This is my last recipe using Flora's new range of Dairy Free spreads and this one is probably my favourite. A good cheesecake is such a classic. A couple of years ago, I visited the Cheesecake Factory in Chicago and was in awe of the sheer number of different flavour combinations. I went for a carrot cake cheesecake and if I’m honest, I don’t think I was convinced! It was just a bit odd.
When making my own cheesecake, my mood definitely determines whether I go for a baked or non baked version. Now, both are delicious in their own way and serve different purposes, but as easy as they are to put together, it can still be tricky to not end up with a dense, cloying block of cream cheese.
A no bake cheesecake tends to have a much lighter and airy feel compared to the rich, velvety texture of a baked cheesecake which I can find a bit much in the middle of summer. I also prefer to have the oven on for as little as possible when the weather is much warmer, so a no bake cheesecake wins for today. It also helps that I can make it a day in advance, making it a super low maintenance dessert.
I’ve gone all tropical with this coconut and passionfruit cheesecake. That sunshine yellow on top is enough to brighten up any day. The filling made with cream cheese, double cream and coconut milk is gloriously light and creamy and balanced well with a beautifully tart passionfruit topping. All this sits on top of what might be my favourite part of any cheesecake – that biscuit base. What makes this base extra special is the Flora Dairy Free Coconut and Almond spread that I have melted down and mixed with digestive biscuits and desiccated coconut instead of butter. It really makes that coconut flavour shine through which can sometimes be difficult to achieve without using artificial flavourings.
This cheesecake does need a good amount of time to chill before serving so I’d definitely recommend making it the night before you need it.
R E C I P E
200g Digestive Biscuits
50g Desiccated Coconut
100g Flora Dairy Free Coconut and Almond Spread
600g Full Fat Cream Cheese
150g Icing Sugar
150ml Coconut Milk
350ml Double Cream
½ tsp Vanilla Extract
1 tablespoon Caster Sugar
1 tablespoon Lemon Juice
½ tsp Cornflour
Handful Toasted Coconut Flakes
Melt the Flora Dairy Free Coconut and Almond spread in the microwave and set aside. Grease and line a 23cm spring form cake tin.
Place the biscuits and desiccated coconut in a food processor and pulse until it resembles fine crumbs. Alternatively, place everything in a large food bag and bash with a rolling pin. Pour in the melted spread and mix together.
Press the biscuit mixture firmly into the base of the cake tin and refrigerate for at least 20 minutes until firm.
Prepare the filling by beating together the cream cheese and icing sugar until smooth. Stir in the coconut milk and set aside. In a separate bowl, whip the double cream and vanilla extract thickened. Fold this carefully into the cream cheese bowl until completely smooth and then pour onto the biscuit base.
Let the cheesecake set in the fridge for at least 6 hours, but preferably overnight.
Make the passionfruit topping by adding the pulp, sugar, lemon juice and cornflour into a pan. Heat gently for 3-5 minutes until the sugar has dissolved and the mixture has thickened. Pour into a separate bowl and let it cool.
Once the cheesecake is fully chilled, pour over the passionfruit and top with some flaked coconut.