Quick Vegan Cheesecake




Quick Vegan Cheesecake


  • Base:
  • 1 cup crumbled rusk
  • 3-4 tbsp melted coconut oil
  • 2 tbsp agave syrup
  • Filling:
  • 1 cup vegan creamcheese
  • 1 can fullfat coconut milk (only the hardened part of the can)
  • 2 tbsp vanilla extract
  • 5 tbsp sweetener of choice
  • 1 tbsp cornstarch
  • 1/2 cup soaked cashews
  • Topping:
  • Fruits or fruit puree of choice


  1. Melt the coconut oil, mix with crumbled rusk and agave syrup.
  2. Place into a greased baking form and press it down firmly.
  3. Blend the soaked cashews and than all ingredients for the filling (including the cashews) until smooth and pour this filling onto the crust.
  4. Bake at 340 degrees Fahrenheit (170 degrees Celsius).
  5. Leave it to cool down and top with fruits or fruit puree of your choice.
  6. Enjoy!



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