No-Bake Vegan Cheesecake
Silky smooth vegan vanilla cheesecake (without tofu or nuts) served with homemade raspberry coulis. I challenge you to tell the difference between this vegan version and a dairy cheesecake!
Servings 12
Ingredients
- 360 g digestive biscuits finely crushed
- 140 g baking block or dairy-free spread (salted or unsalted) melted
- 250 ml dairy-free cream
- 200 g vegan cream cheese (such as Violife)
- 50 g icing sugar (I used vanilla sugar)
- 100 g vegan white chocolate melted and cooled slightly
Instructions
- To make the biscuit base: Mix the crushed biscuits with the melted dairy-free spread until moistened. Press the biscuit crumbs into a 23cm springform tin until compact. Put to one side while you make the cheesecake filling.
- To make the cheesecake filling: In a large mixing bowl whisk the vegan cream cheese and icing sugar until smooth. Fold through the melted vegan white chocolate until combined. In another large mixing bowl, whisk the dairy-free cream until soft peaks form. Fold the cream into the white chocolate cream cheese mixture until all the ingredients are incorporated - be careful not to over mix.
- Spread the cheesecake filling on top of the biscuit base you prepared earlier and smooth the top with either the back of a spoon, a spatula or a palette knife. Cover the cheesecake and leave it to set in the fridge for at least 6 hours or overnight.
- When ready to serve, remove the cheesecake from the springform tin and decorate as desired. I love serving it with homemade raspberry coulis, some extra whipped cream and some mini jammie dodgers.
- The cheesecake will keep stored in the fridge for up to 3 days.