Stovetop Cheesecake for Cancer 🍰

Rich, creamy sweet, and tangy center with a crispy and chewy deep graham cracker crust.
Cheesecake in under an hour, from scratch!

Cheesecake with just a pot, a pan, and a spice grinder. Have decadent healthy plant-based cheesecake in under an hour using science-backed, affordable, and common ingredients that you can find at your local grocery store.

Does it help fight cancer? Read the research below to learn the science behind why I chose the ingredients, or just jump to the recipe!

Gluten-free, salt-free, oil-free, nut-free, coconut-free. Ingredients picked to protect/fight breast cancer, prostate cancer, lung cancer, stomach cancer, colorectal cancer, ovary cancer, bladder cancer, liver cancer, cervical cancer, pancreatic cancer, esophageal cancer, tongue cancer, blood cancer, and skin cancer backed by the latest medical and scientific health data research.

Recipe Overview

Why I had to make a plant-based healthy cheesecake

Cheesecake is my favorite dessert. No contest. It’s such a subtle dessert that plays with and contrasts sweetly with sour, crispy with creamy, and is the most satisfying dessert of all time in my books—especially with assortments of toppings that work so well with cheesecake.

Obviously, cheesecake has never been accused of being healthy, that’s just not something a cheesecake does. So eating regular old cheesecake was always going to make you take a hit—even just the calories alone!

So I’ve been thinking about this recipe for quite awhile and this is the version I like the most—I’ll keep experimenting, as usual, and if I come up with an even better recipe I’ll link to it here.

🍂 I also made this recipe with fall in mind. The ingredients are all in season during autumn, so that’s when this cheesecake will be freshest and cheapest! 🍂

I use Japanese white flesh sweet potatoes in this recipe which are naturally sweet, rich, and creamy. I then replicate the starts of fermenting cabbage—similar to creating sauerkraut or pickled cabbage—to get a similar tangy/cheesy flavor.

Using tahini (or other seed/nut butter; suggested subs: sunflower, pumpkin seeds) and some nutritional yeast to add to the rich, creamy, and fat content of the sweet potato filling

Pulsing oats and dates together allows you to create a very sweet and chewy dough without making a mess of your spice grinder. Adding cinnamon, ginger gives it that warm graham cracker spice that brings me back to the last of the sunny autumn days.

Cheesecake is a treat because it takes so long to make a good cheesecake, especially from scratch and having to let it set for hours… Making a cheesecake from scratch in under an hour (including your own “cream cheese”) is a pretty big ask… Let’s get started! jump to the recipe!

As usual with all the recipes:
no dairy, no eggs, no wheat, no nuts, no tree nuts, no shellfish, no seafood, no soy, no corn, no salt added, no oil added, no sugar added, no coconut.
Using only minimally processed or proven safe foods from scratch.

What the experts say about Cancer & Diet

“How much do daily habits like diet and exercise affect your risk for cancer? More than you might think. Research has shown that poor diet and not being active are key factors that can increase a person’s cancer risk. The good news is that you can do something about this.”

– American Cancer Society
https://www.cancer.org/cancer/risk-prevention/diet-physical-activity/diet-and-physical-activity.html#:~:text=How%20much%20do%20daily%20habits,can%20do%20something%20about%20this.

Nutrition Facts Table

What about the Glycemic Index of Sweet Potatoes?

We’ve talked about the lowered glycemic index with regular potatoes before in Plant based Pierogies for Liver Disease. Although sweet potatoes weren’t tested, we will be boiling which has a lower GI for sweet potatoes (around 46-61) feel free to cook longer to further lower the glycemic index.

We will be cooling our sweet potatoes before we eat them, which might lower it further, although there is no proof of this. The clinical trial from 2005 that I’m referencing found that “individuals who wish to minimize dietary glycemic index can be advised to precook potatoes and consume them cold or reheated.”

Again though, that is for regular potatoes, not sweet potatoes. If your concerned then boil your sweet potatoes for longer.

Do Healthy Plant Based Cheesecake Taste Like Regular Cheesecake?

Rest assured, the flavor profile is extremely close to traditional cheesecake, featuring that signature cheesy tang and mild sweetness. The texture and mouthfeel are also remarkably similar. If you want an even closer match, consider using a blender or ricer to achieve an even smoother texture.

Furthermore, if you desire a richer flavor, think about doubling the amount of tahini and nutritional yeast in the filling. Conversely, if you would like it sweeter, you can add more dates to the crust or incorporate them into the filling.

Overall, I believe you’ll be entirely satisfied with the recipe as it stands!

Are you ready to try making your own nutritious and tasty plant based cheesecake from scratch?

