Healthy Cheesecake - Vegan
Author: Annelina Waller
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
  • For the crust:
  • 180 g oat flakes
  • 1 ripe banana
  • 130 g coconut flakes
  • 100 g rice syrup
  • ¼ tsp salt
  • ½ teaspoon cinnamon
  • For the cheesecake filling:
  • 400 g silk tofu
  • 100 g cashew
  • juice and zest of 1 organic lemon
  • 3 tbsp rice syrup or sweetness of your choice
  • 2 pinch of guar gum
  • 1 tsp vanilla extract
  • 2-3 tsp Green Juice
  1. Preheat oven to 175 degrees.
  2. Transfer rolled oats and coconut flakes into a blender and mix to flour.
  3. Add the remaining ingredients for the crust and continue to mix until it's doughy. If you don't have a high-speed blender, take a bowl, mash the banana with a fork and knead all ingredients into a dough.
  4. Press the dough evenly into a round silicone mould. Raise the edge about 2 cm.
  5. Bake the base at 175 degrees for 15 minutes or until it begins to brown slightly.
  6. In the meantime, pour all the ingredients for the filling into a blender and blend until creamy. As soon as the crust is baked, remove from the oven and allow to cool for 10 minutes.
  7. Remove the crust from the silicone mould (if necessary, invert) and pour the filling into the base.
  8. Place your cheescake tarte in the fridge for an hour and serve cold, decorated with coconut flakes, cocoa nibs, and chocolate shavings.
Recipe by Annelina Waller at