) coconut yoghurt (or any other plant-based yogurt)
  • ¼ cup maple syrup (use slightly less if your yogurt is sweetened)
  • 1.5 Tbsp chia seeds
  • 1 tsp vanilla extract
  • 1 tsp vanilla bean powder
  • pinch of Himalayan salt
  • Topping:
  • Strawberry chia jam
  1. Place all the ingredients for the crust in a blender/ food processor and pulse until you get a fine, cumbly dough.
  2. Grease a springform pan with coconut oil and evenly spread the crust dough with your fingers, pressing it down and up the sides, about 2-3 cms (depending on your preference). I like when the base is a bit thicker and the sides thinner, but you can design it according to your taste.
  3. Preheat oven to 175°C/ 350F.
  4. For the filling, combine all the ingredients in a high-speed blender and blend until you get a smooth consistency (for about 2 minutes). Make sure that the cashew nuts are completely blended up, to avoid small crumbly pieces inside the cake.
  5. Pour the filling over the crust and bake for 40-45 minutes at 175°C / 350F until the top is golden.
  6. Once the cheesecake is baked, let it cool down and, lastly, add the strawberry chia jam on top.
  7. Store in the fridge for 3 days!
Recipe by The Tasty K at