Indulge in the luxurious taste of our Vegan No-Bake White Chocolate Cheesecake. This cheesecake is a perfect blend of a buttery biscuit base and a rich, creamy white chocolate filling. Made with a combination of cashew nuts, dairy-free cream cheese, and coconut cream, the filling is not only delicious but also provides a lush, velvety texture. The gluten-free biscuit base adds a delightful crunch, making this dessert a treat for both taste and texture. Whether for a special occasion or as a sumptuous treat, this no-bake cheesecake is sure to impress with its exquisite flavor and ease of preparation.
Ingredients:
- For the Base:
- 200g gluten-free biscuits
- 75g dairy-free butter
- 25g nut butter
- For the Filling:
- 250g cashew nuts (soaked in boiling water for 2 hours and drained)
- 200g dairy-free white chocolate, melted
- 500g dairy-free cream cheese
- 75g icing sugar
- 75g vegan vanilla protein powder
- 1 tbsp cornstarch
- 100g coconut cream
Instructions:
- Prepare the Base:
- Line the base of an 8” loose-base round cake tin with greaseproof paper.
- Crush the biscuits in a food processor to a crumbly texture.
- Melt the dairy-free butter and mix with the biscuit crumbs and nut butter.
- Press this mixture into the cake tin and place in the freezer while preparing the filling.
- Make the Filling:
- In a food processor, combine the drained cashew nuts, dairy-free cream cheese, cornstarch, icing sugar, vegan protein powder, coconut cream, and melted white chocolate.
- Blend on high speed for about 5 minutes until the mixture is smooth and thick.
- Assemble the Cheesecake:
- Pour the cheesecake filling over the prepared base.
- Refrigerate the cheesecake to set, allowing it to firm up completely before removing it from the cake tin.
Enjoy this Vegan No-Bake White Chocolate Cheesecake as a delightful and indulgent treat, perfect for those who love the combination of white chocolate and creamy textures. 🍫🍰🌿🥥