If you are after a gluten free and vegan version of your favourite cookies and cream cheesecake, look no further! This cheesecake requires no soaking cashews, and no strange ingredients – plus it tastes just like the real thing. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media.
Frequently asked questions
Which dairy free cream cheese do you use?
I personally find that the Violife Original creamy cheese works best for this particular cheesecake recipe. If you can’t get your hands on the Violife cream cheese, any dairy free original cream cheese alternative would work.
Which dairy free cream do you use?
For this recipe I used the Elmea plant based double cream. This cream does have a ‘may contain milk’ warning on so is not suitable for milk allergy sufferers (I’m only intolerant!) but any other dairy free double cream would work. Alternatively, if you are not from the UK and are unable to get your hands on any dairy free double cream, dairy free heavy whipping cream would also work for this recipe.
Which tin do you use?
For this recipe I used a 23cm loose bottomed circular cake tin.
How long do I need to leave the cheesecake to set?
The cheesecake will need at least 4 hours in the fridge to set, but ideally it should be left overnight.
Which biscuits do you use?
Most UK supermarkets sell a Cookies and Cream alternative. I used 2 packets of these for the base, 1 pack for the filling and 1 pack for decoration.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice