Vegan Apricot cheesecake recipe

Apricot "cheesecake"

Apricot "cheesecake"

22 cm cake pan
Prep Time 30 mins
Cook Time 20 mins
Fridge 2 hrs
Total Time 2 hrs 50 mins
Course Cake
Cuisine Cake


  • 2 Bowl
  • 1 Compact kitchen blender
  • 1 Pot
  • 1 Pastry tray
  • 1 Wooden spoon


  • Basis:
  • 150 g Granola
  • 45 g Plant-based butter
  • 6-7 tsp Apricot jam
  • Tea, as needed
  • "Curd" cream:
  • 100 g Millet
  • 300 ml Plant-based milk
  • 1,5 tbsp Date mass
  • Grated zest and juice of half a lemon
  • 2 tsp Plantain seed husks
  • 250 ml Plant-based cream
  • 150 g Plant-based cream cheese
  • 15 tsp Apricot jam


  • First, cook the millet in plant-based milk with the date mass.
  • When the millet is cooked until soft, let it cool.
  • And in the meantime, prepare the granola.*
  • If you have not yet made granola based on my recipes, you can find it here.
  • Grind the granola, add the butter and 3 tsp. apricot jam.
  • Work together so that the butter and apricot jam are evenly distributed in the ground granola and form a mass.
  • Press the mass into the cake pan. Put 3-4 tsp. apricot jam, spread it and put it in the fridge.
  • After the millet has cooled, add the plantain seed husks, grate the lemon peel, twist the lemon and mix thoroughly.
  • Pour the cream over it, add the cream cheese, the apricot jam and mix with a whisk and beat as hard as you can, to a foamy texture.
  • Put the cream on the cake base, put it back in the fridge and you can eat it after 2 hours.
Keyword apricot, Apricot "cheesecake", cake, vegan, vegan dessert, vegancheesecake

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