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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 Violife cream cheese
  • 80 g icing sugar
  • 180 ml Dairy-free whipping cream (I used Elmlea double plant cream)
  • 180 g Vegan white chocolate, plus a little extra for topping (I used The Free-From Kitchen Co.)

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.