Vegan Tropical Cheesecake

Creamy vegan cheesecake with the tropical flavours of lime, coconut and passionfruit
Vegan Tropical Cheesecake

Gestational Diabetes UK cheesecakes are really popular with GD Mums and so it was time to make one suitable for a plant-based diet too. This Vegan Tropical Cheesecake is refreshingly sweet and creamy with the taste of lime, coconut and passionfruit.

NOTE: To make this recipe you need to chill a can of full-fat coconut milk overnight to help separate the cream as ONLY the cream can be used in this recipe

Vegan Tropical Cheesecake

Vegan Tropical Cheesecake

Creamy vegan cheesecake with the tropical flavours of lime, coconut and passionfruit
Prep Time: 10 minutes
Cooling Time: 1 hour
Total Time: 1 hour 10 minutes
Course: Desserts, Snacks
Cuisine: American, British
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Keyword: cheesecake, no-bake cheesecake, vegan
Free or Membership Recipe: Free Recipe
Nut Free Recipe: Nut Free
Free from: dairy, eggs, gluten, nuts
Servings: 6 servings
Calories: 411kcal
Author: Jo Paterson

Ingredients

  • 100 grams digestives/hobnobs/Nairns Gluten Free oat biscuits crushed
  • 50 grams margarine melted
  • 200 grams Violife Creamy
  • 170 grams Vegan Cream Cheese
  • 250 grams tinned coconut milk (chilled overnight and ONLY the cream taken from the top)
  • ½ medium limes (juice & zest)
  • 2 tsp vanilla extract
  • 6 tbsp xylitol or erythritol sweetener
  • 3 whole passionfruit
  • 1 medium kiwi peeled and chopped
  • 2 whole strawberries halved
  • 8 whole blueberries

Instructions

  • NOTE: To make this recipe you need to chill a can of full-fat coconut milk overnight to help separate the cream as ONLY the cream can be used in this recipe
  • Add the melted margarine to the crushed biscuits and mix well until the biscuit crumbs are fully coated
  • Divide the coated biscuit crumb between 4 – 6 ramekins or glasses (or you can make one larger cheesecake) and push down lightly to form a biscuit base
  • Add the Violife creamy, vegan cream cheese and coconut cream scooped from the top of the can into a bowl and whisk together until smooth
  • Add the vanilla extract, lime juice & zest and sweetener. Taste and add more sweetener or lime to your liking
  • Divide the cheesecake mix into the ramekins/glasses onto the biscuit base
  • Decorate with passionfruit, slices of leftover lime, chopped kiwi and a few berries and refrigerate for around an hour. The cheesecakes can be eaten straight away, but taste better once refrigerated

Notes

The flavour of this vegan cheesecake can easily be adapted to the flavours of your choice, much like my lemon, vanilla, ginger & lime and chocolate cheesecakes, just use the plant-based alternatives of this recipe and the toppings or flavours from the other recipes to help ensure the recipe remains self-paired.

Nutrition

Calories: 411kcal | Carbohydrates: 23g | Protein: 3g | Fat: 35g | of which saturates: 24g | Fibre: 3g | of which sugars: 8g

Nutritional info. is based per serving unless stated otherwise and is only a guide. The nutritional content will vary depending on the exact ingredients used

Made this recipe?Take a pic & tag @gestational_diabetes_uk #JosGDRecipes on Instagram