Raspberry Ripple Cheesecake – No Dairy, no Citrus and No Bake!
The coconut, raspberry ripple cheesecake that tastes nothing like coconuts!
Are you allergic to dairy? Have you been craving a squishy dairy-like pudding? No fear, this desert was designed for you. This recipe is also suitable for vegans.
For the base
- 125g Vitalite (or butter if you are not allergic to dairy)
- 150g Chocolate Chip Cookies (I used Foxs Chunkie Cookies Dark Chocolate)
For the Raspberry Puree
- 200g Frozen raspberries
- 60g icing Sugar
For the Cheesecake
- 1tsp Vanilla extract
- 400g Cream Cheese substitute (I used Vialife made from coconut cream but you can use Tofutti)
- 200g Caster sugar
- 320g Coconut cream
- You will also need lots of mixing bowls, measuring scales, rolling pin, whisk. sieve.
Step 1: Put your biscuit of choice in a plastic bag and whack it like it’s an ex-boyfriend/girlfriend/husband/wife.
Step 2: Melt the Vitalite (15 seconds in the microwave) and mix it with the cookie crumbs.
Step 3: Add the base to your individual dishes and put them in to your refrigerator until you are ready to fill with cheesecake.
The Raspberry Ripple
Step 4: Defrost the raspberries if they haven’t already done so and mix in the icing sugar until they look like pigeon poo.
Step 5: Push the raspberries through the sieve to remove seeds and put to one side.
Step 6: Empty the Cream Cheese into a bowl and give it a stir. If you can fit in a few gym sessions before doing this step all the better.
Step 7: Add the caster sugar and vanilla into the cream cheese and mix thoroughly. If your toddler hits your arm while you are pouring in the vanilla don’t worry it will still taste fine.
Step 8: Take out the coconut cream from the fridge and whip until there are soft peaks or you are seriously bored with beating it.
Step 9: Fold the coconut cream into the cream cheese mixture. Tip, don’t accidentally get your finger in the mixture. It is seriously distracting how awesome it tastes at this stage.
Step 10: Take out the dishes you are putting the cheesecake in and add three quarters of the mixture on top of the base you put in earlier.
Step 11: Dribble some raspberry puree in each of the dishes.
Step 12: Add the remaining cheesecake mixture to the dishes.
Step 13: Drizzle some more raspberry puree on top and add a raspberry for decoration,
Step 14: Put the dishes back into the refrigerator to set for at least a couple of hours. Get some handcuffs and cuff yourself to something away from the puddings until the time you planned to eat them.
Step 15: Eat and enjoy!