Description
These no-bake white chocolate cheesecake bars are creamy, decadent, and vegan-friendly. Made with a crumbly biscuit base, a smooth cashew and dairy-free cream cheese filling, and topped with melted dairy-free white chocolate, this recipe is also easily made gluten-free. Perfect as a chilled dessert that requires no baking and minimal fuss, delivering rich flavor and luscious texture in every bite.
Ingredients
Scale
Base Ingredients
- 300g plain biscuits (gluten-free optional)
- 100g dairy-free butter
Cheesecake Filling Ingredients
- 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)
Chocolate Topping Ingredients
- 200g dairy-free white chocolate (e.g., Ombar Blonde)
Instructions
- Prepare the base: Line an 8×8 inch square loose-base cake tin with greaseproof paper. Melt the dairy-free butter in a small saucepan over low heat. Remove from heat and pour into a medium heatproof bowl. Blend the biscuits in a food processor to fine crumbs, then mix the crumbs thoroughly into the melted butter until the mixture resembles wet sand and holds shape when pressed. Press this mixture firmly and evenly into the base of the lined tin using clean hands.
- Soak cashew nuts: Soak the cashew nuts in water overnight to soften. Drain completely before use to ensure smooth blending.
- Make cheesecake filling: In a food processor or blender, combine the soaked cashews, dairy-free cream cheese, icing sugar, coconut cream, and vanilla extract. Blend on high speed for about 5 minutes until completely smooth and creamy, scraping down the sides as needed. Add extra coconut cream if mixture is too thick.
- Melt white chocolate for filling: Fill a small saucepan with water about 3/4 full and heat to low/medium. Place a heatproof bowl on top (double boiler method) making sure the water does not touch the bowl. Melt 150g dairy-free white chocolate slowly, then pour into the cheesecake filling and stir well to combine.
- Assemble cheesecake layer: Pour the cheesecake filling evenly over the biscuit base in the tin. Tap gently on the countertop to remove air bubbles. Refrigerate overnight to set completely.
- Prepare chocolate topping: Using the same double boiler method, melt 200g dairy-free white chocolate in a heatproof bowl over simmering water. Let it cool briefly, then pour over the set cheesecake layer, spreading evenly with a spoon or offset spatula.
- Add optional toppings and set: While the chocolate topping is still wet, add optional decorations like white chocolate chunks or shavings if desired. Refrigerate again until the chocolate topping is firm.
- Slice and serve: To cut neat bars, heat a large sharp knife in hot water, wipe dry, and slice the cheesecake into bars. Serve chilled and enjoy.
Notes
- Store the cheesecake in an airtight container in the fridge to keep fresh. Allow it to come to room temperature before serving to soften the base slightly.
- Enjoy best within 3-5 days of preparation.
- Soak cashew nuts overnight fully submerged in water to ensure they soften properly for blending.
- Coconut cream refers to the thick white cream separated from canned coconut milk; do not use the liquid part.
- Prep Time: 15 minutes plus overnight soaking
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
Keywords: no bake cheesecake, white chocolate cheesecake bars, vegan cheesecake, dairy free dessert, gluten free dessert, cashew cheesecake, no bake dessert
