Vegan, gluten-free, wheat-free, no-bake
What’s better than a delicious cheesecake?!
I bring to you a no-bake cheesecake with a cookie base, a creamy caramel & white chocolate cheesecake layer topped with homemade caramel sauce and grated white chocolate. Are you drooling yet?
This cheesecake is the meaning of decedent. Even if you’re not vegan, you’re going to love it!
As if there wasn’t enough caramel in the cheesecake, I added a generous drizzle of my scrumptious homemade caramel sauce which is literally like liquid gold! It’s magical!!!
This cheesecake is easy to make and is the perfect dessert to enjoy on Christmas day!
It’s a real showstopper and would go down a treat.
It can be made in advance which takes the pressure off around Christmas, bonus!
Freezing time- 2-4 hours (Or overnight)
Ingredients for the base
-200g of cookies (I use vegan digestives)
-60g of dairy-free butter (melted)
-1 tablespoon of coconut oil (melted)
Ingredients for the filling
-200g of cashew nuts (soaked overnight & drained)
-150g of coconut cream (cream only)
-75g of coconut oil (melted)
-2 teaspoons of vanilla extract
-150g of white chocolate (melted)
-1 tablespoon of caramel sauce (Get my recipe here) or you can use caramel flavouring
-2 tablespoons of water
TIP- The cashew nuts need to be soaked overnight in water. Just make sure the water is covering the nuts!
-Dairy-free white chocolate
-Caramel sauce (Get my recipe here)
To make the base
Step 1- Line a medium sized cake tin with greaseproof paper.
Step 2- Place the cookies into a food processor/blender and whizz up until crumbly, but not too fine.
Step 3- Melt the butter and coconut oil.
Step 4- In a bowl, add in the crushed cookies and pour over the melted butter & coconut oil and mix until like wet sand.
Step 5- Press the mixture into the lined cake tin, making sure to compact it in using a spoon or clean hands.
Place into the freezer whilst you make the filling.
To make the filling.
Step 1- Drain the cashew nuts and place them into a food processor/blender along with the coconut cream, melted coconut oil, vanilla extract, melted white chocolate, caramel sauce and water.
Step 2- Whizz up on high for around 5 minutes until smooth.
Add more water if needed.
Step 3- Pour the filling into the base, level with a spoon or off-set spatula and pop back into the freezer to set.
allow the cheesecake to set fully.
This will take around 2-4 hours (I leave mine to set overnight).
Store in a sealed container in the freezer and defrost fully before serving.
I served my cheesecake with a drizzle of my homemade caramel sauce and a sprinkling of grated dairy-free white chocolate.
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