Russian Chocolate Cheesecake

Russian Chocolate Cheesecake

Perhaps the best damn cake in the world. When I was a kid, I ate Russian Chocolate Cheesecake like crazy. Russian Cheesecake or Baumkuchen. I adored both kinds of cake so much! So sharing a piece of them was no option and even the reward after a math exam was already certain. So today a piece of Russian Chocolate Cheesecake reminds me of my own childhood. And: it never disappointed me. The vegan version of it is super duper easy, you only have to survive two hours of baking time.

Vegan Russian Chocolate Cheesecake
Serves 12
Prep Time
30 min
Cook Time
2 hr
Total Time
2 hr 30 min
Prep Time
30 min
Cook Time
2 hr
Total Time
2 hr 30 min
  1. 3.2 cups all purpose flour
  2. 2 cups brown sugar
  3. 1 package baking powder
  4. 1/2 cup cocoa powder
  5. 450g (2 cups) margarine
  6. 4 cups vegan yogurt
  7. 2 packages vanilla pudding mix powder
  8. 8 tbsp vegan milk
  1. Mix flour, 1 cup of brown sugar, baking powder and cocoa powder in a large bowl.
  2. Now kneed in the margarine with you hands until everything is well combined and you can form a dough ball very easily.
  3. In the meantime grease a cake pan (diameter 28cm) and sprinkle with some flour so that the dough won't stick. (additionally I also used a sheet of baking paper for the bottom)
  4. Use 1/2 of your dough and press the dough equally on the bottom of the pan.
  5. Form strips from 3/4 of the rest of the dough and press around the inside edge of the form to a height of around 3 centimeters. Connect the dough from the bottom of the pan with the strips.
  6. You need the rest of the dough for the topping later.
  1. Slowly heat your margarine in a small pot or your microwave. Let cool down afterwards.
  2. Mix in a small cup the vanilla pudding mix powder with your vegan milk. Use a fork!
  3. Now add 4 cups of vegan yogurt in a big bowl and stirn in the pudding mix, the rest of your brown sugar and the margarine.
  4. Now add the cheesecake filling in your cake pan.
  5. Sprinkle the rest of your chocolate dough on top of the cheesecake filling.
  6. Bake the cake for at least two hours at 338 - 356°F.
  7. Let cake cool down before serving or cutting.
Zucker&Jagdwurst http://zuckerundjagdwurst.com/

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  • Reply Alison Friday July 7th, 2017 at 12:06 PM

    Wow! Looks so good.

    • Reply Isa Zucker Tuesday July 18th, 2017 at 07:57 AM

      Thank you so much, Alison : )

  • Reply Ly Tuesday July 11th, 2017 at 11:26 PM

    Hallo Isa,

    kann man das Fett auch reduzieren, weil 450g sind schon ne Ansage?! :O

    liebe Grüße,

  • Reply Isa Zucker Tuesday July 18th, 2017 at 08:00 AM

    Hallo Ly,

    haha, ja das stimmt! Allerdings brauch der Kuchen das auch. Einfach so weglassen würde ich es also nicht. Du kannst aber natürlich probieren die Butter mit etwas gesünderem zu ersetzen ( zB. Halbfettbutter). Du könntest auch einen Teil der Butter mit Quark ode Joghurt ersetzen, manche probieren es sogar mit Apfelmuß. Ob das gelingt, da bin ich mir unsicher : )

    Liebste Grüße, Isa

  • Reply Dani Monday August 14th, 2017 at 03:30 PM

    2 std backen

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