Description
A delightful no-bake cheesecake featuring flavors of chocolate, strawberry, and vanilla, perfect for impressing guests and suitable for those with dietary restrictions.
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
- 100ml Flora Plant Double Cream (for decoration)
- Ice-cream cones (gluten-free if needed)
Instructions
- Prepare the Cake Tin: Line the base of an 8” loose-base cake tin with greaseproof paper.
- 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.
- 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.
- Press the Base: Press the mixture into the lined tin, compacting it firmly and also pressing it up the sides of the tin.
- 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.
- 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.
- 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.
- Chill the vanilla mixture in a bowl while the strawberry layer sets, then whip it up again to smooth.
- Once the strawberry layer is set, pour the vanilla layer on top and smooth it out. Chill again overnight.
- 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. Allow to cool slightly before pouring over the cheesecake.
- Smooth the Ganache: Use a spoon or spatula to smooth the ganache over the top of the cheesecake.
- Whip the Cream: Whip the Flora Plant Double Cream until thick and holding peaks.
- 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 ice-cream.
- Finish with Chocolate Drizzle: Decorate with a chocolate drizzle and fresh strawberry slices.
Notes
For best texture, soak cashew nuts overnight. Fresh strawberries can be blended for a more natural flavor. Ensure cream cheese is at room temperature for easier mixing.
- Prep Time: 45 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Cheesecake, No-Bake, Vegan Dessert, Chocolate, Strawberry, Vanilla