Easy and Fruity Vegan Cheesecake

Easy and fruity vegan cheesecake

I don’t know about you, but I am a tiny bit (read: very) obsessed with cheesecake. I’m also fascinated by anything that has a particular ingredient in the title but tastes nothing like that ingredient (carrot cake is another example). This recipe is super easy, and this is coming from a girl who mostly invests her culinary skills into savoury dishes and bakes maybe once a month – although, I’m definitely trying to do it more because baking is always super fun. The ingredient list is relatively short and uncomplicated, so this is perfect if you need an emergency gift to bring to a social event and don’t have time to search around for obscure-sounding super foods. I personally had a slice as a bit of pre-workout fuel because as usual I was craving something sweet after dinner and was a perfect solution.

Vegan Cheesecake and Salad

If you end up trying this recipe, do let me know in the comments: I’m always looking for feedback as I’m still a bit of a newbie in the whole recipe-creation scene. Lots of love and enjoy your cheesecake deliciousness!

Vegan cheesecake process


Vegan cheesecake process

Easy and fruity vegan cheesecake

  • Servings: 2-4
  • Difficulty: easy
  • Print

An easy and cruelty free version of everyone's favourite treat.

Credit: https://whatismaria.wordpress.com \\ roughly adapted from http://www.veganlivingmagazine.co.uk/


    For the crust:
  • 1 1/4 cups rolled oats
  • -4-5 tbsp agave nectar

    -1 tbsp coconut oil

    -1 tbsp shredded coconut

    For the filling:

    -200g firm tofu

    -225g plain vegan cream cheese

    -1 cup icing sugar

    -1 tbsp coconut water

    -2 tbsp coconut milk

    -2 tsp corn starch

    -1 tsp vanilla extract

    For the topping:

    -1 can canned fruit (I used cherry)

    -1 tbsp corn starch

    -Coconut sugar to taste.


  1. Preheat oven to 180 C (around 350 degrees F)
  2. Combine the crust ingredients, adding more agave nectar to taste/if too dry, and spread over a small baking tin. The crust should be around 7-10mm thick. Bake for around five minutes, or until slightly browned.
  3. Meanwhile, combine the tofu, cream cheese, sugar, coconut water, corn starch and vanilla extract in a food processer and blend until smooth.
  4. Lower oven to 170 C (340 F). Spread filling over the base and bake for around 40 minutes until a golden crust had formed over the top. Leave to cool on a wire rack before refrigerating for at least five hours.
  5. Before serving the cake, drain the canned fruit and blend in a food processer until smooth. Add coconut sugar for extra sweetness. Place the resulting mixture into a sauce pan and stir on a low to medium heat for 5-7 minutes, gradually adding the corn starch. Leave to cool for a further 10 minutes.
  6. Transfer the cake to a serving plate and apply a thin layer of the jam over the filling. Cut into even slices and serve with fresh fruit and a sprinkle of shredded coconut.

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