This vegan chocolate and vanilla layered Zebra Cheesecake with gluten-free oat cookie crust is a moist, smooth, and super creamy dessert recipe that is easier to make than you think! It’s dairy-free, eggless, healthier than traditional cheesecakes and absolutely delicious!
Vegan Vanilla Chocolate Zebra Cheesecake
This fancy-looking dessert will make your guests gush not only at how pretty it looks but at how delicious it tastes! No one would suspect that this homemade vegan cheesecake is eggless and dairy-free. So next time you are in need of an impressive yet reliable cheesecake recipe, this zebra-patterned treat is your best bet!
Why baking cheesecake in waterbath?
I baked my New York cheesecake and my chocolate cheesecake in a water bath to ensure the best results! However, many people asked for an alternative, so I baked this cheesecake at a lower temperature and set a bowl of water on the bottom of the oven, which creats steam too.
Both the lower temperature and the steam have a similar effect to the water bath method, preventing the cheesecake from cracking and resulting in a super creamy cheesecake as it bakes slowly and evenly. However, you can still opt for the traditional water bath method if you like.
Ingredients for zebra cheesecake
For the Cookie Crust
- Oat cookies: I used my homemade oatmeal cookies made with gluten-free oats to make the crust. However, feel free to use other types like whole wheat cookies, vegan butter cookies, or Oreo cookies. You can also use my almond and coconut crust from my Coconut Raffaello Cheesecake recipe.
- Vegan butter: melted butter will help moisten and bind the crushed oat cookies together to form a firm and crunchy crust. You can also use 30 grams coconut oil mixed with 10 grams of applesauce or yogurt for the same result.
Cheesecake Filling
- Soy quark: I used Alpro Skyr for this recipe. It is a type of vegan yogurt with a creamy and thick texture. You can sub this with silken-firm tofu or vegan cream cheese if you cannot find one.
- Vegan cream cheese: make sure that it is at room temperature before using.
- Soy cream: other dairy-free creams like coconut cream can also be used for this recipe.
- Sugar: you can use any type sugar you have on hand.
- Cornstarch
- Vanilla extract: for flavor.
Chocolate Cheesecake Layer
- Cocoa: make sure to use 100% cocoa and not drinking cocoa which contains a lot of sugar.
- Coffee: this adds an extra depth of flavor to the chocolate cheesecake filling. However, you can sub with dairy-free milk.
How to make Vegan Zebra Cheesecake
As always, I recommend checking out the recipe video and these step-by-step instructions first. Then you’ll find the full recipe with exact measurements in the recipe card below!
Step 1: Make the cookie crust
Start by crushing the cookies into fine crumbs using a food processor or rolling pin. Next, transfer to a bowl and mix with the melted vegan butter until combined. Then spread the cookie mixture on the bottom of a prepared baking pan and press it down firmly. Refrigerate while preparing the filling.
Step 2: Make the vanilla and chocolate cheesecake filling
In a mixing bowl, mix soy quark, vegan cream cheese, dairy-free cream, sugar, cornstarch and vanilla with an electric hand mixer until smooth and creamy. Pour about 2/3 of the mixture into another bowl and set aside. To the remaining 1/3, add the baking cocoa and coffee and mix until smooth.
Step 3: Layer the zebra cheesecake
First spoon about 2-3 tbsp of the light cream in the middle of the cookie crust, then add about 2 tbsp of the cocoa cream in the middle of the light cream. Continue like this until both mixtures are used up, moving or tapping the pan between each layer so it spreads evenly (as shown in the video).
Tip: Use 2 different tablespoons – one for the light cream and one for the dark cream.
Step 4: Bake and allow to cool
Bake the zebra cheesecake in a preheated oven at 320 °F (160 °C) for 70 minutes. Then turn off the oven and leave the cheesecake in the oven for another 30 minutes. Open the oven door halfway and let the cake cool slowly to room temperature. Then refrigerate overnight.
Tip: Place an ovenproof dish filled with water on the bottom of your oven. This will create steam, ensuring even baking and preventing the cheesecake from cracking.
Tips when Making this Vegan Cheesecake recipe
- If you use an 8-inch (20 cm) springform pan, make sure the sides are about 4-Inch (10 cm) high. You can also use a larger springform pan like 9-/10-inch (22-26 cm); however, the cake will be flatter.
- The cake will not fully set after baking; the center will still be jiggly-this is normal. It is important NOT to remove it from the pan and leave it to set fully overnight in the fridge. Removing it from the pan prematurely will ruin the cake because the filling will still be soft.
- Top the cheesecake with your favorite fruits and berries like blackberries, blueberries, strawberries, raspberries, mango slices, kiwi, or peaches. You can also top it with cookie crumbles, chocolate chips, vegan whipped cream, or chocolate glaze.
- To cut perfectly even Zebra Cheesecake triangles, use a sharp knife and rinse it under hot water before cutting through.
- For variation you can use a square baking sheet or brownie pan to make cheesecake bars oder cheesecake squares.
How to make ahead and store cheesecake?
