Easy Vegan Cheesecake for 2. Baked Vegan Cheesecake Recipe with Cashews and non dairy yogurt and gluten-free oat crust. Dairy-free Individual Cheesecake Tarts. Soy-free Gluten-free Recipe. Pin this for later. Jump to Recipe

One of the local vegan bakeries where I had first tried a baked vegan cheesecake, closed some years ago. I was hoping another one would crop up near downtown, but that did not happen. The nearest cheesecake is now some 7 miles away (with traffic back ups en route pretty much all the time), or some frozen options from the the grocery store, that aren’t a favorite.

So I make my own individual portions around the holidays. Quick and easy. I like raw cheesecakes as well, but they are a bit different. These cheesecakes have a simple oat almond crust filled with cashew non dairy yogurt filling that bakes to a perfect tang, smooth and creamy cheesecake. Make these and hide the second tart for yourself for later! Takes just 20 minutes to put together. Serve with vegan ice cream or whipped non dairy cream.



More holiday desserts from the blog

Step by step photos

Make the cheesecake crust dough

Press into tar pans.

Blend the cheesecake filling and fill the pans

Bake until set. Cool and chill for an hour

Slice and serve with whipped coconut cream or vanilla ice cream.