Vegan gluten-free, wheat-free, no-bake.
What’s better than a delicious cheesecake?!
I bring to you my no-bake millionaires cheesecake with a crumbly biscuit base, a creamy caramel cashew filling, with a caramel sauce layer, topped with homemade chocolate ganache. Oh, and who could forget the cookie crumbles on top. They’re like the crown to this decadent dessert.
Are you drooling yet, because I sure am!
As my sister is gluten-free and wanted to make this treat for my whole family to enjoy, I decided to use gluten-free cookies, but you can use whatever cookies you like. I’m sure you’ll all love it!
Honestly, this is one of the best cheesecakes I’ve ever tried.
- Easy to make
- Fully vegan
- Indulgence at its finest
All you need to do is put everything together and allow it to set.
I like to leave my no-bake cheesecake in the freezer overnight so it’s nice and set in the morning, so all you have to do is to defrost it. Easy peasy!
It defrosts so it’s creamy, light, and scrumptious!
You can add the toppings, caramel, and chocolate ganache just before serving (10 minutes before) like I did, so the ganache is gooey.
Ingredients for the base
-250g of plain cookies/biscuits (I use gluten-free)
-100g of dairy-free butter
Ingredients for the cheesecake
-200g of cashew nuts (soaked overnight and drained)
-1 can of coconut cream (cream only)
-2 tablespoons of caramel sauce
-1 teaspoon of vanilla extract
TIP- The cashew nuts need to be soaked overnight in water. Just make sure the water is covering the nuts!
-Place a can of coconut cream in the fridge overnight, so when it comes to using it, the cream and liquid separate. Pour away the liquid and only use the thick white coconut cream.
1. Line a 8” cake tin with greaseproof paper.
2. Place the cookies/biscuits into a food processor/blender and whizz up until crumbly, but not too fine.
3. Melt the butter.
4. In a bowl, add in the crushed cookies/biscuits and pour over the melted butter and mix until like wet sand.
5. Press the mixture into the lined cake tin, making sure to compact it in using a spoon or clean hands.
Place aside whilst you make the filling.
1. Drain the cashew nuts and place them into a food processor/blender along with the cream from a can of coconut cream, caramel sauce and vanilla extract.
2. Whizz up on high for around 5 minutes until smooth.
Add a splash of water if needed.
I use a ‘Kitchenaid Powerplus blender’.
3. Pour the filling into the base, swirl in some caramel sauce (optional), and level with a spoon and pop back into the freezer to set.
Allow the cheesecake to set fully.
This will take around 4-6 hours (I leave mine to set overnight).
Store in a sealed container in the freezer and defrost fully before serving.
4. Spread some chocolate ganache and more caramel sauce all over the top of the cheesecake, and crumble over some cookies (optional).
Best enjoyed chilled.
Once defrosted, store in the fridge.
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