Since this cake needs to sit in the fridge overnight before serving, it’s ideal for making ahead! If you keep it loosely covered or in a cake pan with a tea towel on top, it will keep in the fridge for up to 5 days. However, you can also freeze it in freezer bags or containers for up to 2 months!
This Vegan Vanilla Chocolate Zebra Cheesecake recipe is:
- Dairy-free
- Eggless
- Smooth and Creamy
- Visually stunning
- Sweet and Chocolaty
- Chilled to perfection
- Healthier than traditional cheesecake recipes
- Perfect for any occasion
- Easier to make than you think!
- So delicious!
More delicious vegan cheesecake recipes to try
- Mandarin Cheesecake with Streusel
- Blueberry Crumble Cheesecake
- Best Vegan Cheesecake
- Lemon Cheesecake Pie
- Cherry Chocolate Cheesecake
- New York Cheesecake
- Poppy Seed Crumble Cheesecake
- Best Vegan Chocolate Cheesecake
- Cherry Crumble Cheesecake
- Baked Cheesecake with Plums
- Blueberry Cheesecake Bars
- Raw Coconut Raffaello Cheesecake
- No-Bake Strawberry Cheesecake
If you try this Vegan Vanilla Chocolate Zebra Cheesecake recipe, feel free to leave me a comment and a star rating! And if you take a picture of it, feel free to tag me on Instagram @biancazapatka and use the hashtag #biancazapatka so I don’t miss your post! Enjoy! 🙂
Zebra Cheesecake (Vegan)
Author:You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!
Ingredients
Cookie Crust
- 6.3 oz (180 g) oatmeal cookies or other cookies
- 2.5 tbsp (40 g) vegan butter melted
Cheesecake Filling
- 21 oz (600 g) soy quark „Alpro Skyr“ or sub silken-firm tofu or vegan cream cheese
- 10 oz (280 g) vegan cream cheese at room temperature
- 1 cup (240 ml) soy cream or other dairy-free cream, at room temperature
- ¾ cup (150 g) sugar
- 3 tbsp cornstarch
- 1 tbsp vanilla extract
Chocolate Layer
- ⅓ cup (40 g) cocoa
- 2-3 tbsp coffee or dairy-free milk
Instructions
*Note: Be sure to watch the recipe video for a better understanding!
Cookie Crust
- Lightly grease the sides of a 8-Inch (20-cm) deep cake pan (or a 9-inch (22-/24-cm) regular springform pan) and line the bottom with parchment paper.
- Place the cookies in a food processor and process into fine crumbs. (Or place in a freezer bag and crush them using a rolling pin).
- Transfer the cookie crumbs to a bowl and mix with the melted vegan butter until combined.
- Spread the cookie mixture on the bottom of your prepared springform pan and press it down firmly. Then place in the refrigerator while preparing the filling.
Cheesecake Filling
- Preheat the oven to 320 °F (160 °C) and place an ovenproof dish filled with water on the bottom of your oven (this will create steam, ensuring even baking and preventing the cheesecake from cracking).
- In a mixing bowl, mix soy quark, vegan cream cheese, dairy-free cream, sugar, cornstarch and vanilla with an electric hand mixer until smooth and creamy.
- Pour about ⅔ of the mixture into another bowl and set aside. To the remaining ⅓, add the baking cocoa and coffee and mix until smooth.
- Now use 2 different tablespoons (one for the light cream and one for the dark cream). First spoon about 2-3 tbsp of the light cream in the middle of the cookie crust, then add about 2 tbsp of the cocoa cream in the middle of the light cream. Continue like this until both mixtures are used up, moving or tapping the pan between each layer so it spreads evenly (as shown in the video).
- Place the cake in the preheated oven and bake for 70 minutes. Once the surface has set, the cake is ready.
- Turn off the oven and leave the cheesecake in the oven for another 30 minutes. Then open the oven door halfway and let the cake cool slowly to room temperature, then refrigerate overnight. (The cake should not be removed from the pan until the next day, as it will set in the refrigerator).
- Decorate your zebra cheesecake with berries as desired and enjoy!
Notes
- If you use an 8-inch (20 cm) springform pan, make sure the sides are about 4-Inch (10 cm) high. You can also use a larger springform pan like 9-/10-inch (22-26 cm); however, the cake will be flatter.
- The cheesecake keeps up to 5 days in the refrigerator and can be frozen for up to 2 months.
- More tips and helpful information about this recipe are mentioned in the blog post above!
IF YOU HAVE PINTEREST, YOU CAN FIND ME HERE AND PIN THE FOLLOWING PICTURE, IF YOU LIKE! 🙂
©Bianca Zapatka | All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe. More info here. Thank you for supporting biancazapatka.com!
Disclosure for affiliate links with asterisk (*):This page may contain affiliate links that earn me a small commission, at no additional cost to you. You can find more information here.
Link to vegan cheese cream seems to not exist anymore! I am confused about what exactly is this cream cheese, is it the savoury spread usually eaten with bread?
Oh, sorry… It’s plain dairy-free cream cheese that you can also eat with bread like from Tofutti brand.
Love this recipe so much!!
Made it for the first birthday of my second child and my kids both approved as well as all of our guests!
Glad you everyone loved this recipe! Thank you so much! 🙂