Silky smooth vegan vanilla cheesecake (without tofu or nuts) served with homemade raspberry coulis. I challenge you to tell the difference between this vegan version and a dairy cheesecake!
I promised with this Vegan Biscoff Cheesecake that it wouldn’t be long before you saw another vegan cheesecake creation from me!
Really, I should’ve started my vegan cheesecake recipes with a classic and plain vanilla cheesecake. With this cheesecake I planned to recreate both my Best No-Bake Cheesecake and White Chocolate Cheesecake recipes.
I used the Biscoff cheesecake as a base recipe, with a little free-styling as I went along!
My vegan cheesecakes are made without tofu or nuts and they can be made gluten-free too.
The biscuit base is pretty simple: made by mixing crushed digestive biscuits and melted vegan butter. That is followed by the ultra creamy cheesecake layer, which is made by combining vegan cream cheese (I recommend Violife) with icing sugar (I used vanilla sugar which was kindly gifted to me from Santa Maria) and a bar of melted vegan white chocolate.
The vanilla sugar is divine, it smells gorgeous and it really enhances bakes. I’m looking forward to adding it to buttercream, cake batter and more cheesecakes I plan to make. If you don’t have vanilla sugar though, you can scrape the seeds from a vanilla pod and add that to your cheesecake mix or add 1 teaspoon of vanilla extract instead.
I served my cheesecake with raspberry coulis. This is such a quick and easy sauce to make, take fresh or frozen raspberries, heat those in a small saucepan with sugar and lemon juice/water until the raspberries have broken down and the sauce has thickened. Pass the raspberry mixture through a fine mesh sieve, discard the seeds and chill the coulis until ready to serve.
Drizzle the coulis over the top of your slice of creamy vegan cheesecake. I love the cheesecake on its own, but drizzling the raspberry sauce make this a spectacular dairy-free dessert that’s certainly worthy of appearing on a restaurant menu.
I also served the cheesecake with extra whipped vegan cream and some mini jammie dodgers.
But as this cheesecake is plain, you can flavour it however you like or serve the dessert with other sauces such as caramel or melted chocolate.
No-Bake Vegan Cheesecake
- 360 g digestive biscuits finely crushed
- 140 g baking block or dairy-free spread (salted or unsalted) melted
- 250 ml dairy-free cream
- 200 g vegan cream cheese (such as Violife)
- 50 g icing sugar (I used vanilla sugar)
- 100 g vegan white chocolate melted and cooled slightly
- To make the biscuit base: Mix the crushed biscuits with the melted dairy-free spread until moistened. Press the biscuit crumbs into a 23cm springform tin until compact. Put to one side while you make the cheesecake filling.
- To make the cheesecake filling: In a large mixing bowl whisk the vegan cream cheese and icing sugar until smooth. Fold through the melted vegan white chocolate until combined. In another large mixing bowl, whisk the dairy-free cream until soft peaks form. Fold the cream into the white chocolate cream cheese mixture until all the ingredients are incorporated - be careful not to over mix.
- Spread the cheesecake filling on top of the biscuit base you prepared earlier and smooth the top with either the back of a spoon, a spatula or a palette knife. Cover the cheesecake and leave it to set in the fridge for at least 6 hours or overnight.
- When ready to serve, remove the cheesecake from the springform tin and decorate as desired. I love serving it with homemade raspberry coulis, some extra whipped cream and some mini jammie dodgers.
- The cheesecake will keep stored in the fridge for up to 3 days.
So now I have two vegan cheesecake recipes on my website, I’ll be continuing to add more. I have near enough a page full of various cheesecake ideas/recipes I want to make! If you have any requests, then be sure to comment below.
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