🍰 What Is Basque Cheesecake?
The original recipe for San Sebastián cheesecake (tarta de queso) was developed in the 90s by the chef of La Viña Restaurant in the Basque region of Spain. Unlike traditional cheesecake, it is crustless and bakes at a high temperature to get that signature burnt top while the inside retains a creamy texture.
Initially, I tried to develop this recipe using vegan cream cheese but the result was awful - if you follow me on Instagram you may have spotted this on my stories!
The only store-bought vegan cream cheese available here in Spain is Violife and while that's incredible in a no-bake cheesecake, being heavily coconut-oil-based makes it a no-go for high-temp baked cheesecakes.
So I reverted to my vegan baked cheesecake recipe but instead of cashews and yogurt, I landed on a combination of silken tofu and vegan yogurt to replace the cream cheese, and vegan whipping cream to replace the dairy cream.
The result is out of this world! Not only is it light with a perfectly creamy texture, but in terms of baking, this is the easiest cheesecake you can make. No water bath or worrying about the top of the cheesecake cracking!
This recipe is sponsored by Nature's Charm. All opinions are my own. Thank you for supporting the brands who sponsor my work!
🧾 Ingredients
Here's everything you need to make vegan burnt basque cheesecake:
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Silken Tofu: You want soft silken tofu or Japanese tofu, which is delicate, soft, and falls apart when handled. Tofu alone lacks the cultured flavor of cheesecake, so it's combined with yogurt.
- Dairy-Free Yogurt: You need thick Greek-style yogurt. I use Alpro Greek-style plain yogurt, which is soy-based and sometimes labeled as Skyr or protein yogurt. If you can't find vegan Greek yogurt, you can use thick coconut yogurt or soy yogurt and increase the amount of tofu (details in the recipe card below).
- Coconut Whipping Cream: Traditional Basque cheesecake uses heavy cream. I'm using Nature's Charm coconut whipping cream here, which adds the fat and richness needed for a creamy cheesecake texture, without using dairy. In this case, there is no need to refrigerate the coconut cream overnight.
- Cane Sugar: I use Morena or Turbinado, they are a little less refined and have a lovely golden color. You can easily swap in granulated sugar or light brown caster sugar.
- Nutritional Yeast: Oftentimes nicknamed "nooch" - a cheesy seasoning fortified with B vitamins. I often use cashews to give vegan cheesecake its slightly cheesy flavor, but since we're keeping this one nut-free nooch does the job perfectly!
- Lemon Juice: Please use freshly squeezed lemon juice, not bottled stuff.
- Cornstarch: This thickening agent acts as an egg replacer that binds the cheesecake together. You can swap the cornstarch for arrowroot starch at a 1:1 ratio.
- Vanilla: Since silken tofu is a neutral base, pure vanilla extract adds depth of flavor. You can swap it for half the amount of vanilla bean paste or a scraped-out vanilla pod.
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🔪 Instructions
Here are step-by-step images showing how to make this easy crustless cheesecake. Please refer to the detailed printable recipe card at the end of this page for full measurements and written instructions:
Step 1: Prepare the cheesecake pan by double-lining it with 2 sheets of parchment paper. I like to scrunch up the sheets first as it makes it easier to get them into the corners. Make sure the parchment paper goes a few inches higher than your pan as the cheesecake batter will fill to the top of a 7.5-inch pan.
Step 2: Add the filling ingredients to a large food processor (at least 2-liter capacity), or a high-speed blender and blend until smooth and creamy.
Step 3: Pour the cheesecake filling into the prepared springform pan. Then place it on a preheated baking sheet in the middle of the oven.
Step 4: This cheesecake bakes at high heat for 50-55 minutes, until the top is evenly browned. The middle of the cheesecake should still have a slight jiggle when moved.
Step 5: Let the cheesecake come to room temperature for an hour. Then place it in the fridge to chill overnight. Keep it stored in the pan until you are ready to serve. Then carefully remove the springform, transfer it to a serving plate, and peel away the parchment.
Step 6: As this cheesecake has no crust, it is a little more delicate to slice. Use a sharp clean knife to cut it, then lift it with a cake slice. Use a second cake slice or cake scraper to gently push the slice onto your serving plate.
💭 Recipe Tips
Preheat your oven in advance. Give the oven a good 45 minutes to an hour to ensure it comes to temperature, and be quick to place the cheesecake inside (don't leave the door open for longer than a few seconds to ensure the temperature doesn't drop).
