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Cheesecake vegan cotta con yogurt e frutti di bosco

Healthy baked cheesecake {vegan gf recipe}

Preparazione 25 min
Cottura 35 min
Tempo totale 1 h
Porzioni 8


For the crust:

  • 150 grams cookies gluten free
  • 150 grams apple sauce

For the filling:

  • 400 grams yogurt plain soy
  • 400 ml milk coconut, full fat
  • 1 lemon zest
  • 60 grams rice flour
  • 150 grams brown sugar
  • 1 pinch salt

For the topping:

  • 150 grams blueberries compote
  • 200 grams blueberries fresh
  • 100 grams strawberries fresh


  • Refrigerate the coconut milk overnight before proceeding with the recipe.
  • Take the coconut milk out from the fridge, take care not to turn it upside down. Open and remove with a spoon the solid part of the milk. The remaining liquid can be kept it in the fridge for a few days and be used in smoothies, drinks and desserts.
  • Line an 8 inch springform pan with parchment paper and turn the oven on at 350°F.
  • Put the biscuits and apple sauce into a mixer, blend to obtain a smooth mixture and spread it into the pan to form an even layer.
  • Whip the coconut cream using a whisk. Add the yogurt, sugar, flour, salt, and lemon zest. Mix again with the whisk to get a smooth and creamy batter.
  • Pour the filling batter over the cookie crust and bake 35 minutes.
  • Remove the cheesecake from the oven and let it cool down.
  • Transfer the cheesecake onto a serving plate; top with blueberries compote and fresh fruit. Chill the cheesecake in the fridge one hour before serving.


This healthy baked cheesecake keeps well in the fridge up to 4 days. You can change the fruit topping according to taste and season.