Vegan Cheesecake (soy free, sugar free, gluten free, no baking)

This is the BEST vegan cheesecake ever! I promise! Seriously, it is sooo good! I did not have a non-vegan cheesecake in four years so I do not quite remember how it tastes, but I am pretty sure this one does taste pretty similar.

We have been trying around with different vegan cheesecake recipes in the past three years. I love cheesecake and I missed it. So I wanted it. We tried to make it with silken tofu, with vegan joghurt and we tried versions with chocolate and raspberries. They have all been good, but they did not give me this real feeling of eating cheesecake. The attempts just did not satisfy my cheesecake cravings… until we finally tried the recipe I will share with you here – and we were OVEREXCITED. Like, we seriously danced in our kitchen and called a bunch of people to tell that we found the perfect cheesecake recipe.

This recipe is free of refined sugar (we use coconut sugar and maple syrup), it is gluten free, it is vegan of course, and it is no bake and therefore pretty much raw (except that we use agar agar which we boil). You will get a cheesecake you can enjoy without any regrets when trying this recipe. And I promise you will love it.

The base of the cheesecake is a “cheese” made from cashew nuts. It’s easy to make:

Soak 500g Cashews over night
Blend them very very well in a highspeed blender with 1 Tbs vegan joghurt (the joguhrt is essential!)
Put in a glass jar with a towel on top (do not close the jar, just put the towel)Let sit for 36-48 hours!

Now you have a super yummy “cheese”. You can add fresh herbs and salt to this and eat it on bread or bagels… or you can make a cheesecake from it. Or you use the double amount of cashews and make both 😀

Now, for the cake what you need is:

1000g cashew “cheese” (this is apr. what you will get from 500g cashews)
100g coconut sugar (add more if you like it very sweet)
300ml maple syrup
Juice and skin of 2 lemons (use organic)
1 Tbs Vanilla
2 Tbs Agar-Agar

If you want to make a cake base, you can just blend up around 200g of almonds with 10-12 dates in a food processor and add this thick, sweet and yummy mixture to the base of your cake tin. We made the cake base when we made this cheesecake, but I am not sure if I would make it next time. The cake itself is already pretty heavy and the base makes it impossible to eat more than one piece. And since I like to eat more than one piece, I think I will leave out the cake base next time 😀

Okay, now how to make the cake?

When you have your cashew cheese ready just go ahead and blend up all ingredients EXCEPT for the agar agar in a food processor (the skin of the lemon should be grated, obviously). The agar agar needs to be cooked in some water first. So bring 360ml water to boil and add the agar agar. Let it boil for 5 minutes. Make sure it is no longer grainy. Now add the agar agar to the rest.

Add the cake cream to your baking tin and let the cake sit in your fridge for 4 hours.


While writing this post I feel more and more hungry for some cheesecake and I think I will just soak a few more cashews right now 🙂

Have you ever tried vegan cheesecake? What kind? How did you like it? I would love to know!

Have a great week ahead everyone! I will be back on Wednesday with another fair fashion outfit. Also, make sure to follow me on instagram if you haven’t done so already 🙂


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  1. Nataly KireiKana
    November 21, 2016 / 1:16 am

    I have to try to cook it!
    Cheesacake is my fav))

  2. November 21, 2016 / 6:02 pm

    This actually looks just like cheesecake and I’m sure it tastes absolutely delicious! I’ve made vegan lasagna a few times and the last time, it tasted like the “real” thing that my husband kept talking about how much he loved it! I guess the brand really does make a difference sometimes because we did taste a difference and for the better! I’ll have to make a mental note of this alternative! Thanks so much for sharing, beauty, and I hope you’re having a great start to your week so far!



  3. November 21, 2016 / 6:24 pm

    Hach, den habe ich ja schon auf instagram bewundert. Und mit den ganzen Nüssen – ist bestimmt eine Bombe!!


  4. November 22, 2016 / 6:35 am

    This sounds absolutely incredible! I never would have thought to make a vegan cheesecake, honestly it sounds next to impossible to get right! Yours turned out so perfectly and looks completely amazing!

  5. November 22, 2016 / 12:18 pm

    Das kling perfekt und würde sogar in meine Ernährungsgewohnheiten passen! Ein Stück bitte davon! Ich hab’s ja nicht so in der Küche (und ganze Kuchen gehen bei uns auch eher schlecht weg…).

    Ja, das ist leider eine schwierige Sache. Umweltgifte gibt es immer mehr und je nachdem kommt eben der Körper besser damit klar oder es wird zu viel. Und dann ist ja noch die Frage, ob man auch wirklich an die richtigen Leute dran kommt und so was überhaupt entdeckt wird…

  6. November 23, 2016 / 6:06 pm

    Finally it’s the recipe for the cheesecake:) Looks really yummy and I’m actually really curious how does it taste like, I would love to try a piece of it. Cheese from the nuts – what a great idea! I;m thinkiing about baking some old-fashioned Polish gingerbread this Christmas, but it takes so many ingredients and it takes a month to make:P But I think I will dare to make it:) Have a lovely evening, hugs:)))

  7. Dezember 21, 2016 / 4:05 pm

    Wow!! Thank you so much for sharing! I always want to learn how to bake, or make cake.. and this is really helpful! Can’t wait to try it this holiday.. 😀

    Anyway do you want to follow each other on bloglovin, Facebook, and other platform?
    You can visit my blog and let me know.. 😉