Vegan cheesecake with chick pea meringue

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As a Jack-of-all-trades type of girl I like to try out everything. Also in my opinion it’s a lot about upbringing, habits and personal preferences. If you suffer from allergies and can’t eat milk products for example then the vegetarian and vegan kitchen will be normal and not exotic to you. So take the risk! Think outside the box more often and be surprised. But back to the cheesecake. I am always astounded how inventive the vegan kitchen is. I mean making meringue out of chick pea brine! Here my post on that recipe.

Well, there are cheesecakes baked with tofu and the no-bake ones around. With the latter you soak cashew nuts in water overnight, purée them and use this cream as a filling. But I wanted a warm cheesecake and the tofu ones didn’t sound – I read a few recipe comments – too grand. And then I came across this recipe from Sara from Love Nonpareille and it sounded fantastic. The secret weapon chick pea meringue makes this cake a sensory masterpiece as well. Mixing the yoghurt with the creamed sugar and margarine was difficult in the sense that even after having stirred the mixture for quite a bit it still had small lumps. But these melted away whilst baking. As I was pressed for time on Sunday I didn’t make a shortcrust pastry base, but made one instead with 100 g crushed biscuits, 50 g margarine and a pinch of salt. Press firmly into the spring pan base and put in the fridge whilst preparing the filling.

The baking tin was pretty full and I was worried that it would overflow so I lined a baking tray with baking paper and placed it underneath. Luckily I did as some margarine came out of the biscuit base. As the cake was quite brown after 45 minutes I covered it with aluminium foil for the remaining 15 minutes.

The cake definitely has to cool completely to make it firm enough to cut. My husband and I ate the cake whilst it was just a little lukewarm. The taste: Amazing! Vanille, lemon and as the surface was so cripsy it tasted nearly just like Crema Catalana.

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Update July 2020:

The original recipe (in German) is now available under this link:

I’ve translated the recipe now too for you. The cake is baked in a spring-release baking tin. The size isn’t mentioned in the recipe I’ve just noticed but I used my 20cm diameter tin which was the reason why the tin was so full. Next time I’ll use the 24cm diameter tin.

Pastry: The recipe uses a normal shortcrust pastry made out of 200 g all-purpose flour, 100 g (vegan) margarine, 50 g sugar, a pinch of salt and 3 tbsp cold water. But feel free to use your favourite shortcrust pastry recipe for this cake as it’s the filling which makes this cake so tasty.


– 100 g vegan margarine
– 120 g sugar 
– 500 g soya yoghurt (choose one with no flavour, lemon or vanilla as you prefer)
– 40 g custard powder
– ½ organic lemon (zest and 1 tbsp juice)
– 1 pinch of salt
– 120 ml aquafaba
– 1 tsp baking powder


– Prepare your shortcrust pastry. Blind bake for 10 minutes or as your recipe instructs.

– The cake itself is baked at 180°C

– Add sugar and margarine into your mixer (I used the paddle attachment) and beat together until smooth and creamy.
– Add the soya yoghurt and mix again.
– Slowly add the custard powder and mix
– Add the zest of the lemon and the lemon juice
– Add the salt
– Mix until everything is well incorporated.
– Beat the aquafaba in a high bowl just like you would egg whites. When it starts to stiffen and peak add the baking powder and continue to beat until the mixture is really firm.
– Gently fold it under the yoghurt mixture with a spatula.
– Pour the mixture into your prepared baking tin and bake for about 60 minutes.

The cake will still be quite wobbly but will firm up when it is completely cooled.