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Ready for the best vegan cheesecake?

Many people really have an issue with the vegan diet and cheese. Obviously, this does not only apply to the creamy bread or pizza topping, but also to a decent cheesecake!

After a few attempts to veganize cheesecakes, which unfortunately were not very successful and also not really tasty, we have now managed to bake perfect cheesecakes – at least for us and our families!

The verdict of friends and family so far confirmed:

It’s the best vegan cheesecake!

We kneaded our shortcrust pastry together as a base and used it to lay out the springform pan. With vegetable skyr and lemon, the filling is not only incredibly creamy, but also very fresh and light in taste!

If you don’t like lemon that much, you can limit yourself to a little lemon zest. This gives the cake a certain depth of taste without directly reminiscent of lemon.

Are you curious now?

Then be sure to try our best vegan cheesecake and let us know how you liked it on Instagram (make sure to tag) or with a comment here!

Vegan cheesecake

Prep Time15 mins
Cook Time1 hr
Cooling time30 mins
Course: Nachspeise
Servings: 1 springform pan
Author: Madeleine



  • 230 g spelled flour (type 630)
  • 130 g plant-based butter
  • 4 tbsp sugar
  • 3 tbsp cold water
  • some lemon zest
  • 1 pinch of salt


  • 100 g plant-based butter (soft)
  • 2 cups of Skyr without sugar (e.g. from Alpro)
  • 200 g of sugar
  • 1 tsp vanilla extract
  • 1 lemon (zest and juice)
  • 70 g cornstarch



  • To do this, knead the flour, cold butter with sugar, lemon zest and salt to form a dough.
  • Crumble the pieces of butter between your fingers and knead with the other ingredients. If necessary, knead in some ice-cold water.
  • Knead only until the dough is homogeneous.
  • Then let it rest well covered in the refrigerator while the filling is being prepared.


  • Melt the plant-based butter or take it out of the refrigerator earlier so that it is soft and can be mixed well.
  • Mix this with the skyr, sugar, lemon juice and zest and vanilla extract. If you like a less strong lemon taste, you can reduce the juice of the lemon or just use a little lemon zest.
  • When everything is well mixed, stir in the cornstarch. There should be no more lumps to be seen.
  • The springform pan can now be greased and floured.
  • And the oven should be preheated to 180 ° C top / bottom heat.
  • Then distribute the shortcrust pastry evenly in the pan and line the springform pan with the pastry. Pull up an edge that doesn’t quite reach the top of the springform pan. (1-2 cm distance may still remain).
  • The filling can now be placed on the floor. It is best to smooth it out a little before the cake goes into the oven. It should now be baked for about 60 minutes.


It is important to let the cake cool down completely before cutting. Otherwise it may diverge. This cooling time is not yet included in the time information above!

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