Name: No-Bake White Chocolate Cheesecake Bars Recipe
Prep time: PT-490151H53M37S
Cook time: 15 min
Total time: PT-490151H53M37S
Cuisine: Vegan
Ingredients: 300g plain biscuits (gluten-free optional); 100g dairy-free butter; 200g cashew nuts (soaked overnight); 500g dairy-free cream cheese; 150g icing/powdered sugar; 20g coconut cream (thick white cream from canned coconut milk); 1 teaspoon vanilla extract or vanilla bean paste; 150g dairy-free white chocolate (e.g., Ombar Blonde); 200g dairy-free white chocolate (e.g., Ombar Blonde)

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Introduction

These no-bake white chocolate cheesecake bars are creamy, indulgent, and entirely vegan. They combine a crunchy biscuit base with a smooth cashew-based filling and a luscious white chocolate topping—perfect for a simple yet impressive dessert.

The image shows four rectangular bars of a creamy dessert with two layers. The bottom layer is crumbly and brown, resembling a biscuit base, while the top layer is thick, smooth, and pale beige in color. Each bar is topped with a small square piece of light brown chocolate and sprinkled with white chocolate flakes. The bars are placed on a white marbled surface surrounded by scattered pieces of white chocolate squares, enhancing the dessert's rich, creamy look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

300g plain biscuits (gluten-free optional)
100g dairy-free butter

200g cashew nuts (soaked overnight)
500g dairy-free cream cheese

150g icing / powdered sugar
20g coconut cream (thick cream from canned coconut milk)

1 teaspoon vanilla extract or vanilla bean paste
150g dairy-free white chocolate (for cheesecake filling)
200g dairy-free white chocolate (for topping)

Instructions

Step 1: Line the base of an 8×8 inch loose-bottom cake tin with greaseproof paper. Melt the dairy-free butter in a small saucepan over low heat, then remove from heat and pour into a medium mixing bowl.
Step 2: Blitz the biscuits in a food processor until fine crumbs form. Stir the crumbs into the melted butter until the mixture feels like wet sand and holds shape when pressed.
Step 3: Press the biscuit mixture firmly into the base of the prepared tin and compact well with clean hands. Set aside.

Step 4: Drain the soaked cashew nuts and blend them in a food processor with dairy-free cream cheese, icing sugar, coconut cream, and vanilla extract. Blend on high for about 5 minutes until completely smooth, scraping the sides as needed.
Step 5: Melt 150g of white chocolate using a heatproof bowl set over a pan of simmering water (double boiler method). Stir the melted chocolate into the cheesecake filling until combined.
Step 6: Pour the cheesecake mixture over the biscuit base in the tin. Tap gently on the countertop to release air bubbles, then refrigerate overnight to set.

Step 7: Melt the remaining 200g of white chocolate using the double boiler method. Let it cool slightly, then pour over the chilled cheesecake. Spread evenly with a spoon or off-set spatula.
Step 8: Add optional toppings like white chocolate chunks or shavings while the topping is still wet. Return to the fridge to fully set the chocolate.
Step 9: When ready to serve, warm a large sharp knife in hot water, dry it, and use to slice the cheesecake bars neatly.

Tips & Variations

Soak cashew nuts overnight to ensure a silky smooth filling.
Use gluten-free biscuits to make the base suitable for gluten-sensitive diets.
For a different flavor, swap vanilla extract with almond or lemon extract.

Add a pinch of salt to the biscuit base to enhance flavor contrast.
Use a high-speed blender if possible to achieve the creamiest texture.

Storage

Store the cheesecake bars in an airtight container in the fridge for up to 3-5 days. Before serving, let them sit at room temperature for a short while to soften the butter in the base, making the bars easier to cut and enjoy.

How to Serve

A close-up of a rectangular dessert bar held by a woman's hand, showing three distinct layers: a crumbly light brown base, a thick creamy white middle layer with visible specks, and a smooth light beige top layer sprinkled with white flakes and topped with a small square piece of light chocolate. More bars with the same layers and toppings are laid out on a white marbled surface, surrounded by pieces of white chocolate. The overall color palette is soft beige and brown tones. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecake bars gluten-free?

Yes, simply swap the plain biscuits for gluten-free ones to keep the base gluten-free without changing the recipe otherwise.

What is coconut cream and why do I need it?

Coconut cream is the thick, white part that separates from canned coconut milk. It adds richness and creaminess to the filling, helping to achieve the perfect texture without dairy.