Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Vanilla vegan cheesecake recipe

38 ratings

Make this indulgent vegan cheesecake recipe for a vegan twist on a classic dessert. With a dark Oreo base and creamy vanilla topping, this is the perfect dinner party dessert - keep it simple or serve with berries, chocolate sauce or a drizzle of vegan caramel. See method

Serves 10
30 mins to prep and 10 mins to cook, plus overnight chilling
312 calories / serving
Vegan
Vegetarian
Dairy-free

Ingredients

60g dairy-free spread or margarine, melted, plus extra for greasing
225g Oreos, finely crushed
3 x 170g tubs Free From coconut oil alternative to soft cheese
100g caster sugar
1 tsp vanilla extract
3 x 6.5g sachets Dr Oetker Vege-gel
100ml soy alternative to milk

Each serving contains

Energy
1300kj
312kcal 16%
Fat
21g 29%
Saturates
13g 67%
Sugars
31g 34%
Salt
0.7g 11%

of the reference intake
Carbohydrate 30g Protein 1.7g Fibre 1.5g

Method

Grease and line a 18cm loose-based or spring-form cake tin. Melt the dairy-free spread in a small pan. Add the Oreos and mix well. Press into the bottom of the tin. Chill in the fridge while you make the filling.
Put the soft cheese alternative in a heatproof bowl with the sugar, soy alternative to milk and vanilla extract. Mix with an electric hand whisk until smooth. Put the bowl over a pan of simmering water. Heat until it reaches 48-50’C, stirring occasionally with a spatula, then turn off the heat. While it’s heating, put 350ml water into a small saucepan, sprinkle over the vege-gel and mix with a fork until dissolved.
When the soft cheese mixture is warm, heat the gel mixture to boiling point (it will just bubble round the edges) – do not stir. Boil for 1 min without stirring. Remove from the heat, then gradually pour into the hot cream cheese mix while stirring vigorously with a plastic spatula. As soon as the gel is fully incorporated, working quickly, carefully pour the mixture over the biscuit base – it will start to set almost right away.
Chill the cheesecake overnight to set. Remove from the tin, then slice to serve.

See more Vegan dessert recipes