White chocolate cheesecake (dairy-free)

A dairy-free and yummy white chocolate cheesecake – definitely one to try if you can find the ingredients!

Cheesecake?  Love it.  Dairy? Love it, but my stomach doesn’t (now).  So I had to come up with a recipe that allowed me to indulge my joys of eating white chocolate cheesecake, without the fear of feeling very sick for a long time.  As you may know, Grant and I make an awesome cookies and cream cheesecake slice, using white chocolate and whatever variety of cookies we decide as the fillers (recipe can be adapted from here).  So, how to make this dairy-free, but still yummy?

Well, someone was definitely smiling on us because when we found a store that imported food from around the world (and hence the golden syrup for THE BEST Anzac biscuits ever – just ask the Aussie guys at work that I gave some to!), we also found some sugar-free white chocolate syrup.  So we thought we could use this to make a dairy-free version.  Now, it’s not the greatest in terms of healthiness, as it’s sweetened with Splenda, rather than anything natural, but I guess you have to choose your battles.  Since that time, I’ve found many stores stock cacao butter – which can be used to make dairy-free white chocolate.  And hence, this recipe has evolved.

We obviously made it this time with the Anzac biscuits as the base and mix-ins (recipe here), but I’m sure next time we’ll try it with our famous chocolate peanut butter cookies (recipe here).  But I’m sure other cookies will be equally as nice.  Maybe try some ginger cookies in the base, with mix-ins of blueberries or some other berry.  Or a honey-lemon cookie with mix-ins of blueberries.

So please feel free to try this with whatever modifications you wish, and let me know how you go!

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White chocolate cheesecake

(Gluten-free, dairy-free)

Prep Time 20 minutes

Servings 16

Ingredients

• 2 8 oz tubs of dairy-free cream cheese softened
• 3/4 cup caster sugar
• 1 tsp vanilla
• 1 cup coconut cream
• 3 tsp gelatine 4 sheets or 1 sachet, dissolved in 1/4 cup boiling water
• 200 g cacao butter or 1/3 cup white chocolate syrup

Instructions

1. Beat the cream cheese, sugar and vanilla with an electric mixer until smooth, then beat in the coconut cream and cacao butter or white chocolate syrup.

2. Stir through the gelatine/water mixture until thoroughly combined.

3. Fold in whatever cookie bits, or chocolate bits, or fruit as you wish.

4. Pour over prepared crust and refrigerate for at least 3 hours before serving.