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Vegan Blueberry Blackberry Lime Cheesecake

Vegan Blueberry Blackberry Lime Cheesecake

Another Cheesecake finally. I haven’t made a lime cheesecake before and paired with fresh blackberries and blueberry powder by Arctic Powders and a base made with tahini and Chocolate Lovers powder by Yoursuperfoods it is absolutely fabulous.

 Ill make it short this time I just know if you love the tanginess of limes and the fresh taste of blackberries you will love this cake!

As always please tag me on Instagram if you do try it. Id be honoured.

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Vegan Blackberry Lime Cheesecake
Course Dessert
Servings
slices
Ingredients
Course Dessert
Servings
slices
Ingredients
Instructions
  1. Place the first five ingredients into a food processor and pulse until it all comes together.
  2. Press this mixture ino the base of a bread tin and refrigerate.
  3. Now place the remaining ingredients except the lime juice, matcha, blueberry powder and blackberries into the food processor and blend until very creamy.
  4. Divide the cream mixture into two and blend in the lime juice and matcha. Pour on top of the base of the bread tin and freeze until well set.
  5. Place the other half of the cream mix and add the blueberry powder and blackberries. Blend until combined.
  6. Pour on top of the lime mixture and freeze.
  7. When half set press some more blackberries into the cream and scatter some lime peel shavings on top.
  8. Enjoy
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Chocolate Orange Cheesecake and Lemon Turmeric Cheesecake

Chocolate Orange Cheesecake and Lemon Turmeric Cheesecake

Want a cheesecake with a superfood in it? well youre in luck as I have created two very yummy cheesecakes and both feature a superfood. Whats not to like right.

 So are you an orange or a lemon fan? Or do you like both. Me for one I think I prefer lemon, although the orange one is pretty good too. So you can try both like I did and please let me know if you do. Id love to hear your opinion.

Scroll down for both recipes

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Chocolate Orange Cheesecake
Course Dessert
Servings
slices
Ingredients
Course Dessert
Servings
slices
Ingredients
Instructions
  1. To make the crust, place the flour sugar, butter and cacao in a big bowl and knead by hand until combined. Refrigerate for 30 minutes.
  2. Press the pastry into a tart base and bake in a preheated oven at 180 degrees celcius for about 20 minutes.
  3. Now place the rest of the ingredients into a food processor and blend until very creamy, scraping down the sides if needed. Depending on your processor this might take five to six blends.
  4. When the base is cooled down, pour the cheesecake mix and refrigerate until set. If you want to decorate with chocolate orange sandwich biscuits reserve some of the pastry and cut out biscuits. Bake for a bit shorter than the base. Also reserve some of the cheesecake mix and spread on half of the biscuits. Then sandwich them together.
  5. Enjoy
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Lemon Turmeric Cheesecake
Servings
slices
Ingredients
Servings
slices
Ingredients
Instructions
  1. To make the crust, place the flour sugar, butter and vanilla essence in a big bowl and knead by hand until combined. Refrigerate for 30 minutes.
  2. Press the pastry into a tart base and bake in a preheated oven at 180 degrees celcius for about 20 minutes.
  3. Now place the rest of the ingredients into a food processor and blend until very creamy, scraping down the sides if needed. Depending on your processor this might take five to six blends.
  4. When the base is cooled down, pour the cheesecake mix and refrigerate until set. If you want to decorate with lemon sandwich biscuits reserve some of the pastry and cut out biscuits. Bake for a bit shorter than the base. Also reserve some of the cheesecake mix and spread on half of the biscuits. Then sandwich them together.
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Mango Chocolate Cheesecake

Mango Chocolate Cheesecake

Do you like mango?

I absolutely love mango and I think even though it is not the most common combination, I think it goes very well with chocolate. But what doesnt go with chocolate right? So to give my new cheesecake a summery feel and taste I combined the juiciness and sweetness of mango with a dark rich chocolate and created the summer mango chocolate cheesecake.

This treat like any most of my other cakes is refined sugar free and uses only natural ingredients. But like any other cake it is a treat and shouldnt be eaten too often. It does contain coconut oil and cashews so its high in fat and calories. one small piece goes a long way and is rich and filling.

Please dont be put off though, it is delicious and I really hope you like it.

For this recipe I used Oatly Chocolate milk as well as Oatly Organic Milk and I absolutely loved it.

