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Jelly Cheesecake

Jelly Cheesecake

A super delicious, easy-to-make vegan cheesecake that will impress even the fussiest eaters out there.



  • 1 packet biscuits 
  • 120g melted margarine


  • 1 ½ cups cashews soaked in water overnight  
  • ½ cup nut butter of choice 
  • 400ml coconut cream  
  • ⅓ cup cornstarch  
  • 1 tsp agar agar 
  • ½ cup liquid sweetener or sugar 
  • 1 tsp vanilla extract  
  • Pinch of salt  
  • ¼ tsp xantham gum  


  • 300ml water  
  • 2 tbsp agar agar  
  • 1 tbsp beet powder  
  • ½ cup sugar or honey  


  1. Crush the biscuits and add in the melted margarine, mix well and press into a parchment paper lined cake tin. Spray the edges with nonstick spray.  
  2. Blend all the filling ingredients, pour into a pot over medium heat, and mix whilst the mixture thickens. Pour onto the base and let it chill in the fridge for two hours until set.  
  3. Heat up the jelly layer ingredients until the sugar dissolves and thickens slightly.  
  4. Pour onto the cheesecake layer, and add some edible flowers or berries on top.  
  5. Let it chill for two to three hours before removing it from the cake tin and serving.

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