Wednesday, 25 August 2021

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!

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


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