Vegan, wheat-free, nut-free cheesecakes

I wanted to make vegan cheesecake for a party, and then realised I also wanted to be able to offer it to my friends with nut and wheat allergies. I cobbled this together from a few existing vegan cheesecake recipes to see if I could do it. They were good, and reasonably easy.

Cheesecakes pre-baking

Cheesecakes pre-baking

Next time I’ll make a few changes – see the end for these.

Ingredients
1 packet gluten-free Hobnobs
two large spoons of coconut oil (probably about 80-100g)
½ tsp cinnamon (optional)
1 200g packet of Violife creamy soft ‘cheese’
1 500g container of Alpro soya plain yoghurt
125g sugar
1 tsp vanilla
200g frozen berries (I used raspberry – going to try blueberry next)
½ packet of Dr Oetker Vege-gel

Crush the Hobnobs in a bowl until they are fine crumbs. If using the cinnamon, sprinkle it in, and then add two large spoonfuls of coconut oil (approx. 80-100g) to the mix. Mix this with your hands (it’s messy) until combined. Press into the bottoms of a muffin tin (12 regular size muffins or 24 mini).
Put the ‘cheese’ in a mixing bowl and cream it until it’s more of a paste than a solid. Add the yoghurt, sugar and vanilla and whisk on high speed until you have a smooth, creamy mixture. Pour this over the prepared crusts. Bake in a preheated 180C oven for 20–25 minutes. It should be bubbling hard around the edges. Remove from the oven and cool on a rack.
While cooling, make the raspberry topping. Put the raspberries in a smallish saucepan. Prepare the vege-gel by adding it to 150ml cold water, whisk to dissolve and then add this to the raspberries. Bring to a boil and cook until the raspberries have broken down and are slightly reduced in volume. Let cool slightly, then spoon over the cheesecakes (they should have shrunk slightly as they cooled, leaving you with space for the topping). If you don’t have vege-gel, you can easily do the same think by adding a bit of arrowroot or cornflour or other commercial thickener to the raspberries – just follow the packet instructions for whatever you use.

Cheesecakes with topping

Cheesecakes with topping

Cool a bit, then stick in the fridge for at least two hours or overnight, then pop in the freezer in the tin. To unmould them, set the tin in a pan of warm water for a minute or two, then run a knife around the edge and pop them out. Eat then, or freeze again until you want to eat them. They can be eaten nearly frozen, but also once defrosted in the fridge or at room temperature.

Changes I’ll make next time: The cheesecakes set very soft. Next time, I’ll add some sort of thickener to the actual ‘cheese’ bit. The raspberries were also very soft and a bit too tart (even for me!). Next time, I’ll use the whole packet of veg-gel or else try a different thickener. I’ll also add a few tablespoons of sugar to the berries while cooking.

Holly

Holly

Holly is the (founding) President of the Gothic Valley WI. Holly loves to bake and is usually working on GVWI business or waxing lyrical about her love for London.

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21 months ago