Vegan German Cheesecake (Käsekuchen)

In Baking, Dessert, Recipes, Sweet by MurielLeave a Comment

One of the most elusive culinary achievements in my vegan kitchen has been a baked cheesecake. I’d only ever tried a frozen cheesecake, which is super easy to make (using cashews) but very pricey and a different thing entirely.

Now that I’m in Germany however, I figured I’d try my hand at veganising a local speciality: käsekuchen. It has a crust made with fresh, buttery dough, and the filling is made with quark, a German soft cheese made from sour milk.

This is a vegan adaptation of a recipe from The Domestic Rebel (which is a translation from a German magazine). Fortunately, vegan quark is an easy find in Berlin, so the main challenge was to replace the six eggs. One for the crust: easy, I used a flax egg (one tablespoon ground flaxseed with three tablespoons of water). Five for the filling, divided into yolks (for richness and binding) and whites (for lightness and leavening). One egg yolk is about a tablespoon in volume, but because there were five, I used several different replacements to hedge my bets (the more eggs in a recipe, the more complex their function, so I always diversify). Flax egg + soy flour + coconut oil (for the fat) was my solution. For the egg white replacement, I used aquafaba of course.

And… it worked! Perhaps not quite as fluffy as the original version, but if I had used cream of tartar to help the aquafaba peaks, it might have been lighter. Nevertheless, it was a delicious success.

If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @PlantifulCoach + #PlantifulCoach! I’d love to see your foodie creations 🙂

Vegan German Cheesecake (Käsekuchen)

A vegan version of the German 'käsekuchen' (baked cheesecake)
Prep Time15 mins
Cook Time1 hr 10 mins
Cooling Time3 hrs
Course: Dessert
Cuisine: German
Keyword: baked, birthday
Servings: 12 servings


  • Stand-mixer (optional)
  • Egg-beater (optional)


For the crust

  • 2/3 cup vegan butter
  • 1/3 cup sugar
  • 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
  • 1 cup cake flour

Fro the filling

  • 1/3 cup cashews
  • 1/3 cup hot water (to soak the cashews)
  • 2 tbsp vegan butter
  • 2/3 cup sugar
  • 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
  • 1 tbsp soy flour
  • 1 tbsp coconut oil (melted)
  • 2 400g tubs vegan quark (available in some German supermarkets)
  • 1 1/2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 packet vanilla pudding powder (or 36 g cornstarch + extra vanilla)
  • 1 tbsp vanilla extract
  • 1/4 cup aquafaba
  • 1 pinch cream of tartar (optional)


  • Preheat your oven to 180ºC.
  • Cut out a circle of baking paper to line the bottom of a 20 cm springform pan. Lightly grease the bottom of the pan with vegan butter, place the baking paper on the bottom, then grease the baking paper and the sides of the pan.

For the crust

  • In a medium bowl, mix the vegan butter, sugar, flax egg and flour.
  • Spread into the bottom of the pan and lightly up the sides of the pan, taking care to make it as even as possible.

For the filling

  • Soak the cashews in the hot water, before continuing with the filling.
  • Place the vegan butter and sugar in a bowl, and beat with a stand mixer or egg beater until creamy.
  • Now to create an egg yolk replacement. In a small bowl, combine your flax egg (1 tbsp ground flaxseed with 3 tbsp water) with the soy flour and melted coconut oil.
  • Now blend the soaked cashews with 3 tablespoons of the soaking water, add the flax egg mixture and blend until combined.
  • Add the flax egg + cashew mixture to the butter+sugar mixture, one tablespoon at a time, and beat after each addition.
  • Mix in the vegan quark, then add the vanilla extract, lemon juice and lemon zest, and beat well. Add the vanilla pudding powder and mix.
  • In a separate bowl, beat the aquafaba (which is replacing the egg whites) for a few minutes until fluffy, using an egg-beater (or a blender if you're stuck, like me). If you have cream of tartar, add a pinch at the start to help it form a nice stiff peaks.
  • Fold the aquafaba into the batter until mixed.
  • Pour the batter into the prepared pan and smooth out the top.
  • Bake for 1 hour, until the edges have pulled away and the top is lightly golden.
  • Turn off the oven, open the oven door a crack and leave the cheecake for 10 minutes.
  • Remove from the oven and let cool until it reaches room temperature, about 1 hour.
  • Refrigerate for 2 hours so that it can set.
  • Before serving, remove it from the fridge to get to room temperature again.
  • Serve with berries and whipped (vegan) cream.

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