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.
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!