A chocolate cheesecake which is not only dairy free, but also egg, nut AND soya free. Oh, and it’s vegan. Yet it still tastes delicious, creamy, and decadent. Right, perhaps it’s best I don’t big it up anymore before you’ve tried it. But it is also super easy to prepare and perfect to make with kids. I had planned to make a cheesecake for Easter dessert for a while. Funnily enough a couple of days ago I was contacted through my Facebook page asking for advice regarding allergy friendly cheesecake making. I asked the allergy community for advice and they didn’t fail to respond with lots of useful suggestions.
My recipe below is based on a fridge chilled ‘normal’ cheesecake which I used to make before little one. I substituted the allergens for allergy friendly versions and it work really well. The top piece of advice was given by My Allergy Boy. She recommended using the ingredients at room temperature. It helped the cheesecake topping to set nicely.
Chocolate Cheesecake
This version of the cheesecake is a chocolate one, well it is Easter! However there is loads of room for flexibility within this for flavour, decoration etc.
- I used a combination of Oreo style and digestive biscuits for the base, but ginger nuts would be beautiful too! Plus use a gluten free biscuit to make a gluten free dessert.
- I flavoured the coconut milk/ cream cheese base with melted chocolate. Leave it plain for a vanilla cheesecake or swirl through fresh berries or coulis for a fruity version.
- As it is Easter I topped mine with chocolate egg halves which I made to use with my Chocolate Easter Nests. Decorative toppings really are endless! Let your imagination run. Fresh fruit, biscuit crumb, grated chocolate, drizzled chocolate, fried fruit, nuts (if not nut free), sweets…
- My cheesecake was a little on the shallow side, height wise. I found the ratio of biscuit base to cheesecake topping good, so I’d suggest doubling quantities for all ingredients if you’d like a deeper dessert.
- On the side… I served ours with Oatly custard as it something we always have in the fridge. Again, serve it with whatever takes your fancy. Cream, ice cream, fresh fruit, crème fraiche…
I’d love to hear how you serve yours!
| Passive Time | 16 hours |
| Servings |
servings
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- 75 grams Oreos I used Tesco Cookies and Cream biscuits as they are soya free
- 125 grams digestive biscuits I used Tesco Everyday Value as they are DF SF EF NF
- 3.5 tbsp DF spread, melted I used Flora Freedom
- 2 tins coconut milk Chilled overnight
- 200 grams DF soft/cream cheese I used Violife Creamy
- 1 tsp vanilla extract
- 4 tbsp icing sugar
- 50 grams DF chocolate, melted I used Moo Free chocolate
Ingredients
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- Lightly grease a springform cake tin and line the base with baking paper. Place to one side.
- Place all the biscuits into a food bag and lightly bash with a rolling pin until you have a crumb texture. Carefully transfer the crumbs into a bowl.
- Pour the melted spread into the biscuit crumb bowl and mix until fully combined.
- Tip the biscuit mixture into the prepared cake tin. Use the back of a spoon to press the mixture out evenly to form the biscuit base. Chill in the fridge for a couple of hours.
- Whilst the biscuit base is hardening up in the fridge, remove the cream cheese and tins of coconut milk from the fridge. Carefully scoop out the solid coconut milk from both tins and place in a large mixing bowl, reserve the coconut water to one side for use in another recipe. Add the cream cheese to the bowl and leave to come to room temperature.
- Once the cream cheese and coconut milk is room temperature, add the icing sugar and vanilla extract to the bowl. Using an electric hand mixer, beat the mixture until smooth. Be careful not to over beat the mix. Then gently swirl the melted chocolate through the cheesecake mix to give a marbled effect.
- Remove the biscuit base from the fridge and spread the cheesecake mix gently across the base, making sure to evenly distribute the mix. Return to the fridge for at least two hours, ideally overnight.
- Decorate before serving with chocolate shapes, fresh fruit, or grate chocolate. Enjoy with cream, custard, or on its own!
Dairy, soya, nut and egg free. Vegan
Serves 10
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