I am beyond excited to finally share with you my vegan white chocolate cheesecake. It is one of the more luxurious no bake desserts I have created. It is one that I make time and time again and it is yet to fail me. Super simple and yet such a crowd pleaser. Perfect for vegans and non-vegans alike. Completely gluten free as always too!
This cheesecake only uses 7 ingredients in total yet is completely mind blowing. I must say it has to be one of the best, if not the best white chocolate cheesecake desserts I have ever tasted. I know that is a big statement, but I assure you I am not kidding. I’d say it is on par with my highly re-created cookie base cheesecake – which is unique and wonderful in its own right.
One of the best things about this white chocolate cheesecake is that it is top 14 allergen free (checking you’re using coconut based cream cheese and soya free cream, for example). A lot of vegan cheesecake recipes use cashew nuts. However, I wanted to make this completely nut-free so it is more accessible.
White chocolate cheesecake hints and tips:
- What white chocolate do you recommend? For this white chocolate cheesecake in particular, I use the trusty Moo Free brand (which can be bought in bulk on Coco’s Pantry).
- Do I need to use vegan cream and cream cheese? Not technically – it would work using a 1:1 substitute of the dairy alternative. My recipe is vegan simply because I follow a dairy free diet.
- Can I bake the base of the cheesecake? Yes you can, if preferred. Just give it a quick blast at 180°C (160°C fan) for 10-12 minutes. However, I usually make this as a totally no-bake recipe for ease.
- Are there any specific vegan cream cheeses you would recommend? Of course – I would always say to use a thick cream cheese which resembles a ‘block’. If you use a spread type, it may cause the cheesecake to collapse. We do not want that.
- Do I have to whip the double cream first? You do – it is a crucial step which will thicken up the double cream and make the cheesecake more stable. I’ve skipped this step before and safe to say it imploded.
- Can I use another chocolate type? Of course! Feel free to change this up with milk or dark if preferred. Maybe even try chocolate orange or chocolate mint, for example.
White Chocolate Cheesecake
- 20cm Loose-bottom Circular Cake Tin
- 2 Mixing Bowls
- 2 Mixing spoons
- Bain-Marie or microwaveable bowl
- Greaseproof Paper
For the biscuit base
- 245 grams Gluten free digestive biscuits
- 100 grams Vegan butter or coconut oil Melted
For the cream cheese filling
- 370 grams Vegan cream cheese
- 200 ml Plant-based double cream
- 350 grams Vegan white chocolate
- 1 tbsp Lemon juice
- 85 grams Icing sugar
For the cheesecake base
- Line the loose-bottom cake tin with greaseproof paper and set aside
- Place the digestive biscuits into a blender and pulse until they turn into crumbs
- Place the blended biscuits into a bowl and add in the melted butter (or coconut oil)
- Mix with a spoon until fully combined
- Pour the biscuit base mix into the cake tin and press down either using the back of a spoon or your hands until even and flat
- Pop into the fridge whilst you make the cheesecake filling
For the cheesecake filling
- Place the plant cream in a second mixing bowl and whisk until the cream resembles thick, whipped cream
- Mix in your cream cheese and lemon juice into the bowl until evenly distributed
- Using a clean sieve, add the icing sugar to the bowl and mix in
- Add the chocolate into a Bain-Marie and stir over a medium heat until fully melted (alternatively, melt the chocolate in a microwave-safe bowl, heating and stirring in 10 second bursts so it doesn't burn)
- Pour in the melted chocolate to the cream cheese mixture and completely fold in with a spatula
- Remove the base from the fridge and pour the cream cheese filling over the top, evening out with a spatula
- Pop into the fridge for at least 2-4 hours (or overnight) to set fully before removing from the tin
- Optional: decorate with your favourite fruit or more chocolate
- Slice into 8-10 pieces, tuck in and enjoy!
- This recipe also works as 1:1 substitutes for dairy-containing products if preferred
- Store in an air-tight container in the fridge for up to 5 days (serve from fridge)
- Suitable for home freezing up to 3 months (defrost fully before serving)
- Serves 8 larger slices or 10 smaller slices
If you loved this no bake white chocolate cheesecake recipe, why not try my other chocolate indulgences like this vegan coconut chocolate tart?