5 from 27 votes
Vegan White Chocolate Cheesecake (No-Bake)
Easy, dairy-free white chocolate cheesecake with a gingernut base.
Prep Time
20 mins
Cook Time
6 hrs
Servings:
12
slices
Calories:
383 kcal
Course:
Dessert
Cuisine:
Vegan
Ingredients
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
For the filling:
- 400 g cream cheese Violife brand
- 80 g icing sugar
- 180 ml whipping cream I used Elmlea double plant cream, dairy-free
- 180 g white chocolate I used The Free-From Kitchen Co, vegan; plus a little extra for topping
Notes
- Gingernut biscuits can be swapped for Digestive biscuits. Use 100g of vegan margarine instead.
- Store covered in the fridge for up to 5 days.