Chill overnight. Waiting for the cheesecake to set is probably the hardest part of this recipe. For the best texture, don't rush this process. If you remove the paper too soon your cheesecake may not be strong enough to hold up.
💬 FAQs
Yes! The good news is this recipe is naturally gluten-free since it's made without flour or a crust.
If you don't plan on serving your basque burnt cheesecake in one day, place a paper towel underneath the cake. Store in an airtight container or on a plate tightly covered with plastic wrap in the fridge for up to 4 days. Slight condensation or weeping from underneath the cheesecake is completely normal.
This creamy dessert is one of those recipes that is simply beautiful just as is. You could drizzle some chocolate sauce, strawberry sauce, or berry coulis on top if you wish. It would be equally delicious with some fresh blueberries, raspberries, blackberries, or strawberries on the side.
🍮 More Vegan Classic Desserts
📖 Recipe
Vegan Burnt Basque Cheesecake (San Sebastian)
Ingredients
- 400 g (14 oz) soft silken tofu
- 400 g (1 ⅔ cups) vegan Greek-style yogurt *note 1
- 400 ml (1 can) coconut whipping cream *note 2
- 220 g (1 cup) cane sugar *note 3
- 60 g (6 tablespoons) cornstarch *note 4
- 2 tablespoons lemon juice freshly squeezed
- 2 teaspoons vanilla extract *note 5
- 4 teaspoons nutritional yeast
- ½ teaspoon sea salt
Instructions
- Preheat oven: Place an aluminum baking sheet or baking tray into the middle of your oven and preheat to fan-forced 200°C/392°F or conventional 220°C/428°F for at least 45-60 minutes (to help even browning).
- Double line the pan: Scrunch up 2 large sheets of parchment paper. Line a 7.5-inch (pictured) or 8-inch springform cake pan with the sheets of parchment, make sure the parchment goes a few inches higher than the sides of the pan as the batter will fill to the top.
- Blend: Add all the ingredients to a large food processor or high-speed blender and blitz until smooth and creamy.
- Bake: Pour the filling into the prepared pan and place it on the preheated tray in the oven. Bake for 50-55 minutes, until the top is evenly browned and the cheesecake still has a slight jiggle to it.
- Cool and set: Remove the tray from the oven and place it on a cooling rack for an hour. Then transfer the cheesecake pan to the fridge for 8 hours (overnight works well).
- Serving: When ready to serve, carefully remove the springform, transfer the cake to a serving plate, and peel away the parchment.Use a sharp clean knife to cut, then lift the slice away with a cake slice. Use a second cake slice, cake scraper, or large knife to gently push the slice on to your serving plate.
Notes
- Greek-Style Yogurt: I use Alpro Greek-style plain yogurt (soy-based) sometimes labeled as Skyr or protein yogurt. If you can't find vegan Greek yogurt, increase the silken tofu to 600g and add 200g thick coconut yogurt or unsweetened soy yogurt.
- Coconut Cream: I use Nature's Charm coconut whipping cream.
- Unrefined Cane Sugar: Morena or Turbinado, or swap for granulated sugar or light brown caster sugar.
- Cornstarch: Sub for ground arrowroot at 1:1 ratio.
- Vanilla extract: Sub for 1 teaspoon vanilla bean paste or a scraped-out vanilla pod.
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This recipe is amazing! I have made several times-- including with a base of graham crackers for the husband! 5 stars and so easy to prep. Thank you for sharing.
Hi Michelle,
Thank you so much! I’m really glad you’ve been enjoying it, and love that you’ve tried it with a graham cracker base too. So happy it’s become a repeat recipe for you!
Can it be frozen ?
Hi Gauri,
Yes it can. You can wrap the whole cheesecake or individual slices tightly in cling film, then place in an airtight container.
Hi, do you think this could be done in an air fryer? I have a weird oven but really really wanna try this.
Hi Zane,
I’m afraid I haven’t tested this in an air fryer, so I can’t say for sure how well it would work. Air fryers can vary a lot in temperature and airflow, which can really affect cakes. If you do decide to experiment, I’d recommend keeping a very close eye on it — but I can’t guarantee the result, sorry!
I have now made this recipe at least 5 times with different tweaks as variations and it has worked out pretty well every time!
