Lucy's Friendly Foods

To end my 4th July special supper (I know it’s taken a while to post!) I eventually decided upon Big S’s favourite, Strawberry Cheesecake. This version contains soya cream cheese rather than tofu, giving it a more authentic cheesy taste. This recipe makes two ramekin sized cheesecakes, just multiply by the number you require.

Strawberry Cheesecake (dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)

makes 2

  • 1 tbsp dairy-free spread, melted
  • 3 digestive biscuits, crushed (Waitrose own brand are dairy-free)
  • 100g soya cream cheese, I used Tofutti
  • 50g plain soya yogurt
  • 1-2 tbsps icing sugar, sifted
  • 1/4 tsp vanilla essence
  • squeeze of lemon juice
  • 100g strawberries
  • 1 tbsp lemon juice
  • 1/2 tsp caster sugar
  • 1 tsp cornflour

– Melt the diary-free spread and mix into the crushed biscuits. Press into the bottom of the ramekins

– Whisk together the soya yogurt, soya cream cheese, icing sugar and vanilla until smooth.

– Divide evenly over both biscuit based ramekins. Leave to set in the fridge.

– Puree the strawberries.

– In a small saucepan melt together the sugar and lemon juice. Stir in the cornflour, making sure there are no lumps.

– Add the pureed strawberries and stir over a low heat until thickened.

– Pour over the cheesecake bases and keep in the fridge until ready to eat.

9 Responses

  1. I haven’t tried Toffuti cream cheese yet…. Shame on me. I miss cheesecake! Lovely idea to make the minis!

    1. It’s good… Slightly sweet like lots of soya products but the best we get in the UK. Do you use Daiya? Is it as good as I hear? Sadly we can’t get it here…. Tofutti is as good as it gets! X

      1. I think we have the same Tofutti stuff here, so I really need to get some.

        I bought Daiya. I didn’t like it. My kids and husband didn’t like it either. I think that if we had starting using it as soon as we went off dairy that we might have enjoyed it more and that perhaps it would have made our transition easier. However, we didn’t try it until we had been off dairy for several months. It tasted horribly artificial, like vegan velveeta, but worse somehow.

        I know others who think it’s delicious and that it tastes like cheese, so perhaps it’s just a preference thing.

        I’m gonna do some experimentation with the cashew cheez, what nuts and seeds can your girls have? (give me a list, so I can think up which will work best) It really is so good Lucy, I think it’s great because it’s a substitute that has whole and nutritious ingredients and is delicious. Can’t get much better than that!

        Talk to you soon!

      2. I thought it might be like that, but people rave about it so much that I thought maybe it would be the ‘holy grail’ of soya cheese…. i do hope you can make a nut cheez version we can have. Is the recipe from the Ultimate uncheeze cookbook? They have a version using chickpeas – do you think it would be worth a go? x Or perhaps sunflower seeds?

      3. Oh, I just responded to this question in a different comment. I got the original recipe from my friend Annie, I don’t know where she got it. Her recipe used agar agar, which was nice but not very melty. I created the version using the pectin and I have to say I love it far better! 😉

  2. Just wondered where one gets tofutti cream cheese in the UK?

    I think i might have had it before from holland and barrett but that was nearly a decade ago.

    I tried to come up with my own dairy and egg free cheesecake and the best i could come up with was using the american jell-o mix pie filling with soy milk. It was certainly dairy and egg free but not chemical free! Still, it was nice to have cheesecake after 15 years. lol

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