Vegan White Chocolate Cheesecake: A Decadent, Dairy-Free Dessert

Why You’ll Love This Recipe

This Vegan White Chocolate Cheesecake is the ultimate dessert for anyone craving a rich, creamy cheesecake with a touch of white chocolate. The gingernut biscuit base offers a spicy, crunchy contrast that enhances the flavor of the smooth, decadent filling. The best part? It’s a no-bake recipe, so it requires no oven time and is incredibly simple to make. With a perfect balance of sweet, creamy, and crunchy, this cheesecake will impress guests and satisfy dessert lovers of all kinds!

Ingredients

For the Base:

• 300g gingernut biscuits (ensure they are vegan)
• 90g vegan margarine (melted)

For the Filling:

• 400g Violife cream cheese (or any vegan cream cheese)
• 80g icing sugar
• 180ml dairy-free whipping cream (such as Elmlea or Oatly whippable cream)
• 180g vegan white chocolate (melted)

For Topping (optional):

• White chocolate curls or buttons

Directions

1. Prepare the Base:

• Crush the gingernut biscuits into fine crumbs using a food processor or a rolling pin.
• Mix the crushed biscuits with melted vegan margarine until fully combined.

2. Assemble the Base:

• Press the biscuit mixture into the base of a 9-inch springform pan, packing it tightly.
• Place the pan in the fridge while you prepare the filling.

3. Make the Filling:

• In a large bowl, combine the Violife cream cheese and icing sugar, mixing until smooth.
• Add the dairy-free whipping cream and whisk until thickened, resembling the texture of thick Greek yogurt.

4. Add the White Chocolate:

• Melt the vegan white chocolate and allow it to cool for a few minutes.
• Gently fold the melted white chocolate into the cream cheese mixture, mixing until well combined.

5. Fill the Pan:

• Spoon the filling over the chilled biscuit base and smooth it out evenly.
• Place the cheesecake in the fridge to set for at least 6 hours, or overnight for the best results.

6. Serve:

• Once set, carefully remove the sides of the springform pan and transfer the cheesecake to a plate.
• Garnish with white chocolate curls or buttons for extra flair.
• Slice and serve chilled.

Servings and Timing

• Prep time: 20 minutes
• Chill time: 6 hours (or overnight for best results)
• Total time: 6 hours 20 minutes
• Servings: 10 slices (approximately)

Storage and Reheating

Store any leftover cheesecake in the fridge for up to 5 days. You can also freeze slices for up to 1 month. To enjoy frozen slices, simply thaw them in the fridge for a few hours before serving.

FAQs

1. Can I use a different brand of vegan cream cheese?

Yes! You can use any brand of vegan cream cheese that you prefer. Just make sure it has a smooth texture to ensure a creamy filling.

2. Can I use regular chocolate instead of white chocolate?

Yes, you can substitute white chocolate with vegan dark chocolate or milk chocolate, but the flavor and color will change. White chocolate gives the cheesecake its signature sweet, creamy flavor.

3. How can I make the cheesecake less sweet?

You can reduce the amount of icing sugar to suit your preference. If you’d like, you can replace the icing sugar with a natural sweetener like maple syrup or agave syrup, but be mindful that it may alter the texture slightly.

4. Can I use a different type of biscuit for the base?

Yes, you can use digestive biscuits, graham crackers, or even oatmeal cookies as a base. Just make sure they are vegan-friendly, and adjust the amount of melted margarine as needed.

5. Can I make this cheesecake without the topping?

Yes, the topping is optional. The cheesecake will be just as delicious without it, but the white chocolate curls or buttons do add an elegant touch for special occasions.

6. Can I make this cheesecake gluten-free?

Yes, to make the cheesecake gluten-free, simply use gluten-free vegan biscuits for the base. Many brands offer gluten-free versions of gingernut biscuits or digestive biscuits that would work perfectly in this recipe.

7. Can I make this ahead of time?

Yes! This cheesecake can be made up to 3 days in advance. Just store it in the fridge and serve it chilled. It’s even better after it has had time to set and develop flavor.

8. Can I use a different plant-based cream?

Yes! You can substitute dairy-free whipping cream with coconut cream or cashew cream for a different flavor profile, though the texture may vary slightly.

9. Can I serve this cheesecake frozen?

While this cheesecake is best served chilled, you can freeze it for a firmer texture. Allow it to thaw in the fridge for a few hours before serving.

10. How can I make this cheesecake more tangy?

If you prefer a tangier flavor, you can add a teaspoon of lemon juice or a bit of vegan yogurt to the filling to balance the sweetness of the white chocolate.

Conclusion

This Vegan White Chocolate Cheesecake is a luxurious dessert that’s perfect for anyone craving a rich and creamy treat without dairy. With a smooth, velvety filling, a crunchy gingernut base, and an optional white chocolate topping, it’s an irresistible dessert for any occasion. Whether you’re making it for a special celebration or just treating yourself, this cheesecake will definitely impress with its subtle white chocolate flavor and elegant presentation. Enjoy a slice of indulgence without the guilt!

Vegan White Chocolate Cheesecake: A Decadent, Dairy-Free Dessert

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This Vegan White Chocolate Cheesecake is a rich, creamy dessert with a velvety filling and a crunchy gingernut biscuit base. It’s a no-bake treat that’s dairy-free and perfect for any occasion.

• Author: Amy
• Prep Time: 20 minutes
• Cook Time: undefined
• Total Time: 6 hours 20 minutes
• Yield: 10 slices
• Category: Dessert
• Method: No-bake
• Cuisine: Vegan
• Diet: Vegan

Ingredients

300g gingernut biscuits (ensure they are vegan)

90g vegan margarine (melted)

400g Violife cream cheese (or any vegan cream cheese)

80g icing sugar

180ml dairy-free whipping cream (such as Elmlea or Oatly whippable cream)

180g vegan white chocolate (melted)

White chocolate curls or buttons (optional for topping)

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Instructions

1. Prepare the Base: Crush the gingernut biscuits into fine crumbs using a food processor or a rolling pin. Mix the crushed biscuits with melted vegan margarine until fully combined.
2. Assemble the Base: Press the biscuit mixture into the base of a 9-inch springform pan, packing it tightly. Place the pan in the fridge while you prepare the filling.
3. Make the Filling: In a large bowl, combine the Violife cream cheese and icing sugar, mixing until smooth. Add the dairy-free whipping cream and whisk until thickened, resembling the texture of thick Greek yogurt.
4. Add the White Chocolate: Melt the vegan white chocolate and allow it to cool for a few minutes. Gently fold the melted white chocolate into the cream cheese mixture, mixing until well combined.
5. Fill the Pan: Spoon the filling over the chilled biscuit base and smooth it out evenly. Place the cheesecake in the fridge to set for at least 6 hours, or overnight for the best results.
6. Serve: Once set, carefully remove the sides of the springform pan and transfer the cheesecake to a plate. Garnish with white chocolate curls or buttons for extra flair. Slice and serve chilled.

Notes

You can substitute the Violife cream cheese with any preferred brand of vegan cream cheese.

If you’d prefer a different chocolate, you can replace white chocolate with dark or milk chocolate (make sure it’s vegan if desired).

Reduce the icing sugar to make the cheesecake less sweet or use maple syrup or agave syrup for a natural sweetener.

For a gluten-free version, use gluten-free vegan biscuits for the base.

If you’d like a tangier flavor, add a teaspoon of lemon juice or vegan yogurt to the filling.

Nutrition

• Serving Size: 1 slice
• Calories: 280
• Sugar: 25g
• Sodium: 30mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 0mg