Blackberry Cheesecake! Dairy, gluten, soya free and vegan. 

We all love a tasty desert every now and then and cheesecake is definitely one of those deserts we have missed since Roo’s allergies came to light. 

I decided to search various recipes and try to find a quick and easy go to recipe for whenever we felt the need for cheesecake. But, there was very little out there that was a basic, quick version. And I for one don’t want to stand and soak and blitz cashew nuts just for a cheesecake! 

So I decided to just dive in and use the same principles of a standard fridge set cheesecake and hope for the best. Well, I must say we definitely got the best. These little gems are so much more than I ever expected and have gone down a treat. 

I can 99% guarantee you will like this! 

These beautiful creations took about 25 minutes in total and created 6 individual cheesecake pots. Would easily make 1 6 inch cake. 


  • 200g biscuits. (We used a gluten, soya free and vegan biscuit we found in Aldi)
  • 50g melted butter (we used vitalite) 
  • 200g vegan cream cheese (we used violife)
  • 50g icing sugar (we used sukrin icing sugar alternative 
  • 1 teaspoon vanilla bean paste (we used Nielsen and Massey) 
  • 180g fresh (or thawed frozen) blackberries. *Any tart berries would work*
  • 2 teaspoons lemon juice 
  • 1 tablespoon chia seeds 


  1. Start by preparing your dish. We used individual glass pots which needed no prep. However if you’re using individual muffin tins or a large dish you will need to line them for easy removal. 
  2. Crush the biscuits. Place the biscuits into a food bag and bash with a rolling pin or blitz in a food processor. I went with bashing with a rolling pin. 
  3. Melt the butter then pour the crushed biscuits in and stir to combine thoroughly. It should come together and “stick”. 
  4. Fill your dish/es with the biscuit base and press flat with the back of a spoon. Place into the refrigerator while you’re creating the cheesecake mixture. 
  5. For the “cheese” filling place the cream cheese, icing sugar and vanilla paste into a large bowl and beat well with a wooden spoon until well combined. 
  6. Remove the biscuit base from the refrigerator and top with the cheese filling. Place back in the refrigerator while you’re creating the fruit topping. 
  7. In a small pan place the berries, lemon juice and chia seeds. Crush the berries lightly and heat over a medium heat until the mixture starts to simmer. 
  8. Remove the cheesecakes from the refrigerator and top with the berry mixture. 
  9. Return to the refrigerator and allow to chill for atleast 1 hour before serving. 



9 thoughts on “Blackberry Cheesecake! Dairy, gluten, soya free and vegan. 

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