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  • 執筆者の写真Michie

#173 / Vegan Yogurt Cheesecake/ ヴィーガン ヨーグルト レアチーズケーキ風


ヴィーガン ヨーグルト チーズケーキ
vegan yogurt cheese cake



今回のヴィーガン レアチーズケーキは(寒天を使うので完全にレアではないけれど)、ヨーグルトを使ったさっぱりしたレアチーズケーキ風。









材料 (底の抜ける12cm丸型)

* 豆乳ヨーグルト 400g

* 無香ココナッツオイル 大4

* メープルシロップ 大3

* レモン汁 大1

* バニラエキストラクト 小1/2

* 粉寒天 小1/4

* 塩 ひとつまみ

* スペキュロスクッキー 45g (約7枚)


1. スペキュロスクッキー を袋に入れて綿棒でたたいて細かくする。型に入れ平らにする。

2. 豆乳ヨーグルトは、一晩水切りする。(約200gになる)

3. 小鍋にメープルシロップ、レモン汁、粉寒天を入れてよく混ぜ、火にかける。混ぜながら、フツフツ沸いた状態で1分煮る。

4. ブレンダーに、2, ココナッツオイル、バニラ、塩を加えてなめらかになるまで撹拌する。

5. 型に流し入れ、冷蔵庫で1時間以上冷やし固める。

6. カットして、下に残ったクッキーを上に散らす。


The vegan cheesecake I posted long ago is a rich cheesecake with a cashew base.

(See past cheesecake videos here:

This vegan cheesecake is a more light and refreshing cheesecake-like cake made with yogurt.

The key is to serve it with cookies. Because the cake is not too sweet, so I think the sweetness and texture of the cookies made for a perfect combination.

Speculoos cookies are spiced cookies. (Speculoos biscuits from Vermeiren and Biscoff cookies from Lotus. For instructions on how to make speculoos biscuits, please see the short video at

The cookies are sweet enough and have oil in them, so I didn't want to add anything more, even need a sauce. And so it’s pretty easy.

Just break the cookies and put it on the bottom, so it doesn't stick to the cheesecake when it's freshly made, and it spills out in pieces. That is also crunchy and delicious. So I use it for decoration by pouring the spilled cookies over the top of cake as well.

As time goes by, the cookies absorb the moisture of the cheesecake and become moist and integrated. That is also delicious.

Both are recommended.


Ingredients (12cm Round Cake Pan With Removable Bottom)

* 400g soy yogurt

* 3 tbsp maple syrup 

* 4 tbsp refined coconut oil

* 1 tbsp lemon juices

* 1/2 tsp Vanilla extract

* 1/4 tsp agar

* a pinch sea salt

* 45g (7pieces) Speculoos biscuits


1. Drain soy yogurt overnight. It will become 200g.

2. Put maple syrup, lemon juice, and agar in a small pan and mix well. Bring to a boil, reduce the heat and simmer for 1 minute while stirring very well.

3. Put drained soy yogurt, coconut oil, vanilla extract, salt and heated agar liquid.

4. Blend until smooth.

5. Keep it in a fridge at least 1 hour.

6. Cut the cake and decorate the top with more cookies left on the bottom.


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