No-Bake Neapolitan Cheesecake 🍓🍫🍦

This Vegan No-Bake Neapolitan Cheesecake is a delightful treat featuring three luscious layers of strawberry, vanilla, and chocolate cheesecake, perfect for impressing guests or satisfying your sweet tooth!

Ingredients

For the Base:

300g digestive biscuits (gluten-free if needed) 🌾

150g dairy-free butter/margarine 🧈

2 ½ tablespoons cocoa powder 🍫

For the Cheesecake Filling:

200g cashew nuts (soaked overnight) 🥜

500g dairy-free/vegan cream cheese 🧀

2 teaspoons vanilla extract 🍦

60g Flora Plant Double Cream 🥛

100g icing/powdered sugar 🍬

3 tablespoons strawberry jam 🍓

Pink food gel/natural color (e.g., beet powder) 🎨

For the Ganache:

150g dairy-free dark chocolate 🍫

100ml Flora Plant Double Cream 🥛

Decorations:

100ml Flora Plant Double Cream 🥛

Ice-cream cones (gluten-free if needed) 🍦

Instructions

Method (Base):

Prepare the Cake Tin: Line the base of an 8” loose-base cake tin with greaseproof paper.

Melt the Butter: In a small saucepan, heat the dairy-free butter over low heat until fully melted. Remove from heat and transfer to a medium-sized mixing bowl.

Make the Base Mixture: Blend the digestive biscuits and cocoa powder in a food processor until fine. Pour the biscuit crumbs into the melted butter and mix until it resembles wet sand. It should hold its shape when pressed.

Press the Base: Press the mixture into the lined tin, compacting it firmly and also pressing it up the sides of the tin.

Method (Cheesecake Filling):

Prepare Cashews: Drain the soaked cashew nuts and place them in a food processor/blender with the dairy-free cream cheese, vanilla extract, Flora Plant Double Cream, and icing sugar. Blend on high speed for about 5 minutes until smooth, scraping down the sides as needed.

Divide the Mixture: Split the mixture in half. Flavor one half with strawberry jam and add a dot of pink food gel or natural coloring.

Layer the Cheesecake: Pour the strawberry mixture over the base and smooth it out. Tap the tin on the counter to remove air bubbles. Refrigerate overnight to set before adding the vanilla layer. Chill the vanilla mixture in a bowl in the fridge while the strawberry layer sets, then whip it up again to smooth before using.

Set the Layers: Once the strawberry layer is set, pour the vanilla layer on top and smooth it out. Chill again overnight.

Method (Ganache):

Make the Ganache: In a saucepan, combine the dark chocolate and Flora Plant Double Cream. Heat on low/medium while stirring until smooth and glossy (about 4-5 minutes). Allow to cool slightly before pouring over the cheesecake.

Smooth the Ganache: Use the back of a spoon or an offset spatula to smooth the ganache over the top of the cheesecake.

Decorations:

Whip the Cream: In a stand mixer or with a handheld whisk, whip the Flora Plant Double Cream until thick and holding peaks (about 5 minutes).

Add Cream to Cheesecake: Use an ice-cream scoop to place whipped cream on top of the cheesecake, inserting an ice-cream cone to resemble an ice-cream.

Finish with Chocolate Drizzle: Decorate with a chocolate drizzle and fresh strawberry slices.

Serving Suggestions

Slice and serve chilled for a refreshing dessert perfect for any occasion. Enjoy the delightful combination of flavors and textures!

Notes

Make sure to soak the cashew nuts overnight for the best texture in your cheesecake.

You can substitute the strawberry jam with fresh strawberries blended for a more natural flavor.