Super Yummy Gluten Free Vegan Baked Fruit Cheesecake
After embarking on my quest for healthy goodness I have been determined to find yummy desserts. This. Is, SO. GOOOOOOD! My lovely friend Jake introduced me to this when he made it for me last week and I’ve been raving about it since – I even baked it for my housemates a couple of days ago 🙂
Although the original recipe is not vegan, after a few tweaks to replace the dairy and eggs (see the version below) it was super simple to make and came out pretty darn well if I say so myself! If you’re unsure of where to buy the gluten free / vegan ingredients you can click on them to be taken to where I sourced them from.
For the biscuit base
For the cheesecake filling
- 220g cream cheese (substitute for 220g dairy free cream cheese)
- 112g caster sugar
- 2 medium eggs (substitute for 2 tsp gluten free natural egg replacer mix and 4 tbs water)
- 15g cornflour
- a few drops vanilla extract
- 50g fruit of choice (raspberries all the way for me although this recipe is definitely getting tested with lemon zest next time I bake it)
- Preheat the oven to 180°c / 350°f / gas mark 4.
- Grease an 8in / 20cm round spring form cake tin (you only need a shallow one) or flan ring
- Stir together the gluten free flour, desiccated coconut, ground almonds, caster sugar and gluten free baking powder.
- Rub the butter into the flour mixture until it resembles breadcrumbs, then mix to a dough.
- Press into the greased tin then place on a flat baking tray and bake for 15 – 20 minutes until golden brown.
- (You can use this for the base or for a richer base – melt 50g unsalted butter (or soya spread), stir in the cooked biscuit and press back into the cake tin and place into the fridge to set.)
- Prepare your fruit and place on the bottom of the cooked tart base.
- To prepare the cheesecake filling beat the cream cheese to soften.
- Add the rest of the ingredients and beat until smooth.
- Pour over the fruit and bake in the oven for 25 minutes until firm.
- Leave to cool then store in the fridge until required. This will also freeze very well.
- To serve, run a sharp knife around the edge to loosen the ring and take off
Yummy Healthy Dessert That Feels Super Indulgent
As I continue on my quest for healthy goodness I am determined that I will not compromise taste or completely give up on dessert. I flipping love fruit but sometimes I want something a bit more substantial to satisfy my (very demanding) sweet tooth! Cue this little number – super tasty and fully of goodness 🙂
- 2 Berry oatcakes ( I use Nairns gluten free)
- 5 tbsp Soya yoghurt
- Handful of blueberries or blackberries
- 4 Strawberries
- 1 tbsp grated Dark chocolate or dark chocolate chips
- Crumble the oatcakes
- Mix the blueberries or blackberries into the yoghurt
- Dice the strawberries
- Layer the prepared ingredients and the dark chocolate as desired
- Grab a teaspoon (smaller spoon makes me feel like I’m eating more) and dig in!
White Chocolate and Raspberry Cheesecake
Quite possibly one of my favourite desserts (chocolate, biscuits AND fruit – what’s not to love?!?) and super simple to make! My sister introduced me to the original recipe here which is flippin’ tasty but as with most recipes I tweak it a little 🙂 Below is my version – let me know what you think!
For the biscuit base
- 150 g dark chocolate covered digestive biscuits, crushed
- 75 g butter, melted
- 3 tbsp good quality raspberry jam
For the filling
- 600 g white chocolate, broken into pieces
- 65 g butter
- 1 tsp vanilla essence (or more to taste)
- 500 g cream cheese
- 50 g caster sugar
- 180 ml whipping cream
- 1 punnet raspberries, plus a few more to decorate
- Crush the biscuits.
- Melt the butter then stir it into the crushed biscuits, adding a teaspoon of raspberry jam to the mixture.
- Press the mixture onto the base of a 23cm springform tin.
- Spread the jam evenly on top of the biscuit base and place the base in the fridge whilst preparing the filling.
- Put the chocolate, butter and vanilla essence in a heatproof bowl set over a pan of simmering (not boiling) water until melted. (I like to leave a few little lumps of white chocolate that hasn’t quite melted but it’s up to you!)
- In another bowl mix together the cream cheese, sugar and whipping cream to a smooth consistency.
- Stir the melted chocolate mixture into the cream mixture. Gently stir in the raspberries, being careful not to release the juice.
- Spoon the mixture on top of the biscuit base and place in the fridge to set for 8-24 hours.
- When you’re ready to serve, decorate with a few whole raspberries.
p.s. If you fancy a little look at any more of my homebaking take a peek at my instagram or check out a few of my other treat-related posts.