Thursday, 9 July 2020

Millionaires Cheesecake - No Bake!

A delicious no-bake cheesecake with layers of biscuit, caramel and chocolate!



Taking inspiration from the beloved Millionaire's shortbread, this is still just as decadent and indulgent as those beautiful bars of goodness! That creamy cheesecake layer filled with a golden homemade caramel and topped with a simple chocolate ganache. If I had had more time I would have tried my hand at vegan shortbread, plus trying to buy shortbread biscuits without butter was rather hard so digestives took the place and they add to the flavours perfectly. You could always top it with mini millionaire's as I've seen others do which looks yummy! My cheesecake filling isn't as firm as I would have liked so I am still experimenting but it's still really tasty!

Check out my other cheesecakes for more inspiration!

Salted Caramel Cheesecake
Cookies and Cream Cheesecake
Mini Blueberry Cheesecakes


Make ahead


Recipe

Prep: 30 minutes + chilling time overnight 
Cook: no bake 
Serves: 8-10 people


Ingredients

Base
250g Digestive biscuits - make sure they are vegan
80g Vegan butter
Cheesecake layer
400g Vegan cream cheese - I use Violife
250g Icing sugar
4tbsp of Caramel - I use this recipe
Chocolate layer
250ml Coconut cream from a can of full fat coconut milk
300g Vegan dark chocolate chopped up roughly
1tsp Vanilla extract


Method

✿Mash the digestive biscuits into crumbs in a food processor or in a ziplock bag with a rolling pin. Melt the butter then mix this with the biscuits till combined. It should stick together if you press it and not be very crumbly. 
✿Press this mixture into a 9 inch springform cake tin and place in the fridge to set.
✿Make the filling. Using an electric mixer, whip the vegan cream cheese until smooth then mix with the icing sugar and caramel. Fold in the creme fraiche until combined then spoon on top of the biscuit layer. Place back in the fridge to set about an hour.
✿Place a medium saucepan on a medium-high heat and add the coconut cream. Heat it up until bubbles just start to appear around the edges and steam rises from the surface. 
✿Place the chocolate in a bowl and pour over the hot coconut milk and leave for about 5 minutes without stirring. 
After 5 minutes, whisk the chocolate gently until glossy and smooth about 2 minutes. Then add the vanilla extract and stir again. 
✿Pour over the cheesecake layer and place in the fridge overnight to set completely.
✿Once ready to serve, boil some water and add some to cup and place a knife in to warm it up. Use this knife to cut the cheesecake into slices as it will make it easier when hot. Keep the rest in the fridge when not serving. Enjoy!

Christina
xx

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