Firstly, don’t panic I’m not going vegan.
Secondly, this is the most unhealthy vegan cheesecake there ever was. So, if you’ve come here looking for a healthy vegan treat then look away now or, have a sneaky peak at the good life.
I created this beauty last summer for my sister who is allergic to all dairy products and eggs. Yes, that meant she had never experienced the creamy delights of a no bake cheesecake, until I put an end to her tirade of misery. You could call me a cheesecake super hero, but I’ll leave that for you to decide.
I searched the internet looking for ‘dairy and egg free cheesecake recipes’ but all I unearthed were recipes for raw vegan cheesecakes. As much as I want to attempt making one someday, I thought a healthy nutty cheesecake would be lost on my sister’s unadventurous palate.
Instead I asked google for alternatives for cream cheese and double cream. I found that the free from section in Tesco do a soft cheese alternative and the fat from coconut milk whips just like double cream. So, I adapted my favourite white chocolate cheesecake recipe to be dairy and egg free.
You will need to line an 8 inch Spring-form tin. You must leave the coconut milk in the fridge over night, DO NOT SHAKE because you want the cream that has seperated to the top of the can. Also, for best results when whipping the coconut cream leave a bowl and your whisk attachments in the fridge for at least an hour before you need them.
- 200 gram of ginger oat biscuits (Holland & Barret do Vegan Biscuits)
- 50 grams of pure butter, melted (Tesco free from section)
- 400 grams Violife Cream Cheese (Tesco free from section)
- 1 can of full fat coconut milk, chilled in the fridge over night
- 50g Whitworths superfine icing sugar (Lakeland)
- 300 grams of vegan white chocolate (Amazon or Holland & Barrett)
- 1 tsp of Vanilla
- 1/2 punnet of strawberries
- 1 punnet of strawberries
Step 1: Bash the oat biscuits with the end of a rolling pin or back of a fork, until it is a fine crumb. Add the melted butter to the crushed biscuits, and mix well. Pour the buttery biscuit mix into your lined spring-form tin. Pack the biscuits down using the back of a soup spoon. Then place the tin in the fridge whilst you make the cheesecake filling.
Step 2: Melt the white chocolate over a double boiler or in the microwave. Once the chocolate is completely melted, leave to one side to cool. Next, place the cream cheese, icing sugar and vanilla into a large mixing bowl, and mix together.
Step 3: Remove the coconut milk, mixing bowl and whisk attachments from the fridge. Do not shake the coconut milk and be careful when opening the can. Scoop out the coconut cream that has seperated to the top of the can and place in the refrigerated bowl, make sure you leave the clear liquid (coconut water) in the can. Using an electric whisk whip the coconut cream until it forms soft peaks.
Step 4: Add the cooled melted white chococlate to the sweet cream cheese mix, using the electric whisk mix thoroughly. Then add the chocolate cheese mix into the same bowl as the coconut whipped cream, and fold together. In the same bowl add the chopped strawberries and fold together once more.
Step 5: Remove the tin from the fridge, and pour in the cheesecake filling, use a spatula to get a smooth finish. Then slice strawberries into thin pieces, place them next to each other making a circle shape, work from the outside – in.
This cheesecake is ridiculously pricey but totally worth it for a treat!