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Lockdown Recipes: Amanda's Dairy-Free Chococonut Cheesecake

Amanda created this recipe after her husband had to give up dairy. She could no longer bear his sad-puppy face whenever he remembered the existence of creamy baked cheesecake, his favourite dessert, and so she got to work on this dairy-free alternative which really hits the spot.
Ingredients:
2 packs of Oreos (Non-brand Oreos also work fine)
1 tablespoon coconut oil, melted
2 packs soft tofu
400ml coconut milk
1 tablespoon cornflour or plain flour
2 eggs (can leave out if you want to make it Vegan)
2 tablespoons smooth peanut butter (optional)
50g(ish) melted and cooled chocolate (optional)

Method:
  1. Preheat the oven to 180 degrees C.
  2. Drain that tofu to remove some water content. Either pop it in a sieve lined with kitchen paper or a clean tea towel and let it sit for a while. No need to smush it, just let it relax in there.
  3. Pop the tin of coconut milk in the fridge for 30mins or so.
  4. Split one pack of the oreo/noreo cookies and scrape the white filling into a mixin bowl.
  5. Bash up the cookies part into a fine sand texture.
  6. Stir melted coconut oil into biscuit sand thoroughly, and pack into a cake tin with a removable base (if possible – if not just improvise and get ready to dig that cake out. It might not look so profesh but it will still taste great).
  7. Bake cocoreo crumb base for ten mins at 180 degrees Celsius and then allow to cool completely.
  8. Congregate drained tofu, oreo filling, whatever creamy coconut milk has solidified in the tin due to the coldness of your fridge, flour, and optional eggs if you desire, in a bowl with no physical distancing whatsoever.
  9. Blend together or thoroughly hand mix (clean hands only mind!) till you have a smooth, creamy gloop.
  10. Stir in any of the additional ingredients that take your fancy – completely incorporate or leave in delicious fat swirls, dealer’s choice.
  11. Pour delicious gloop on to oreo crumb base then lift cake tin carefully and bash lightly on your work surface twice to release any bubbles.
  12. Bake at 150 degrees Celsius for 50-60 mins until it wobbles only slightly when jiggled. Turn oven off, leave the door open a crack, allow to cool completely.
  13. Crack open the second pack of Oreo/noreo goodness and break the biscuits up into pieces. Use these to decorate the top of your cheesecake!
Keep refrigerated. Increasingly delicious and fudgy as time passes but eat within
four days is probably best.
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