Raw Vegan White Chocolate and Strawberry Cheesecake

This White Chocolate and Strawberry Cheesecake is the best of all worlds being raw, no-bake and Vegan. It is the perfect recipe for Summer occasions. 

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For me this Summer has been all about the no-bake desserts and I set my mind to making a number of various recipes and I knew it was about time I made some Vegan ‘cheesecake’. And you may notice I quote ‘cheesecake’ because these Vegan variations are the principal of a cheesecake but without any cheese.


Take back a few months to when my partner went through a phase of making a number of very indulgent full-fat full-sugar cheesecakes which are great for a very occasional treat but I knew I wanted to make my healthier versions for us to enjoy too and lucky for me, my partner is very happy to be my taste-tester with these new recipe creations.

On my travels this year across the UK, I have been to various Vegan eateries and festivals and I have tried a few different Vegan ‘cheesecakes’ so I knew exactly what I was after when it came to making mine.

So far this Summer I have made a few no-bake recipes that I have shared with you:

Raw Vegan Coconut and Berry Chocolate Cheesecake

Gluten Free Corn Flake Squares

Creamy Vegan Chocolate Orange Chia Pudding

Raw Peanut Butter Millionaire Shortbread Slice

This Raw Vegan White Chocolate and Strawberry Cheesecake though is a completely new recipe for me for a few reasons. Firstly, because I have only made one other no-bake cheesecake that has been successful enough to make it to the blog. Secondly, because I am using dairy-free white chocolate for the first time ever! I am a massive chocolate lover but I never ever have white chocolate but I knew I really wanted to make a Summery no-bake cheesecake and I thought of nothing other than white chocolate and strawberry because that is so typically English Summer as it is light and fresh and although white chocolate is still chocolate, it doesn’t feel quite so heavy to me as dark or milk chocolate.

For the base, I went for my all-time favourite raw no-bake base which is a combination of cashews, coconut oil and nut butter. For the topping, I wanted to get quite a firm texture once it had been set in the freezer and I was confident that a combination of cashews and coconut cream would work well with the dairy-free white chocolate, and it also holds up well sat in the fridge after it has been set too. *For the topping, the cashews need to be soaked, either in boiling water for a minimum of an hour or in room temperature water for a minimum of 4 hours so they are creamier and smoother to blend. The coconut cream is the thick part at the top of a full-fat can of coconut milk which has been refrigerated overnight.


How To:

Firstly line your ‘loose base’ (one with a removeable bottom) cake pan or grease with a little oil and set aside. (I used two smaller loose base pans as this is what I have)

In a food processor, blend the cashews and the salt until a flour-type texture is formed. Then add the coconut oil and cashew nut butter and blend until they clump together. Remove from the processor and press firmly into the bottom of the greased cake pan making sure it is covered evenly and lays flat. Place in the freezer whilst you make the topping.

In a clean food processor bowl, blend the cashews until they are broken down completely and beginning to become smooth, then add the lemon juice, coconut oil and maple syrup and blend for a minute, before adding the coconut cream and blend again to combine. Then lastly, pour in the melted chocolate and the strawberry flavouring and continue to blend until combined, scraping down the sides with a spatula as necessary. Remove the topping from the processor and smooth out over the base.

Top with strawberry slices and place in the freezer for 4 – 8 hours (or overnight) to set.

Remove from the freezer once set and slice into approx. 8 slices (or more, depending on the size of your slice)

The ‘cheesecake’ can be stored in the freezer and removed 30 minutes before eating or it holds up enough to store in the fridge for up to 3 days, if it lasts that long!

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture in  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo


Raw Vegan White Chocolate and Strawberry Cheesecake
 
Prep time
Total time
 
Recipe type: Raw, Vegan
Cuisine: Dessert
Serves: Serves 8
Ingredients
Base
  • 2 cups raw cashews
  • pinch salt
  • 2 tbsp coconut oil
  • 1 tbsp cashew nut butter
Topping
  • 1 cup cashews,*soaked and drained
  • ¼ cup lemon juice
  • ⅓ cup coconut oil
  • 1 can coconut milk cream, *refrigerated
  • ⅓ cup maple syrup
  • 150g bar dairy-free white chocolate, *melted
  • pinch salt
  • 2 tsp strawberry flavouring
  • strawberry slices for topping
Instructions
  1. Firstly line your 'loose base' cake pan or grease with a little oil and set aside.
  2. In a food processor, blend the cashews and the salt until a flour-type texture is formed. Then add the coconut oil and cashew nut butter and blend until they clump together. Remove from the processor and press firmly into the bottom of the greased cake pan making sure it is covered evenly and flat. Place in the freezer whilst you make the topping.
  3. In a clean food processor bowl, firstly blend the cashews until they are broken down completely and beginning to become smooth, then add the lemon juice, coconut oil and maple syrup and blend for a minute, before adding the cream from the top of the coconut milk and blend again to combine. Then lastly, pour in the melted chocolate and the flavouring and continue to blend until combined, scraping down the sides with a spatula as necessary.
  4. Remove the topping from the processor and smooth out over the base. Top with strawberry slices and place in the freezer for 4 - 8 hours (or overnight) to set.
  5. Remove from the freezer once set and slice into approx. 8 slices (depending on how you cut them ,you could have more).
  6. The 'cheesecake' can be stored in the freezer and removed 30 minutes before eating or store in the fridge for up to 3 days.

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