Panasonic Australia's The Ideas Kitchen provides recipes and tips on how to get the most out of their convection microwave ovens, bread makers, rice cookers, and other Panasonic appliances.

Vegan Zebra Cheesecake

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Vegan Zebra Cheesecake

We already knew the cake mode in our new SR-CN188WST Rice Cooker worked well for a variety of cakes, but Anthea’s Vegan Zebra Cheesecake recipe had us salivating, and really opened our eyes to what is possible with a little bit of creativity!


For the crust

  • 400 g Vegan choc cookies
  • 100 mL Softened coconut oil or vegan butter

For the Cheesecake

  • 300 g Silken tofu
  • 300 g Vegan cream cheese
  • 200 g Coconut yoghurt or vegan yoghurt of choice
  • 100 mL Maple syrup
  • Pinch of salt
  • 150 g Vegan dark chocolate melted + dash of water
  • 150 g Vegan white chocolate melted + dash of vanilla extract



  • Add the cookies to a food processor. Process till small crumbs. Add the oil/butter and process till combined.
  • Add two strips of baking paper to your rice cooker tin.
  • Press the cookie mixture against the bottom and sides to form a crust. If the mixture falls apart, refrigerate it and try again.


  • Add the tofu, cream cheese, yoghurt, maple syrup and salt to the food processor. Process until smooth.
  • Separate the filling into two bowls. Mix the dark chocolate and water into one bowl. Mix the white chocolate and vanilla into the other.
  • Assemble: Dollop 1 large spoonful of the white batter in the middle of the crust. Dollop 1 large spoonful of the brown batter on top. Repeat. Tap the tin a few times if your batter is thick.
  • Cook the cheesecake in your rice cooker with the 'cake/bread' setting for 65 minutes.
  • Let the cheesecake sit covered for 2 hours. Open the lid and sit for another 2 hours. Chill the cheesecake overnight.
  • To remove the cheesecake from the tin, run the sides under warm water and pull out.