No-Bake Vegan Cheesecake

Prep Time:

2 Hours

Cook Time:

20 - 30 Minutes

Serves:

8 - 10 Servings

Level:

Intermediate

About the Recipe

Mmm cheesecake!

I can't quite ever get enough of the combination of textures offered by: fruit, crème fraîche and biscuits!

Also add in that this is actually a no-bake cake then it gets even better. Simple, convenient & tasty!

Ingredients

  • 200g/7oz vegan bourbon biscuits, crushed (see recipe tip)

  • 75g/2¾oz dairy-free margarine, melted, plus extra for greasing

  • 350g/12oz vegan dark chocolate, chopped (see recipe tip)

  • 50g/1¾oz cocoa butter (or coconut oil – see recipe tip)

  • 400g/14oz extra-firm silken tofu

  • 2 tsp vanilla extract

  • 100g/3½oz caster sugar

  • 200ml/7fl oz oat crème fraîche

  • salt

For the cherry compote

  • 200g/7oz frozen cherries

  • 2 tsp cornflour

  • 3 tbsp kirsch

  • 50g/1¾oz caster sugar

  • ½ lemon, juice only

Preparation

  1. Grease a deep 20cm/8in round springform cake tin and line the base and sides with baking paper.

  2. Mix the crushed biscuits with the melted margarine and 2 pinches of salt, spread evenly over the base of the prepared tin and press down firmly. Place in the fridge for 40 minutes.

  3. Melt the chocolate and cocoa butter (or coconut oil) in a heatproof bowl over a pan of gently simmering water, stirring occasionally, until smooth.

  4. Put the tofu, vanilla, sugar and oat crème fraiche into a blender or food processor and blend until smooth. Add the melted chocolate mixture and blend again, then add a pinch of salt. Spread over the chilled base and smooth the top. Place in the fridge for at least 4 hours or, better still, overnight.

  5. You can make the cherry compôte in advance, but keep it separate until serving. Put the cherries into a saucepan, add the cornflour and stir until all are coated. Pour in 2 tablespoons of the kirsch, the sugar and 100ml/3½fl oz water. Stir over a medium heat for 5–6 minutes, simmering gently until the sauce has thickened and the cherries are soft. Remove from the heat and stir in the remaining tablespoon of kirsch, adding lemon juice to taste. Cool, then place in the fridge if making ahead.

  6. To serve, carefully remove the cheesecake from the tin, peel away the lining paper and put the cheesecake on a serving plate. Spoon the boozy cherry compôte (warm, or stirred to loosen if chilled) over the cheesecake, letting the syrup and fruit run down the sides.