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Dairy Free Berry Cheesecake

A fabulous low sugar dessert perfect for the Summer. The combination of silken tofu and dairy free cream cheese with raspberries and berry powder creates a wonderfully creamy, tart dessert. Low in sugar this is healthy and ideal for entertaining. You can make this vegan by using agar flakes instead of gelatine. Serve this chilled […]

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Overview

Makes 1 x 20cm Cheesecake (12 servings)

Preparation time: 15 minutes

Freezing time: 2 hours

What’s Good About It?

Using silken tofu in desserts provides a lovely creamy texture and plenty of protein to help support balanced blood sugar levels. Using oat cakes in the base rather than biscuits keeps the sugar low and fibre content high.

 

Did You Know?

Instead of raspberries use frozen pitted cherries or mixed berries when out of season.

Ingredients

200g Gluten free oat cakes

2tsp vanilla extract

100g dairy free spread

Filling

75g cherry juice or other berry juice

2tsp gelatine powder (or agar powder)

75g xylitol

500g silken tofu

200g dairy free cream cheese

250g fresh raspberries

2tsp berry powder (optional)

Instructions

 

  1. Grease and line a 20cm (8inch) spring form cake tin.
  2. Place the oat cakes in a food processor and blitz to form fine crumbs. Add the vanilla and dairy free spread and process again until it comes together.
  3. Press into the cake tin base firmly. Chill while you make the filling.
  4. Place the cherry juice, gelatine / agar flakes and simmer gently for a couple of minutes stirring all the time. Add the xylitol and stir briefly to dissolve. Take off the heat.
  5. Place the remaining ingredients in the food processor and process until smooth. Add the cherry juice and blend again.
  6. Pour the filling over the base and smooth the top.
  7. Freeze until firm.
  8. Remove the cheesecake from the tin and spoon over a little warmed raspberry jam to serve.
  9. Serve this chilled or frozen. This will keep in the fridge for 3-4 days.

 

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