Once i put in some cocoa powder and melted chocolate and then put afterwards sour cherry jam on top. Another time i added matcha to the mix and turned it into a matcha basque cheesecake.
Have recommended it to several vegan friends already.
Hi Nina,
Your variations sound amazing, especially the chocolate cherry version! Thank you so much for your wonderful feedback 🙂
Greetings - I’ve enjoyed the famous Basque cheesecake in San Sebastián and it is out of the world. I am trying to give up dairy products and would love to try your recipe - having trouble finding plain Greek Yogurt. What’s available in my area is SILK Greek Style made with coconut milk. No plain but they have vanilla do you think this would work in your recipe. Thanks for any feedback.
Hi Ann,
I can’t say for certain how well a coconut-based Greek-style yogurt will behave here, as I’ve only tested the recipe with soy-based Greek-style yogurts. That said, the vanilla version should add a really lovely flavour to the cheesecake, and if it’s the only option available to you, it’s definitely worth a try. Just keep in mind it may be slightly richer or softer depending on the brand. If you do give it a go, I’d love to hear how it turns out!
Hi Christina, this recipe looks wonderful. It's currently in my oven, along with two other versions I've created; we'll see how it goes. I wanted to ask if you tried freezing it after it's cooked and how that went. See you soon, Ana
Hi Ana, that sounds amazing, I hope all the versions turn out beautifully! Yes, you can freeze it after it’s baked and cooled, and it freezes really well. Just wrap it tightly and let it defrost at room temperature before serving.
My cheesecake tastes good but did not get any rise yielding a dense custard texture instead of light and airy. What went wrong? Should there be baking powder or soda?
Hi Rae,
It sounds like something may have thrown off the texture slightly, there’s no baking powder or soda in this recipe, so the rise comes from the balance of ingredients. Did you happen to amend any ingredients? And which yogurt did you use? That might help narrow it down.
I just tried this out and while it smells lovely so far, I do have an oven thermometer and it has taken much longer than that 55 minutes and I did bump the temp up. There is also some puddling on top from the coconut oil I am guessing. I used a blender to blend it well and read the comments through here. Hoping it still turns out well! It's for a vegan family member.
Theres no coconut oil in the recipe, how did it turn out?
Hi Christina! I would like to try out this recipe this week but the vegan market is a bit behind here and the coconut whipping cream isn’t sold anywhere yet… The only substitutes i can think of are concentrated coconut cream or soy based whipping cream, which one do you think will be more succesful and can I just swap it 1:1?
Hi Julia,
Hi! Go with the coconut cream, that will be the closer match here. You can swap it 1:1 for the coconut whipping cream in the recipe.
Hello Christina. Can I make the cheesecake in indivual ramekins? How long do you think it will take to bake? Thank you.
Hi Silvia,
I can’t say for sure as I haven’t tested this in individual ramekins, and timing can be a bit tricky with smaller portions. The best approach would be to bake one or two as a test batch first to get a feel for it. I’d go by look rather than time — take them out once the tops are nicely browned and the centres are still a little jiggly.
Hello , i see you put the ingredients and measurements but right next to it you put an asterisk note and put another number . Just wanted to make sure I’m following the directions precisely
Hi Wilson,
Thanks for checking! The asterisks next to some of the ingredients refer to the notes at the bottom of the recipe card, just below the instructions. They give extra details or substitutions to help clarify things.
Hi Christina, I love all of your cheesecake recipes and am working my way through them for every birthday, family gathering and book club, as well as the odd Wednesday that just needs cheesecake! This is the first baked cheesecake of yours I have made, and while it didn’t turn out exactly as planned, it did work! I used a very very thick coconut yogurt (Yoggu!) which I thought could work as Greek yogurt. The rest of my ingredients were exactly like yours so I think the yogurt was to blame, or that I should have reduced the amount as you suggest when not using Greek yogurt. Live and learn. Anyway, what happened was that the cheesecake was not browned at 50 or 60 minutes, but was burbling away with a sheen of coconut oil on top. I keep it in for so long I lost track (maybe 100 or 120 mins?) and increased the heat in my conventional oven twice - to 450, and then 475. In the end, I just pulled it out with browned edges and left it to cool as described, hoping. I just cut myself a piece and found that the base had browned/burned into a perfect bottom crust and the whole thing tastes amazing. There is a bit of visible coconut oil in spots on top and on the edges but it is not detectable in taste or feel. So, I’m calling it a win. Next time I will increase the silken tofu and decrease the (non-Greek) yogurt and hope for a more typical win, but I am not disappointed. Thanks as always!
