No-Bake Raspberry Ripple Cheesecake Bars

NO NUTS, NO TOFU, 100% VEGAN, NO-BAKE.

I am extremely excited to share with you my No-Bake Vegan cheesecake bars, which contain a delicious buttery biscuit base, a refreshing and light cheesecake filling, rippled with a quick and simple raspberry compote. 

Most vegan cheesecakes contain cashew nuts, so for those who suffer from nut allergies or just don’t want to use nuts, this cheesecake is for you!!

The cheesecake filling contains dairy-free cream cheese and whipping cream which gives it a silky smooth texture, along with some icing sugar for sweetness.

I made a simple raspberry compote which is ripped throughout the cheesecake bars giving them a scrumptious fruity flavour! 

The cheesecake is light, airy, ultra creamy and very refreshing! Great for summer or anytime you want a delicious and tangy dessert!

Why you NEED to make these cheesecake bars?

• The cheesecake can be whipped up in minutes
• They’re completely no-bake!
• 100% vegan and easy to make
• They taste out of this world good! If you love raspberries, you’ll be obsessed with this dessert

Looking for more cheesecake recipes? Look no further:

Baked Blueberry Cheesecake Bars

No-Bake Coffee Cheesecake

Baked Raspberry Swirl Cheesecake bars

No-Bake White Chocolate + Cherry Cheesecake

No-Bake Biscoff Cheesecake

Notes*

What vegan double cream to use?

My favourite dairy-free double cream / whipping cream is Elmlea Plant Based Alternative. It makes the cheesecake filling thick and ultra creamy. Something like coconut cream or a vegan single cream will be too runny and won’t set, even if its in the fridge overnight. 

Preparation: 5 minutes

Chilling time: 2 hours

Serves: 3

Level: Easy

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Ingredients for the base

• 120g of digestive biscuits (You can use gluten-free plain biscuits as an alternative )
• 50g of dairy-free butter / margarine

Ingredients for the raspberry compote 

• 150g of fresh / frozen raspberries
• 60g of caster sugar
• 1 tablespoon of cornflour

Ingredients for the cheesecake filling

• 200g of dairy-free whipping cream (see notes*)
• 300g of dairy-free cream cheese
• 50g of icing sugar
• 1 teaspoon of vanilla extract

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Method (base)

1. Line an 9×9″ rectangular baking tin with greaseproof paper. Allow the paper to hang either side of the tin, this makes it easter for lifting out the cheesecake.

2. Place the biscuits into a food processor/blender and whizz up until crumbly, but not too fine.

3. Melt the dairy-free butter/margarine in a small saucepan over the hob.

4. In a bowl, add in the crushed biscuits and pour over the melted butter and mix until like wet sand. You want it to hold its shape.

Press the mixture into the lined cake tin, making sure to compact it in using a spoon or clean hands. The more compact it is, the less likely it will crumble.

Place into the freezer whilst you make the compote.

Method (raspberry compote)

1. Place the raspberries into a medium-sized saucepan and sprinkle over the sugar and cornflour.

2. Place ontop onto the hob over a medium to high heat and bring to the boil. This will take around 5-8 minutes Keep stirring with a heatproof spatula or wooden spoon to prevent the mixture from sticking and burning. You may need to add in a splash of water.

It will start to turn thick. Once thick, remove from the heat and allow to cool before using. As it cools, it will thicken up even more and turn into a jellified sauce.

Store in a sealed container in the fridge until you’re ready to use it.

Method (cheesecake filling)

1. In a medium sized bowl, add in the dairy-free whipping cream, cream cheese and vanilla extract. Whip on high speed until thick. This will take around 5 minutes. I use a stand mixer with a balloon whisk attachment, but a hand wick will work great too! See notes to find the best whipping cream for this recipe.

2. Sift in the icing sugar and whip to combine. The cheesecake should be thick and creamy.

3. Spread some of the compote over the base. Spread out using the back of a spoon or off set spatula. Pour half of the cheesecake filling onto a level off with a off set spatula. Continue to layer the cheesecake with the cream and compote. Once you get to the top, try to get the top as flat / smooth as possible.

Optional: Press whole raspberries into the cheesecake.

4. Transfer int the fridge and allow to set overnight. To speed things up you can place it into the freezer for 2-4 hours.

Once set, using the grease proof paper, lift the cheesecake out of the tin and slice with a sharp knife into squares.

To store:

Keep store in the fridge. Best eaten within a few days of making.

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