No-bake Soymilk Cheesecake!! Recipe

Name: No-bake Soymilk Cheesecake!!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 grams Soy milk cheese (900 ml unprocessed soy milk + 150 ml vinegar or lemon juice gives 270g of soy milk cheese) See; 100 ml Water; 2 packets Gelatin; 60 grams Sugar (cane sugar); 50 ml Soy milk; 2/3 of a pack Heavy soy cream (whisked for 7 minutes); 50 ml Lemon juice (see Step 4); 1 Blueberry jam; 200 grams Rice flour cookie dough (50 g margarine or shortening, 25 g sugar, 80 g rice flour, 20 g corn starch, vanilla essence) Baked at 180C for 15 minutes.; 60 grams Melted margarine or shortening (mix with crushed cookie dough)

Servings: persons

200 grams Soy milk cheese (900 ml unprocessed soy milk + 150 ml vinegar or lemon juice gives 270g of soy milk cheese) See
100 ml Water
2 packets Gelatin
60 grams Sugar (cane sugar)
50 ml Soy milk
2/3 of a pack Heavy soy cream (whisked for 7 minutes)
50 ml Lemon juice (see Step 4)
1 Blueberry jam
200 grams Rice flour cookie dough (50 g margarine or shortening, 25 g sugar, 80 g rice flour, 20 g corn starch, vanilla essence) Baked at 180C for 15 minutes.
60 grams Melted margarine or shortening (mix with crushed cookie dough)

1
Mix vinegar with soy milk heated to 45C and set aside.
2
When it has completely cooled, wrap in a gauze or cheesecloth and separate the lump and water.
3
Add the gelatin to water and soak.
4
Melt the gelatin over heat and add sugar and soy milk (remove from the heat when the sugar has dissolved).
5
Pour the mixture from step 2 into the soy cheese from Step 1.
6
Add whipped cream, lemon juice and mix.
7
*If you are making the cheese with lemon juice, adjust the amount that you add at Step 3!
8
Line the mould with crushed cookie dough and pour in the mixture from Step 3.
9
Mix in jam to make a marble pattern.
10
Chill in the fridge and it's done!

524

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 200 grams Soy milk cheese (900 ml unprocessed soy milk + 150 ml vinegar or lemon juice gives 270g of soy milk cheese) See, 100 ml Water, 2 packets Gelatin, 60 grams Sugar (cane sugar), and more.

Yes, No-bake Soymilk Cheesecake!! falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

No-bake Soymilk Cheesecake!!

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions