Vegan No-Bake Cheesecake

This vegan no-bake cheesecake may be one of the best things I make this year – I’m not even kidding.

Usually for a no-bake cheesecake you use a lot of dairy, including soft cheese and double cream but now there is a vegan alternative available – which means you can substitute them directly and have the same delicious results. I found the vegan version lighter to eat, which was even more enjoyable.

I was just going around the supermarket when I saw these on the shelf and was amazed at how they may taste or even work but after working with them, I’m sure to be using them more frequently.

Much like the classic cheesecake, you have a biscuit base topped with a light and airy ‘cheese’ cake and finished with rosettes of cream – I couldn’t even tell it was vegan, which was the biggest shock. They are the perfect alternative to use in place of the dairy versions – perfect if you have any sort of lactose issues or are vegan – you’re no longer going without.

These alternatives are by the brand Oatly – you may know them for their oat milk (which is delicious) but they also have other products available, including Oatly creamy oat plain spread which is the perfect dairy free option for soft cheese and the Oatly whippable creamy oat which acts as a double cream – both dreamy to work with. I highly recommend using them if you haven’t already!

Anyway, let’s get started, shall we?

Ingredients:

125g digestive biscuits.

60g vegan butter, melted.

 

Cheesecake:

300g Oatly creamy oat plain spread (soft cheese alternative).

75g Icing sugar.

1 tsp Vanilla extract.

200ml Oatly whippable creamy oat (double cream alternative).

 

Topping:

200ml Oatly whippable creamy oat (double cream alternative).

1tsp Vanilla extract.

25g Icing sugar.

 

Method:

Before you get started on the recipe, you’ll want to do some prep work. Weigh up all your ingredients, get any equipment you may need such as a mixing bowl and whisk. Just make sure there is room in there fridge, as this doesn’t require any cooking.

Take your biscuits and place them into a food safe bag, then take a rolling pin and gently press it into the biscuits until they break down using a rolling pin until a crumb or sandy looking consistency is apparent. If you’re doing this by hand, its okay to have a few big chunks in the mixture, don’t worry too much. You can also do this in a food processor – it makes life so much easier.

Melt the vegan butter alternative in either in a saucepan on the hob or in a microwave safe bowl, in the microwave.  Add the butter directly into the biscuit crumbs and mix the two together until fully combined – it will resemble wet sand.

Take your 6 inch round deep sided cake tin and pour the mixture straight into it, then compress it down using a small cup measurement or the back of a spoon, until its compressed and level, then place into the fridge to chill while you make the cheesecake filling.

Start by taking a large mixing bowl and placing the soft cheese, icing sugar and vanilla extract, then whisk them all together until they are fully combined. The mixture should be thick enough to hold its shape and not be too loose. The mixture will be quite white in colour, this is normal.

Then you can add in the double cream alternative and whisk until the cream has been worked in and the mixture has thickened – it should be able to hold its shape well.

Remove the cheesecake base from the fridge and add the cheesecake filling directly on top of the base, then spread it out to get it smooth and level as possible. I find a small cranked/offset spatula or the back of a spoon works best.

Place into the fridge and chill for a minimum of 6-8 hours but feel free to leave it for longer – the longer you can leave this, the better. Seeing as it has no gelatine, it is simply relying on the

Once you’re ready to serve the cheesecake is when you can finish the cheesecake off.

Simply make your whipped cream topping which is just the double cream, icing sugar and vanilla into a mixing bowl and whisked until it reaches a stiff peaks consistency, transfer the mixture into a piping bag fitted with your nozzle of choice – I went with a 5mm open star (my personal favourite).

Pipe as many or as few rosettes on the top and top and thats it, you’re done.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.