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Dining for two

No Bake Cheesecake Bars

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  • cooktimeCooking time15 min
  • preparation timePrep time30 min
  • difficultyDifficultyEasy
  • servingsServingsPortions 6
brunch
Dessert
American
Cake
recipe image No Bake Cheesecake Bars
For the base:
  • 9 oz gingerbread or digestive biscuits
  • ½ cup melted dairy free butter
For the cheesecake filling:
  • 24 oz Violife Cream Cheese Brick
  • 1/2 cup plain dairy free yogurt
  • 5 oz dairy free heavy cream (half used for gelatin)
  • 1 cup sugar
  • 1 tbsp vanilla extract
  • Zest of 1 lemon
  • 6 sheets of gelatin soaked in cold water for 5 minutes (2 tbsp or 9 grams of powder gelatin), can use plant based replacements like agar agar
For the strawberries :
  • 2 cups rinsed and sliced strawberries
  • juice from 1 lemon
  • 1 tbsp maple syrup
  1. Line a 8×8 baking pan with parchment paper. Set aside.
  2. In a food processor, blitz the cookies until crumbs and then add the vegan butter and blitz until combined, Pour the crumbs into your prepared baking pan, and press using the back of a spoon until smooth. Place in the fridge while you make the filling.
  3. In a stand mixer with the whisk attachment, whisk the creamy, yoghurt, half of the cream, the sugar, the vanilla and the lemon zest until smooth and creamy.
  4. Heat the remaining cream in a small pot and add in the soaked gelatin leaves, whisking until melted.
  5. Slowly pour the gelatin cream into the creamy filling, whisking smoothly to combine.
  6. Pour the creamy filling over the biscuit base and place in the fridge to set for at least 4 hours.
  7. Before serving, preheat the oven to 350°F/180°C and line a baking sheet with parchment paper. Spread the strawberries onto the pan, and toss with the lemon juice and maple syrup. Roast for 10-15 minutes.
  8. Remove from the oven, and allow them to cool on the pan.
  9. Remove the vegan cheesecake bars from the freezer and let them stand at room temperature for 15 minutes. Top with the strawberries and slice.
Violife

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