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
Serves 8-10
Difficulty
Easy
Preparation Time
Over 2 hours
Cooking Time
10 to 30 minutes
Bob's Kitchen Recipe Card
Ingredients for 8-10 Servings
200g
Vegan bourbon biscuits, crushed (see recipe notes)
75g
Dairy-free margarine, melted, plus extra for greasing
350g
Vegan dark chocolate, chopped (see recipe notes)
50g
Cocoa butter (or coconut oil – see recipe notes)
400g
Extra-firm silken tofu
2 tsp
Vanilla extract
100g
Caster sugar
200ml
Oat crème fraîche
-
Salt
For the Cherry Compote
200g
Frozen cherries
2 tsp
Cornflour
3 tbsp
Kirsch
50g
Caster sugar
½
Lemon, juice only
Approximate Times
Preparation :
Over 2 hours
Cooking :
10 to 30 minutes
Method
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.
Notes
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.
