Vegan White Chocolate Cheesecake

This vegan white chocolate cheesecake is smooth, creamy, and feels like a little slice of luxury.

You don’t need any fancy baking skills—just a blender, a pan, and a fridge.

The white chocolate flavor is mellow and sweet, and the texture is so velvety, it melts in your mouth.

If you’re craving something rich but still plant-based, this one hits just right.

Why I Love This Recipe

The first time I made this, it was for a birthday where half the people didn’t even know it was vegan. No one could tell. That’s how you know it works. It’s a recipe I always come back to when I want something crowd-pleasing but dairy-free.

No baking the filling—just chill and set
Super creamy and silky texture
Easy to make ahead
Subtle sweet white chocolate flavor
Looks fancy, but is secretly easy

Servings & Time

Servings: 10
Prep Time: 25 minutes
Chill Time: 4–6 hours
Total Time: 6.5 hours (including soak and chill time)

What You’ll Need

Crust

1 ½ cups vegan graham cracker crumbs
¼ cup melted coconut oil
2 tbsp maple syrup

Filling

1 ½ cups raw cashews (soaked overnight)
½ cup full-fat canned coconut milk
¼ cup melted refined coconut oil
⅓ cup maple syrup
1 tbsp lemon juice
1 tsp vanilla extract
½ cup vegan white chocolate, melted

Tools Required

Food processor or blender
Mixing bowls
Rubber spatula
9-inch springform pan
Small saucepan
Spoon or measuring cup (for pressing crust)

Pro Tips

Soak your cashews the night before for the smoothest texture
Use refined coconut oil to avoid coconut flavor in the filling
Let the cheesecake set in the fridge at least 4 hours before slicing
Melt the white chocolate slowly to avoid clumping
Tap the pan on the counter to get rid of any air bubbles in the filling

Substitutions and Variations

Crust: Use crushed vegan cookies or Oreos for a sweeter base
Cashews: Try macadamia nuts if needed, just soak longer
Coconut Milk: Almond or oat cream can work in a pinch
Toppings: Top with berries, crushed pistachios, or extra melted white chocolate

Make Ahead Tips

You can make the full cheesecake a day in advance and store it covered in the fridge
The crust can be made and stored for 2 days before filling

Let’s Make It

Step 1 – Make the Crust

In a bowl, mix 1 ½ cups vegan graham cracker crumbs, ¼ cup melted coconut oil, and 2 tbsp maple syrup. Stir until evenly combined. Press the crust into the bottom of a 9-inch springform pan. Place in the fridge while you make the filling.

Step 2 – Melt the White Chocolate

In a small saucepan over low heat, melt ½ cup vegan white chocolate slowly, stirring constantly until smooth. Remove from heat and set aside to cool slightly.

Step 3 – Blend the Cheesecake Filling

To a high-speed blender or food processor, add 1 ½ cups soaked cashews, ½ cup canned coconut milk, ¼ cup melted refined coconut oil, ⅓ cup maple syrup, 1 tbsp lemon juice, 1 tsp vanilla extract, and the melted white chocolate. Blend until super smooth and creamy.

Step 4 – Pour and Set

Pour the filling into the chilled crust and smooth the top with a spatula. Tap the pan a few times on the surface to get rid of bubbles. Place in the fridge for 4–6 hours until firm.

Step 5 – Slice and Serve

Once the cheesecake is set, remove from the pan. Top with shaved vegan white chocolate or fresh berries if you like. Slice and serve chilled.

Leftovers and Storage

Store in the fridge, covered, for up to 5 days
Freeze slices wrapped in parchment and stored in a sealed container for up to 1 month
Thaw in fridge overnight before eating

Macros (Per Slice, approx.)

Calories: 380
Fat: 26g
Carbs: 28g
Protein: 6g
Macros may vary depending on brand of ingredients used

Why This Recipe Works (Quick Science)

Soaked cashews blend into a creamy base that mimics cream cheese
Coconut oil solidifies when chilled, helping the cake firm up
White chocolate adds fat, sweetness, and structure
Lemon juice gives that classic cheesecake tang

Common Mistakes

Not blending long enough: Your filling will be gritty
Using unrefined coconut oil: You’ll taste coconut in every bite
Pouring hot white chocolate into cold ingredients: It can seize up
Not chilling long enough: The cake won’t slice cleanly

What to Serve With

A mug of hot chai or espresso
A glass of chilled almond milk
Fresh berries or raspberry coulis on the side

FAQ

Can I use store-bought vegan cream cheese instead of cashews?
Yes, use about 2 cups. But the texture will be softer.

Does this taste like coconut?
Only if you use unrefined coconut oil or low-fat coconut milk.

Can I make it without white chocolate?
You can, but it won’t have that rich, buttery flavor.

Final Thoughts

This vegan white chocolate cheesecake is the kind of dessert you’ll want to keep in the fridge just for yourself. It’s creamy, simple to make, and totally satisfying. If you try it, let me know how it went or if you switched anything up—I’d love to hear what you think!