Vegan & Gluten-free Cheesecake

We love cake! It’s one of the best treats and snacks, no matter the time! And we love to create vegan, gluten-free, and sugar-free recipes. So this is one of our new favorite cheesecake recipes. It is so soft, creamy, sweet but not too heavy and perfect for a break during work or, if you are a wild one, as a breakfast.

The best part about this cake is, that it only takes you 15 minutes to prepare and you need 10 ingredients. It is cheap, healthy, without refined sugar, histamine-free, gluten-free, vegan - perfect for everyone. We topped our cake with vegan whipped cream and cherries. It’s the perfect combination. But you can also just add some blueberries on top of the cake and you are good to go.

Info: This cake was made in a 22cm springform and serves around 8 Portions.

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Yield 8

Author Thedashiway

Prep time

15 Min

Cook time

50 Min

Total time

1 H & 5 M

Print

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Vegan & Gluten-free Cheesecake

If you want to make it even more special, you can add fruits into the filling before baking. This cake was made in a 22cm springform and serves around 8 Portions.

Ingredients

For the Dough

• 200 g rice flour
• 40 g shredded coconut
• 30 g Oil (for example Sunflower oil)
• 80 g Starch (we used Tapioca starch)
• 50-100 g sugar replacement (zero kcal like Xucker)
• 150-200 ml Water

For the filling

• 850 g vegan yoghurt (we used "Alpro coconut yoghurt")
• Juice of 1 Lemon
• 2 tbsp sugar replacement (zero kcal like Xucker)
• 30 g Starch (we used corn starch)

Instructions

1. Make the dough: Mix all ingredients for the dough together in a bowl until well combined. Be careful while adding water, and adjust as needed. Oil your springform and cover the bottom with baking paper. Press the dough firmly into the bottom and up the sides of a 22cm springform.
2. For the filling: Mix all ingredients together and make sure the starch is well dissolved. If needed use a mixer to make sure your filling is creamy and well mixed
3. Pour the filling over crust and spread evenly.
4. Bake cake for 40-50 minutes on 180°. To prevent for the cake to get to dark, cover it with baking paper after 20-25 Minutes.

Nutrition Facts

Calories

270

Fat

9 g

Carbs

40 g

Nutritions are calculated per muffin.

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