No Bake Dairy Free Vanilla Cheesecake
This gluten free, dairy free and vegan cheesecake is ever so simple to make and I promise no one will realise it's free from any ingredients at all.
Prep Time15 minutes mins
Cook Time0 minutes mins
chilling time1 hour hr 30 minutes mins
Total Time1 hour hr 45 minutes mins
Course: Dessert
Cuisine: Vegan
Keyword: Cheesecake, Dairy Free, Easy, Egg Free, Gluten Free, No Bake, Simple, Vegan
Servings: 10 slices
Calories: 492kcal
Author: Glutarama
For the biscuit base
- 300 g gluten free biscuit(s) I use digestives
- 80 g butter I use Flora plant butter
For the cheesecake topping
- 400 g cream cheese I use own brand dairy free cream cheese
- 200 ml cream I use Elmlea Plant Cream
- 50 g vegan condensed milk [see notes on how to make your own]
- 80 g fat (I use Trex white vegetable fat) I use Trex but Crisp n Dry works too.
- 5 tbsp icing/confectioners sugar or as much as you desire to taste
- 1 tbsp vanilla bean paste
To make the biscuit base
Making the biscuit base could not be simpler. Crush the biscuits (this works out around two packets of gluten free biscuits) or blitz them in a food processor.
Melt the 'butter' in the microwave for 30 seconds and then pour into the biscuit crumbs and mix or blitz again to combine.
Pour the buttery biscuit crumbs into a 20cm loose bottom round cake tin. I use a circle to baking parchment to line the tin to prevent the biscuit base from sticking.
Using the bake of a metal spoon press down the biscuit crumbs and smooth flat until you have a solid biscuit base - possibly the most satisfying thing to do ever!
Pop the tin into the fridge to help the butter to harden and crack on with the cheesecake topping.
To make the cheesecake topping
Pop the measured solid white vegetable fat into the microwave for 30 seconds to soften, it probably won't melt to a liquid, don't worry, you just need to soften it.
In a large bowl or food mixer add the 'cream cheese' and softened white vegetable fat and beat for a minute or until you see no fatty lumps in the mixture.
Add the vegan condensed milk, cream and vanilla paste and whip with a whisk, hand whisk or food mixer for at least 3 minutes. You want the mixture to thicken so you have firm peaks.
Now you can add your icing sugar to taste. 5 tablespoons should be plenty so maybe add 1 tablespoon at a time and test until you have the desired sweetness.
Remove the cake tin from the fridge and pour the mixture into the tin smoothing flat with a silicone spatula.
Pop back into the fridge for a minimum of 60 mins or until you wish to serve it. This cheesecake will keep for 2-3 days no problem if kept in a sealed container in the fridge (to prevent soaking up fridge smells).TOP TIP: this can be made in advance and I personally think it just keeps getting better with age.
Top tip when making your own vegan condensed milk is to use a tin that has 50%+ coconut extract in it. The tins I use are from Aldi and Sainsbury's here in the UK (own brands). They have 75% coconut extract in them, making them fatty enough to thicken, and achieve that tell-tale condensed milk consistency.
Dairy Free and Vegan Condensed Milk Recipe
Empty a 400ml tin of coconut milk into a medium saucepan, add 150g caster sugar and stir to combine. Place on a high heat and stir until bubbling. Turn heat down to a gentle rolling boil and leave for 15 minutes. Don’t leave unattended and stir occasionally, the condensed milk will halve in volume and go a wallpaper paste colour! Remove from the heat, pour into a glass heatproof jug and cool to room temperature, this will take about an hour.
Calories: 492kcal | Carbohydrates: 33g | Protein: 5g | Fat: 38g | Saturated Fat: 25g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 127mg | Sodium: 239mg | Potassium: 92mg | Sugar: 20g | Vitamin A: 1046IU | Vitamin C: 0.3mg | Calcium: 88mg | Iron: 0.4mg