Vegan Cheesecake

ALERT! This is as naughty as it looks, so far away from fitness recipe but it’s so damn good that you can sacrifice your macros for this goodness!

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What you will need:

Homemade cream cheese:

  • 125g cashew nuts (soaked overnight)
  • 150g coconut milk (the thick part from the can)

Cheese filling:

  • homemade cream cheese (see recipe above)
  • 1 can Alpro Go On soya quark
  • 1 lemon (zest & juice)
  • 1 dl icing sugar
  • 2 tbsp potato startch


  • 125g digestive cookies
  • 100g vegan butter

Crumble the digestive cookies and melt the vegan butter. Combine the two and spread the crust evenly over a parchment-lined tray.

Soak cashews overnight. Mix the soaked cashews and coconut milk in a blender until smooth. Combine the cream cheese you just made with soya quark. Add icing sugar and potato starch through a sieve. Add lemon zest and juice. Keep mixing until smooth. You can use a spatula or mixer.

Pour the mixture over the crust, cook in a 175 degree oven for 30-40 minutes. If the cheese starts to get brown, lower the temperature. Add some fresh berries or raspberry sauce!

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