Easy Vegan Vanilla Cheesecake - with a Secret Ingredient

Name: Vegan Vanilla Cheesecake with Apricot Jam
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 300 g vegan biscuits (you can use GF biscuits if needed); 100 ml coconut oil; 800 g chickpeas (canned, drained); 1 cup 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; 1/2 cup flour; 2 tsps vanilla extract; homemade apricot jam (you can use any other type of jam you want)

Jump to Recipe Print Recipe

This easy vegan vanilla cheesecake is a baked, blender-made dessert with an extra-smooth, creamy filling and a buttery biscuit crust, topped with apricot jam. The secret ingredient is chickpeas, which give the cream its silky texture without any beany taste at all. If you want a dairy-free, egg-free cheesecake that comes together fast, this is the one to try.

You won’t believe what ingredient I used for this super-creamy vegan vanilla cheesecake! A while back I saw a recipe on Pinterest for a vegan cake that had chickpeas in it for the cream. It was a bit unusual, but the end result looked pretty amazing, so I decided to give it a try and use chickpeas in vegan desserts. Glad I did! The quantities below are for about 8 servings, but guess what, it was so good that me and my boyfriend ate it all in one day.

Why chickpeas work in a vegan cheesecake

Chickpeas are the unexpected hero here, and there is a good reason they work. Once blended smooth, they bring a soft, custardy body to the filling that mimics the density of a classic baked cheesecake, while the starch in them helps the cream set when it bakes. Combined with the psyllium husks, which absorb liquid and gel as the cake cooks, you get a sliceable, stable filling that holds its shape. The vanilla extract and vanilla-flavored soy milk do the flavor work, so all you taste is vanilla and creaminess, never the chickpeas.

Ingredient notes

Vegan biscuits form the crust. Use gluten-free biscuits if you need to keep the whole cake gluten-free.
Coconut oil binds the biscuit crumbs and helps the base firm up as it cools.
Canned chickpeas are the base of the cream. Drain them well so excess liquid doesn’t loosen the filling.
Vegan milk and vegan yogurt add creaminess and tang. I used vanilla-flavored soy milk and natural soy yogurt by Joya, but any unsweetened or vanilla plant versions work.
Psyllium husks are the natural setting agent that helps the filling hold together once baked.
Flour, brown sugar, and vanilla extract round out the structure and flavor.
Apricot jam goes on top. I used homemade apricot jam for the filling, but you can use any other type of jam you want.

Tips for the smoothest filling

This vegan vanilla cheesecake is so easy to make that your blender will pretty much do all the work, but a few small things make the difference between grainy and silky. Drain the chickpeas thoroughly, then blend the cream long enough that it turns completely smooth with no visible bits, scraping down the sides as you go. When you press the apricot jam into the top, push it slightly into the surface so it swirls in rather than sitting in a separate layer. Bake at 200C for about 30 minutes, and don’t rush the cooling: the filling firms up considerably as it comes down to room temperature.

Flavor variations to try

The apricot jam is just a starting point. Imagine this with some chocolate ganache on top, I think I’ll make it with chocolate next time, and I bet it will be heavenly good. You can swap the jam for any berry preserve, a layer of melted dark chocolate, or even a fruit compote. If you are baking for a celebration, this pairs nicely alongside other plant-based sweets like a raw vegan chocolate and raspberry cake or a slice of gluten-free vanilla cake for a vanilla-on-vanilla dessert table.

How to store it

Keep the cheesecake covered in the fridge and enjoy it within about 4 to 5 days; chilling overnight actually improves the texture and makes it easier to slice cleanly. If you want to get ahead, you can bake it a day before serving and add the jam topping just before it goes to the table. For more plant-based dessert ideas to round out your baking, take a look at these vegan whole grain cookies or the gluten-free vegan brownies, both of which keep well and make great companions to a slice of cheesecake.

If you bake this chickpea vanilla cheesecake, I would love to know how it turned out, so please rate the recipe and leave a comment below telling me which jam or topping you went with. And if you try the chocolate version before I do, tell me how heavenly it was!

Summarise & Save This Recipe

ChatGPT Google AI Claude Perplexity

★ Add us as a trusted Google source

Vegan Vanilla Cheesecake with Apricot Jam

This easy vegan vanilla cheesecake hides an unexpected ingredient that gives it an irresistibly smooth, creamy texture. Topped with apricot jam and baked in just 45 minutes, it’s a foolproof dairy-free dessert.

Prep Time 15

Cook Time 30

Total Time 45

Choose Serving Size 8

Ingredients

Crust:

300 g vegan biscuits you can use GF biscuits if needed
100 ml coconut oil

Cream:

800 g chickpeas canned, drained
1 cup 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

Instructions

Add the biscuits to the blender and pulse 2-3 times until they’re crumbled.
Line the bottom of a cake tin (with removable walls) with parchment paper and grease it with coconut oil.
Add the crumbled biscuits and coconut oil. Mix well together and press onto the bottom of the cake tin.
Add all the ingredients for the cream and process until smooth.
Pour this over the biscuit crust and spread evenly.
Add apricot jam on top and press it into the cheesecake.
Bake in the oven at 200C for about 30 minutes.
Let it cool before serving.

Notes

Store covered in the fridge for up to 4 days. To make the whole cheesecake gluten-free, swap both the biscuits and the 1/2 cup of flour for gluten-free versions. You can replace the apricot jam with any jam you like.

Frequently Asked Questions

Can you really taste the chickpeas in this vegan cheesecake?

No, you cannot taste the chickpeas at all. Once blended completely smooth, they give the filling a soft, creamy body without any beany flavor. The vanilla extract and vanilla-flavored soy milk are what come through, so the cake tastes like a classic vanilla cheesecake.

What do the psyllium husks do in this recipe?

Psyllium husks act as the natural setting agent. They absorb liquid and gel as the cheesecake bakes, which helps the chickpea-based filling hold together and become sliceable. Without them the cream would be much looser.

How do I make this vegan cheesecake gluten-free?

Use gluten-free biscuits for the crust, as the recipe already notes you can. You would also need to swap the half cup of flour in the filling for a gluten-free flour blend. Everything else in the recipe is naturally free of gluten.

Can I use a different jam or topping?

Yes. The recipe uses apricot jam, but you can use any other type of jam you want, such as a berry preserve. Chocolate ganache or melted dark chocolate also works beautifully on top for a richer dessert.

How should I store the cheesecake and how long does it keep?

Keep it covered in the refrigerator and enjoy it within about 4 to 5 days. Chilling it overnight actually improves the texture and makes it easier to slice cleanly, so it is a good make-ahead dessert.

How many servings does this cheesecake make?

The quantities make about 8 servings. That said, it is rich and creamy enough that it disappears fast, so plan accordingly if you are serving a crowd.

5 from 3 votes

6 Comments