Light Vegan Cheesecake Heart
Prep time: 12 mins
Cook time: 45 mins
Total time: 57 mins
  • 400 g silken tofu
  • 200 g vegan quark (can be replaced with silken tofu)
  • 100 g maple syrup
  • 80 ml coconut cream
  • 2 lemons, juiced
  • 80 ml Aqufaba (water from a can of chickpeas)
  • 1 pkg organic vanilla pudding
  • 70 g starch as potato or tapioca
  • 1 tsp baking soda
  • Optional: 3 tsp raspberry jam to top.
  1. Preheat oven to 350.
  2. Put all ingredients, except baking powder and Aquafaba in a food processor or blender and mix until smooth and creamy.
  3. Stir baking powder into the creamy texture.
  4. Whip chickpea water until stiff peaks form. Spoon gently under the creamy dough.
  5. Then pour into silicone baking pan and bake for about 45 minutes.
  6. Allow the cheesecake to cool completely.
  7. Optional: Use jam to paint a heart on top of your cake.
  8. Once cool, cut, serve, and enjoy!
  9. I love to serve the cake with hot raspberries.
Recipe by Annelina Waller at