Delicious Dairy-Free White Chocolate Cheesecake Bars

Cheesecake, but in bar form, now that’s a grand idea! I don’t know why but the image of cheesecake bars has been simmering in my mind recently.

How does this sound? Smooth creamy white chocolate cheesecake, on a buttery biscuit base, set into neat bars and then garnished with your favourite summer fruit? I don’t know where the idea came from,  but I really felt like making a cheesecake that came as free form bars. I feel like they’d make a nice change to the usual. The problem was that dairy-free cheesecakes tend to be on the softer side and not likely to firmly hold their shape once cut into slices.

Years ago I’d made a rather dramatic (dairy) white chocolate cheesecake that had a wonderful look but I found too sweet for my tastebuds, but it got me thinking how this particular cheesecake stood up well once unmolded. It turns out that the white chocolate add great stability, enabling you to cut neat slices that hold their shape, plus, bonus, it adds a wonderful creamy sweetness, especially if you don’t use too much.

Dairy-free white chocolate can be hard to come by, but it’s worth searching out to make this spectacularly delicious dessert. I’ve opted to use only a little white chocolate so get get the firmer texture and a touch of white chocolate taste, but nothing overpowering. I hope you like it like this too.

You could flavour cheesecake with raspberry/strawberry, using freeze dried berries, whizzed up with the icing sugar, but you really don’t need to. By flavouring with the white chocolate and vanilla alone, the cheesecake makes a great base for any of your favourite flavours. How about passionfruit? Or a strawberry salsa? An apricot compote? Perhaps a chocolate drizzle? The world is your oyster!

lucylox

White Chocolate Cheesecake Bars

dairy-free, egg-free, nut-free, can be soya-free, sesame-free, can be gluten-free, vegetarian and vegan

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Prep Time 20 minutes mins

chilling time 1 hour hr

Servings: 4

Course: Dessert

Ingredients Equipment Method

Ingredients

  

• 100 g biscuits crushed
• 30 g dairy-free margarine melted
• 145 g dairy-free cream cheese
• 1 tbsp dairy-free plain or vanilla yoghurt
• 2 tbsp icing sugar
• ½ tsp vanilla extract or paste
• 25 g white chocolate melted
• 3 freeze dried berries to garnish

Equipment

• Makes 4 bars in a 1lb loaf tin 9for a 2lb loaf tin use 1.5X the recipe, for a square brownie tin use 2 X the recipe)

Method

 

1. Line the loaf tin with parchment
2. Mix the crushed biscuits with the melted margarine and press into the base of the loaf tin. Place in the fridge to firm up.
3. Whisk together the cream cheese, yoghurt, icing sugar, and vanilla until nice and smooth.
4. Stir in the melted chocolate and spread over the biscuit base. Place in the fridge to set.
5. Scatter over crushed freeze-dried raspberries (if using) and cut into 4 even slices.
6. Store in the fridge until ready to serve.