Hi Sarah,
Thank you so much for your lovely words, I really appreciate you sharing all the details! I'm so glad it still turned out delicious, even if it was a bit of an adventure.
Browning really does seem to depend on each person's oven. If you have an oven thermometer, that could be handy for next time, and I'd also recommend baking on the top shelf, it sounds like your oven might run a little cool, which would explain why it took longer to brown.
The separation you noticed could well be from the yogurt, but it's also worth double-checking that the mixture is blended really well before baking. Your idea of adjusting with more silken tofu and less of the thicker yogurt is a great plan for next time.
Thank you so much for making your way through the cheesecake recipes - it truly makes me so happy. Can't wait to hear how the next one turns out!
Hi Christina,
Thank you so much for this recipe, it looks delicious! I wanted to make a basque blueberry cheesecake. Do you think this recipe will work if I sprinkle one cup of frozen blueberries on top?
Hi Lucine,
Hi! Thank you so much for the kind words. While I can’t say for certain since I haven’t tested it, I think it could work (and it sounds amazing!). You may just need to add around 5–10 minutes to the bake time to account for the extra moisture from the frozen blueberries. I’d love to hear how it turns out if you give it a go!
Hi Christina, thank you for the great recipe. I tried making it tonight. It came out alright but have to wait for overnight to see what’s inside. It’s very jiggly.
I wonder if it will work if I add cocoa powder and or strawberry jam to make a different flavour cake ?
Hello! I am planning to make this this week for my friend’s birthday. I only have a 6” or 10” pan, or an 8x8” square. What do you recommend, or should I increase the ingredients at all? Thank you so much in advance!
Hi Sabrina,
I’d personally go with the 8x8" square pan, no need to increase the ingredients. Just keep an eye on the baking time, as it might be ready a little earlier. I wouldn’t recommend scaling the recipe without a test run first, as the cheesecake needs to be the right height to bake through properly and get the right consistency. Hope your friend loves it, happy baking!
Super excited to try this! Any suggestions for if I want to add a crust?
Hi! Can I use the refrigerated tops of a few cans coconut cream to replace coconut whipping cream? We don’t have coconut whipping cream where I live. Ty.
Hi Lynne,
Yes absolutely, hope you enjoy the recipe!
I always wondered if you can eat basque cheesecake for breakfast, lunch and dinner… yes, yes you can, this was the best I’ve tried and it turned out great. Thank you Addicted to Dates!
Hi Lauren,
Haha amazing! Thank you so much for your wonderful feedback 🙂
The cake came out so delicious!
This is the first time I am trying a Basque cheesecake and if the upper part supposed to come out a bit crispy, then mission accomplished!!!
I had to do some alterations since the batter initially was too liquid (different condiments in the U.S.) so I added more silken tofu and some cream cheese.
I also had to bake it for 90 mins (not 55mins) to get the upper crust burnt.
But it was totally worth it 😋
Thank you Christina for this recipe 💖
Hi Hila,
Thank you so much for your feedback and your wonderful comment! The batter should be pretty thin before baking, but I'm glad you were able to get great results and improvise the ingredients based on what you had.
It lookes amazing but I was wondering for what I could swap the coconut cream with? Because sadly I haven't found monkey labour free coconutmilk here in Spain! Could I perhaps use some vegan butter melted with some soy milk?
Hi Yanice,
Thank you so much! I can't say if the melted butter and soy milk would work as I haven't tested it. Natures Charm are monkey labour free, you can find them in Spain in some health food stores and also online from various suppliers such as Natural Vegano, Cosinista, and Amazon. I hope this helps!
Veritas has many types of monkey labour free coconut products 🙂 x
Dear Christina,
first of all, thank you so much for creating this recipe and for sharing. I love your website and your recipes. This one, however, was not a success for me. I used all the ingredients and brand as you mentioned and tried to be very strinct following this recipe. However, the cake burnt so quickly in my oven, so I had to cover the cake up. I usually love cheesecakes and always like to try put new recipes. For a birthday party of a friend who is vegan, I prepared this cake, unfortunately it did not taste even slightly similar to a cheesecake. I know it is really really hard to create something vegan similar to milk products. But I kind of hoped it would have a great taste. The taste was more like a semolina pudding - which is fine but a bit disappointing. Anyway, thank you for you work and great recipes.
