Easy Vegan Vanilla Cheesecake with a Secret Ingredient!

coconut cream

🥗Healthier: silken tofu

💰Cheaper: coconut milk

Silken tofu provides a creamy texture with fewer calories.

maple syrup

🥗Healthier: agave nectar

💰Cheaper: honey

Agave nectar is a lower-glycemic sweetener.

coconut oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Vegetable oil is a versatile and cost-effective substitute.

nut crust

🥗Healthier: oat crust

💰Cheaper: graham cracker crumbs

Graham cracker crumbs are often more affordable and easy to find.

Add the biscuits into the blender and pulse 2-3 times until they're crumbled.

Add some parchment paper on the bottom of a cake tin (with removable walls) and grease it with coconut oil.

Add the crumbled biscuits and coconut oil. Mix well together and press onto the bottom of the cake tin.

Add all the ingredients for the cream and process until smooth.

Pour this over the biscuit crust and spread evenly.

Add apricot jam on top and press it inside the cheesecake.

Bake in the oven at 200C for about 30 minutes.

Let it cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens