Cheesecake with Soy Yogurt

Cheesecake with Soy Yogurt

Soy yogurt is an ideal substitute for cream cheese in baking. The key to success is straining the yogurt through a sieve overnight, so remember to start preparations the day before you plan to enjoy this fantastic cheesecake.



  • Spiced cookies – 180 g
  • Cocoa – 1 tablespoon
  • Coconut oil – 60 g

Cheesecake Filling

  • Sugar – 140 g
  • Lemon – 1 pc
  • Vanilla – 1 teaspoon
  • Plant-based yogurt – 1 kg
  • Cornstarch – 30 g
  • Coconut milk – 150 ml
  • Olive oil – 2 tablespoons
  • Salt – a pinch


Step 1: Prepare the Crust Combine spiced cookies and cocoa in a blender. Blend until crumbled and mix with melted coconut oil. Transfer the mixture to a baking dish lined with parchment paper, spread it over the bottom of the dish, and gently press down. Place the crust in the refrigerator while preparing the cheesecake filling.

Step 2: Prepare the Cheesecake Filling Transfer drained soy yogurt to a bowl. Add grated lemon zest and juice, olive oil, coconut milk, cornstarch, sugar, salt, and optionally vanilla extract. Mix everything thoroughly until smooth and creamy.

Step 3: Bake the Cheesecake Pour the filling over the chilled crust. Bake the cheesecake for about 50-60 minutes in an oven preheated to 180°C. Once cooled, decorate as desired.

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