Vegan cheesecake with chocolate

Vegan cheesecake with chocolate

Obviously, there is no cheese in this vegan tart. If you are reading and you are not convinced, take a look at the final images, it is worth it ...


For the crust:

  • 1 tablespoon of flaxseed meal 2 tablespoons and a half of water
  • 2 cups of oatmeal
  • 1 cup of almond flour
  • 1 tablespoon tapioca starch
  • 1 and a half teaspoons of baking soda
  • 1 teaspoon salt
  • 1 cup coconut sugar
  • 1 cup coconut oil, melted
  • Some unsweetened applesauce
  • 2 teaspoons vanilla extract
  • Dark chocolate shavings

For the filling:

  • 24 ounces soft tofu, well drained
  • 1 splash of maple syrup or agave syrup
  • A tablespoon of coconut sugar
  • 3 tablespoons lemon juice
  • 2 tablespoons of oatmeal
  • 2 tablespoons of almond butter
  • 1 tablespoon tapioca starch
  • 2 teaspoons vanilla extract
  • ½ teaspoon of salt
  • Optional: Melted dark chocolate shavings to fill


1- In the case of cakes, you have to start with the oven.Preheat it to 180ºC, and after this, lightly grease the mold in which you are going to make your cake: you can do it with vegan margarine.

2- In a small bowl,add the flax flour and its two and a half tablespoons of water. Let it sit for about 5-10 minutes.

3- In a large bowl, add theoatmeal, almond flour, tapioca starch, baking soda and salt. Stir until completely blended.

4- In a medium bowl, you must add the mixture from step 2,sugar, melted coconut oil, a little applesauce and vanilla extract. Beat it well so that all these ingredients are well integrated.

5- After this, slowly pour in the wet ingredients from the last mixture, while stirring and stirring, in the bowl from step 3 where the dry ingredients are located. Stir until all the ingredients are well mixed and a dough forms.. Gently introduce the shavings or small pieces of chocolate, so that they do not break in the mixture.

6- Gently press the cookie dough into the bottom of the pan and down the sides. The dough should be half a centimeter to a centimeter thick at the bottom.

7- Bake the crust for 8-10 minutes. Remove from the oven and cool for 20 minutes. You will see that it has been inflated a little.

8- In a large blender, add smooth or silken tofu, maple syrup, sugar, lemon juice, oatmeal, almond butter, tapioca starch, vanilla extract, and salt. Mixture until completely smooth, and there are no chunks or lumps of the tofu. Once the crust is cool, pour the filling into the baking dish. Smooth the top of the filling.

9- Bake for 45-50 minutes, until the top of the cake is lightly golden brown. Remove it from the oven, and let it cool for at least an hour. You can also let it cool overnight in the fridge, making it more compact.

10- Top with melted chocolate or chocolate shavings.