Vegan cheesecake without nuts or tofu

Ingredients for a 18 cm ∅ cake

For the crust:

  • 100 g spelt flour 1050
  • 60 g amaranth flour
  • 90 g vegan butter
  • 60 g xylit

For the filling:

  • 550 ml soy yogurt vanilla
  • 160 g vegan butter
  • 60 g corn starch

Toppings (optional):

  • 2 tbsp dark chocolate chips
  • berries
  • coconut chips
  • popped quinoa
  • raspberry powder


  1. Preheat oven to 180 degrees C (355°F).
  2. In a large bowl, stir together spelt flour, amaranth flour, melted butter and xylit for the crust. Form a dough. Press into the mould.
  3. For the filling, combine yogurt and melted vegan butter in a large bowl. Stir well. Sieve the corn starch and combine with the yogurt butter mixture. Stir again. Put into the mould.
  4. Bake 60 minutes in the preheated oven. Cool in the pans for around 4 hours.
  5. Melt chocolate chips and pour the liquid chocolate over the cake. Top the cheesecake with berries, coconut chips, popped quinoa and raspberry powder. Refrigerate.