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