So simple, so delicious – yes, this how this vegan cheesecake is!

The preparation is very simple and the result is delicious. And all of this is free of animal suffering. Because by basing this recipe on plant based ingredients, we do not contribute to the fact that animals suffer or even die when we buy this food. The cake also comes with a portion of “wholesomeness”: self-ground whole grain flour from organic grain fresh from your Salzburg Grain Mill.

A vegan cheesecake that tastes good to everyone!

Ingredients – cake baseVeganer Käsekuchen

  • 300 g whole grain flour
  • 90g sugar (or a sugar alternative such as date sugar)
  • 3 teaspoons baking powder
  • 1 teaspoon cinnamon powder
  • 125 g margarine/ vegetable butter
  • some water

Ingredients – cake filling

  • 125 g margarine/ vegetable butter
  • 100 g sugar (or a sugar alternative such as birch sugar)
  • 2 packages of custard powder
  • 1 kg soy yoghurt (works very well with Soy Skyr nature)
  • juice of half a lemon


First preheat the oven to 180°C top/bottom heat and grease a round baking tin (springform). Then knead all the ingredients for the cake base in a bowl. Depending on the consistency, add a little more or less water. Press the cake mixture into the baking tin. Also in such a way that you get a 3 cm high rim.

For the cake filling, melt the margarine and stir with the sugar until creamy. Then add the custard powder and stir. Put the soy yoghurt in a separate bowl. Then add the margarine-sugar-custard powder mixture to the yoghurt and mix together with the lemon juice to a homogenous mass.

Finally, spread the filling on the cake base and bake for about 60 minutes.

Let the cheesecake really cool down completely and keep it cold afterwards.

Such a vegan cheesecake can really be something special – so just enjoy it!

If you are still in the mood for a strengthening autumn porridge, we have a great recipe for you HERE >>

See you soon and all the best,

the team of the Salzburg Grain Mills