White Chocolate & Raspberry ‘Cheesecake’ – Vegan Recipe

Creamy white chocolate and raspberry ‘cheesecake’ on a buttery biscuit base!

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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 🙂

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Prep time: 15 minutes

Chill time: 1 hour (at least)

Serves: 8

Ingredients

  • 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

Instructions

  1. 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.
  2. Press them to the bottom of your tin.
  3. 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.
  4. Pour half your mixture on top of your biscuit base.
  5. Press your raspberries into the cheesecake mix like so:IMG_2032
  6. 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.
  7. ENJOY!!!

 

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