This is a really decedent desert that takes a little bit of time to make but the results are well worth it. I’ve always loved cheesecake and used to make them a lot before I turned vegan. Once I discovered that you could live on a plant-based diet and still have cheesecake… that was me sold! This recipe is easily made gluten-free, just swap the biscuit base for a gluten-free alternative. You may need to add some sugar as some gluten-free biscuits are not as sweet.
If you enjoy the recipes here, please show your support for this blog by clicking on the ads to help keep the free content coming!
Prep time: 20 minutes. Cooking time: 15-20 minutes. Chilling time: 2-3 hours.
Makes 4
Ingredients:
For the base:
150g (half packet) oat biscuits. Check ingredients as some are vegan and some are not.
30g vegan margarine, melted.
For the Cheesecake Filling:
350g silken tofu
100g creamed coconut
100ml vegan cream
60g soft, white vegan cheese
100g sugar
1 tsp vanilla extract
100g dark chocolate
For the Topping:
300g fresh raspberries
200g sugar
Method:
First make your base. Crush the biscuits in a bowl. You can do this with a food processor if you like but I hate the extra washing up so I use a rolling pin. Once they are like rough breadcrumbs mix in your melted butter until thoroughly combined. Select four glass desert dishes and put a quarter of the base into each one, pressing down with your fingers or a spoon to compress them. Put the glasses in the fridge and chill for half an hour.
Next put all your filling ingredients, except for the chocolate, into a blender and puree until the mixture is smooth. Break the chocolate up into small pieces. Heat it in a bowl in the microwave for about a minute, or until it is partially melted. Stir the chocolate pieces for a few minutes while the rest of it melts. Allow to cool for 5 minutes and then pour into the cheesecake mixture. Puree once more. Pour this mixture into the glass bowls on top of your biscuit base, remembering to leave a small amount of space for the topping. Place the glasses back in the fridge for 2 hours.


In the meantime, put your raspberries and sugar into a pan and heat until it starts to bubble. Simmer gently for 15-20 minutes until a thick jam-like consistency is formed. Turn off the heat and leave to cool for a couple of minutes. Pass the raspberries through a strainer to remove the seeds. You can leave a few in if you like for aesthetics, but trust me, you don’t want to be spending your desert time picking seeds out of your teeth!
Leave the jam to cool and then spoon on top of the cheesecake. Chill for one more hour and you are good to go.


ORDER YOUR COPY OF MY LATEST COOKBOOK
VEGGING OUT FROM AMAZON
AVAILABLE IN BOTH PAPERBACK AND KINDLE FORMAT
Rhubarb and Blueberry Jam
This is a great recipe if you have some leftover rhubarb in your garden, in addition to some fresh blueberries, available now in most supermarkets if you don’t grow them. It’s the kind of thing you can throw together late one evening, as it only requires the occasional stir. You can then leave it to…
Caramelised Red Onion Dip
This is the perfect time of year to be experimenting with cold and light food. Easy items that you can store in the fridge and eat over a few days as the mood takes you. Dips are great for outdoor eating. You can put a selection of homemade dips on the table on any occasion,…
Roasted Asparagus, Basil and Walnut Pesto Served with Baby Potatoes and Broad Beans
You can get asparagus imported all year round in most supermarkets, but British asparagus has its growth season between May and July, with early appearance often at the end of April. Now is the perfect time to make use to these green spears in your everyday cooking. My choice for this recipe was to roast…
Asparagus, Mushroom and Leek Pastries
April 23rd marks the start of asparagus season and we are now starting to see British asparagus appear on the shelves. Young asparagus is a thin and tender vegetable that is perfect for cooking a variety of dishes. It cooks quickly, so you must keep an eye on it. The more mature plant is thicker…
Vegan Meatballs in Tomato Sauce
What is it about a plate of plump vegan meatballs in a rich tomato sauce, nestled comfortably on a soft pillow of spaghetti that is so satisfying even before a single mouthful is taken? It is a dish where even the sight and smell of it has its own umami. It creates thrilling anticipation from…
Vegan Enchiladas
To veganise something like Enchiladas now is incredibly easy with the variety of ingredients available in most supermarkets. For this one I have used fresh vegan mince, along with mushrooms and onions for the chilli base. Don’t worry if you don’t like eating vegan mince, you can always substitute this chilli for my Sweet Potato,…
Tasty!
Thank you.