Cheesecake, albeit a dairy-free version is the most popular pudding in this household, in fact it’s always been one of my favourites ever since I was a child, however our preference is always a no-bake version. The close textured, some might say cleggy consistency of the baked version is less to my taste, whereas the no bake type has a freshness that I particularly like. It’s also a breeze to make which is always a bonus!
We always preferred Tofutti for cheesecakes as the texture and subtle sweetness was exactly right, but sadly we haven’t been able to buy any in the UK for a couple of years. We tried to make do with other brands for a while but they were never quite right, often with too much of a fake cheesy flavour for our liking. However, since Oatly have released their creamy spread we have a firm new favourite. In my opinion it’s a fantastic creamy cheese alternative, mild yet creamy and a brilliant spread to use in a cheesecake. Combine this with dairy-free whippable cream and you have a cheesecake with the texture of clouds – utterly divine.
Another fairly new find has been the Tesco free-from bourbons – Little S used to love Tesco bourbon biscuits so much but they sadly changed the recipe and they now have a sesame warning, which is too much of a risk for Little S so we have to avoid her favourite biscuits – sad days 😦
Luckily, Tesco have produced a new free-from version, they’re not quite the same but a pretty good substitute and they’ve made us very happy. Combined these crushed up chocolate cookies with the cloud like cheesecake mix and you have a heavenly dessert. Go on, make it this bank holiday weekend and you’ll have some very happy family or guests 🙂
No Bake Cookies and Cream Cheesecake
(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegan and vegetarian)
makes 1 cake
200g cookies, 150g finely crushed for the base 50g roughly crushed for the filling and topping
50g dairy-free margarine
4-5tbsp icing sugar, to taste
1 tub Oatly creamy spread
I carton whippable oatly cream
- Crush the cookies, trying to keep some a little bigger for mine through the cheesecake. Place 150g of the crushed cookies into a bowl, add the melted margarine and stir. Press into the bottom of a tin (springform is easiest) and place in the fridge to set
- Whip the Oatly whipping cream until it is the texture of whipped cream, add the icing sugar and creamy spread and whip until it’s all beautifully combined.
- Take a few spoonfuls aside and place into a piping bag if you wish to decorate with rosettes.
- Fold the remaining crushed cookies into the cheesecake. Spoon onto the chilled base and smooth over. Place in the fridge for at least half an hour to set.
- Remove the tin and decorate with any remaining cookie crumbs and rosettes of whipped cream.
- This cheesecake keeps in the fridge for about 3 days