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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.