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Thursday, 2 September 2021

No-Bake White Chocolate Cheesecake

The BEST No-Bake White Chocolate Cheesecake, with a buttery biscuit base, with a thick and creamy white chocolate cheesecake filling, topped with a white chocolate drizzle and white chocolate curls. This cheesecake is 100% vegan and delicious! 
 

Say hello to another scrumptious no-bake cheesecake to add to my ever growing collection.

You really can't beat a no-bake cheesecake can you?!!
  • They're easy to make
  • Obviously no baking involved, which is always a winner
  • They turn out soooo creamy
  • Little ingredients involved
  • No time waiting for the oven to heat up, just bung it in the fridge until set
The only thing you need is patience for it to set, but that's about it - haha! 

White-Chocolate-Cheesecake
White Chocolate cheesecake with chocolate curls

I was inspired by Nigella Lawson with this cheesecake. I saw her bake pop up on my Pinterest home feed and was like... yup, I neeeed to veganize one of those- haha! 
I have had a few vegan / dairy-free white chocolate cheesecakes out and about at places like events, but never made one. I did recently make a Baked White Salted Chocolate Caramel Cheesecake which is actually insane, so make sure to go and check that one out.


White chocolate takes me back to my childhood. Me and my sister used to have 'sweetie day' on a Friday when we would come back from school and it was just the best!! Mum and dad would go out and get us both little bags of sweets to enjoy for the weekend. I would always ask for white chocolate buttons, or a Milky Bar Kid chocolate bar.

I love the creaminess of white chocolate, and this cheesecake is FILLED with it! 

I decided to create this delicious no-bake cheesecake and add a load of melted dairy-free white chocolate into it. It worked out better than imagined. It's thick, creamy and melts in your mouth!

Plus its super easy to make, i just don't know why I haven't shared this earlier with you.
Looking for more no-bake cheesecake recipes? Look no further:

Notes*
Cashew nuts: The cashew nuts need to be soaked overnight in water. Just make sure the water is covering the nuts! This makes them softer, which creates a grain-free and smooth cheesecake filling.

White chocolate: You want to get a good quality dairy-free which chocolate which has lots of flavour, and melts well. I use Sainsbury's own 'Free From White Chocolate'. Other brands such as ICHOC have amazing dairy-free white chocolate which would work a treat!

Cream cheese: To be honest, any dairy-free cream cheese will work perfectly in this recipe. My favourites to use are: 'Violife Cream Original', Sainsbury's own Free From Cream Cheese'. Any soft, and creamy cream cheese is great!

Coconut cream: Coconut cream- Chill a can of coconut milk in the fridge overnight, turn it upside down and open. Pour out the liquid and use the thick, white cream.


Preparation: Overnight
Chilling time: 6 hours / overnight
Serves: 10-12
Level: Easy

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Ingredients for the base
  • 200g of digestive biscuits (use gluten-free biscuits to make the cheesecake gluten-free)
  • 100g of dairy-free butter / margarine 

Ingredients for the filling
  • 250g of cashew nuts (see notes*)
  • 200g of dairy-free white chocolate (see notes*)
  • 500g of dairy-free cream cheese (see notes*)
  • 150g of icing sugar
  • 100g of coconut cream (see notes*)

Ingredients for the drip
  • 100g of dairy-free white chocolate
+
  • Dairy-free white chocolate (curls / shavings for decoration)
  • Raspberries to serve
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Method (base)
1.  Line the base of a 8'' loose base/push up round cake tin with greaseproof paper.

2. Place the biscuits into a food processor/blender and whizz up until crumbly, but not too fine.

3. Melt the dairy-free butter/margarine in a small saucepan over the hob.

4. In a bowl, add in the crushed cookies and pour over the melted butter and mix until like wet sand. You want it to hold its shape.
Press the mixture into the lined cake tin, making sure to compact it in using a spoon or clean hands. The more compact it is, the less likely it will crumble.
Place into the freezer whilst you make the filling.

Method (cheesecake filling)
1. Place the white chocolate into a heat proof bowl. Fill a small saucepan 1/4 with water and place over the hob on a low / medium heat. Place the bowl on-top to create a bain-marie. Melt the chocolate.

2. Drain the cashew nuts from the water and place them into a food processor/blender along with the dairy-free cream cheese, icing sugar, coconut cream and melted white chocolate. Whizz up on high speed for around 5 minutes until smooth. Add some more coconut cream if needed.
I use a 'Kitchenaid Powerplus blender'. It's best to use a high-speed blender if possible as the mixture is quite thick, and you want it as smooth as possible.
You might need to stop the mixer and scrape down the sides a few times to make sure everything is incorporated. 

3. Pour the cheesecake filling over the base and level out with an off-set spatula or spoon.

4. Place the cheesecake in the fridge to set. Allow the cheesecake to set fully before removing from the cake tin. This will take around 4-6 hours (I leave mine to set overnight).

You can enjoy the cheesecake as it is, and end here..or decorate with more chocolate. See below.

Method (white chocolate drizzle)
1. Place the white chocolate into a heat proof bowl. Fill a small saucepan 1/4 with water and place over the hob on a low / medium heat. Place the bowl on-top to create a bain-marie. Melt the chocolate.

2. Pour the melted white chocolate over the top of the cheesecake, being quick to spread it out as the heat from the melted chocolate could melt the top of the cheesecake.
Optional: While the chocolate is still melty, sprinkle over some white chocolate curls. Click here for an amazing demonstration on how to create chocolate curls. 
Once it's all on, place the cheesecake into the fridge for 10-15 minutes to set the chocolate.

TIP: To create smooth, clean cuts / slices of cheesecake, heat a large, sharp knife in a bowl of hot water or with a kitchen blow torch. Carefully slice the cheesecake with the hot knife and and serve.


To store:
As this cheesecake contains cream cheese, it's best stored in a sealed container in the fridge. Best enjoyed within 4 days of making.






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