As always if you don try it, please comment below or tag me on in you photo on Instagram and let me know how you like it. 

Until then enjoy!

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Mango Chocolate Cheesecake
Course Dessert
Servings
pieces
Ingredients
Course Dessert
Servings
pieces
Ingredients
Instructions
  1. For the base place the first 4 ingredients in a food processor and pulse until well combined and sticky but formable. Press into the bottom of a bread loaf tin lined with parchment paper. Refrigerate.
  2. Now place the next six ingredients into a powerblender and blend until very creamy. Dicide in three parts, leaving one part in the blender.
  3. Add the Oatly chocolate milk and cacao powder and blend again until well combined. Pour this on top of the base and freeze until set.
  4. Take the next third (plain vanilla) and pour over the chocolate layer. freeze until set.
  5. Pour the last third into the blender, add the mango and coconut oil and blend again.
  6. Now pour this on top of the vanilla layer. Freeze until set.
  7. enjoy
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Vegan Blueberry Tiramisu

Vegan Blueberry Tiramisu

This, my friends, could possible be one of the best desserts I ever made!

I am not joking the feedback I got was amazing. And guess what Its NOT my recipe.

The blueberry bit is, but the rest belongs to Amrita www.crazyvegankitchen.com or @crazyvegankitchen on Instagram.

Ever since I saw her original Vegan Riramisu recipe I really wanted to make it but was too lazy to make a sponge for it. Well then I saw her Match Tiramisu and I was totally in love with it. I had to make it. 

Unfortunately not everyone loves matcha I had to come up with something else, heres where the blueberries come in. My freezer was full of blueberries (Im the kind of person who buys them every time I do the shopping, which is quiet often) so I thought lets try blueberries.

Guess what it turned out beautiful. I made it for a birthday party and I came home with one (they are big portions those glasses I had).

I was very tempted to devour it myself (remember I am still on my sugardetox) but had a tiny teeny bit of the cream and gave the rest to my cake loving colleague.

So here we are thats the story of the Blueberry Tiramisu and below all this talk is the recipe.

Enjoy

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Vegan Blueberry Tiramisu
Course Dessert
Servings
glasses
Ingredients
Course Dessert
Servings
glasses
Ingredients
Instructions
  1. First you will need to make the sponge. Preheat the oven to 175 degrees celcius. Line a 13x10 inch baking tray with baking paper.
  2. Whisk Oat Milk and Apple Cider Vinegar in a bowl and let stand for about 10 minutes to curdle. Sieve the Flour, Baking Powder, Baking Soda into a bowl.
  3. In a separate bowl, whisk Vegan Butter, Sugar and Salt till light and fluffy, about a minute. Whisk in the Vanilla Essence.
  4. Now mix everything together in a big bowl until combined and lastly stir in the blueberries.
  5. Bake in the oven for about 20 minutes. Let cool.
  6. To make the cashew cream blend all the ingredients except the blueberries and coconut oil until very smooth. It might take a while depending on your blender or food processor.
  7. Half the cream mixture and add blueberries and coconut cream to one half and blend again. set aside.
  8. When the sponge is cooled down cut it into the size of your glasses and place at the bottom of the glasses. Pour in some of the vanilla cream on top and freeze until set.
  9. Now pour some of the blueberry cream on top of the vanilla cream and top with another layer of sponge.
  10. Repeat the layering until all the cream is gone and or your glasses are full.
  11. Refrigerate to set.
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Rocher Cakes

Rocher Cakes

Although I am on my sugardetox I couldnt help but make cakes. I just love making cakes and I much too rarely make chocolate cakes.

So here is one that ive been thinking of making for a long time but never got to it.

The Rocher Cake (or tiny cakes in this case).

This will make about 5 small cakes depending on the size of your tins. I have made several different sizes so I wont give you guidance on the measurements.

As always if you recreate anything you see on my blog please tag me on Instagram. Id love to see your creations.

