No-Bake Neapolitan Cheesecake

No-Bake Neapolitan Cheesecake

The No-Bake Neapolitan Cheesecake is a delightful dessert that combines the flavors of chocolate, vanilla, and strawberry. This easy-to-make cheesecake is perfect for warm days when you want a sweet treat without turning on the oven. It’s creamy, delicious, and sure to impress your friends and family!

Why Make This Recipe

This recipe is great because it requires no baking, making it simple and quick to prepare. It’s also vegan and gluten-free, catering to various dietary preferences. The three-layered design makes it visually stunning and offers a mix of flavors that everyone will love. Whether it’s a birthday, holiday, or just a sunny weekend, this cheesecake is the perfect dessert choice.

How to Make No-Bake Neapolitan Cheesecake

Ingredients:

• 300g digestive biscuits (gluten-free if needed)
• 150g dairy-free butter/margarine
• 2 1⁄2 tablespoons cocoa powder
• 200g cashew nuts (soaked overnight)
• 500g dairy-free/vegan cream cheese
• 2 teaspoons vanilla extract
• 60g Flora Plant Double Cream
• 100g icing/powdered sugar
• 3 tablespoons strawberry jam
• Pink food gel/natural color (e.g., beet powder)
• 150g dairy-free dark chocolate
• 100ml Flora Plant Double Cream (for ganache)
• 100ml Flora Plant Double Cream (for decoration)
• Ice-cream cones (gluten-free if needed)

Directions:

Method (Base):

1. Prepare the Cake Tin: Line the base of an 8” loose-base cake tin with greaseproof paper.
2. Melt the Butter: In a small saucepan, heat the dairy-free butter over low heat until fully melted. Remove from heat and transfer to a medium-sized mixing bowl.
3. Make the Base Mixture: Blend the digestive biscuits and cocoa powder in a food processor until fine. Pour the biscuit crumbs into the melted butter and mix until it resembles wet sand, holding its shape when pressed.
4. Press the Base: Press the mixture into the lined tin, compacting it firmly and also pressing it up the sides of the tin.

Method (Cheesecake Filling):

1. Prepare Cashews: Drain the soaked cashew nuts and place them in a food processor/blender with the dairy-free cream cheese, vanilla extract, Flora Plant Double Cream, and icing sugar. Blend on high speed for about 5 minutes until smooth, scraping down the sides as needed.
2. Divide the Mixture: Split the mixture in half. Flavor one half with strawberry jam and add a dot of pink food gel or natural coloring.
3. Layer the Cheesecake: Pour the strawberry mixture over the base and smooth it out. Tap the tin on the counter to remove air bubbles. Refrigerate overnight to set before adding the vanilla layer. Chill the vanilla mixture in a bowl in the fridge while the strawberry layer sets, then whip it up again to smooth before using.
4. Set the Layers: Once the strawberry layer is set, pour the vanilla layer on top and smooth it out. Chill again overnight.

Method (Ganache):

1. Make the Ganache: In a saucepan, combine the dark chocolate and Flora Plant Double Cream. Heat on low/medium while stirring until smooth and glossy (about 4-5 minutes). Allow to cool slightly before pouring over the cheesecake.
2. Smooth the Ganache: Use the back of a spoon or an offset spatula to smooth the ganache over the top of the cheesecake.

Decorations:

1. Whip the Cream: In a stand mixer or with a handheld whisk, whip the Flora Plant Double Cream until thick and holding peaks (about 5 minutes).
2. Add Cream to Cheesecake: Use an ice-cream scoop to place whipped cream on top of the cheesecake, inserting an ice-cream cone to resemble an ice-cream.
3. Finish with Chocolate Drizzle: Decorate with a chocolate drizzle and fresh strawberry slices.

Serving Suggestions:

Slice and serve chilled for a refreshing dessert perfect for any occasion. Enjoy the delightful combination of flavors and textures!

Notes:

Make sure to soak the cashew nuts overnight for the best texture in your cheesecake. You can substitute the strawberry jam with fresh strawberries blended for a more natural flavor.

How to Serve No-Bake Neapolitan Cheesecake

Serve the cheesecake chilled, straight from the fridge. Cut it into slices and enjoy each layer. It pairs perfectly with fresh fruits or a scoop of vegan ice cream.

How to Store No-Bake Neapolitan Cheesecake

Store the cheesecake in the refrigerator, covered loosely with plastic wrap. It should stay fresh for up to five days. Do not freeze, as the texture will change.

Tips to Make No-Bake Neapolitan Cheesecake

• For a more intense strawberry flavor, use fresh strawberries instead of jam.
• Ensure that the cashew nuts are well-soaked overnight for a smoother consistency.
• If the ganache is too thick, add a bit more plant cream to reach the desired consistency.

Variations

You can experiment with different fruit flavors by replacing the strawberry jam with pureed mango or raspberry. You can also add a layer of your favorite nuts or seeds for added crunch.

FAQs

1. Can I make this cheesecake without cashews?
Yes, you can use silken tofu as a substitute for cashews. This will change the flavor slightly, but it will still set well.

2. How long does it take to prepare this cheesecake?
The preparation time is about 30-40 minutes, but you’ll need to chill it overnight for the best results.

3. Can I use regular cream cheese instead of dairy-free cream cheese?
Yes, if you are not following a dairy-free diet, regular cream cheese can be used as a substitute for dairy-free cream cheese.

Enjoy making and sharing your No-Bake Neapolitan Cheesecake!

No-Bake Neapolitan Cheesecake

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• Author: olivia
• Total Time: 1440 minutes
• Yield: 8 servings 1x
• Diet: Vegan, Gluten-Free

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Description

A delightful no-bake cheesecake combining chocolate, vanilla, and strawberry flavors, perfect for warm days.

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Ingredients

Scale 1x2x3x

• 300g digestive biscuits
• 150g dairy-free butter/margarine
• 2 1/2 tablespoons cocoa powder
• 200g cashew nuts (soaked overnight)
• 500g dairy-free/vegan cream cheese
• 2 teaspoons vanilla extract
• 60g Flora Plant Double Cream
• 100g icing/powdered sugar
• 3 tablespoons strawberry jam
• Pink food gel/natural color (e.g., beet powder)
• 150g dairy-free dark chocolate
• 100ml Flora Plant Double Cream (for ganache)
• 100ml Flora Plant Double Cream (for decoration)
• Ice-cream cones (gluten-free if needed)

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Instructions

1. Line the base of an 8” loose-base cake tin with greaseproof paper.
2. Melt the dairy-free butter over low heat, then mix with crushed digestive biscuits and cocoa powder.
3. Press the mixture firmly into the lined tin.
4. Drain soaked cashew nuts and blend with cream cheese, vanilla, plant cream, and icing sugar until smooth.
5. Divide mixture; flavor half with strawberry jam and add food gel.
6. Layer the strawberry mixture over the base and refrigerate overnight to set.
7. Pour the vanilla mixture over the set strawberry layer and chill overnight.
8. For ganache, melt dark chocolate with plant cream until smooth, then let cool slightly.
9. Pour ganache over the cheesecake and smooth it out.
10. Whip plant cream until thick and place on top of the cheesecake, adding ice-cream cone decorations.
11. Finish with chocolate drizzle and fresh strawberry slices.

Notes

Soak cashew nuts overnight for best texture. Substitute strawberry jam with fresh strawberries for a natural flavor.

• Prep Time: 40 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 300
• Sugar: 15g
• Sodium: 100mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 0mg

Keywords: no-bake cheesecake, vegan dessert, Neapolitan cheesecake, gluten-free dessert, summer dessert