Cookies and Cream Cheesecake (gluten free, dairy free and vegan)

If you are after a gluten free and vegan version of your favourite cookies and cream cheesecake, look no further! This is so delicious – you really wouldn’t be able to tell there is no dairy in the ingredients! 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? 

I’ve made this recipe using both the Elmea plant based double cream and the Flora Plant Based Double Cream. However any plant based double cream that can be whisked would work.

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

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