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After much experimentation and a significant personal journey, I’m delighted to share a new delicious evolution of our beloved Shavuot cheesecake: a delectable whole-food, plant-based (WFPB) and SOS-free (no added sugar, oil, or salt) no-bake version. (Our classic version and its lengthy – and obviously entertaining – story is still online: Blooming Jewish Cheesecake with Tablets of the Law Crust: Freud, Moses & a Mel Brooks Joke (Recipe) #EdibleFlowers #Shavuot #Topfentorte)
This adaptation was born from a commitment to both health and uncompromising taste. The challenge was to reimagine a classic without losing its essence—or, as I’ve found through diligent refinement, even to improve upon it. This recipe yields a cheesecake where the tastes are bold and clean, the texture remarkably light and wonderfully fluffy, and every bit as delicious as its traditional counterpart, perhaps even more so. It’s a testament to the idea that embracing innovation can deepen, rather than diminish, our culinary traditions.
For Shavuot, when the Torah is received and dairy foods are customarily enjoyed, this vegan cheesecake offers a contemporary reinterpretation that, paradoxically, feels profoundly traditional. The emphasis on milchig on this holiday is deeply symbolic: the Torah itself is likened to milk (halav), pure and nourishing, sustaining the soul as milk sustains the body. It speaks to a certain primal simplicity, a directness in receiving the Law that perhaps echoes the elemental nature of milk. In this light, a whole-food, plant-based approach, with its emphasis on pure, unadulterated ingredients and a return to the direct bounty of the earth, can be seen as a modern embodiment of this very purity and elemental nourishment. It aligns with Jewish ethical tenets of tikkun olam (repairing the world) and tza’ar ba’alei chayim (preventing cruelty to animals), extending the concept of holiness from the dietary laws to a broader stewardship of creation. Thus, this cheesecake, far from being a deviation, becomes a mindful and evolved celebration of Shavuot’s core values.
Here’s the recipe that proves you don’t have to compromise on flavor for a healthier, more ethically and environmentally sound plant-based indulgence:
Ingredients for WFPB SOS-Free Cheesecake
Serves 6 to 8 people
For the Crust:
- 300g dried Medjool dates, pitted
- 150g walnuts
For the Filling:
- 800g (approx. 3.5 cups) plain, unsweetened plant-based yogurt (we use soy)
- 1/4 teaspoon citric acid
- Zest of 1 large lemon
- 2 vanilla beans, grated (adjust to your preference)
- 5 dried Medjool dates, pitted
- 10g (approx. 1 tablespoon) agar-agar powder
- 200ml (approx. ¾ cup + 1 tablespoon) cold water
For Serving:
- Edible flowers or fresh berries (e.g., strawberries, raspberries)
- Berry Coulis: blend to taste a bit of citric acid, stevia, and fresh or frozen berries of your choice.
Instructions
Prepare the Crust:
- In a food processor, pulse the walnuts until they are finely ground. Transfer to a bowl and set aside.
- Add the pitted Medjool dates to the food processor. Process until they form a sticky ball.
- Add the nut flour back into the food processor with the dates. Process again until the mixture is well combined and sticky.
- In the bottom of a 19.5 cm (8-inch) springform pan fit a piece of baking paper. Press the mixture firmly and evenly into the bottom of the springform pan to form the crust. Set aside.
Prepare the Filling:
- In a large bowl, combine the plant-based yogurt, citric acid, lemon zest, and vanilla.
- Add the 5 pitted Medjool dates to a high-speed blender with a small splash of the plant-based yogurt mixture if needed to help it blend. Blend until completely smooth and creamy.
- Add the date purée to the plant-based yogurt mixture in the bowl. Mix thoroughly with a hand-held blender or whisk until fully incorporated and smooth. Do not refrigerate this mixture yet.
Incorporate the Agar-Agar:
- In a small saucepan, whisk the agar-agar powder into the 200ml of cold water until fully combined.
- Bring the mixture to a rolling boil over medium-high heat. Reduce heat slightly and whisk continuously for at least 2 minutes to ensure the agar-agar is completely dissolved. It should be thick and clear.
- Immediately pour the hot agar-agar mixture into the soy yogurt filling mixture.
- Using your hand-held blender or a whisk, mix vigorously and thoroughly for at least 1 minute to ensure the agar-agar is evenly distributed throughout the filling. This step is crucial for proper setting.
Assemble and Chill:
- Immediately pour the mixed filling evenly over the prepared crust in the springform pan.
- Gently tap the pan on the counter a few times to release any air bubbles and settle the filling.
- Refrigerate for at least 3 hours, or until the cheesecake is completely set and firm to the touch.
Serve:
- Carefully remove the cheesecake from the springform pan.
- Decorate the top with edible flowers, fresh berries, or a berry coulis just before serving.
Enjoy this light, delightful, and genuinely delicious WFPB SOS-free cheesecake!
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OMG, this looks heavenly! I’ve been craving a good vegan cheescake, and the no bake aspect is so appealing. I love that it’s SOS free too, makes it feel truly guilt free. The simplicity of the ingredients for such an elegant result is inspiring. This is going straight to the top of my must-make list!
What a delightful comment, Jessica!
It truly warms my heart to hear that this no-bake Jewish cheesecake has captured your imagination. The simplicity of the ingredients for such an elegant and “guilt-free” (as you so perfectly put it!) result was precisely what I aimed for with this recipe. It’s wonderful to know it resonated with you and landed at the top of your “must-make” list!
I hope you thoroughly enjoy it when you make it! Please feel free to share your thoughts after trying it.