Description
A small batch creamy vegan coffee cake cheesecake with a smooth cashew based filling, tender crust, and buttery cinnamon streusel topping. This plant based dessert is rich, comforting, and perfectly sized for an intimate gathering or cozy weekend treat.
Ingredients
Scale
- 1 cup raw cashews, soaked and drained
- 8 ounces dairy free cream cheese
- 1/2 cup coconut cream
- 1/3 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup all purpose flour, divided
- 1/4 cup rolled oats
- 1/4 cup melted vegan butter, divided
- 2 tablespoons brewed coffee
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 degrees Fahrenheit and lightly grease a 6 inch springform pan.
- In a bowl, mix 1/4 cup all purpose flour, 2 tablespoons melted vegan butter, and 1 tablespoon granulated sugar from the measured amount to form a soft crust dough. Press firmly into the bottom of the pan.
- In a high speed blender, combine soaked cashews, dairy free cream cheese, coconut cream, remaining granulated sugar, brewed coffee, vanilla extract, and salt. Blend until completely smooth and creamy.
- Pour the filling evenly over the prepared crust.
- In a separate bowl, mix remaining 1/4 cup all purpose flour, brown sugar, rolled oats, ground cinnamon, and remaining melted vegan butter to form a crumbly streusel.
- Sprinkle the streusel evenly over the cheesecake filling.
- Bake for 35 to 40 minutes until the edges are set and the center still slightly jiggles.
- Allow to cool at room temperature, then refrigerate for at least 4 hours until fully set.
- Release from the springform pan and slice into 6 servings.
- Serve chilled or slightly softened at room temperature.
Notes
- Soak cashews in hot water for at least 20 minutes for the smoothest texture.
- Blend thoroughly to avoid any grainy consistency.
- Do not overbake to prevent cracks and dryness.
- Chilling completely is essential for clean slices.