Creamy dairy free white chocolate cheesecake, with a cookies and cream biscuit base. These individual cheesecakes are easy to make, they only require five ingredients, and you can make them ahead of time. The biscuit base is simply biscuit and dairy free butter, and the filling is melted white chocolate, silken tofu and a little icing sugar. It’s also a good way to reuse Gü glass ramekins, I always seem to have quite a few of those kicking around
Yield; Four individual cheesecakes Cook time; 20 minutes, plus refrigerating overnight
You’ll need;
- 100g plant based cookies and cream biscuits
- Three tablespoons of dairy free butter, I used Flora Plant Butter
- 100g dairy free white chocolate, broken into small pieces. I use Moser Roth Vegan Blonde Cocoa Bar from ALDI
- 125g silken tofu
- Three tablespoons of icing sugar
Method;
- Start by melting the butter and crushing the biscuits into a fine crumb. Mix the butter into the crushed biscuits until well combined. Then equally divide the mixture into four, and press it into the bottom of four ramekins with the back of a teaspoon
- Next, mix the tofu and icing sugar together in a blender until smooth. Melt the chocolate then add it into the blender with the tofu mixture. Give the mixture another blend until everything is well combined. I like to melt chocolate in the microwave at half power for ten second bursts, removing it and mixing each time, until it’s just melted. Alternatively you could melt the chocolate on the hob in a double boiler, whichever method you use, make sure to not overheat the chocolate
- Once the filing is smooth, divide it equally into the four ramekins. Smooth out the filling with the back of a spoon and then refrigerate the cheesecakes overnight before serving
Vegan White Chocolate
There are a few different dairy free white chocolate bars available now, so I would recommend using your favourite. I personally really like this chocolate from ALDI, it’s creamy and smooth and great to make desserts with. Most supermarkets will carry their own dairy free white chocolate, it’s usually in the shelf stable free from section
If white chocolate isn’t for you, feel free to swap it with the same amount of either dairy free milk chocolate, or dark chocolate instead
Bethany's Vegan Kitchen 