Cheesecakes Galore!

I’ve been going cheesecake crazy! Once I’d made the turtle cheesecake and realise it tasted so good…I simply couldn’t resist having a play with a few more flavours. So here you get a super sized post with:

Orange glazed cheesecake

Double strawberry cheesecake

Lemon chocolate mini cheesecakes

I figured since cheesecake was such a

summery dessert I’d get this post in whilst the sun was still here…no doubt it will hide away again soon, at least here in England (or we might be lucky like last year and have an October heat wave!)

So, you might have spied this little teaser a few days ago in celebratory Blog Birthday post! I shared that cake with my family (though I was sorely tempted to eat it all myself) the other two cheesecakes arrived shortly after.

I know that not everyone chooses to or can eat soy, so I am working on a soy free/cream cheese free version…watch this space. But until then you have another variation of the turtle recipe, although this time I added some polenta and nuts to the base to give it a little oomph. Play around with the base ingredients however you wish…it won’t mind!

Recipe: Cheesecake variations

Makes one 8” or two 4” pans (or 8-12 mini muffins cases)

Ingredients- cheesecake base

½ cup oats*

3tbs polenta

1 tbs finely crushed nuts

1tbs buckwheat flour (other flours would probably be fine too)

1 tbs ground flax/chia

Ground cinnamon and vanilla extract to taste (optional)

2 tbs cocoa powder

2 tbs agave or maple syrup (plus a pinch of stevia for optional extra sweetness)

Approx. ¼ cup vegan yoghurt (or regular yoghurt for non vegan)

Ingredients- cheesecake

1 package of silken tofu (I used Mori Nu)

½ cup cashew butter (or an mild light coloured creamy nut butter)

1/3 cup agave plus ¼ tsp pure stevia (add extra to taste if desired)

1 tsp vanilla

1 tsp orange or lemon extract (for the citrus cakes only)

1 tbs orange or lemon zest (optional for the citrus cakes only)

1 tbs ground chia (I used white chia for a lighter colour but it’s not necessary)


Chia jam (see note) and strawberries

Sugar free marmalade glaze

Dark chocolate drops and extra citrus zest


For the base, mix all ingredients together until you have a soft sticky ball of dough. Press the dough into the bottom of a lightly greased cake pan (use one with a removal bottom for ease later on).

For the cheesecake, blitz all the ingredients together in a blender/food processor (I used my


) and then pour over the base layer in the cake pan(s). Add the sprinkling of choc chips and zest across the top of the batter (for the choc drop version).

Bake the cheesecakes for 15-25 minutes depending on the size of the tins ( the mini muffins took 15 minutes and my 4” tins took just under 20 minutes) Once just golden and a skewer come away clean they are ready- note they may be puffed up when you take them out of the oven (mine were which surprised me!) It’s ok they settle down flat again as they cool.

Chill for a few hours or overnight in the fridge. Once chilled add the citrus glaze or chia jam and strawberries, if using, prior to serving.

Note: to make chia jam, first seen on these pancakes,

simple mash or blend a large handful of strawberries and then lix through chia seeds and a little extra agave if needed. Wait for the chia seeds to thicken the ‘jam’ mixture before using.

* for further guidance on making gluten free choices please see

this post


For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

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