Vegan Cheescake

For all vegans and non-vegans among you who are in the mood for a super easy cheesecake, we have just the right recipe for you!



For the soil:

  • 100 g spelled flour 1050
  • 60 g amaranth flour
  • 90 g vegane butter (z.B. Alsan)
  • 60 g xylit

For the filling:

  • 550 ml soy yoghurt vanilla (z.B. Alpro)
  • 160 g vegane butter (z.B. Alsan)
  • 60 g cornstarch

For the decoration:


Preheat the oven at 180°C. Melt the butter for the soil in a saucepan while stirring. Mix all the other ingredients for the soil in a bowl. Add the butter and knead everything gentley into a dough. Press the dough into the mold with a large spoon or with your hands, so that the bottom and the rim are evenly covered with a layer of dough. Also melt the remaining butter for the filling and stir in a large bowl under the yoghurt. Add the cornstarch to the mixture through a sieve. Keep stirring until everything mixes well. If the yogurt is not sweetened or not sweet enough, add some xylitol to the mixture. Bake the cake for about 60 minutes. Then remove the cake from the oven and let it cool for about 4 hours. Melt the chocolate drops in a water bath and place them over the edge of the cake with a spoon. Decorate with berries, coconut chips, puffed quinoa and raspberry powder. Finally, place in the refrigerator until consumption

Tags: sweets, dessert, vegan
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