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The Best Vegan Classic Cheesecake (EVER!)

  • Author: Bake to the roots
  • Prep Time: 20
  • Cook Time: 45
  • Total Time: 240


If you are looking for a non-diary, vegan cheesecake.. search no more! You got the best one right here ;)



For the dough

  • 1 1/2 cups (200g) all-purpose flour
  • 1/2 cup (100g) sugar
  • 0.6 oz. (17g) baking powder
  • pinch of salt
  • 1/2 cup (120g) margarine
  • 12 tbsp. cold water

For the filling

  • 28 oz. (800g) Alpro “Go On Natur”
  • 3/4 cup (150g) sugar
  • 2.3 oz. (65g) cornstarch (vegan)
  • 3 TL vanilla extract
  • 2 TL lemon juice


  1. Line a 9.5 inches (24cm) springform tin with baking parchment and set aside. Add the flour, sugar, baking powder, and salt to a large bowl and mix until well combined. Add the margarine in small pieces and mix until you get nice streusel. If the dough is not coming together, add 1-2 tablespoons of cold water. Pour the streusel into the prepared springform tin and press to the bottom and sides to get a nice crust. Place in the fridge for about 60 minutes.
  2. Preheat the oven to 350°F (180°C). Add the Albre “Go On Natur” together with the sugar, cornstarch, vanilla extract, and lemon juice to a large bowl and mix until well combined. Fill into the prepared tin and smooth out the top. Bake for about 45 minutes – the cake should have set but the center should still jiggle a bit when you move the tin. Take out of the oven and let cool down completely. Place in the fridge for at least 1 hour. Serve with some strawberry compote and soy whipping cream.


  • Enjoy baking!


  • Serving Size: 12