 

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Rocher Cakes
Course Dessert
Servings
cakes
Ingredients
Course Dessert
Servings
cakes
Ingredients
Instructions
  1. Combine the first 3 ingredients and press into the bottom of small cake tins.
  2. Place the next 5 ingredients into a food processor and blend until very smooth.
  3. Divide the mixture into two. Add the cacao to one half and spoon the dark mixture on top of the bases.
  4. Freeze for about 30 minutes and do teh washing up in between 🙂
  5. Now spoon the remaining mixture on top and freeze for another hour or so until set.
  6. Decorate with homemade rochers.
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Dark and White Chocolate Cheesecake

Dark and White Chocolate Cheesecake

Ok so Im going to make this short.

I love chocolate, who doesnt? and I really really love white chocolate. I rarely come across lovely vegan white chocolate, so it is really surprising why I havent created a white chocolate cheesecake. Now this is not a pure white chocolate cheesecake but a dark and white chocolate cake.

This is one everyone should try, its very easy to make, despite the long list of ingredients, and it it absolutely delicious.

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Dark and White Chocolate Cheesecake
Course Dessert
Servings
Slices
Ingredients
Course Dessert
Servings
Slices
Ingredients
Instructions
  1. Place the first five ingredients into a food processor and blend until sticky and well combined. Now press this mass into the bas of a 12 inch tart tine. Refirdgerate while you are amking the cream filling
  2. Now place the next six ingredients into a food processor and blend until very smooth. About 5 minutes.
  3. Divide into two.
  4. Place one half back into the food processor and add the cocoa powder and blend. Spread this mixture on top of the base and refrigerate again.
  5. Now place the other half of the filling into the food processor and add the oat milk powder and melted white chocolate. Blend until smooth.
  6. Spread on top of the dark filling and refridgerate.
  7. After the cake has set (about 4 hours) decoarte with different vegan chocolates.
  8. Enjoy
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So have a go and please let me know how you liked it and if you are on Instagram please tag me in yourcreation. I would LOOOVE that!

 

Chocolate Coffee Caramel Slice

Chocolate Coffee Caramel Slice

This one’s for the lovers…the coffee lovers I mean! I am an absolute coffee lover and sometimes I drink too much, I think. But what I really really love is the combination of coffee and chocolate. Combined with a delicious vegan caramel sauce I think its just unbeatable. So if yoou love your coffee as much as I do this one is for you. It is a beautiful not too sweet nearly refined sugar free and alomst healthy cheesecake, that you could almost have for breakfast. Its got nuts and seeds in it its got coffee in it and of course chcocolate. I might just do that and have it before work or at my 11 o’clock break tomorrow. 

Slthough one slice is sitting right in front of me defrosting so maybe I wont wait and have it after dinner.

If you guys try it, please let me know and if you happent to take a photo please tag me on Instagram. Id looove to see you creations and I would be so honoured

By the way for the coffee I used Percol Coffee beans. They are my new favourite coffee, its fair trade and organic and their capsules are compostable which is the main reason I decided to try their products. The caramel sauce is Natures Charm caramel sauce, but they have a huge variety of other vegan prducts including a salted caramel sauce and also a butterscotch sauce. All are absolutely delicious.

So heres the recipe.

 

 

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Chocolate Coffee Caramel Slice
Course Dessert
Servings
Slices
Ingredients
Course Dessert
Servings
Slices
Ingredients
Instructions
  1. For the base place the first 5 ingredients into a foodprocessor and blend until combined and sticky.
  2. Line a standard bread loaf tin with parchment paper. Press the base into the tin and freeze for about 20 minutes.
  3. Now place all the ingredients except the cacao, coffee beans, chocolate and naturescharm caramel sauce in a food processor or blender and blend until very creamy. Scraping down the sides inbetween.
  4. Divide the mixture in two. To one half add the ground coffee and to the other one the cocoa. Stir until well combined.
  5. First spread the chocolate mixture on the base and freeze for about 20 mintes. Then spread the coffee mixture on top. Freeze for about 2 hours.
  6. Remove the cake from the freezer and let sit for about 20 mintes. Take out the cake and slice into slices.
  7. Drizzle the melted chocolate and caramel sauce on top.
  8. Enjoy
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Oreo Mint Cheesecake Slices

Oreo Mint Cheesecake Slices

There is yet a person I have to meet (except my youngest monkey) who doesnt like the combination of chocolate and mint. Thats why I guess mint chocolate bars are such sellers, right?

Think after eight (I wish they were vegan) and me not liking chocolate by itself, minty chocolate is one chocolate Id always eat. Thats why I thought a minty chocolate cheesecake bar would be such a lovely idea. 

