Ingredients
Method
Ingredients
Ingredients for the base / crust
- 250g of plain biscuits / cookies
- 100g of dairy-free butter
Ingredients for the cheesecake
- 280g of cashew nuts (soaked and drained, see step 1)
- 600g of vegan cream cheese
- 1 teaspoon of vanilla bean paste
- 150g of icing / powdered sugar
- 10g of coconut cream (thick white cream from a can of coconut milk)
- 2 tablespoons of blueberry jam
- 1/2 tablespoon of blueberry powder
- 2 tablespoons of strawberry jam
- 1/2 tablespoon of strawberry powder
- 2 tablespoons of peach jam
Ingredients for decorations
- Fresh strawberries
- 1 tablespoon of strawberry powder
- Fresh blueberries
- 1 tablespoon of blueberry powder
- Fresh peach chunks (or tinned peaches)
- Fresh mint leaves
- 220ml of dairy-free whipping cream
- 50g of plain biscuits
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Method
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1For the base:
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2Add the dairy-free butter / margarine into a small saucepan, place on the hob and heat over low until fully melted. Remove from the heat and add into a medium sized, heat-proof mixing bowl.
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3Add the biscuits into a blender / food processor and blend until fine. Pour the biscuit crumbs into the melted butter and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers, it should hold its shape. Equally divide the mixture between your serving dishes / ramekins, making sure to compact it using clean hands. The more compact it is, the less likely it will crumble.
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4Place into the fridge whilst you make the cheesecake filling.
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5For the cheesecake:
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6The cashew nuts will need to be soaked overnight in water. See notes (at the bottom of the recipe card) for more details.
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7Drain the cashew nuts from the water and place them into a food processor/blender along with the dairy-free cream cheese, vanilla, icing sugar and coconut cream. Whizz up on high speed for around 5 minutes until smooth. Add some more coconut cream if needed. I use a ‘Kitchenaid Powerplus blender’. It’s best to use a high-speed blender if possible as the mixture is quite thick, and you want it as smooth as possible. You might need to stop the mixture a few times and scrape down the sides to make sure everything is incorporated and smooth.
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8Divide the mixture into 3 separate bowls. Blueberry cheesecake – Add in the blueberry jam and blueberry powder, mix to combine. Strawberry cheesecake- Add in the strawberry jam and strawberry powder, mix to combine. Peach cheesecake- Add in the peach jam and mix to combine.
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9Equally pour the mixture into each serving dish / ramekin, making sure to tap the cheesecakes onto the worktop to remove any air bubbles.
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10Place into the fridge overnight to set.
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11For decorations:
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12You can serve the cheesecakes as is, or top with some delicious toppings.
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13Blueberry cheesecake- Add a light sprinkle / dusting of blueberry powder over the top of the cheesecake. Decorate with fresh blueberries and mint leaves.
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14Strawberry cheesecake- Blitz some plain biscuits/ cookies and add in some strawberry powder. Sprinkle over the top of the cheesecake. Whip up some dairy-free cream, transfer into a piping bag fitted with a star tip nozzle and pipe on a swirl, finishing with a strawberry slice.
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15Peach cheesecake- Add a swirl of dairy-free cream to the top of the cheesecake, and add some fresh peach chunks and mint leaf.
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16Serve and enjoy!
