This vegan version of the traditional Estonian kohupiim cheesecake abandons dairy without sacrificing the rich, creamy texture and tangy flavor that makes the classic dessert so beloved. Made with plant-based cream cheese and silken tofu for the cheesecake base, and topped with a lush fruit compote, this cake is both indulgent and ethically satisfying. Its smooth, velvety consistency paired with a crumbly, buttery crust offers a delightful contrast that will appeal to vegans and non-vegans alike.
Cheesecake
Vegan Kohupiim Cheesecake
This vegan version of the traditional Estonian kohupiim cheesecake abandons dairy without sacrificing the rich, creamy texture and tangy flavor that makes the classic dessert so beloved.
About this recipe
Method
Tested in our kitchen
Preheat oven to 350°F (175°C).
Mix crushed digestive biscuits with melted vegan butter. Press into the bottom of a 9-inch springform pan to form the crust. Set aside.
In a large bowl, combine vegan cream cheese, blended silken tofu, sugar, vanilla extract, lemon juice, flour, and salt until smooth.
Pour the cream cheese mixture over the crust in the springform pan.
Bake for 60 minutes, or until the edges are set but the center still jiggles slightly.
Top with fruit compote before serving.
Courses: Dessert
Reviews & comments
No comments yet.