Recipe Description

This vegan version of the traditional Estonian kohupiim cheesecake abandons dairy without sacrificing the rich, creamy texture and tangy flavor that makes the classic dessert so beloved. Made with plant-based cream cheese and silken tofu for the cheesecake base, and topped with a lush fruit compote, this cake is both indulgent and ethically satisfying. Its smooth, velvety consistency paired with a crumbly, buttery crust offers a delightful contrast that will appeal to vegans and non-vegans alike.