Recents in Beach

Cheesecake vegan & gluten free with poppy seeds

 A delicious cheesecake fits simply always and is the perfect cake for Sunday coffee, because this can be prepared well and tastes even better slightly .

I have already published many delicious cheesecake recipes on my blog, but so far none for a baked, vegan cheesecake.

Baked Cheesecake

I love baked cheesecake and this one tastes fantastic in the vegan version. However, no one will notice that there is no "cheese" in this vegan cheesecake at all. This delicious cake is one of my new favorite recipes.

Vegan & gluten-free baking

I prepare a gluten-free dough for this cake with buckwheat flour and almonds, but regular flour can be used as an alternative. Instead of sugar, I sweeten my cheesecake with rice syrup as a healthier option, but the recipe can also be baked with regular sugar.

Vegan cheesecake (for an approx. 26 cm springform pan)


180 g buckwheat flour

140 g ground almonds

1 tablespoon soy flour

2 tsp. baking powder

100 g sweetener (in my case: rice syrup)

100 g vegetable margarine


450 g soy yogurt nature

400 g silken tofu

50 g vegetable margarine

80 g sweetener (in my case: rice syrup)

2 packets vanilla sugar

1 lime (juice and peel), alternatively 1/2 lemon

1 package vanilla pudding powder (for cooking)

2 tablespoons soy flour

80 g ground poppy seeds + 20 g birch sugar

160 g berries (e.g. raspberries, blueberries)


Preheat oven to 180 degrees top and bottom heat. Line a springform pan with baking paper, grease the sides of the pan well with soft margarine.

Knead all ingredients for the base into a dough. Spread the dough in the pan, making a rim of approx. 4 cm. Prick the base several times with a fork and place the mold in the refrigerator.

Blend all ingredients for the filling (except poppy seeds and raspberries) to a smooth cream. Divide filling in half and stir poppy seeds and birch sugar into one half. Spread poppy seed filling on the cake base, pour the remaining filling on top and spread berries on the surface of the cake.

Bake cheesecake in preheated oven on the middle rack for 60 minutes. Take out and let cool completely.


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