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!
*Note: Be sure to watch the recipe video for a better understanding!
Lightly grease the sides of a8-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.
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!
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!