Vegan raspberry and white chocolate no-bake cheesecake
A perfect dessert for those wanting a dairy-free delight
Equipment
- 7 inch/18.5 cm cake tin
Ingredients
- 160 grams digestive biscuits We used gluten free ones
- 75 grams vegan margarine
- 850 grams vegan soft cheese Available from most supermarkets
- 200 grams vegan white chocolate We find Sainsbury's own works very well
- 1 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 150 grams fresh raspberries
for the topping
- dairy-free white chocolate chunks/buttons
- raspberries for decoration
Instructions
- Line the base of the tin with grease-proof paper. A spring-form tin will make removing the cheesecake later much easier
- Crush the biscuits with the cinnamon
- Melt the margarine and mix with the crushed biscuits
- Press the biscuit mixture into the tin and chill in the fridge for around 30 minutes
- Melt the white chocolate, either in the microwave or use a bain marie, and leave to cool a little
- Blend together the vegan cream cheese and vanilla
- Pour in the melted chocolate, stirring continuously until it's well combined
- Fold in the chopped fresh raspberries and spread the mixture on the biscuit base
- Leave to chill in the fridge for a few hours until firm - overnight is best
- Decorate the top with additional whole raspberries and white chocolate chunks or buttons