Are you looking for a delicious dessert that is easy to prepare and doesn’t require an oven? Look no further than this No-Bake Neapolitan Cheesecake! With its rich flavors of chocolate, vanilla, and strawberry, this cheesecake is sure to impress your friends and family. Plus, it’s vegan and gluten-free, making it a great choice for everyone!
Why Make This Recipe
This No-Bake Neapolitan Cheesecake is perfect for any occasion. Whether you are celebrating a birthday, hosting a gathering, or simply craving something sweet, this cheesecake is a fantastic choice. The best part? It requires no baking, making it a stress-free dessert option. It’s also customizable to fit dietary restrictions, using dairy-free and gluten-free ingredients, so everyone can enjoy a slice.
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 the ganache)
- 100ml Flora Plant Double Cream (for decoration)
- Ice-cream cones (gluten-free if needed)
Directions
Method (Base):
Prepare the cake tin by lining the base with greaseproof paper. Melt the dairy-free butter over low heat and mix it with blended digestive biscuits and cocoa powder until it looks like wet sand. Press the mixture into the lined tin.
Method (Cheesecake Filling):
Drain and blend the soaked cashew nuts with dairy-free cream cheese, vanilla extract, Flora Plant Double Cream, and icing sugar until it is smooth. Split the mixture in half; flavor one half with strawberry jam and add pink food gel. Layer the strawberry mixture over the base and refrigerate overnight. Once set, add the vanilla mixture on top and chill again.
Method (Ganache):
Combine the dark chocolate and Flora Plant Double Cream in a saucepan over low/medium heat until smooth. Allow it to cool slightly, then pour it over the cheesecake.
Decorations:
Whip Flora Plant Double Cream until thick and spread it on top of the cheesecake. Insert ice-cream cones and drizzle with chocolate, adding fresh strawberry slices for a beautiful finish.
How to Serve No-Bake Neapolitan Cheesecake
Slice the cheesecake and serve it chilled. This dessert pairs wonderfully with fresh fruit, a drizzle of chocolate sauce, or a scoop of dairy-free ice cream.
How to Store No-Bake Neapolitan Cheesecake
Store any leftovers in the refrigerator. Cover the cheesecake well to keep it fresh. Enjoy within a few days for the best flavor and texture.
Tips to Make No-Bake Neapolitan Cheesecake
- Soak Cashews: Make sure to soak the cashews overnight for a creamy texture.
- Blend Well: Blend the filling until it is completely smooth for the best consistency.
- Customization: Feel free to add more flavors or toppings according to your preference.
Variation
You can customize this cheesecake by using different fruits like mango or blueberry for a unique twist. Alternatively, try adding some crushed nuts for added crunch!
FAQs
Q1: Can I use regular cream cheese instead of dairy-free?
A1: Yes, you can use regular cream cheese for a non-vegan version of this dessert.
Q2: How long does the cheesecake need to chill?
A2: The cheesecake should chill overnight for the best texture. You can chill it for at least 4-6 hours if you’re in a hurry.
Q3: Can I freeze the cheesecake?
A3: Yes, you can freeze the cheesecake. Just make sure to wrap it well to prevent freezer burn. Thaw it in the refrigerator before serving.
Now you’re ready to make this delightful No-Bake Neapolitan Cheesecake! Enjoy the delicious layers of flavor and impress your guests with this simple yet elegant dessert.