White Chocolate No-Bake Cheesecake

• servings: 12 servings
• active time: 20 minutes
• total time: 6 hours 20 minutes

Ingredients

300 g Gingernut biscuits

90 g Vegan margarine, melted

400 g Violife cream cheese

80 g Icing sugar

180 ml Dairy-free whipping cream (I used Elmlea double plant cream)

180 g Vegan white chocolate, plus a little extra for topping

Directions

coat biscuit crumbs in margarine

Crush the biscuits into super fine crumbs then place them into a large bowl with the melted margarine. Mix well until the crumbs are evenly coated in margarine.

press into tin

Press the biscuit crumbs tightly into the bottom of a 9-inch springform pan then place it in the fridge while you prepare the filling.

mix cream cheese and icing sugar together

Add the cream cheese and icing sugar to a large bowl. Mix well with a wooden spoon until smooth.

add cream and whip

Add the whipping cream and use an electric whisk or stand mixer to whip the filling up until thick. It should have the texture of a thick Greek yoghurt.

fold in white chocolate

Melt the white chocolate and let it cool for a minute or two. Add it to the bowl and gently fold it into the creamy filling using a spatula or metal spoon.

put filling onto base and chill

Spoon the filling onto the cheesecake base and spread it out evenly. Refrigerate for at least 6 hours but ideally overnight.

remove from tin

Once set, remove the sides of the springform tin and carefully loosen the bottom with a cake slice or knife. Gently transfer it to a cake stand or plate.

top

Top with white chocolate curls or buttons and/or a drizzle of melted chocolate.

Nutrition

• Serving Size: 1 slice
• Calories: 383 kcal
• Total Fat: 26 g
• Sodium: 156 mg
• Total Carbohydrate: 36 g
• Dietary Fiber: 1 g
• Total Sugars: 21 g
• Protein: 2 g