No-bake Millionaire's cheesecake recipe


Preparation: overnight. Serves: 8


250g of plain cookies/biscuits (I use gluten-free)
100g of dairy-free butter

200g of cashew nuts (soaked overnight and drained)
1 can of coconut cream (cream only)
2 tablespoons of caramel sauce
1 teaspoon of vanilla extract
Chocolate ganache
Caramel sauce

Top tips
The cashew nuts need to be soaked overnight in water. Just make sure the water is covering the nuts!
Place a can of coconut cream in the fridge overnight, so when it comes to using it, the cream and liquid separate. Pour away the liquid and only use the thick white coconut cream.


1. Line an 8-inch cake tin with greaseproof paper.

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

3. Melt the butter.

4. In a bowl, add in the crushed cookies/biscuits and pour over the melted butter and mix until like wet sand.

5. Press the mixture into the lined cake tin, making sure to compact it in using a spoon or clean hands. Place aside whilst you make the filling.


1. Drain the cashew nuts and place them into a food processor/blender along with the cream from a can of coconut cream, caramel sauce, and vanilla extract.

2. Blend on high for around five minutes until smooth. Add a splash of water if needed.

3. Pour the filling into the base, swirl in some caramel sauce (optional), and level with a spoon, and pop back into the freezer to set fully. This will take around 4-6 hours (or overnight). Store in a sealed container in the freezer and defrost fully before serving.

4. Spread some chocolate ganache and more caramel sauce all over the top of the cheesecake, and crumble over some cookies (optional).


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