Creamy white chocolate and raspberry ‘cheesecake’ on a buttery biscuit base!
Inspired by the dreamy Nandos cheesecake I used to be addicted to! No matter how full I was, I always had room for a slice of their white chocolate and raspberry cheesecake. It’s probably my favourite flavour combination as the tangy raspberries perfectly balance out the sweet white chocolate. My recipe is a healthier, and definitely more guilt-free alternative.
Crunchy, buttery oaty biscuit base topped with a creamy white chocolate and fresh raspberry filling.
It’s a really simple recipe with beautiful and delicious results – one to impress your friends and family with!
For you non-vegans, the main ingredient will probably scare you a little bit… but don’t be alarmed! It’s… tofu! It honestly makes for a really good, creamy cheesecake, and because it’s near-tasteless it takes on the white chocolate flavour really well 🙂 don’t knock it before you try it! Just make sure you use firm tofu as the silken tofu will be too sloppy – I used Tofoo Extra Firm tofu.
I haven’t yet found a brand of chocolate that does a milk-free white chocolate, so I bought Sainsbury’s own brand (found in their free-from section).
So if you you’re a vegan who wants to try a new recipe, or a non-vegan who just wants to try something a little different – give it a go, and let me know how you get on 🙂
Prep time: 15 minutes
Chill time: 1 hour (at least)
- 280g firm tofu (I used Tofoo Extra Firm)
- 1/2 cup plant-milk (I used almond)
- 200g vegan white chocolate (I used Sainsbury’s own)
- tbsp agave syrup
- 2 tsp vanilla essence
- 300g oaty biscuits (I used Sainsburys own)
- 2 tbsp dairy-free butter (I used Vitalife)
- 200g fresh raspberries
- Pop your biscuits in a food processor to form crumbs, or crush these by hand if you havent got a food processor (you could pop them in a plastic bag and use a rolling pin to crush them.). Add the melted butter until the crumbs start to stick together.
- Press them to the bottom of your tin.
- Blend your tofu, plant milk, melted chocolate, syrup and vanilla essence together until smooth. Add a little more plant milk if neccesary (it depends on the firmness of your tofu). The mixture will become firmer once chilled as the melted chocolate will harden.
- Pour half your mixture on top of your biscuit base.
- Press your raspberries into the cheesecake mix like so:
- Spread the rest of your cheesecake mix on top. Top it off with some more fresh raspberries for decor and chill for at least an hour in the fridge.