Vegan Cheese Cake




For the crust:

  • 100 g rolled oats
  • 70g raw almonds
  • 175g dates

Cheesecake Filling:

  • 3 Tbsp. (20g) Isolated Pea Protein
  • 200g de cashews (soaked in cold water for at least 8h)
  • 100 g silk tofu
  • 100 ml coconut cream
  • 200 ml nut milk
  • 4 Tbsp. lemon juice
  • Lemon zest of 2 lemons
  • 100g agave syrup
  • 1 Tbsp. pure vanilla extract
  • 2 Tbsp. cornstarch


    • Raspberry jam Fresh berries


    1. Line a 18-20 cm springform pan with parchment paper and preheat the oven to 180°C. Blitz oats and almonds in your food processor until fine. Then add the dates to your food processor and blend until the dough is crumbly and sticks together when pressed. Press the crust evenly into the bottom of your springform. Put it in the freezer to harden.

    2. For the cheesecake filling simply combine all ingredients in a high-speed blender until very smooth and creamy. Pour the cheesecake cream on top of the crust.

    3. Bake for about 50-60’ at 180°C. After the time is up, turn off the oven and let the cheesecake cool down to room temperature. Once the cheesecake has cooled completely, put it in the fridge for at least 4h. It will firm up as it chills and can be sliced perfectly. 

    4. Enjoy as it is or with raspberry jam and fresh berries on top.