Savor the creamy and nutty flavors of this Almond Butter Bliss Cheesecake, complemented with a sweet cherry topping. This no-bake cheesecake is a dream come true for those who love the combination of almonds and cherries. The biscuit base, rich in almond butter, sets the stage for a smooth and creamy filling made from dairy-free white chocolate, tofu, and cream cheese. Topped with juicy cherries, this cheesecake is not only dairy-free but also incredibly easy to make, requiring just a handful of ingredients. Perfect for any occasion, this cheesecake is a delightful treat that’s sure to impress.
Ingredients:
- Base:
- 250g biscuits (vegan)
- 50g ground almonds
- 90g dairy-free butter or margarine, melted
- Filling:
- 300g dairy-free white chocolate, melted
- 350g tofu
- 200g dairy-free cream cheese
- 80g syrup (maple, agave, or fruit)
- 120g dairy-free milk
- 6 tbsp cornflour
- 1 tsp almond extract
- Cherry Topping:
- 200g frozen cherries
- 4 tbsp water
Method:
- Blend the base ingredients in a food processor until crumbly.
- Press the crumbs into a 9-inch springform pan and refrigerate.
- Melt the white chocolate and let it cool slightly.
- Blend the filling ingredients until smooth.
- Spread the filling over the base and refrigerate overnight.
- For the topping, heat the cherries and water in a saucepan until simmering, then cool.
- Top the set cheesecake with the cherry mixture and flaked almonds.
Enjoy this luscious Almond Butter Bliss Cheesecake, a perfect dairy-free, no-bake dessert!
