Vegan Vanilla Cheesecake with Apricot Jam
Prep time
Cook time
Total time
You'll love this easy vegan vanilla cheesecake recipe! It's made with an unusual ingredient and has an extra-smooth texture! Check it out!
Serves: 8
  • Crust:
  • 300g vegan biscuits (you can use GF biscuits if needed)
  • 100ml coconut oil
  • Cream:
  • 2 400g boiled chickpea cans, drained
  • 1 glass vegan milk (I used vanilla-flavored soy milk by Joya)
  • 2 cups vegan yogurt, without flavor or vanilla flavored (I used natural soy yogurt by Joya)
  • 4 Tbsps brown sugar
  • 3 Tbsps psyllium husks
  • ½ cup flour
  • 2 tsps vanilla extract
  • Filling:
  • homemade apricot jam - you can use any other type of jam you want
  1. Add the biscuits into the blender and pulse 2-3 times until they're crumbled.
  2. Add some parchment paper on the bottom of a cake tin (with removable walls) and grease it with coconut oil.
  3. Add the crumbled biscuits and coconut oil. Mix well together and press onto the bottom of the cake tin.
  4. Add all the ingredients for the cream and process until smooth.
  5. Pour this over the biscuit crust and spread evenly.
  6. Add apricot jam on top and press it inside the cheesecake.
  7. Bake in the oven at 200C for about 30 minutes.
  8. Let it cool before serving.
Recipe by Gourmandelle | Vegetarian Blog at