Clementine Vegan Baked CheeseCake

We finally have our last clementine Recipe and what can I say? You can’t miss this one! 

I don’t even think I need to tell you much about it.. Who doesn’t like cheesecake? How can you resist to a slice of the fresh, well balanced sweet dessert? 

In this Plant Based Version we are not using cashews, neither tofu and the result is irresistible!! 

Serves 8-10 people


  • 150g raw sunflower seeds, soaked 
  • 90g cooked chickpeas
  • 1 clementine
  • Pinch vanilla powder
  • 2 tbsp corn starch or arrowroot powder
  • 110g maple syrup
  • 1 tbsp tahini
  • 120ml coconut milk
  • 80ml water
  • 1 pinch of salt
  • 1 ½ tbsp applecidervinegar


  • 100g granola(homemade even better)
  • 2 big dates
  • ¼ tsp salt
  • 25g coconut oil
  • ½ tsp cinnamon powder
  • 2-3 tbsp water

Clementine Jam: 

  • 2 clementines 
  • 1 tbsp mapple syrup 
  • 1/4 cup water
  • 2 tsp chia seeds
  • Pinch of vanilla powder


  1. Crust: Add all the ingredients for the crust in a small food processor and blend until it becomes a sticky dough, about 1 minute;
  2. Place the dough in the bottom of a cake non-stick pan(even better if you use one that open from the side), using your hands to press down the dough. Pre Bake the crust for about 10 minutes in pre-heated oven at 180°C; 
  3. Cheesecake: Blend all the ingredients together for about 2 minutes, until smooth. Fill the Bre-baked crust with the cream and return to the oven at 160°C for about 30-40 minutes, until firm and fluffy in the middle;
  4. Jam: Blend the clementines with the water and maple syrup for 30 seconds, mix in the chia seeds and vanilla powder. Set aside for 15-20 minutes; 
  5. Take the cheesecake  out of the oven, scrap the sides of the pan and let it cool down for about 2 hours; 
  6. Spread a thin layer of the clementine jam over the cheesecake and make decoration with some fresh clementine slices; 
  7. Enjoy every happy bite!

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