Dairy and Egg Free Lolly Cake Cheesecake

baking | December 3, 2016 | By

You may have seen a Facebook video circulating around for a particularly naughty but yummy looking dessert…I did, and have come up with this Dairy and Egg Free Lolly Cake Cheesecake as a pretty awesome substitute 🙂  It has a lolly cake base: for those new to this amazing New Zealand birthday party food tradition, this is generally sweetened condensed milk, butter, crushed biscuits and Eskimo lollies (a sort of chewy marshmallow confectionery): obviously not a very allergy friendly snack!  I’ve made a few substitutions to make it egg and dairy free.  If you need it gluten free as well, use gluten free biscuits and safe marshmallows.  If you can’t find Eskimos, any sort of chewy marshmallow will do.

Dairy and Egg Free Lolly Cake Cheesecake

The ‘cheesecake’ part of this is sort of a cross between chocolate mousse and cheesecake and uses chocolate yoghurt from COYO, although don’t stress if you can’t get this, you could substitute with regular coconut yoghurt (or whatever yoghurt you can eat), or even just use more whipped coconut cream.  The blended tofu gives it the slight cream cheesy flavour and a really creamy texture.  Although I’m not a huge fan of soy products, I do love the texture that tofu gives to mousses and cheesecakes, so don’t be scared to try it if you haven’t yet..I promise it doesn’t taste yucky!
Dairy and Egg Free Lolly Cake Cheesecake

Dairy and Egg Free Lolly Cake Cheesecake

Dairy and Egg Free Lolly Cake Cheesecake

Dairy and Egg Free Lolly Cake Cheesecake
Serves 16
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417 calories
61 g
4 g
17 g
7 g
7 g
110 g
141 g
47 g
0 g
9 g
Nutrition Facts
Serving Size
110g
Servings
16
Amount Per Serving
Calories 417
Calories from Fat 151
% Daily Value *
Total Fat 17g
26%
Saturated Fat 7g
37%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 5g
Cholesterol 4mg
1%
Sodium 141mg
6%
Total Carbohydrates 61g
20%
Dietary Fiber 4g
15%
Sugars 47g
Protein 7g
Vitamin A
6%
Vitamin C
1%
Calcium
21%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Lolly Cake
  1. 1 x 170g packet Eskimo lollies
  2. 3/4 cup coconut
  3. 1 x 250g packet dairy and egg free biscuits (I used ginger nuts)
  4. 1/2 tin coconut condensed milk
  5. 100g dairy free margarine
Cheesecake
  1. 1 tin coconut cream, refrigerated overnight
  2. 1 packet firm tofu
  3. 120g chocolate coconut yoghurt (or alternative)
  4. 120g dark, dairy free, chocolate
  5. 130g chickpea brine from a tin of chickpeas
  6. 260g sugar
  7. 2 teaspoons gelatine (just leave this out if you need this recipe to be vegan, it still works but is a softer texture)
  8. 1 pack eskimos for decorating
  9. 100g melted chocolate for drizzling
  10. *you only need 1/3 of the chickpea and sugar mix but I find my beater needs this amount to be able to whip it up. I use the remainder for meringues by baking at 125 degrees Celsius for one hour then leaving to dry in the oven.
Lolly Cake
  1. 1. Chop the lollies up roughly.
  2. 2. Blitz the biscuits in a food processor or in a plastic bag and rolling pin.
  3. 3. Melt the coconut condensed milk and margarine together.
  4. 4. Combine all ingredients together and press into a cake tin.
  5. 5. Refrigerate until the cheesecake layer is complete.
Cheesecake
  1. 1. Cut the tofu up roughly then place in a sieve/colander over a bowl. Leave to dry for at least 2 hours.
  2. 2. Open the can of coconut cream and scoop the fatty part off. Whisk this until thick.
  3. 3. Place the chickpea brine in a cake mixer with the whisk attachment. Begin whisking on high speed. Meanwhile place the sugar in a small pot with about 2T water and bring to the boil quickly. Boil for 2 minutes, remove from the heat and let cool for a further 2 minutes. Slowly drizzle the sugar down the inside of the bowl of chickpea brine while continuously whisking at high speed. Keep whisking until he mixture is cool, fluffy and white.
  4. 4. Melt the chocolate gently.
  5. 5. Place the tofu in a food processor and blend until very creamy and lump-free. This generally takes about 5 minutes, and you need to scrape the sides down 2-3 times.
  6. 6. Fold the cream, tofu and yoghurt together.
  7. 7. Add 2 T water to the gelatine, mix and leave for 5 minutes. Melt gently.
  8. 8. Add the melted chocolate and gelatine to the cream mixture all at once, then quickly whisk together. It is important to do this quickly before the chocolate and gelatine set.
  9. 9. Add one third of the cooled brine mixture and fold into the chocolate mix.
  10. 10. Pour over the lolly cake base and return to the refrigerator for at least 4 hours, but preferably overnight.
  11. 11. Remove from the tin and decorate with the melted chocolate and eskimos.
beta
calories
417
fat
17g
protein
7g
carbs
61g
more
Fun With Allergy Kids http://allergykids.co.nz/
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