Vegan Vanilla Cheesecake with Apricot Jam
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!
Ingredients
- Crust:
- 300 g vegan biscuits you can use GF biscuits if needed
- 100 ml coconut oil
- Cream:
- 2 400 g 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
Instructions
- Add the biscuits into the blender and pulse 2-3 times until they're crumbled.
- Add some parchment paper on the bottom of a cake tin (with removable walls) 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 inside the cheesecake.
- Bake in the oven at 200C for about 30 minutes.
- Let it cool before serving.
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