Cakes

Vegan Cheesecake on an Almond Base

Name: Vegan Cheesecake on an Almond Base
Prep time: 30 min
Cook time: 15 min
Total time: 4 h
Yield: 10-12 servings
Ingredients: 2 cups almond flour; 2 tbsp 100% natural maple syrup; 1 tbsp coconut oil; ½ cup milk (e.g. soy milk); silken tofu, blended smooth; 2 almond-based yogurts (about 430 g each); 400 ml whippable vegan cream; 2-4 tbsp 100% natural maple syrup; zest of 1 whole lemon; 160 g cornstarch; vanilla extract to taste

A protein-rich vegan 'cheesecake' on a baked almond-flour base - gluten-free, dairy-free, and egg-free.

Published on May 31, 2025

Prep time30 min

Cook time15 min

Total time240 min

Servings10-12 servings

Ingredients

For the baked base

2 cups almond flour
2 tbsp 100% natural maple syrup
1 tbsp coconut oil
½ cup milk (e.g. soy milk)

For the filling

silken tofu, blended smooth
2 almond-based yogurts (about 430 g each)
400 ml whippable vegan cream
2-4 tbsp 100% natural maple syrup
zest of 1 whole lemon
160 g cornstarch
vanilla extract to taste

Instructions

1Preheat the oven to 150°C (300°F).
2Mix all the base ingredients into a slightly grainy dough.
3Press into a pan and bake for about 15 minutes, then cool.
4Whip the vegan cream until stiff.
5Add the yogurt, blended silken tofu, cornstarch, vanilla, maple, and lemon zest and mix into a stable batter.
6Pour the filling over the cooled base and refrigerate until set.

This month too calls for something sweet and good. A vegan 'cheesecake' on an almond base, very rich in protein and delicious - gluten-free, dairy-free, and egg-free. Happy holiday and enjoy.