Although I am not the biggest fan of shop bought treats oreos have always been my favourite biscuit since I went vegan. When I then discovered that the new minty oreo is also vegan I had to try it and what is a better way to try something than out it into a cheesecake?!!??.

So here it is all you chocolate mint cheesecake lovers! The Oreo Mint Cheesecake Slice. As always when you make it please tag me on Instagram, id love to see your creations.

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Oreo Mint Cheesecake Slice
Servings
slices
Ingredients
Servings
slices
Ingredients
Instructions
  1. Crush the oreos in a plastic bag until you get fine crumbs. Add coconut oil and combine
  2. Press into a standard sized bread loaf tin lined with cling film and freeze while you make the cream cheese
  3. Now place all the ingredients except the mint essence and spirulina into a food processor or blender and blend until very creamy.
  4. Divide the cream mixture in two
  5. Spread one half on top of the base. Freeze for about 15 minutes
  6. Into the other half stir in the spirulina and mint essence. Stir until evenly green.
  7. Spread this mixture on top of the first layer. Freeze for about 2 hours.
  8. Take out of the freezer and let defrost for about 30 minutes. Slice into 6 slices.
  9. Melt the dark chocolate and sprinkle over the top of the bars
  10. Enjoy
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Vegan Tiramisu Cake

Vegan Tiramisu Cake

I really dont know how I didnt come up with this before. Tiramisu Cake, right, so so easy to veganise and so so delicious.

Maybe I didnt want to mess around with it or maybe I thought its too difficult to do or maybe i just didnt think of it. Weird me being coffee and cake lover…

But in the end I did come up with a recipe. Now this one doesnt have the booze in it so it really is a healthier version but it tastes just as good. I used Percol Coffee Beans which I absolutely love and which you can get here.

I will try create a boozy recipe but its hard when my kids are around and they want to try all cakes and wont take no for an answer. This is why this one was created at night and hidden straight away.

Anyway, I wont bore you any longer so here it comes. 

As always let me know what you think and tag me on Instagramm if you recreate it. 

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Vegan Tiramisu Cake
Servings
2.5 inch cakes
Ingredients
Servings
2.5 inch cakes
Ingredients
Instructions
  1. Place the first five ingredients in a food processor or high speed blender and blend several tumes until completely smooth.
  2. Divide the mixture in two
  3. Into one part of the mixture stir in the coffee beans and two teaspoons cold espresso
  4. Place one Rich Tea biscuit into the bottom of each of the round 2.5 inch cake tin, it should just about fit in. Pour two teaspoons cold coffee on top of each bisquit to soak.
  5. Spoon in 1/4 of the plain cream mixture into each tin on top of the bisquits, followed by the coffeed cream mix. Follow by the plain mix and then again by the coffee mix.
  6. Freze for a least 2 hours to set.
  7. Sprinkle with some cocoa powder and cacao nibs
  8. Enjoiy
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Raw Matcha Lemon White Chocolate Cheesecake

Raw Matcha Lemon White Chocolate Cheesecake

Soooo, you know how much I love matcha! And I nearly just as much love chocolate. I recently discovered Ichoc vegan chocolate which you can find here and I really really love it.

So last weekend I was experimenting a bit with my raw cakes and I thought why not try a matcha cake with white chocolate and lemon. Guess what? Its the perfect combo.

The sweetness of the chocolate the tangyness of the lemon and the beautiful matcha tea flavour. I use Teaologistsuk matcha powder which you can purchase  here.

So if you love matcha and if you love white chocolate this is the cake for you.

If you try the recipe please let me know what you thought and tag me in your IG photo.

Enjoy

 

 

 

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Raw Matcha Lemon White Chocolate Cheesecake
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Place the first 4 ingredients in a food processor until well combined. If too thick add a little more lemon juice
  2. Now press into the bottom of a 2.5" cake tin
  3. Refrigerate
  4. Now place the next tfour ingredients into a blender and blend several times unt very smooth.
  5. Divide the the mixture into two bowl. In one add the lemon juice and melted white chocolate. In the other one add the matcha and coconut oil. Stir until incorporated.
  6. Spoon the white chocolate mixture onto the base of the cake. refrigerate until set.
  7. Now spoon the Matcha mixture on top. Refrigerate until set
  8. Enjoy
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