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Here is a baked vegan cheesecake recipe from Zulal Wellness Resort by Chiva-Som, Qatar’s first full-immersion wellness resort.

THIS BAKED vegan cheesecake recipe is dressed to impress whether at a group dinner or simply as a healthy treat for the family.

It contains the antioxidant, plant-based protein benefit of Tofu that helps to improve heart health and the cholesterol-managing advantages of coconut sugar without compromising on taste.

A healthy dessert such as this may be an excellent alternative to traditional desserts to protect the heart health of Australians with Heart Foundation stats revealing that heart disease is killing one person every 18 minutes, or 79 people a day.


  • Tofu is a source of antioxidants and complete plant-based protein. Tofu helps to improve heart health. A diet rich in anti-inflammatory foods may help reduce the risk of chronic diseases.
  • Coconut sugar contains healthy fats that are known to help prevent high cholesterol and heart disease. It is less processed than refined sugars and retains some of the nutrients and minerals like iron, zinc, calcium and potassium in small quantities.
  • Free from dairy products, making it a suitable option for those who are lactose intolerant, have dairy allergies, or follow a vegan lifestyle.
  • Plant-based fats, which are generally lower in saturated fat. Diets low in saturated fat are associated with better heart health.
  • Due to the presence of fibre and healthy fats in vegan cheesecakes, they may provide better satiety and help with weight management when consumed in moderation.

Portion control and choosing whole-food ingredients are key to enjoying these treats while maintaining a balanced diet.




60gm Almond Flour 

80gm Rice Flour     

50gm Oats Flour                                      

10gm Tapioca Flour      

50gm Coconut Sugar     

01gm Salt        

90gm Vegan butter    

02gm Vanilla pod            

80gm Olive oil    



100gm Blueberry

10gm    Royal White Honey

1gm    Agar -Agar



100gm   Strawberry

10gm   Royal White Honey

1gm  Agar-Agar



100gm Apricot dried

10gm Royal White Honey

50ml Water


CHEESECAKE MIXTURE                                     

80gm Soaked Cashew                               

450gm Tofu

280gm Coconut Cream

02gm Lemon Zest     

10gm Lemon Juice         

120gm Monk fruit Sugar                 

20gm Corn flour    

30gm Gluten free flour

10gm Nutritional Yeast

01gm Vanilla Pod

01gm Pink Salt



10gm Physalis

50gm Blueberry

1gm Orange Rind

2gm Strawberry


Cheesecake Base

  1. Add all dry ingredients in a bowl and mix well with vegan butter.
  2. Bake the mixture at 180 degrees centigrade.
  3. Once baked, add the olive oil and spread on a tray.
  4. Bake it at 180 degrees centigrade for 5 minutes.

Cheesecake mixture

  1. Blend all ingredients together to a smooth paste.
  2. Pour the mixture on the prepared cheesecake base.
  3. Bake it at 90 degrees centigrade for 35 minutes.
  4. Allow the cheesecake to cool down and then freeze it.

 Blueberry Gel

  1. Prepare blueberry puree and boil the puree with agar-agar and honey and allow it to set.
  2. Once chilled blend the mixture and strain through a fine sieve.

Strawberry Gel

  1. Blend strawberry to prepare a puree and boil the puree with agar-agar and honey and allow it to set.
  2. Once chilled blend the mixture and strain through a fine sieve.

 Apricot Gel

  1. Boil apricot with honey and water until it is soft.
  2. Blend the mixture and strain through a fine sieve.


  1. Place the cheesecake on the plate, add drops of blueberry, strawberry & apricot gel on either side of the cheesecake.
  2. Garnish with blueberry, strawberry, Physalis and orange