Vegan Creamy Cheesecake with Clementines

This vegan cheesecake is so creamy and delicious and takes so little effort to make! The clementines keep the cake fresh and sweet and it's the perfect dessert for anytime! 

This easy creamy cheesecake is made with homemade whole wheat shortcrust and can be topped with any fruits you like. 

The Recipe

Vegan Cheesecake with  Clementines

Ingredients

For the crust:

1 1/4 cups / 150 g whole wheat pastry flour

1/2 cup / 50 g Powdered Sugar

1 teaspoon baking powder

1/3 cup / 75 g of vegan butter, at room temperature

1 tablespoon oat milk (sub in any other plant-based milk)

For the filling:

10.6 ounces / 300 g vanilla soy yogurt ( I used sweetened)

110 g vegan sour cream

1/2 cup / 100 g sugar

1/4 cup / 30 g cornstarch

1.8 ounces / 50 g peeled clementines (either fresh or from the can)

Instructions

1. For the crust combine all ingredients and knead by hand until the dough is smooth. Put in the fridge for at least 30 minutes.

2. Preheat oven to 350 °F / 180 °C.

3. Meanwhile prepare the filling. In a medium bowl combine yogurt, sour cream and sugar. Carefully sift in the cornflour and mix the filling with an electric mixer.

4. On a lightly floured surface roll out the dough. Line the bottom of a 7-inch baking pan and transfer the dough into it. Press the sides gently to form an even crust. Fill in the prepared filling. Add the clementines.

5. Bake for 1 hour. Let cake cool completely.