This post is also available in: Nederlands (Dutch)
This might be the most easy and diverse vegan cheesecake you will ever make, no expensive nuts who you need to soak in water overnight, or sticky dates who need to get pitted. You also can go in any direction you like. See it like a blank slate where you can choose any fruit, any taste, cookie or theme you like!
It’s not very healthy but Oh boy it’s good!
For a while now I started using FloraPlant Butter as my regular butter, it feels and tastes just like dairy butter!
I used this butter in the recipe, but you can use any vegan butter, coconut oil or regular butter if you that is more preferable I don’t judge.
Same with the yogurt I used, I used Alpro Go On Yogurt. But I know that vegan products like these aren’t accessible in many countries unfortunately. But you can use any kind of vegan yogurt as long as the substance is kind of thick, so don’t use a very runny yogurt! More something like Greek yogurt?
At the bottom I used vegan biscuits, they are kinda like tea biscuits. But you can use any kind of biscuit. If you use gluten free biscuits this recipe will also be gluten free!
For a while now I wanted to make an easy vegan cheesecake but most recipe ask for soaking cashews and I really was not in for prepping stuff before I could bake.
So I found some custard powder in my pantry and this kinda works like agar agar and if I wouldn’t throw in cow-milk it would be vegan! (this is not the case with all custard powders so check the ingredients before buying!)
so now the recipe:
preparation time: 15 – 20 minutes
baking time: 50 – 60 minutes
resting time: 3 hours to 1 night to cool fully
Baking mold: 22cm
- 200gr. Biscuits
- 50 gr. Vegan butter
- 75 gr. pure chocolate
- 800 gr. Vegan yogurt
- 100 gr. Sugar (you can cut this down to basically half of it but it will be less sweet)
- 2 tsp lemon juice
- 4 tbsp custard powder (about 45/50 grams)
- 60 gr. Vegan butter
(optional 150 gr. Blueberries)
Get a mold and line a sheet of baking paper on the bottom, preheat the oven on 170C.
Grind the cookies into coarse crumbs so just pulse for like about 5 or 6 times, melt the butter and combine the crumbs with the melted butter.
Press this onto the bottom of your mold and melt the chocolate and drizzle this over the crumbs, if your pressed down the biscuits good enough you will be able to spread it out a little, but you don’t need to as long as it’s kind of divided evenly.
And put it in the freezer while you start with the filling.
Basically, you just need to get all the leftover ingredients and put it in a blender (except the blueberries) and just blend it all up. After that pour it in the mold, make sure the chocolate is a bit hardened or else the chocolate will come up in the filling.
If you want to put some blueberries in you can scatter them on the filling and press them down a bit. Or mix them carefully through the filling before pouring it into the mold.
Put the cheesecake into the oven and for about 50 to 60 minutes, until the top is golden brown. Leave to cool inside the oven for about half an hour with the door ajar.
And after that leave to cool completely and put it in the fridge to stiffen up for about 1 or 2 hours.
After that you can decorate your cheesecake with more chocolate, biscuit crumbs or more fruit.
Make sure that the cheesecake is not stuck to the sides of you mold before you get it out.