Wednesday 25 August 2021

Strawberry White Chocolate Cheesecake - No bake

Enjoy this creamy cheesecake on a warm summers day for a lighter but delicious dessert!

When I made this cheesecake, I performed a little dance when it had set - you don't know the length it has taken me to perfect my cheesecake recipes, I find them SO hard! You see (not to bore you too much) but I don't want my cheesecakes to be made with cashews, or tofu, or coconut milk. I want it to be made the way non-vegan cheesecakes are made, with ream cheese and double cream. And now that we have those products available for vegans surely it can be a simple 1:1 substitution? I tell you it is not, science always comes into it. 

So anyway, I've nailed this recipe and I'm thrilled! When I said it was a 'lighter dessert' I didn't mean healthier. I mean lighter in that it is not so heavy, I find in the summer we crave desserts that are more refreshing and this is exactly that. It's so creamy from the white chocolate, and the strawberries add a beautiful sweetness. You can always swap the strawberries for another berry, but I find strawberry and white chocolate a lovely combination.

If you like strawberries or white chocolate....

Check out my other recipes for more inspiration!


Prep: 20 minutes + 6+ hours or overnight chilling time
Cook: no bake 
Serves: 10 


  • I really recommend using Oatly's whipping cream and cream cheese. Both are on the thicker side which makes the cheesecake filling more stable. Other vegan brands I find can be too watery and make the filling more loose. 


  • 300g Digestive biscuits
  • 120g Butter, melted
  • 200g Vegan White Chocolate
  • 250ml Vegan double cream
  • 400g Vegan Cream cheese
  • 120g Icing sugar
  • 200g Strawberries, quartered
  • 30g White chocolate melted
  • 4 Large strawberries 
  • Freeze-dried strawberries


  1. Line or lightly grease a 9inch cake tin.
  2. Make the base first - crush the biscuits using a rolling pin or food processor, then mix together in a bowl with the melted butter stirring together thoroughly.
  3. Press the biscuit mixture into the cake tin evenly, then place in the fridge to set for about 20 minutes. 
  4. Meanwhile make the filling - melt the white chocolate in the microwave in 20 second intervals until melted, or in a bain-marie over a low heat. Leave to cool a little. 
  5. In a large bowl, use an electric whisk to whip the cream until you have stiff peaks, this should take about 6-8 minutes. You can use a standing mixer but I find a hand-mixer is better for this. 
  6. In a separate bowl, lightly whisk the cream cheese and icing sugar together, then stir in the melted chocolate. 
  7. Fold through the whipped cream gently so you don't deflate it, then fold through the chopped strawberries.
  8. Spoon the filling on top of the biscuit base and spread evenly.
  9. Place in the fridge to set for a minimum of 6 hours but ideally leave overnight for best results.
  10. The next day, drizzle over the white chocolate, and add the strawberries on top to finish. Best eaten within 4 days and kept in the fridge. Enjoy!



No comments

Post a Comment

© Christina Cullen | All rights reserved.
Blog Layout Created by pipdig