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.
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
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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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