Cheesecake Recipe

Cheesecake Recipe


Cheesecake Squares

A vegan diet helps build immunity. And in these challenging times, I thought I'd share some easy and delicious recipes to inspire you eat healthy. Now, technically, this recipe is a slightly modified cheesecake. 😉 But hey!! Why not?? 😄

  • 15 pieces Vegan Crackers (parle)
  • 30 gram Ginger juice:
  • 2 tbsp Melted Vegan butter/ coconut oil
  • 30 gram Raw Turmeric
  • 80 gram Jaggery
  • 1.5 cup Urban platter Almond milk
  • 0.5 tbsp Agar agar
  1. Crush crackers in a blender and transfer the powder in a clean bowl.

  2. Add oil/butter + 1/2tsp ginger juice. Mix evenly. The mixture should come together when pressed. Add more cracker/butter to adjust the consistency.

  3. Spread the mixture in a well-greased box or baking tin. Refrigerate for 20-30 minutes.

  4. In a pan, heat almond milk on medium flame. Add shredded turmeric and Jaggery.At this point, you can add ginger juice to the mixture if you like.

  5. Add agar agar. Bring the mixture to boil while continuously stirring.

  6. Sieve the mixture through a fine-mesh to remove any leftover agar and turmeric. This step is important to get a smooth silky jelly.

  7. Pour the mixture onto the chilled ginger cracker crust and refrigerate for about an hour.

  8. Carefully release the edges of the immunity bite loaf and transfer onto a plate.Cut in the desired size.


If you don’t have agar available, you can also use veg gelatin. Else, add some tapioca pearls (sabudana). I think the best part of this recipe is, you can customise almost every step according to your taste preference.

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