Description
A delicious no-bake cheesecake with layers of chocolate, vanilla, and strawberry flavors. Vegan and gluten-free, it’s perfect for any occasion.
Ingredients
Scale
- 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)
Instructions
- Line the base of a cake tin with greaseproof paper. Melt the dairy-free butter over low heat and mix it with blended digestive biscuits and cocoa powder until it resembles wet sand. Press the mixture into the lined tin.
- Drain and blend the soaked cashew nuts with dairy-free cream cheese, vanilla extract, Flora Plant Double Cream, and icing sugar until smooth. Split the mixture and 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.
- For the ganache, combine the dark chocolate and Flora Plant Double Cream in a saucepan over low/medium heat until smooth. Allow it to cool slightly before pouring it over the cheesecake.
- 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 decoration.
- Slice the cheesecake and serve chilled with fresh fruit or dairy-free ice cream.
Notes
Soak cashews overnight for a creamy texture. Customize with different fruits or toppings as desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 15g
- Sodium: 120mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: cheesecake, no-bake, vegan dessert, gluten-free, Neapolitan