The vegan cheesecake is super light and fluffy and tastes just so creamy! Using only plant-based ingredients, this vegan recipe is dairy-free, without eggs, without butter and Co.
One of my favorite cakes is cheesecake. Especially recipes for classic cheesecakes are my absolute favorites. This cheesecake is even better because it is enhanced with a strawberry sauce. This, like the cake itself, is super quick and easy to prepare. All the more reason for me to share this vegan cheesecake recipe.
Light and creamy cheesecake completely without animal products
This homemade vegan cake is made from purely plant-based ingredients. And, this best recipe comes with few ingredients and is quick and easy to prepare. The cake is super light and fluffy and tastes just heavenly creamy! The classic cheesecake can not keep up. Because this vegan recipe is in addition without milk, without eggs, without butter and Co! Therefore: Purely vegetable and super delicious!
Simple and Quick: Vegan Cheesecake with Strawberry Topping
This best vegan cheesecake recipe is super simple.
- First, prepare the shortcrust pastry for the base.
- Then mix all the ingredients for the filling in a bowl.
- Press the cake base with your hands into a cake pan lined with baking paper.
- After you press the base for the cheesecake into the mold, add the filling.
- After that: Put the delicious cake in the oven.
With the strawberry sauce, this light vegan cake becomes a real eye-catcher. However, the cheesecake is super delicious even without the topping. The cake is so creamy – no one will notice that the cake recipe is vegan.
Vegan cheesecake basic recipe: Simply delicious!
The recipe for my vegan cheesecake is super simple. While the oven preheats, you prepare the cake base. I use a simple shortcrust pastry in this recipe. This shortcrust pastry recipe is also used for my vegan rhubarb crumble cake, for example.
Recipe
Vegan Cheesecake with Strawberry Sauce: Healthy High Protein Recipe
Course: Desserts, CakeCuisine: American, GermanDifficulty: Easy8
45
minutes30
minutesThe vegan cheesecake is super light and fluffy and tastes just heavenly creamy! This vegan recipe is also without milk, without eggs, without butter and Co.
Zutaten
- For the base
300 g margarine
300 g sugar
500 g flour
1 pinch of salt
- For the filling
500 g soy yogurt (vanilla flavor)
1 pck. vanilla pudding powder
80 g sugar
80 g margarine
- For the strawberry sauce
500 g strawberries (fresh)
2 tablespoons starch
A little water
zubereitung
- Preheat oven to 180 degrees
- Cover a springform pan (26cm) with baking paper
- For the base, mix the margarine and sugar until fluffy
- Add flour and salt and mix until a homogeneous dough is formed
- Form the dough into a ball and put it in the fridge for at least 15 minutes.
- After the cooling time, press the dough into the baking pan and form a rim about 2cm high
- Put all the ingredients for the filling in a blender and puree for about 30 seconds
- Pour the filling on the dough and bake the cake for 45-50 minutes.
- Let the cake cool completely on a cooling rack, only then remove it from the mold
- Remove the green from the strawberries and cut them in half
- Fill a saucepan with a little water (about enough so that the water is 1cm high in the saucepan)
- Put the strawberries in the pot and let them simmer for 10 min.
- Put one tablespoon of the strawberry mixture in a small bowl and mix it with the starch, so that there are no lumps of starch left
- Add strawberry-starch mixture to the pot and continue to simmer for 2-3 min.
- Pour still warm strawberry sauce over the cooled cheesecake and enjoy
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