Vegan Raspberry Cheesecake

Delicious vegan cheesecake with refreshing raspberry sauce. Who says you can’t eat cheesecake as a vegan? 😀 This recipe is the tangible proof that you don’t have to do without anything.

I love to recreate a classic recipe and bake it as a vegan version. When I saw this recipe, I had to try it immediately. I was really excited about the cake, I didn’t think it would taste that good. Now I have enough of cheesecake, because such a whole cheesecake for 2 people is already a lot. We have probably eaten 4 days of it, so it keeps really long when it is in the fridge. Winter time for me is cake time 😀 baking Time!

I hope you like the recipe 🙂

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Have fun trying it out,

Your Lea


Ingredients for the shortcrust pastry:

  • 300 g Flour
  • 120 g Margarine
  • 70 g agavendic juice
  • 1 Pck Baking Powder
  • 3 Tbsp Water

Ingredients for the filling:

  • 1 kg vanilla soy yoghurt
  • 2 x vanilla pudding powder (40 g each)
  • 150 g Margarine, melt
  • 60 g agavendic juice


  • Raspberry frozen
  • agavendic juice


  1. Preheat the oven to 180 degrees circulating air.
  2. Weigh the ingredients for the shortcrust pastry in a bowl. Then knead with your hands to a smooth dough.
  3. Brush a cake tin with a diameter of 26cm with Margarine. Roll out the shortcrust pastry and place in the cake tin to form a rim.
  4. Press the dough on with your hands, prick the base with a fork so that no bubbles form during baking.
  5. Weigh all the ingredients for the filling in a bowl. Mix everything with a mixer. Pour the cheese filling into the cake tin.
  6. Bake the cake for 50-60 minutes (in between, look into the oven so that it does not get too dark).
  7. After the baking time, take out the cake and let it cool completely. Cool in the fridge for 3-4 hours or overnight.
  8. To serve I like to add raspberry sauce, I take thawed raspberries and crush them with a fork (you can sweeten the sauce extra).

The recipe was inspired by Sina from Vegan Heaven 🙂

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