You can get your hopes up as much as possible because we can guarantee you no failure with this gluten-free, vegan cheesecake. This recipe has watering flavors, with its addition of silken tofu. I know you are surprised as it goes so well with almond flour, oats, and coconut oil.

Ingredients 

• Crust:
• A tablespoon flax meal 
• 2 1/4 cups oat flour*
• A cup almond meal/flour
• A tablespoon of tapioca starch
• 1 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 2/3 cup coconut sugar
• 1/3 cup coconut oil, melted
• 1/4 cup unsweetened applesauce
• 2 teaspoons vanilla extract
• 1/2 cup dark chocolate chips
• Filling:
• 2 12-ounce packages of silken tofu, drained
• 1/3 cup maple syrup or agave nectar
• 1/4 cup coconut sugar
• 3 tablespoons lemon juice
• 2 tablespoons oat flour
• 2 tablespoons almond butter
• 1 tablespoon tapioca starch
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• Optional: 1/4 cup dark chocolate chips, melted, for topping

This cake is pretty simple to make. 

1. Preheat the oven at 350°F. Spray your pan with a non-stick pan.
2. Mix the flax meal with 2 1/2 tablespoons of water. Leave to rest for 5 minutes.
3. In a bowl, add oat flour, almond meal, tapioca starch, baking soda, and salt, mix until they are well combined.
4. In another bowl, add the flax meal mixture, sugar, melted oil, applesauce, and vanilla, and whisk to combine well.
5. Pour wet ingredients in the same bowl as the dry ingredients, while stirring it to avoid having lumps. Stir until it’s well mixed and you have a dough. Stir until it’s well mixed and you have a dough. Now add the chocolate chips to the dough.
6. Press down the cookie dough to the bottom of the pan and the sides. The dough should be a half-inch thick or a quarter-inch thick.
7. Let it bake for 10 minutes, then remove it from the oven and let it cook down.
8. Blend the silken tofu, maple syrup, sugar, lemon juice, oat flour, almond butter, tapioca starch, vanilla, and salt with a blender or food processor. Make sure you blend until it has a smooth consistency.
9. Wait for the crust to cool down, then pour the filling into the pan and smoothen the top.
10. Let it bake for 45-50 minutes until you see that the top of the cake is starting to get brown. Now remove from the oven and let it cool for an hour or more. You can also leave it in the fridge overnight.
11. You can top with chocolate chips, or drizzle chocolate over it, or you can decide to do both.