No bake cookies and cream cheesecake

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

  1. 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
  2. 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.
  3. Take a few spoonfuls aside and place into a piping bag if you wish to decorate with rosettes.
  4. 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.
  5. Remove the tin and decorate with any remaining cookie crumbs and rosettes of whipped cream.
  6. This cheesecake keeps in the fridge for about 3 days

Cookies and Cream Cupcakes

Here’s another Hummingbird inspired idea – jazzing up vanilla topped chocolate cakes with biscuit crumbs makes a delectable ‘cookies and cream’ cupcake. The crunch in the vanilla cream topping adds a new dimension and sophistication to an everyday combination. Add chocolate biscuit crumbs to the cake batter if you like a lot of crunch, or just to the frosting if you want a more subtle effect. Make sure to keep some of the crumbs back for decoration though.

Cookies and Cream Cupcakes (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

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makes 18

  • 350g self-raising flour
  • 200g caster sugar
  • 50g cocoa powder
  • 200ml sunflower oil
  • 300ml oat milk
  • 1 tsp lemon juice
  • 1 tsp bicarbonate of soda
  • pinch of salt
  • 1/2 tsp vanilla extract
  • optional: 3-4 chocolate biscuits, crushed

– Preheat the oven to 180 degrees centigrade/Gas Mark 5

– Mix together the oat milk, lemon juice, vanilla and oil. Set aside.

– In a separate bowl, sift together the flour and salt. Stir in the sugar.

– Add the bicarb to the wet ingredients and stir.

– Pour the wet ingredients into the dry and gently mix to thoroughly combine.

– If using, stir in the biscuit crumbs

– 2/3 rds fill the cupcake cases and bake for 15-20 minutes or until a knife comes out clean.

– Cool on a wire rack.

Cookies and Cream Frosting (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

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  • 1/4 cup vegetable fat, such as Trex
  • 3/4 cup dairy-free spread, such as Pure
  • 3 cups sifted icing sugar
  • 1/3 cup oat milk
  • 2-3 chocolate biscuits, finely crushed (I used Tesco Bourbons)

– Whisk together the fat and spread until fluffy and well-combined.

– Add the icing sugar in 1/2 cup measures along with a splash of oat milk each time.

– Once it’s all combined, stir in the biscuit crumbs

– Spread on the cupcakes and sprinkle with extra biscuit crumbs

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