Vegan White Chocolate Cheesecake
This vegan white chocolate cheesecake is sweet and creamy, paired with a gingernut biscuit base. It’s a no-bake recipe with just a handful of ingredients. Perfect for sharing at parties.
I cannot get enough of cheesecakes right now! This is probably the fourth or fifth one I’ve made in the last few weeks. I’m loving making them at the moment and am slowly working my way through all of my favourite flavours. They’re just so easy and delicious!
I made this dairy-free white chocolate cheesecake for a small family gathering at New Year and knew that I had to share it here. I’m on a bit of a cheesecake recipe-posting-roll just now.
This cheesecake has quite a subtle white chocolate flavour but that’s just how I like it. Vegan white chocolate tends to be sickly sweet with a strong flavour, but this cheesecake is the perfect mix of sweet and creamy.
I paired it with a gingernut base which helps to cut through the sweetness a bit. Most brands of gingernut biscuits are vegan but do double check as milk powder loves to sneak its way into many products. You could also make your own gingernuts if you prefer.
If you like your desserts super sweet, you can use a classic digestive biscuit base instead. All you need to do is mix 300g of digestive biscuit crumbs with 100g of melted vegan margarine. For more sweetness, you can also add some extra dairy-free white chocolate on top.
Which type of white chocolate is best?
Whichever one you like the most! Vegan white chocolate tends to be very finicky but because this cheesecake can set on its own without the chocolate, it won’t matter too much which one you use.
I typically use The Free From Kitchen Co. white chocolate because it’s one of the few that comes in larger bars at a reasonable price. Here are some others I like:
- Sainsbury’s free-from white chocolate chips
- Moo-Free baking drops
- Tesco free-from chocolate bars (and Asda’s)
- iChoc white vanilla
More vegan cheesecake recipes:
- Strawberry cheesecake
- Vanilla cheesecake
- Biscoff cheesecake (and mini Biscoff cheesecakes)
- Oreo cheesecake
- Chocolate cheesecake
- Lemon cheesecake
Ingredients and equipment
- 9-inch spring form tin. I find this to be the perfect size for the amount of ingredients in this recipe but you can use a smaller one if you prefer a thicker cheesecake. It may need to set for a little bit longer if you do this.
- Electric whisk or stand mixer. To whip up the white chocolate filling.
- Gingernut biscuits. Most brands of gingernut biscuits, especially the cheaper ones, are accidentally vegan. Be sure to double check before buying.
- Margarine. Use spreadable vegan margarine rather than the blocky buttery type. I used Vitalite.
- Cream cheese. I recommend using Violife for best results. It’s a little more expensive but has the best taste and texture. Some of the cheaper brands have quite an unpleasant flavour and contain more water, resulting in a softer cheesecake.
- Icing sugar.
- Whipping cream. Whichever type of vegan cream you use, make sure that it can be whipped or the cheesecake won’t set properly. I used Elmlea plant double cream but readers have said Oatly whippable cream works well too.
- White chocolate. Use your favourite dairy-free white chocolate or one from the list above.
How to make vegan white chocolate cheesecake
Before you begin, make sure you have your 9-inch springform pan to hand.
Measure out 300g of gingernut biscuits (or Digestive biscuits if you prefer) and crush them into fine crumbs. You can do this in a food processor, high power blender or use the old fashioned method with a heavy-bottomed rolling pin.
Melt 90g of vegan margarine (100g if you’re using Digestive biscuits) and let it cool for a minute or two. Add it to a large bowl with the biscuit crumbs and mix well until evenly coated.
Press the buttery biscuit crumbs into your springform tin. Make sure to pack them in tightly so it doesn’t fall apart later on. I usually use the bottom of a cup to press it in.
Place the gingernut base in the fridge while you prepare the no-bake filling.
To a large bowl, add 400g of Violife cream cheese and 80g of icing sugar. Mix well to soften it a little. It’s OK if there are a few lumps in there.
Add 180ml of whipping cream to the bowl and use an electric whisk or stand mixer to whip it up until thick and creamy. It should have the texture of a thick yoghurt.
Melt 180g of vegan white chocolate and let it cool for a minute or two. Add it to the bowl and gently fold it in using a spatula or metal spoon.
Spoon the filling onto your cheesecake base and spread it out evenly. Place it in the fridge for 6-8 hours, or until firm enough to slice.
Remove the sides of the springform tin and go around the edges of the bottom with a knife. Gently loosen the cheesecake from the base and transfer it to a cake stand or plate.
Top the cheesecake with white chocolate curls, buttons and/or a white chocolate drizzle.
- Use Violife cream cheese for best results. Others tend to taste quite overpowering and contain more water.
- If you prefer a traditional cheesecake base, use 300g of Digestive biscuit crumbs and 100g of melted margarine instead.
- The white chocolate flavour is quite subtle so if you prefer a stronger flavour, melt some extra white chocolate on top.
- The cheesecake will be firm enough to cut in around 6 hours but ideally it should be left in the fridge overnight.
- If you want to have a thicker cheesecake, use a smaller springform tin. Note that it may take a little longer to set if you do this.
This may happen if you use the block type of vegan butter rather than margarine. Block butter will produce a drier base, making it more prone to breaking. This can also happen if you don’t press it firmly enough into the tin.
If you keep it covered in the fridge, it will last for up to 5 days.
Yes! I recommend freezing slices on a tray for a few hours first. Once they’re firm, pop them into an airtight container or freezer bag and return to the freezer for up to 2 months. Doing it this way means you can take 1 slice out at a time, rather than having to defrost a whole cheesecake.
Defrost in the fridge overnight. Do not refreeze.
I hope you enjoy this dairy-free white chocolate cheesecake. If you make it yourself, please let me know how you get on by leaving a rating and comment below! xo
Vegan White Chocolate Cheesecake (No-Bake)
Easy, dairy-free white chocolate cheesecake with a gingernut base.
For the base:
- 300 g Gingernut biscuits (These are almost always accidentally vegan but be sure to double check before buying. I used McVitie's)
- 90 g Vegan margarine, melted
Crush the biscuits into super fine crumbs then place them into a large bowl with the melted margarine. Mix well until the crumbs are evenly coated in margarine.
Press the biscuit crumbs tightly into the bottom of a 9-inch springform pan then place it in the fridge while you prepare the filling.
Add the cream cheese and icing sugar to a large bowl. Mix well with a wooden spoon until smooth.
Add the whipping cream and use an electric whisk or stand mixer to whip the filling up until thick. It should have the texture of a thick Greek yoghurt.
Melt the white chocolate and let it cool for a minute or two. Add it to the bowl and gently fold it into the creamy filling using a spatula or metal spoon.
Spoon the filling onto the cheesecake base and spread it out evenly. Refrigerate for at least 6 hours but ideally overnight.
Once set, remove the sides of the springform tin and carefully loosen the bottom with a cake slice or knife. Gently transfer it to a cake stand or plate.
Top with white chocolate curls or buttons and/or a drizzle of melted chocolate.
- Gingernut biscuits can be swapped for Digestive biscuits. Use 100g of vegan margarine instead.
- Store covered in the fridge for up to 5 days.