Vegan No-Bake Vanilla Cheesecake
This no-bake vanilla cheesecake has a sweet base with a filling that melts in your mouth... and lets not forget about the fruity topping! With vanilla extract and a vanilla buttercream flavoured protein powder in the light and fluffy filling, there is no missing out on flavour with this recipe. The buttery base holds together, but also crumbles when you take a bite, adding another texture to the cheesecake. You can switch up the toppings, but the fruit coulis (or a jam) adds another hit of sweetness with the fresh fruit, meaning this dessert is light and will leave you wanting more!
Once the cacao butter has been melted in a pan, all the ingredients for the filling are gradually thrown in one bowl and whisked together, so no fancy equipment is needed (though whilst you can do this by hand, using a mixer will be much quicker and easier). It's the same with the biscuit base... just melting the butter, breaking up the biscuits and mixing them together. Then it's just popping it all in a tin, leaving it to set in the fridge and topping with coulis and fruit... so simple and a perfect dessert.
What biscuits should I use for the base?
This is up to you, but a plain biscuit would be best, as it won't add another flavour against the vanilla and fruit topping. However, if you'd like to add another flavour, then you can of course use a different biscuit; a chocolate biscuit could work well for example.
What's the topping?
It's fruity deliciousness! I made a quick fruit coulis, then added fresh fruit on top. But if you don't want to make a coulis, you could always use a jam instead, with the fruit on top... whatever you'd prefer the taste of!
What is cacao butter?
Cacao butter is a fat that comes from cacao beans and is used to make chocolate. It's similar to chocolate in the way it works in baking, as it can be easily melted and then it sets once cooled. So, it's used in this cheesecake filling, to strengthen the mixture and help it set when it's popped in the fridge.
How much cacao butter should I use?
In this cheesecake, I have used 80g of melted cacao butter, as part of the creamy filling. It has a very distinctive taste, almost like white chocolate, but not as sweet. So you may want to add a little at a time and taste the mixture as you go to see if you like the taste, before adding it all. If you add less cacao butter to the mixture, the only change (other than taste) is it will set a little softer. So, you can always decide not to use the cacao butter if you don't like the taste.
Do I need any fancy equipment?
Nope not at all! All you need is a bowl, pan, 9 x 9 inch cake tin, spatula, food processor and stand mixer (or handheld mixer). This cheesecake can be made by hand - the biscuits can be broken up by putting them in a sandwich bag and using a rolling pin to break them into 'crumbs'. The filling mixture can also be whisked by hand, it will just take a while, so if you have them I recommend using a handheld or stand mixer. To press the biscuit base into the tin, a spatula will be perfect, or you can use a spoon. It's the same with the filling mixture, as a spatula will be easiest to spread it around.
How do I store this cheesecake?
This cheesecake should be stored in an airtight container for up to 5 days, no problem! It needs to be stored in the the fridge as it's made of dairy-free cream and cream cheese, with fruit on the top that needs keeping fresh. Make sure it's completely cool before popping it in the fridge.
What goes into this no-bake vanilla cheesecake?
Biscuits - these make up the base of the cheesecake, with the butter to bind it together.
Dairy-Free Butter - this is used to bind the biscuit base. Baking block butter works best, for taste and texture in baking, so I'd stick with that.
Dairy-Free Cream Cheese - this makes up the majority of the cheesecake filling and therefore the texture.
Dairy-Free Double Cream - this adds a slight sweetness to the filling.
Vanilla Extract - just gives the filling a little extra vanilla flavour.
Macro Mike Vanilla Buttercream Premium Almond Protein - this adds a lot of the vanilla flavour, as well as thickening the filling mixture.
Cacao Butter - adding a little cacao butter adds a little chocolate-like flavour and helps the filling to set once it's popped in the fridge.
This no-bake vanilla cheesecake has a sweet base with a filling that melts in your mouth... and lets not forget about the fruity topping! With vanilla extract and a vanilla buttercream flavoured protein powder in the light and fluffy filling, there is no missing out on flavour with this recipe. The buttery base holds together, but also crumbles when you take a bite, adding another texture to the cheesecake. You can switch up the toppings, but the fruit coulis (or a jam) adds another hit of sweetness with the fresh fruit, meaning this dessert is light and will leave you wanting more!
Once the cacao butter has been melted in a pan, all the ingredients for the filling are gradually thrown in one bowl and whisked together, so no fancy equipment is needed (though whilst you can do this by hand, using a mixer will be much quicker and easier). It's the same with the biscuit base... just melting the butter, breaking up the biscuits and mixing them together. Then it's just popping it all in a tin, leaving it to set in the fridge and topping with coulis and fruit... so simple and a perfect dessert.
Why Macro Mike?
Macro Mike is an amazing brand that sells proteins... but not what you're thinking. What sets them apart from others, is the flavours and texture of their proteins, from 'Strawberry Thick Shake' to 'Cookies & Cream Pudding', they're all creamy, smooth and not to forget, delicious! All of their products are vegan friendly, gluten free, dairy free, macro friendly, 100% natural and GMO-free, meaning they're suitable for everyone. I mean, does it get any better than that?
Yep! Use the code MM-CHARLOTTE-10 for 10% off all across their website, just go and have look to see what you fancy!
No-Bake Vanilla Cheesecake
Total Time : 1 hour 20 minutes
Preparation Time : 20 minutes
Setting Time : 1 hour
Serves : 12 servings
Ingredients
– For the Base –
300g Biscuits (I used Hobnobs)
100g Dairy-Free Butter, melted
– For the Filling –
450g Dairy-Free Cream Cheese
100g Diary-Free Double Cream
2 tsp Vanilla Extract
80g Cacao Butter, melted
Method
– For the Base –
In a pan, melt the butter over a medium heat, whilst you break up the biscuits (either in a food processor or by hand with a bag and rolling pin), until they are a crumb-like texture.
Place the broken biscuits into a bowl with the melted butter and mix until it's all combined and the mixture starts to come together.
Transfer the biscuit mixture into your tin and press the mixture to compact it so it holds it's shape. Make sure the bottom of the tin is completely covered and the top is as flat and smooth as possible.
– For the Filling –
In a bowl, combine the cream cheese, cream and vanilla extract. Whisk them together until they're combined and the mixture is smooth (I use a standing mixer on a high speed with a whisk attachment, but you can do this by hand of you'd rather, it will just take a little longer).
Add the vanilla protein powder to the cream cheese mixture and whisk until it's combined and smooth once again.
Finally add the melted cacao butter and whisk for a final time, until the mixture is smooth, light and airy.
Transfer the filling mixture into the tin, on top of the biscuit base. Spread it around to make sure it covers the base and fully fills the tin, trying to smoothen the top as much as possible.
Then place your cheesecake in the fridge for an hour, to allow both the base and filling to set.
Once the cheesecake has set, take it out of the fridge and gently remove it from the tin.
To decorate, top with your coulis or jam, followed by your fresh fruit.
Then slice your cheesecake and enjoy!
• If you make this, please tag me on Instagram @thecharlotteemilyy or use the hashtag #cebakes •
