Dia’s Gluten Free & Vegan Chocolate Cheesecake
Posted by ♦***Admin--Dia***♦ on June 20th, 2009. Filed under: Casein Free, Dairy Free and Vegan, Sugar Free, Vegetarian, Wheat and Gluten Free.
It has been a rough week for me, so I needed a chocolaty treat! And yes, this is a vegan cheesecake–no dairy products in this whatsoever! I actually made my own vegan sweet cheese to put in the cake because the UK is lacking in any kind of vegan products. I know in the US you have vegan cream cheese, so if you would like to substitute it with that, it will be quicker. But if you would like to try to make some easy homemade vegan cheese, please give my recipe a shot.
For the homemade vegan cheese:
Ingredients:
500g container of Vanilla Soya Yogurt (I used Alpro)
1/4 cup unrefined cane sugar
1 paper towel
2 bowls
sieve
Pour the yogurt into the first bowl and whisk together with the sugar.
Place the sieve over the second bowl, and apply the paper towel inside the sieve.
Pour out the yogurt into the sieve, and there it will drain the liquid for the next 12 hours.
It is best to leave overnight in your fridge.
When you awake you will see a nice ricotta consistency soft cheese to use in your cheesecake.
To see more pictures of the homemade cheese and to watch a 1 minute video of my cheesecake click here
For the cheesecake:
Homemade vegan sweet cheese (see above)
150g of dark chocolate
1/3 cup of unrefined cane sugar
6 gluten free crumbly cookies
3 tablespoons of vegan spread
6″ Sandwich tin
Take the cookies or graham crackers if you wish and crush until crumbs.
Mix the crumbs with the vegan spread until it all sticks together.
Pat down the crumb mixture on the bottom of the sandwich tin.
Place in freezer until finished next part of the recipe.
For the filling:
Take the homemade vegan cheese from the night before and place in a large mixing bowl.
Melt the dark chocolate in the microwave for 4 minutes.
Fold the chocolate into the cheese until it has turned brown.
Add in the 1/3 cup of sugar and mix until it is dissolved.
Take the crust out of the freezer.
Pour the chocolate/cheese mix into the sandwich tin.
Level out with spoon.
Put in fridge for 3 hours to set.
This cake is bakeless, did I forget to mention that?
No heating involved!
After it has set in fridge, take out and drizzle some melted vegan white chocolate on top if you wish.
Slice and serve immediately. Try not to eat the entire thing yourself 
!
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June 20th, 2009 at 11:31 pm
OMG!!!!!!!!!! YESSS!!!
June 21st, 2009 at 12:52 am
You’ve outdone yourself AGAIN. You are the vegan connoisseur .
June 21st, 2009 at 8:45 am
Super post, Need to mark it on Digg
Have a nice day
Tania
June 21st, 2009 at 11:38 am
It looks like one of those cakes you find in Zabar’s in the little bakery section.
June 21st, 2009 at 5:33 pm
Splendid cheesecake, I would gobble it up in a second.
June 21st, 2009 at 8:59 pm
Beautiful, just beautiful!
June 21st, 2009 at 11:09 pm
WOW, that looks fantastic. I usually buy Sheese brand soft vegan cheese, but will have to try your method of making it… great idea!
June 21st, 2009 at 11:34 pm
Dia gave me a slice of this and it is DELICIOUS – really chocolaty and very rich. I’m waiting for another slice !!
June 22nd, 2009 at 12:16 am
I saw your pic on flickritis. Great work!
June 22nd, 2009 at 1:08 am
Dia, the chocolate looks so good.
June 22nd, 2009 at 12:44 pm
I bet you get this a lot…I’m not vegan at all. I would, however, eat anything looking like that. A lot of us omnivores get scared by the no meat thing, however, eating cheesecake like that above, every night, wouldn’t mind that!
June 22nd, 2009 at 10:47 pm
Thanks for your comments! This was a great cheesecake. I took a chance with making my own vegan cream cheese, and it worked out. It couldn’t be an easier process. I forgot to put a link to the vegan white chocolate–it isn’t widely available in the UK, but this brand is great: http://www.veganstore.co.uk/mm5/merchant.mvc?Screen=PROD&Store_Code=1&Product_Code=135&Category_Code=021
June 23rd, 2009 at 7:24 pm
I’m giving you the beautiful blog award, you deserve it!
June 23rd, 2009 at 7:25 pm
June 23rd, 2009 at 7:27 pm
The award isn’t showing up! It’s here;
http://www.coffeeandvanilla.com/?page_id=7022
Award Image
http://www.coffeeandvanilla.com/416/beautiful-blog-150.png
June 23rd, 2009 at 10:19 pm
Thanks Gingercarrots I got the code and put it on the website.
June 26th, 2009 at 5:40 pm
Incredibly easy and no bake too!!! I’m in! I think I’ll pass this recipe along to my daughter too! My grandson just adores cheesecake however it must be soy based. Something new for her to try.
Thanks for sharing, Dia…
June 27th, 2009 at 6:00 pm
Good idea for making cheese. Never saw that before. The second pic looks so velvety and delicious.
June 29th, 2009 at 5:14 pm
[...] cocoa powder 2 shots of brandy 4 tablespoons of Espresso 20 boudoir biscuits (vegan) 250 grams of Vegan Cream cheese Serves [...]
June 29th, 2009 at 5:18 pm
[...] bar of dark cooking chocolate 150 grams of mascarpone cheese or vegan cream cheese 1/2 cup of caster [...]
June 29th, 2009 at 11:03 pm
Congratulations on your award. I have added the link to BB List few minutes ago.
I’m very happy to discover your blog
Margot
June 29th, 2009 at 11:45 pm
Hi Margot, Thanks for stopping by. It was the first award I have been given for this blog.
July 8th, 2009 at 4:52 pm
yummmmm. love this. what a great site, can’t wait to try some of your recipes.
July 17th, 2009 at 9:14 pm
Hi Dia thank you for visiting my blog.
I totally love your website the photos are brilliant and this recipe is delicious – really great idea with the vanilla yogurt because the alpro yogurt are so thick and creamy – wonderful.
July 23rd, 2009 at 8:53 am
Damn!! Your blog is yummyyyyyyyyyyyyyyyyyy!!!!!I am dying to try these at home!
July 25th, 2009 at 5:44 am
Hello Dia, I followed you from the foodieblogroll and what an awesome site you have here!I love your recipes and foodie pics and I’d love to guide our readers to your site if you won’t mind.Just add your choice of foodista widget to this post and it’s all set to go, Thanks!