A deliciously fresh cheesecake, completely vegan - with a sweet oatmeal cookie base, a creamy yoghurt filling and a fruity strawberry topping. Perfect for spring and summer!
Thoroughly mix the tender rolled oats with the soft vegan butter, maple syrup, apple puree, cinnamon and a pinch of salt in a bowl.
Line a springform pan (Ø 24 cm) with baking paper. Pour in the mixture and flatten evenly with the back of a spoon.
Prepare the filling
Mix the soy yogurt, sugar, vanilla pulp and starch with a whisk until smooth.
Pour the filling onto the base and smooth it out.
Baking
Bake the cake in a preheated oven at 200 °C top/bottom heat for approx. 50 minutes.
Allow to cool completely, then chill thoroughly in the fridge (at least 2 hours or overnight).
Topping & decoration
Wash the strawberries, cut in half and spread over the cooled cake.
Prepare the vegan cake glaze according to the packet instructions and pour over the strawberries.
Garnish with chopped pistachios.
Notes
Tip:It is best to prepare it the day before so that the cheesecake is perfectly moist. You can also top it with other fruits as desired. (e.g. blueberries)
Nutrition
Nutrition Facts
Vegan strawberry cheesecake with oat base
Amount per Serving
Calories
396
% Daily Value*
Fat
12
g
18
%
Saturated Fat
3
g
19
%
Cholesterol
0.2
mg
0
%
Sodium
110
mg
5
%
Potassium
197
mg
6
%
Carbohydrates
64
g
21
%
Fiber
4
g
17
%
Sugar
31
g
34
%
Protein
8
g
16
%
Vitamin A
482
IU
10
%
Vitamin C
31
mg
38
%
Calcium
206
mg
21
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
