Strawberry White Chocolate Cheesecake - no bake!

Enjoy this creamy cheesecake on a warm summers day for a lighter but delicious dessert!

No bake, no nuts, or tofu, all with easy vegan ingredients!

When I made this cheesecake, I performed a little dance when it had set - you don't know the length it has taken me to perfect my cheesecake recipes, I find them SO hard! You see (not to bore you too much) but I don't want my cheesecakes to be made with cashews, or tofu, or coconut milk. I want it to be made the way non-vegan cheesecakes are made, with ream cheese and double cream. And now that we have those products available for vegans surely it can be a simple 1:1 substitution? I tell you it is not, science always comes into it. 

So anyway, I've nailed this recipe and I'm thrilled! When I said it was a 'lighter dessert' I didn't mean healthier. I mean lighter in that it is not so heavy, I find in the summer we crave desserts that are more refreshing and this is exactly that. It's so creamy from the white chocolate, and the strawberries add a beautiful sweetness. You can always swap the strawberries for another berry, but I find strawberry and white chocolate a lovely combination.

If you like strawberries or white chocolate....

Check out my other recipes for more inspiration!

Strawberry Cheesecake Overnight Oats

Victoria Sponge

White Chocolate Cupcakes

Recipe

Prep: 20 minutes + 6+ hours or overnight chilling time

Cook: no bake 

Serves: 10 

NOTE: every ingredient I use is vegan so make sure you check your ingredients if you're following a Vegan lifestyle.

Ingredients

Base

300g Digestive biscuits

120g Butter, melted

Filling

200g White Chocolate

250ml Whipping Cream/ Double Cream - I like Oatly Whipping cream

400g Cream cheese

120g Icing sugar

200g Strawberries, quartered

Topping 

30g White chocolate melted

4 Large strawberries 

Freeze-dried strawberries

Method

✿Line or lightly grease a 9inch cake tin.

✿Make the base first - crush the biscuits using a rolling pin or food processor, then mix together in a bowl with the melted butter stirring together thoroughly.

✿Press the biscuit mixture into the cake tin evenly, then place in the fridge to set for about 20 minutes. 

✿Meanwhile make the filling - melt the white chocolate in the microwave in 20 second intervals until melted, or in a bain-marie over a low heat. Leave to cool a little. 

✿In a large bowl, use an electric whisk to whip the cream until you have stiff peaks, this should take about 6-8 minutes. You can use a standing mixer but I find a hand-mixer is better for this. 

✿In a separate bowl, lightly whisk the cream cheese and icing sugar together, then stir in the melted chocolate. 

✿Fold through the whipped cream gently so you don't deflate it, then fold through the chopped strawberries.

✿Spoon the filling on top of the biscuit base and spread evenly.

✿Place in the fridge to set for a minimum of 6 hours but ideally leave overnight for best results.

✿The next day, drizzle over the white chocolate, and add the strawberries on top to finish. Best eaten within 4 days and kept in the fridge. Enjoy!

Christina

xx