This Vegan Russian Cheesecake is a popular German recipe that combines chocolate cake and baked cheesecake into one delicious dessert! It's moist, creamy, rich in chocolate flavor and perfect for birthday parties or any occasion!
For the best results, I recommend measuring the ingredients in grams. Simply click on the word "metric" right above the ingredient list.
Lightly grease an 8-inch springform pan* and line the bottom with parchment paper. Then, place in the fridge for 5-10 minutes while you make the dough. (It's easier to press the dough into a chilled pan).
Combine the flour, baking powder, salt, cocoa and sugar in a mixing bowl. Cut the cold vegan butter into small pieces, then add to the flour mixture and knead everything with your hands (or use a food processor) until a dough forms. Add the non-dairy milk as needed.
Reserve about 1/3 of the dough for the spots on top. Roll out the remaining dough as shown in the step-by-step photos above and place it in the springform pan. (If the dough is very sticky, you can wrap it in cling foil and refrigerate for 1 hour, so the butter solidifies and the dough gets firmer).
Preheat the oven to 356°F (180°C).
Slowly melt the vegan butter in a small saucepan (but don‘t boil it).
In a cup, stir the cornstarch into the non-dairy milk to dissolve.
Place the soy quark (drained yogurt*), coconut milk, sugar and vanilla extract in a large mixing bowl and mix with a hand mixer until smooth and creamy. Then mix in the melted vegan butter, lemon juice, and the cornstarch mixture.
Spread the cheesecake filling on the chocolate crust and smooth it out evenly. Place the cake in the pre-heated oven and bake for about 30 minutes.
Form the reserved 1/3 chocolate dough into cow-spots (or streusel) and place them on top of the pre-baked cheesecake. Put the cake back in the oven and bake for another 30 minutes. Let cool to room temperature, then place in the fridge overnight to set completely.
Dust your Russian cheesecake with powdered sugar and garnish with fresh raspberries if desired. Cut into pieces and enjoy!
Baking pan: Feel free to use another baking pan (e.g. muffin tin, baking sheet or square pan). I recommend using my cake pan calculator to adjust the recipe fitting to your desired baking pan.
The baking time may vary, depending on the baking pan and amount of dough you use (a flat or smaller cake is done sooner.) Muffins take only about 35 minutes.
Flour: Instead of all-purpose flour or spelt flour, you can also use a gluten-free flour blend 1:1. If you do so I recommend adding an additional flax-seed egg for a better binding (stir 1 tbsp of ground flax-seeds into 3 tbsp of hot water and set aside for about 5 minutes).
Soy quark: I like to use soy quark which is called "Alpro Skyr", but another non-dairy quark will do, too. You can also make it at home by draining non-dairy yogurt (check out this recipe for instructions). Alternatively, you can substitute creamy blended silken-firm tofu which has a similar consistency to quark.
Sugar: Instead of regular sugar, you can also use Erythritol, coconut sugar or another sugar variety you like. Depending on which kind of soy quark you use, you may need to adjust the amount of sugar to your taste.
Storage: This cheesecake keeps up to 4 days in the refrigerator and also freezes well.
You can find more information on this recipe in my blog post above.
Nutrition is calculated automatically and should be used as estimate.