For the crust:

250 g/8 oz cookies (such as Digestive biscuits or oatmeal cookies)

0,5 dl/0,25 cups melted margarine

1 dl/0,5 cups soy milk/rice milk/oat milk

Sea-buckthorn jam

For the filling:

225 g/8 oz unflavored vegan cream cheese

500 g/ 18 oz plain soy yogurt

1,5 dl/0,5 cup powdered sugar

grated peel of 1 lemon

juice of 0,5 lemon

3 tbls potato starch or corn starch

1 tsp vanilla extract


  1. Break up the cookies and place into a bowl. Add the melted margarine and soy milk; mix until smooth. Put into a springform pan (24 cm) and press evenly over bottom and up sides.
  2. Mix the vegan cream cheese and yoghurt. Add the grated lemon peel, lemon juice, powdered sugar, potato starch and vanilla extract
  3. Spred the sea-buckthorn jam onto the crust and pour the filling over.
  4. Bake in 175C/ 350F for 20 minutes, reduce oven temperature to 150C/300F and bake additional 25 minutes. Let the cake set for several hours or, preferably, refridgerate over night before serving.