Vegan cheesecake
This no-bake vegan cheesecake, with its boozy Black Forest cherry topping, is a luxurious twist on a retro classic. It's completely delicious and just the thing for celebrations and parties. See the recipe tips for alternative topping ideas.
For this recipe you will need a food processor or blender.
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)
- 50²µ/1¾´Ç³ú cocoa butter (or coconut oil – see recipe tip)
- 400g/14oz extra-firm silken tofu
- 2 tsp vanilla extract
- 100²µ/3½´Ç³ú caster sugar
- 200ml/7fl oz oat crème fraîche
- salt
For the cherry compote
- 200g/7oz frozen cherries
- 2 tsp cornflour
- 3 tbsp kirsch
- 50²µ/1¾´Ç³ú caster sugar
- ½ lemon, juice only
Method
Grease a deep 20cm/8in round springform cake tin and line the base and sides with baking paper.
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.
Melt the chocolate and cocoa butter (or coconut oil) in a heatproof bowl over a pan of gently simmering water, stirring occasionally, until smooth.
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.
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.
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.
Recipe Tips
Most bourbon biscuits sold in supermarkets are vegan, but check the label.
Most dark chocolate that contains over 60% cocoa solids is naturally dairy-free, but check the label.
Look for a deodorised or refined coconut oil, which won’t flavour your cheesecake with coconut.
Swap the cherry compôte with mandarin segments for a choc-orange spin, or try a drizzle of vegan caramel sauce with a pinch or two of flaky sea salt.
Around the festive season it’s easy to buy jars of cherries in kirsch to make an easy cherry topping. Mix a little of the juice from a 370g jar to a smooth paste with 2 teaspoons of cornflour. Gradually mix in a little more of the juice, then add to a pan with the cherries and any remaining juice. Simmer for 2 minutes to thicken the sauce.