August 11, 2023

Vegan And Gluten-Free Cheesecake With Berries

One dish that I have always missed on a predominantly dairy-free diet is cheesecake. The crispy sweet base combined with the thick, almost custard-like crème, just inevitably leads to a taste explosion on the tongue.

In this recipe, I tried to create as authentic a form of the American dessert dream as possible, despite my food sensitivities - and considering the feedback from family, I'd say I succeeded!

Of course, the recipe can be slightly modified, for example, you can replace the hazelnuts with almonds or the brown millet flour with any other type of flour.


For the base

200g ground hazelnuts

60g brown millet flour

50g agave syrup

1 pinch of salt

40ml water

60g coconut oil (soft or liquid)

A little coconut oil to grease the springform pan

For the cream

750g silken tofu

150g agave syrup

100g vegan vanilla yoghurt

60g cashew butter

60g cornflour

2 handfuls of mixed berries (frozen)


  1. Preheat the oven to 180 degrees.
  2. Combine all the ingredients for the base in a bowl and mix well until you have a sticky mixture.
  3. Lightly grease a springform pan with a little coconut oil and spread the pastry base evenly on it. Press down well.
  4. Puree all the ingredients for the cream (without the berries) in a blender. Then lightly mix in the berries.
  5. Spread the cream over the base.
  6. Bake the cheesecake for approx. 1 hour in the lower half of the preheated oven.
  7. Remove from the oven, allow to cool completely and then refrigerate for at least 2-3 hours.