Nutritional Benefits of Plant Based Cheesecake

Plant-based cheesecake is more than just a delightful dessert; it offers a variety of nutritional benefits that make it a wise choice for health-conscious individuals.

Rich Source of Protein

First and foremost, this cheesecake is a rich source of protein. Ingredients like sweet potatoes and tahini contribute to its protein content, which is essential for muscle maintenance and overall health. Consequently, this dessert helps keep you feeling fuller for longer, reducing the temptation to snack on less healthy options.

Nutrient-Dense Ingredients

Moreover, the use of whole, minimally processed ingredients ensures that each slice is packed with essential vitamins and minerals. For instance, sweet potatoes provide an excellent source of beta-carotene, vitamin C, and potassium. These nutrients play crucial roles in supporting a healthy immune system and promoting overall well-being.

Natural Sweetness with Added Fiber

One of the standout features of this cheesecake is its natural sweetness, derived from dates and sweet potato. Alternativly, by opting for dates and naturally sweet foods instead of refined sugars, you not only enjoy a delightful sweetness that we all crave, but also benefit from the added fiber. This fiber aids digestion and helps regulate blood sugar levels, making it a more balanced and healthy dessert choice.

Heart-Healthy Fats

In addition to its protein and fiber, the inclusion of tahini introduces healthy fats into the recipe. These fats are beneficial for heart health and contribute to a sense of satiety. As a result, you can indulge in this cheesecake without the guilt associated with traditional desserts.

Support for Bone Health

Another significant benefit is the calcium content found in ingredients like tahini. Furthermore, calcium is vital for maintaining strong bones and teeth, making this cheesecake a nutritious addition to your diet.

Antioxidant-Rich Components

Finally, many ingredients in this plant-based cheesecake, such as sweet potatoes and various seeds, are rich in antioxidants. These compounds help combat oxidative stress in the body, contributing to long-term health and reducing the risk of chronic diseases.

In summary, plant-based cheesecake is a delicious and nutritious dessert option. With its rich protein content, nutrient-dense ingredients, natural sweetness, and health benefits, it’s a guilt-free indulgence that you can enjoy while supporting your overall wellness.

Recipe & Directions – Plant Based Cheesecake to Fight Cancer – WFPBnO

Stovetop Cheesecake for Cancer

Chef Rob

Fight carcinogens with this sweet and tangy cheese cake with an oat graham crust.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 40 minutes mins

Course Comfort Food, Dessert, Junk Food, Snack

Cuisine American, French, Greek

Servings 4 people

Equipment

• 1 Pot
• 1 Seasoned Steel or Cast Iron Pan how to season steel cookware: https://youtu.be/watch?v=qXEt-fhyCis
• Spice / Coffee Grinder (a blender or food processor will also work.)

Ingredients

  

Cheesecake Graham Oat Crust

• 1 cup oats ground
• 2 tbsp flax seeds ground
• ½ cup dates dried and pitted
• ¼ tsp ginger powder ground
• 1 tbsp cinnamon ground
• 1 tbsp red wine vinegar
• 2 tbsp water add more if needed
• 1 tsp vanilla extract is fine, pods are best

Cheesecake Filling

• 1 cup sweet potato or 1 cup unrip banana or white beans
• 2 tbsp cabbage—onion green onion, or similar will work in a pinch
• ½ cup white vinegar
• ¼ tsp celery seed optional just don’t use celery salt as a substitute!
• 2 tbsp nutritional yeast optional, unfortified is best for this flavor I find
• 1 tbsp tahini sub for double of any other seed/nut butter if avoiding sesame allergy
• 1 tsp vanilla extract is fine
• ¼ cup water
• 1 tbsp apple cider vinegar

Instructions

 

Dice & Cook Sweet Potatoes for Cheesecake Filling

• Slice off the skins of your sweet potatoes (we can eat them separately, or turn them into a crispy candied garnish) and dice your sweet potato very finely so it will cook faster then put it on to cook with ½ cup of water and apple cider vinegar—so it won't brown—on a medium-high heat. (Do the same if subbing unripe banana for sweet potato). When the sweet potatoes are cooked you can reserve them so you can use the same pot for the rest of the filling.
  
• Mince your cabbage very finely so it mostly dissolves in the sauce (I used way too much cabbage and it was still great!) add all your cheesecake fillings (except the sweet potatoes) to a pot and cook on medium until the sauce gets very thick—it should be very tangy and overpowering tasting.
  
• Now mash and mix your sweet potatoes with the rest of the cheese cake filling ingredients and mash it well until it's a smooth and uniform texture.
  