Hi Marina,
Thank you so much for your comment. The cheesecake should not start to brown that quickly. Do you have an oven thermometer? It could be that your oven runs hot or has hot spots. If the cheesecake bakes too quickly, the inside won't get a chance to thicken up properly, and if covered, it will trap moisture, which could explain the "pudding" experience you had!
This recipe worked beautifully for me and i have tried it twice in the span of two days:
Once i used silken tofu (firmer variety) and Alpro Skyr (Mango flavour) as well as a thicker coconut milk and the other time i used a normal soft tofu because i couldn’t find silken one and soy flavour skyr. I also added matcha powder bc i enjoy matcha desserts.
Love how versatile the recipe is and best of all how no fuss and fast it is. Just dump everything into the blender and it’s done.
Hi Liz,
Thank you so much for your wonderful feedback and for sharing the different products you used. The mango yogurt sounds amazing! And totally agree re: the blender, I'll need to work on some more similar recipes!
This was absolutely marvellous! I used Oatly Greek yoghurt, which is very thick, and it worked beautifully. I loved Basque cheesecake before going vegan and I'm so happy to have it back!
Thank you so much for your wonderful feedback, Mikey!
Sorry, I hate to leave a bad review but just for future bakers warning...although it says 'so easy to make' in the description I did not find that.
If you're going to make this recipe use exactly the brands of the ingredients in the recipe. I couldn't get hold of the right brand of everything and it was a complete fail. Annoying too because these ingredients aren't cheap.
Mine overflowed first of all and then just came out a complete liquid, bubbling loads and not setting.
Hope it goes better for the next person who makes!
Hi El,
I'm sorry to hear that. Could you please share which substitutions/brands you used?
Hi,
I'm planning on making this cheesecake for my friends birthday next week. I did a trial run yesterday and it didn't go well. I don't know what I did wrong? It wouldn't burn evenly on the top and when I left it to chill over night in the fridge, I cut into it this morning and the inside was so soggy the cake just fell apart. Any tips or ideas on how I can rectify this for when I try again?
Hi Daz,
Thanks so much for sharing your experience. Can you please clarify what type of yogurt, sugar, and cream you used, and wether you made any adjustments to the ingredients? It sounds like your oven might have hot and cold spots, so it might just need longer to bake properly. Are you using a fan oven?
I used granulated sugar (but had to add in some caster sugar cause I didn't have enough, which I'll fix for next time), alpro vegan greek style yogurt, and oatly whippable cream (but I'm going to try a coconut heavy cream next time). I used a fan oven and had to let it cook for like an extra 30-40 mins but that didn't do anything. But I have a conventional oven i can use, if you think that would work better?
Hi Daz,
Thanks so much for the additional info. It sounds like it could be down to the oatly whippable, I haven't tried that one here but the recipe is designed to work with coconut cream which sets when chilled whereas oatly stays in liquid form I believe. The fan function should work fine, this is what I use as well. It might be worth getting an oven thermometer though to control the temp as a lot of ovens run hot/cold/unevenly which can throw off baking times. I hope this helps, and do let me know if you need anymore help 🙂
I was not aware that oatly doesn't set, I will use the coconut heavy cream next time then and will get an oven thermometer. Thank you so much.
Hi Christina, At Christmas my boyfriend’s mom had a Basque cheesecake delivered from New York, and everyone went gaga over it, so I thought I would look for a vegan version so I could have some next time! Because your blog is called addicted to dates, I thought you would be sweetening it with dates and not regular sugar. In addition to being vegan, I try really hard to use just whole foods, dates being my go-to for sweetening. Do you think this recipe would still work using dates instead of sugar?
Hi Jeanne!
For this recipe, sugar works best as it doesn't overpower the flavor and gives the best texture. I did see someone use my recipe with dates, but the texture did not look the same. While it's probably still delicious, it will be less close to the original version in terms of the texture and flavor.
I don't restrict recipes to the blog's name, so you'll find desserts sweetened with many different ingredients here (all while being vegan of course), depending on what works best to replicate their non-vegan counterparts.
