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White Chocolate Cheesecake

Vegan, Dairy free, Gluten free, Soy free, Nut free
Prep Time 20 mins
Setting Time 2 hrs
Total Time 2 hrs 20 mins
Course Dessert, Snack
Cuisine American, British, European
Servings 10 Servings
Calories 1175 kcal


  • 20cm Loose-bottom Circular Cake Tin
  • 2 Mixing Bowls
  • 2 Mixing spoons
  • Whisk
  • Bain-Marie or microwaveable bowl
  • Spatula
  • Fridge
  • Greaseproof Paper
  • Sieve
  • Blender


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 into a bowl and add in the melted butter (or coconut oil)
  • Mix with a spoon until fully combined
  • Pour the 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 your 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
  • Pour the cream cheese topping over the cooled cookie base and even out the top with a spatula
  • Remove the base from the fridge and pour the cream cheese filling over the top, evening out with a spatula if required
  • 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!


*Violife recommended due to its rigid and thick structure (other brands may be a softer, spread-like cheese rather than a block)
**Elmlea plant recommended and used in this recipe
  • 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
Keyword Cheesecake, Cream Cheese, vegan cheesecake, Vegan Chocolate, white chocolate