A dreamy, velvety smooth granola butter filling cheesecake. Top with either a raspberry or cherry! The perfect nut free dessert.

Granola Butter Vegan Cheesecake

This dreamy cheesecake features a velvety smooth filling and crunchy base, it’s the vegan dessert for any occasion! Top with chocolate ganache, or more Granola Butter.

Cook Time: 35 minutes

  • Ingredients

    200g gluten free oat biscuits
    50g butter
    1 tbsp of Granola Butter
    220 ml whipping cream (vegan or dairy)
    400g cream cheese (vegan or dairy)
    2 x jars of Smooth Granola Butter
    4 tbsp coconut oil
    175g icing sugar.
    2 tsp vanilla extract
    Pinch of salt
    Chocolate ganache topping (optional):
    250g dark chocolate,
    250ml oat milk

  • Method

    Step 1: Melt down the coconut oil and then leave aside to cool, you will need this later.
    Separately melt down the butter.

    Step 2: To make the base, crush biscuits down to a fine texture. Add to a bowl and stir in
    the melted butter and granola butter.

    Step 3: Press the mixture down into the base of a silicone cake tin. Leave to chill in the

    Step 4: To make your filling, whip the whipping cream until soft peaks form. Carefully
    fold the icing sugar into the cream until smooth.

    Step 5: Add the cream cheese and granola butter to the mixture and fold until combined and smooth.

    Step 6: Stir through the coconut oil, vanilla extract, and salt. Pour the mixture over the
    set base and chill overnight.

    Optional topping:

    Step 7: Finely chop the chocolate, and gently melt together with the milk – we used a Bain Marie. Stir until melted and glossy, then allow to cool for 15 minutes.

    Step 8: Once cooled, pour over the cheesecake, and allow to set in the fridge. Once fully
    set, cut into slices and garnish with berries.

    Tip – If the tin is difficult to remove, place in the freezer for 20 minutes.