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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
chilling time 1 hour
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.