About this recipe:Pick a heart shaped tin and prepare this delicious strawberry cheesecake as a Valentine's day dessert for a loved one who has to avoid dairy. You could make it vegan by using Vege-gel® and egg-free biscuits.
For the cheesecake base
80g dairy free spread, plus extra for greasing the cake tin
250g dairy-free biscuits, crushed
1 tablespoon sugar
1/2 teaspoon cinnamon powder
For the filling
200ml dairy-free alternative to cream, whipped
350g dairy-free cream cheese
150g caster sugar
5 quick-dissolving gelatine leaves or Vege-gel® (optional)
For the jelly glazed top
250g strawberry jam
1 quick-dissolving gelatine leaf or Vege-gel® (optional)
fresh strawberries, for decorating
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Method Prep:30min › Extra time:1hr chilling › Ready in:1hr30min
Lightly grease the bottom of a 22cm loose-bottomed cake tin with some dairy free spread; cover with parchment paper. If using an heart shaped tin, cut the paper to fit.
Melt 80g dairy free spread in a pot or in a bowl in the microwave; add crushed biscuits, sugar and cinnamon. Mix to combine.
Spoon the biscuit base into the bottom of the tin, pressing down with your hands or the back of a spoon. Freeze for 15 minutes.
For the filling: Mix whipped cream, cream cheese and sugar together in a bowl. Add gelatine according to packet instructions, if using.
Remove the biscuit base form the freezer and spread the cream cheese mixture evenly on top. Freeze for 30 minutes.
For the jelly glazed top: Add gelatine to strawberry jam according to packet instructions, if using. Spread jam evenly on the top of the cake and decorate with the chopped strawberries. Refrigerate for at least 30 minutes.
Before serving, push the base out of the tin and set cheesecake on a serving plate.
For a more intense strawberry flavour, add some chopped strawberries to the cream cheese mixture. You can split these ingredients between 2 smaller tins, as long as the base is at least 1/2cm high.