Graham Oat Cracker Crust

• First, blend ½ (cup) of your oats into a fine flour and coat your dates in the flour so the don't stick to your grinder now add oat flour and dates to the grinder and pulse until it starts to clump. In a bowl add all of your pie crust ingredients and mix and shape into a pliable dough.
  
• In your cold, seasoned, pan press down and shape your dough so it's roughly the same size as the dish you intend to use to plate your cheese cake. Turn on the heat medium low and cook for about 5-10 minutes or until the doughs edges start to release from the pan. Flip the dough and cook for another 5 minutes or so.

  Now fit your pie crust into your dish, it's okay if you need to tear or mangle it a bit, just press down with your fingers and shape the shell to cover the container with no gaps. Let it rest for a few minutes to cool and set.
  
• Now take your cheesecake filling and fill up your graham oat crust with all of the filling, smoothing it out and over. Now simply slice and enjoy, or put in the fridge to firm up even more.
  

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Tips for Making Your Plant-Based Cheesecake Perfect

The Filling

Getting the Mouthfeel Right: To achieve the ideal mouthfeel, it’s essential to mash the sweet potato filling until it is extremely smooth. However, for the best results, consider using a potato ricer or blender. However, if those aren’t available, a hand masher or even the back of a fork can work well.

Want it Richer? If you’re looking to enhance the richness of your cheesecake, simply add more tahini and/or nutritional yeast and as a result the rich and creaminess of the filling will be even richer.

Want it Sweeter? For a sweeter filling, cook and mash dates into the mixture until they are completely broken down. This will not only sweeten the filling but also add a lovely texture.

Want it Cheesier? To achieve a cheesier flavor, gradually add more vinegar—start with one tablespoon at a time—and increase the nutritional yeast to your liking to further enhance the umami/sour cheese flavors.

The Crust / Dough

Want it Crispier? To create a crispier crust, bake at a higher temperature—medium-high heat works best. This method will give your cheesecake crust more texture and color. After shaping the crust in your dish, carefully remove it and crisp up the very bottom before returning it to the dish to fill with the cheesecake filling.

Want it Less or More Sweet? Adjust the sweetness of your crust simply by adding or removing dates from the dough batter. This allows you to customize the flavor to your preference.

Want More Texture? For an added crunch, incorporate pulsed seeds or nuts, such as sunflower or pumpkin seeds, into your dough batter. This can elevate the overall texture of your cheesecake.

Plant Based Cheesecake – Storage and Reheating Instructions

• Fridge: Stored in the refrigerator the cheesecake will last for 3-5 days at around 4°C (39.2°F).
  
• Freezer: Frozen the cheesecake will last for about 3 weeks to a month. However, after that time it might last longer but defrosting might make it soggy/wet if it’s stored for over a month. Make sure you slice it into your desired portion sizes before freezing.
  
• Defrosting: Keep at room temperature for about 15-45 minutes. After about 10 minutes you get a really nice frozen cheesecake dessert!
  

Variations and Customizations

For delicious topping ideas, check out my post on Sweet Sauces, Jams, and Powders. You’ll find quick and simple recipes for caramel, fruit syrup, chocolate sauce, and more!

Pumpkin Pie Cheesecake: For a festive twist, add ¼ cup of pumpkin pie puree along with 1 tbsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, and ⅛ tsp cloves to the filling. Reduce for an additional five minutes for a warm, spiced flavor.

Pecan Pie Cheesecake: Enhance the filling or crust by adding pulsed pecans and raisins for a delightful crunch.

Carrot Cheesecake: For a nutritious variation, cook a ½ cup of grated carrot with the sweet potato, then mash both well. Don’t forget to add crushed walnuts to the crust for extra flavor.

Apple Pie Cheesecake: For a fruity twist, cook diced apples with cinnamon and sweet potato, then mash the mixture. Top your cheesecake with sautéed diced apples, cinnamon, and a drizzle of caramel sauce for a delicious finish.

🧂If you absolutely must add salt then try to add it to taste, and in small amounts, mostly to the filling after tasting it then remixing. The same goes for other “less healthy” additions, but the idea should be to try to limit and eventually remove adding them, over time, when you are ready.

After a few weeks of not eating a SAD diet your tastebuds reset and you’ll notice the natural sodium in foods, check out the great article, and subscribe to, Michael Corthell on Substack.

The Science – Sources

Please tell me how it turned out! Did you: try it, like it, hate it, change it, or do something else unexpected???

If I’ve made any mistakes, or something doesn’t make sense, or if you want more/less details, please let me know in the comments.

Stovetop Cheesecake for Cancer 🍰