There are lots of things you miss when you go dairy free but for me, cheesecake was definitely one of them. That creamy, luxurious texture and crisp, crunchy base is just perfect for a summer dessert or dinner party. But when you are dairy free and egg free you can’t just walk into a supermarket and pick one up, so I’ve made my own. This easy vegan vanilla cheesecake doesn’t take much preparation and can easily be topped with fruit, chocolate or your favourite topping.
This recipe uses Tofu which I had never used before I started experimenting with vegan recipes. It may seem like a strange ingredient for a cheesecake but it is the best way to add that thick, creamy texture yet doesn’t come with as trong taste. We have used Pure as a butter alternative since we stopped using dairy and it is by far my favourite and tastes good in baking or on toast. You can use your favourite dairy free cheese spread in this recipe, athough we usually use Violife as I am never a great fan of soya based ones.
Easy vegan vanilla cheesecake
12 digestive biscuits
50g Pure dairy free spread
200g dairy free cream cheese
350g silken tofu
75g caster sugar
1tsp vanilla essence
Whizz the digestives in a food processor until in crumbs or for a chunkier base – and some free therapy! – put them in a plastic bag and bash with a rolling pin.
Melt dairy free spread and stir in biscuit crumbs. Press tightly into the base of 24cm springform tin and leave in fridge for 1 hour.
Beat tofu and cream cheese together until light and fluffy. Stir in sugar and vanilla.
Pour onto biscuit base and smooth. Bake at 160c for 35 mins.
Disclosure: This reipe was produced in collaboration with Pure