Indulge in the luxurious and creamy flavors of this Vegan White Chocolate Lemon Cheesecake, a dessert that's as delightful to the palate as it is to the eye. This no-bake cheesecake combines the richness of dairy-free white chocolate with the fresh zestiness of lemon, all resting on a buttery biscuit base. The cheesecake is not only dairy-free but also simple to make, requiring just a few ingredients and no baking at all. Perfect for special occasions or as a treat for yourself, this cheesecake is sure to impress with its smooth, creamy texture and elegant combination of flavors. Whether you're a vegan or simply enjoy exploring different dessert options, this white chocolate lemon cheesecake is a must-try.
Ingredients:
- Base:
- 300g biscuits (vegan)
- 90g dairy-free butter or margarine, melted
- Filling:
- 400g dairy-free cream cheese
- 40g icing sugar
- 40g vegan vanilla protein powder
- Zest and juice from one lemon
- 2 tbsp cornflour
- 180g dairy-free white chocolate
Method:
- Crush the biscuits into fine crumbs and mix with melted dairy-free butter.
- Press the crumb mixture into the bottom of a 9-inch springform pan and refrigerate.
- Melt the dairy-free white chocolate and let it cool slightly.
- Mix together dairy-free cream cheese, icing sugar, protein powder, lemon zest, lemon juice, and cornflour.
- Fold in the melted white chocolate.
- Spread the filling over the biscuit base and refrigerate overnight to set.
- Once set, remove from the pan and garnish with lemon zest and white chocolate curls.
Enjoy this divine Vegan White Chocolate Lemon Cheesecake, a perfect treat for any occasion!