Go Back
–+ servings
vegan vanilla cheesecake vegan cu gem

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 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.