This vegan bourbon biscuit cheesecake has been a long time in the making. Since I went dairy free 4 years ago, I haven’t had the opportunity to have cheesecake; until now. The first of these cheesecakes I made had a Oreo biscuit base, however, on eating it was quite bland, even though the texture was spot on. The second arrived at Christmas, and was quite frankly amazing! Seriously rich and decadent, with the most amazing texture. Last I ended up making the recipe again, this time with bourbon biscuits. The results were heavenly.
The vegan bourbon biscuit cheesecake has a thick, crunchy bottom (I am a firm believer that biscuit bases should be at least a quarter of the cheesecake and I will not hear otherwise), super chocolatey filling, topped with bourbon biscuits.
What gives the vegan bourbon biscuit cheesecake its texture, is cashew nuts. As someone who doesn’t eat nuts, I was pleasantly surprised at how well these adapted to a cheesecake texture!
The vegan bourbon biscuit cheesecake isn’t one that you can whip up in 10 minutes unfortunately, as you need to soak your cashew nuts in boiling water, preferably overnight. This is to make them as soft as possible to give you a super smooth, creamy texture.
You also must try and use a chocolate that is at least 70% dark, without this, the cheesecake can lose some of its depth and taste quite bland. To counter this, I add maple syrup to just add that sweetness back.
I am looking into ingredients for a no nuts vegan cheesecake for those who can’t have nuts, and obviously here there is a massive allergy warning, so please don’t make if you, or someone who might eat it is allergic to nuts!
On that note however, I present to you the recipe for this bangin’ vegan bourbon biscuit cheesecake!
Equipment for Vegan Bourbon Biscuit Cheesecake
- Food processor or stick blender
- Loose bottomed tart tin
- Rolling Pin
- Sealed bag
- Spoon
delicious and easy vegan cheesecake recipe!
- 400 g Cashew nuts soaked
- 2 packs Bourbon biscuits
- 50 g Butter melted
- 25 ml Water
- 40 g Coconut oil melted
- 200 g Chocolate, at least 70% Melted
- 50 g Maple syrup
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In a bowl, add your cashew nuts, pour boiling water over and soak for at least 4 hours, preferably overnight.
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In a sealed bag, crush a pack and a half of the bourbon biscuits until they are in breadcrumby, small pieces.
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Mix in the butter into the biscuits and press into the bottom of your loose bottomed tart tin. Put in the fridge.
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In a food processor, add in your cashew nuts, maple syrup, melted chocolate, coconut oil and water, blitzing until your have a smooth batter.
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Pour the batter onto the biscuit base, smooth out the top and add on any decorations. Chill in the fridge until set.