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Vegan cheesecake

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Rate this recipe 4.2/5 (56 Votes)
Vegan cheesecake 1 Picture


  • For the base:
  • Speculoos + 3 tbsp oil
  • For the mix:
  • 100g firm tofu (I have not used the second time
  • but I added 1 teaspoon arrowroot)
  • 400g silken tofu
  • 1 tin of coconut milk
  • 1 tsp of agar agar
  • 2 tbsp soya milk powder (or any other powdered milk)
  • 1 teaspoon arrowroot
  • 5 tbsp coconut oil
  • 3 tbsp rice flour
  • 4 tbsp sugar + 2 tbsp agave syrup


servings 8
Level of difficulty Easy
Preparation time 15mins
Cooking time 40mins
Cost Average budget


Step 1

Crush the biscuits and mix with the oil. Press the crumbs into the bottom and sides of a cake tin covered with baking paper.

Step 2

Mix together all the ingredients for cheesecake and with an electric mixer, mix for 1 minute.

Step 3

Pour this filling onto the biscuit base.

Step 4

Bake 40 minutes at 180 ° C.

Step 5

Vegan cheesecake - Step 5

Refrigerate for 1 hour, once baked and cooled.

Step 6

Spread a little jam on top before serving. I have used strawberry-rhubarb for this recipe). Enjoy!

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