Cookie Crust

Preheat your oven to 350°F (175°C). Lightly grease an 8-inch (20cm) springform pan and line the bottom and sides with parchment paper

Or place them into a freezer bag, squeeze the air out, seal the bag, and crush cookies using a rolling pin

Combine the crumbs with melted butter and stir to combine.

Transfer the mixture into your prepared springform pan and press firmly into the bottom of the pan. Set aside while you make the filling

Cheesecake filling

In a mixing bowl, beat the vegan cream spread with an electric hand mixer until smooth and creamy. Then mix in coconut cream, sugar, cornstarch, vanilla and lemon juice. Beat until smooth, scraping down the sides of the bowl as needed.

Pour the cheesecake filling over the cookie crust, spreading out evenly.

Wrap the outside of the pan with a double layer of aluminum foil, covering the bottom and the sides. Place the wrapped pan in a larger baking pan and pour in about 1,5 inch of hot water. Place in the preheated oven and bake for 1 hour.

Turn off the oven and let the cheesecake sit in the oven for another hour. Then open the oven door and allow to cool to room temperature. (Don’t worry if the cheesecake is still wobbly because it will set in the fridge)

Remove the cheesecake from the water bath and, carefully, remove the foil. Place in the fridge overnight to set completely before removing from the pan.

Raspberry Strawberry Sauce

in a pot, thaw and puree the fruits. Add the sugar and bring to a boil. Dissolve the cornstarch in a little water, then stir into the fruit puree. Bring to a boil again while stirring, and cook for 1-2 minutes until thickened. Let cool as it will thicken up more.

Serve your cheesecake with the sauce and enjoy!

cook it with


Cookie Crust

  • 5.3 oz Vegan Cookies 150g
  • 1/3 cup vegan butter 75g, melted

Cheesecake filling

  • 30 oz vegan cream spread
  • 114 oz can coconut cream 400ml
  • 1 cup sugar 200g
  • 4 tbsp cornstarch
  • 1 tbsp vanilla extract
  • Juice of ½ lemon

Raspberry Strawberry Sauce

  • 5.3 oz frozen raspberries 150g
  • 5.3 oz frozen strawberries 150g
  • 2 tbsp corn starch (dissolved in 2 tbsp water)
  • 2 tbsp sugar

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