Protein Desserts

Cranberry Cheesecake | Vegan Pudding Recipe

100% Vegan recipe for all cheesecake lovers!

The perfect festive treat!


Please note: Use 15 cm tin

For The Base:

60 g Oatmeal

25g Coconut Oil

2 Stoneless Dates

For The Topping:

400g Natural Soy Yoguhrt

50g Active Women Vegan Blend

250ml Water

2g Agar Powder

1 Vanilla Pod (or essence)

For The Spread:

100g Dehydrated Cranberries


1) Firstly, prepare the base of the cheesecake. Mix the oatmeal with the coconut oil and dates until a crumb-like texture

2) Line the tin with cling film and add the crumb-like texture to the bottom, evenly spread and flatten.

3) Place in the fridge to cool.

4) For the filling, heat 200ml water in a pan- when nearly boiling add the vegan blend, yoghurt and vanilla (only seeds)

5) Mix well

6) In a separate bowl, mix the agar powder with 50ml of water and add to the pan once dissolved. Stir constantly for 4 minutes.

7) Pour the mixture on top of the base.

8) Let the cheesecake cool in the fridge. Whilst cooling, add cranberries to some water and allow 2 hours for them to soak.

9) Drain cranberries and blend to create a puree.

10) Spread the cranberries evenly over the cheesecake

11) Take out of the tin and enjoy!


        Protein: 8.2 g          Fat: 5.3 g          Carbs: 16.8 g               


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Faye Reid

Faye Reid

Writer and expert

Faye Reid has a Bachelor of Science in Sport and Exercise Physiology and a Master of Science in Exercise Physiology and Sports Nutrition. Faye has worked with numerous high-profile oranisations, such as Men's Health, Sky Sports, Huddersfield Giants, Warrington Wolves, British Dressage and GB Rowing, providing her expert sports science support. Find out more about Faye's experience here: She puts her passion into practice as goal attack for her netball team, and in competitive event riding.

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