Vegan Almond Cheesecake

Vegan Almond Cheesecake

Vegan Almond Cheesecake


  • 2 Cups Cashews (soaked overnight and drained)
  • 1 1/2 Cups Coconut Yogurt
  • 1/2 Cup Maple Syrup
  • 1/4 Cup Coconut Oil (melted)
  • 1 Ener-G "Egg" or egg replacer of choice
  • 1 Tablespoon Vanilla Extract
  • 1/2 Tablespoon Almond Extract
  • Sliced Almonds for topping
  • For the Crust: 1 Cup Almond Flour
  • 2 Tablespoons Almond Butter
  • 2 Tablespoons Coconut Oil
  • 1 Tablespoon Stevia
  • 1 teaspoon Cinnamon
  • pinch of salt


Preheat the oven to 350.

Place first 7 ingredients in a high-powered food processor and blend until smooth.

While that's getting creamy, mix all of the ingredients for the crust in a bowl until fully incorporated. Press evenly into the bottom of a parchment paper lined 8 X 8 baking pan. Pour in the filling and top with sliced almonds.

Bake for 1 hour and 10 minutes. Refrigerate until completely cooled before removing from the pan and cutting.