You can always browse the refined sugar free category (there are many date based recipes) in case you'd like to filter out others here: https://addictedtodates.com/category/recipes/refined-sugar-free-vegan/
I hope this helps!
Lovely recipe, my friend didn’t even realise it was vegan until I told her. Can the cheesecake be frozen?
Hi Andy,
That's fantastic! Yes you can freeze it, I would slice it into portions first and make sure they are separated with some parchment paper so that they don't freeze together. Then pop them into a freezer safe container and use within a month.
Hi, this recipe is exactly what I am looking for! I would like to try a pistachio version. Do you have any idea how much pistaziencreme I should use? Should I adjust the amount of other ingredients? Thank you so much!
Hi Chen!
Oh wow I was actually thinking about making a pistachio version too! I haven't tested it yet though, so I cannot say for sure. My inital thought would be to replace some of the coconut cream (between 100-200g).
Thank you so much! I just got mine out of the oven, and the hardest part of waiting has begun:))) for those who are wondering about the coconut taste - I also wouldn't love it in the cheesecake but this one has zero taste or smell of coconut, even when still raw!
Hi Tatjana,
Thanks so much for your lovely feedback! Totally agree re: waiting, I'm currently working on a baked lemon cheesecake and waiting overnight between tests is tricky! 🙂
Any idea to substitute tofu?
Hi Ruby,
Not in this recipe I'm afraid, you might prefer the below one that's based on cashews instead: https://addictedtodates.com/baked-vegan-cheesecake/
Will coconut cream work for this recipe? I can't get whipped coconut. Thx
Hi Gladys,
Yes that should be fine 🙂
I made this and it was delicious. I will definitely make it again. I’m thinking to add a bit of cinnamon to my next batch. How do you think that would go?
Thanks for the recipe 😊
Hi René,
Thanks so much for your wonderful feedback. That's a wonderful idea! I'd love to hear how it goes
Good looking so far out of the oven but I had it in for almost 2 hours and only the center of the cheesecake burned. Maybe my oven is not strong enough, and I thought about broiling but don’t want to cause any fire with the parchment.
Hi Shae,
Thanks so much for your feedback. Oh that’s interesting, can I ask if you modified any of the ingredients listed? I would love to help figure out why it didn’t brown. It could certainly be the oven too, did you use fan or conventional?
Thank you for your quick response. I’ll keep you updated. Have a lovely evening.
Any time Marion! Can’t wait to hear about it 🤗
Hello Christina, I really want to try this cheesecake. However, since we don’t like the taste of coconut, I wanted to ask if I can replace it with vegan soy whipped cream with 26% fat.
Best regards
Marion
Hi Marion,
Theoretically, that could work, but I'm sorry I can't say for sure as I don't have that product here to test with. In case you're worried, the coconut flavor isn't really detectable in cheesecake since the yogurt, lemon, and nutritional yeast are in there to create the cheesecake flavor, it's just for richness and texture. But please let me know if you give it a try with soy cream, I would love to hear how it goes!
I have coconut cream and oat whipping cream , which do you think is the best option ?
Hi Kimberly,
I think either will be fine, but coconut cream should give a slightly more rich result. Do let me know how you go!
Hi Christina! I would love to try this and wondered if you thought vegan cream cheese could be subbed in anywhere, as over here in London, Philidelphia have brought out a vegan cream cheese - if that would require a totally new formulation then never mind, either way I would love to make this deliciousness!🙏🏼
Hi Saff,
I have yet to bake with Philidelphia plant-based but I tried violife and it didn't work at all 🙁 The recipe doesn't need vegan cream cheese though, as it's designed to work in terms of texture and flavor without it! Honestly, I don't think you will miss it 🙂
I’ve heard of the violife puddle situation🥲 no worries, do you think the coconut comes through much in this? I can get my hands on Biona coconut whip much easier too if you know if that would work instead of NC? I was also wondering what your thoughts would be on if I subbed out soya cooking cream perhaps, or would that just be too disasterous? Thank you as always🙈
On yes it’s a pity isn’t it, it works so well work no bake cheesecakes! I can’t detect the coconut in there tbh, the lemon, vanilla, nutritional yeast and yogurt take over for a cheesecake flavor. You can use the biona, but I wouldn’t use single soy cream, I don’t think that will work. I hope this helps, would love to hear how it goes for you 🙂
This is so scrumptious 😋
Thanks so much for your feedback, Vijaya 🙂