Vegan Gluten Free Cheesecake

So I made a cake. A pretty darn good Vegan Gluten Free Cheesecake to be exact.

As a girl who can say that regular cheesecake is (one of) her favourite desserts, I can tell you this cake is legit.

This low sugar, healthier version has even got my dairy-loving family saying it tastes just like traditional cheesecake — and I call that an accomplishment.

For an easy, shockingly graham cracker-like base, I baked a gluten free oat flour crust. Then I just poured the no bake cheesecake on top (adapted from my Chocolate Mousse Cheesecake Bars), let it set in the freezer, and that’s it – it’s that EASY! A delicious, rich, creamy and smooth cheesecake that everyone will love!

Plus — in my opinion, it’s totally healthy enough to eat for breakfast. And you bet I did just that!

Oh, also — yes, I threw some chickpeas in there to lower the nut intake by just a little. But I promise you, you’d never notice them at all!

Vegan Gluten Free Cheesecake

A healthier, low sugar vegan gluten free cheesecake with a graham cracker-like oat flour crust, and a rich and creamy cashew-chickpea filling.


  • 6-inch Springform Pan


Oat Flour Crust

  • cup oat flour (rolled oats blended into fine flour)
  • ¼ cup almond butter
  • 3 tbsp milk of choice (I used oat milk)
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • ¼ tsp salt

Cheesecake Filling

  • 2 cups raw cashews (soaked in boiling water 2 hours or overnight)
  • ½ cup canned chickpeas (soaked with cashews, skins removed)
  • ¾ cup full fat canned coconut milk
  • 5 tbsp melted coconut oil
  • cup maple syrup
  • juice of 1 small lemon
  • zest of ½ a lemon
  • 1 tsp nutritional yeast
  • 1 tsp vanilla extract
  • ¼ tsp salt

Optional Berry Sauce

  • cups fresh berries of choice
  • 1 tbsp maple syrup
  • juice of ¼ lemon


  • Preheat the oven to 350°.
  • Prepare the crust: Combine oat flour, baking powder and salt. Combine almond butter, milk of choice, maple syrup and vanilla. Stir to combine until a firm crust is formed. Transfer to a prepared 6-inch springform pan and press into a crust covering the base of the pan. Bake at 350° for 25-30 mins or until firm.
  • Prepare the cheesecake filling: Combine all ingredients in a good blender (I used my Vitamix). Blend until smooth.
  • Once the crust has cooled, line the edges of the pan with trimmed parchment paper. Pour in the cheesecake filling on top of the crust. Freeze for a minimum of 3 hours.
  • Prepare the berry sauce (optional): add berries and maple syrup to a pan and cook over medium heat. Stir continuously until berries soften and are a syrup-like consistency. Squeeze in the lemon juice and store in the fridge.
  • Slice with hot knife and berry sauce if desired. Enjoy!
  • Note: Cheesecake is best stored in the freezer and defrosted 30-40 mins before serving.