Vegan Keto Basque Cheesecake

Indulge in the creamy decadence of a Vegan Keto Basque Cheesecake, a guilt-free dessert that combines rich flavors with dietary mindfulness. This recipe reimagines the classic burnt Basque cheesecake, using plant-based vegan cream cheese and coconut cream to create a lusciously smooth texture, while remaining low-carb and keto-friendly. Sweetened naturally with erythritol and given a subtle tang from fresh lemon juice and nutritional yeast, this cheesecake delivers a perfect balance of flavors. A touch of almond flour ensures a gluten-free option that's rich and satisfying. Whether you're following a keto, vegan, or gluten-free lifestyle, this easy-to-make, golden-topped cheesecake is a show-stopping treat that’s perfect for dinner parties or guilt-free indulgence.

Nutriscore Rating: 48/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 8

Ingredients

• 400 grams Vegan cream cheese
• 150 grams Coconut cream
• 100 grams Erythritol sweetener
• 30 grams Almond flour
• 1 teaspoon Vanilla extract
• 1 tablespoon Lemon juice
• 15 grams Nutritional yeast
• 0.5 teaspoon Salt

Directions

Step 1

Preheat your oven to 210°C (410°F). Line a 7-inch springform pan with parchment paper, ensuring the paper reaches above the rim for easy removal later.

Step 2

In a large mixing bowl, add vegan cream cheese and coconut cream. Use a hand mixer to blend until smooth and creamy.

Step 3

Add erythritol, almond flour, vanilla extract, lemon juice, nutritional yeast, and salt. Continue mixing until all ingredients are thoroughly incorporated into a smooth batter.

Step 4

Pour the cheesecake batter into the prepared springform pan, smoothing the top with a spatula.

Step 5

Bake in the preheated oven for about 40-45 minutes or until the top is a deep golden brown and the center is still slightly jiggly.

Step 6

Turn off the oven and crack the door open slightly, allowing the cheesecake to cool gradually in the oven for about 15 minutes.

Step 7

Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight, to allow it to set properly.

Step 8

When ready to serve, remove the cheesecake from the springform pan and peel away the parchment paper. Slice and enjoy your creamy, keto-friendly vegan Basque cheesecake!

Nutrition Facts

Serving size	(717.2g)

Amount per serving	% Daily Value*
Calories	1988.2

Total Fat 153.8g	0%
Saturated Fat 124.3g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 3392.4mg	0%
Total Carbohydrate 222.4g	0%
Dietary Fiber 6.6g	0%
Total Sugars 79.2g
Protein 45.8g	0%

Vitamin D 0IU	0%
Calcium 214.6mg	0%
Iron 5.3mg	0%
Potassium 761.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.3%

Protein: 7.5%

Carbs: 36.2%