Recipe | Vegan Yogurt Cheese Cake

“Yummy, delicious and easy to made Vegan Yogurt Cheese Cake”



Oat Crust:

1/2 cup oat flour

1.5 tbsp almond flour 1/4 tsp salt scant

1/4 tsp cinnamon

2 tsp oil

1.5 Tbsp or more maple syrup Filling:

1/2 cup non dairy almond plain yogurt

1/3 cup soaked cashews soaked for at least 15 mins in hot water

1/2 tsp vanilla extract

2 to 3 tsp lime juice or lemon juice

2.5 tsp cornstarch

1/8 tsp salt

1 Tbsp maple syrup

1 to 2 tbsp sugar or sweetener


Make the crust:

  1. Add oat flour, almond flour, salt, cinnamon and oil to a bowl and mix well.
  2. Add 1 tbsp maple syrup and mix in. Add more maple syrup about a 1/2 tsp at a time and mix to make a soft dough.
  3. Press the dough into 2 tart pans or other 4.5 inch pans. (or 4 greased and bottom lined muffin pans).

Make the cheesecake filling:

  1. Blend all the ingredients until well blended. Taste and adjust sweet and tang and blend again.
  2. Pour the mixture into the prepared crust.
  3. Bake a 350 degrees F / 180ºC for 40 to 45 minutes. Let it sit in the oven for another 10 minutes. Then cool on the counter for a few minutes. Refrigerate for atleast an hour before serving. Serve with whipped coconut cream or vegan vanilla ice cream

Recipe Notes

  1. To double: Double the crust ingredients. Add maple syrup a 1 tbsp at a time to make a dough and use.
  2. For the filling, use 3/4 cup non dairy yogurt and 3/4 cup soaked cashews.
  3. For easy blending, soak the cashews for atleast 4 hours.