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This vegan white chocolate cheesecake is absolutely delicious! The filling, made with vegan white chocolate, is super creamy and pairs amazingly with the crunchy Oreo crust. With just six simple ingredients, this cheesecake is ready in just 30 minutes and makes 8-10 servings. Plus, you can easily make it ahead of time, allowing you to chill and enjoy a stress-free dinner!
If you like this recipe, you've gotta try these as well: indulge in this super delicious vegan Biscoff cheesecake or savor this vegan pistachio cheesecake. If you're a chocolate lover, don't miss out on this no-bake chocolate cheesecake—you'll thank me later. And for those who prefer more traditional flavors, dive into this vegan New York cheesecake; it's simply irresistible!
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⭐ Why I love this recipe
I love this recipe because it's easy and quick to make. What really seals the deal for me is how the white chocolate filling pairs flawlessly with the deep-chocolate flavor of the Oreo crust. The combination is pure magic to me, it's simply so delicious.
Plus, the fact that I can pop any leftover in the freezer means I always have a scrumptious dessert ready to indulge in whenever the mood strikes.
🧾 Ingredients
These are the key ingredients I use to make this vegan white chocolate cheesecake:
- Vegan white chocolate: It's the star ingredient of this recipe. I personally prefer using high-quality chocolate from a brand called iChoc, as it's easy to find in Switzerland. However, any brand will work just fine. If you cannot find vegan white chocolate, consider ordering some online.
- Vegan cream cheese: I prefer using a cream cheese with a neutral taste. That's why I choose oat or soy cream cheese over almond cream cheese for this recipe, as both don't cover the delicious taste of the white chocolate.
- Vegan whipped cream: I rely on a whipped cream that becomes very stiff once whipped up—it's essential for ensuring the cheesecake holds its shape once we remove the mold. Opting for a neutral-flavored whipped cream is key, as it allows the delicate flavor of the white chocolate to shine through.
- Oreo biscuits: They are an absolute favorite of mine, and they make the perfect crust for this cheesecake. Their rich, chocolaty flavor pairs amazingly with the filling. It's worth noting that Oreos are vegan in Switzerland, but it's essential to check the ingredients when purchasing them elsewhere, as formulations may vary.
Substitutions
While I recommend sticking to the recipe for the best outcome, if substitutions are needed, here are the ingredients that can be exchanged:
- Vegan white chocolate: Use the same amount of cocoa butter.
- Oreo biscuits: Use the same amount of vegan dark chocolate biscuits. You can also use vegan oat-biscuits and add 1 tablespoon of cocoa powder.
🥄 Equipment
To make this cheesecake, you'll only require a 20-centimeter (8-inch) cake tin, a food processor, and a hand mixer. With these essential tools, crafting this cheese becomes a simple task.
🥣 How to make
As mentioned, this vegan white chocolate cheesecake is incredibly straightforward to make. From start to finish, you only need about 30 minutes to make it! Here's a visual of how it's done:
Step 1: To make the Oreo crust, finely grind Oreos in a food processor, then mix with melted vegan butter. Press the mixture into the bottom of a lined 20 centimeters (8-inch) springform pan, then chill in the fridge while preparing the filling.
Step 2: For the white chocolate filling, whip cream until stiff, then melt white chocolate in a water bath. Mix cream cheese and powdered sugar until smooth. Combine melted chocolate with the cream cheese mixture using a hand-mixer. Fold in whipped cream until smooth, then pour over the Oreo crust and smooth out evenly. Allow the cheesecake to rest in the fridge overnight.
Step 3: Make the ganache. Heat vegan cream until hot but not boiling, then pour over the chocolate and let sit for 2-3 minutes. Mix until smooth, then pour over the cheesecake. Set in the fridge for 30 minutes so that the ganache sets properly
Step 4: Set in the fridge for 30 minutes so that the ganache sets properly, then serve right away.
👨🏻🍳 Expert tip
When combining the cream cheese and white chocolate, it's essential to work quickly for a smooth mixture. I've learned from experience that a slow mix can cause the chocolate to solidify, resulting in an unpleasant grainy texture.
For that reason, I always opt for my trusty hand mixer—it ensures a swift and seamless incorporation of the ingredients, guaranteeing a velvety-smooth filling every time.
💭 Top tip
Believe me, letting your cheesecake chill in the fridge overnight is absolutely essential. I've found that this step is what truly sets it apart, giving the filling that dreamy, velvety texture we all crave.
Not only does overnight chilling ensure a perfectly set filling, but it also makes slicing the cheesecake a breeze—no messy mishaps here! So, as tempting as it may be to indulge right away, exercise a little patience and let it rest overnight. Trust me, the anticipation will only make that first heavenly bite all the more satisfying!
❄️ Storage
You have the option to store this white chocolate cheesecake either in the fridge or in the freezer, depending on how long you plan to keep it.
Refrigerator: Place the cheesecake in an airtight container or cover it with plastic wrap and store it in the refrigerator for up to 3-4 days.
Freezer: Cut the cheesecake into slices, wrap them in plastic wrap, and place them in an airtight container before storing them in the freezer. You can keep the cheesecake in the freezer for up to 1 month. Before serving, allow the slices to thaw completely in the refrigerator.
👪 Serving size
I always use my 20-centimeter (8-inch) springform for this recipe. It's just right for making 8-10 slices of cheesecake.
If you have a 22-centimeter (8.5-inch) form, add 20% more ingredients. For a bigger 24-centimeter (9.5-inch) springform, add 40% more. This way, you can adjust the recipe to fit your form and get great results every time!
📔 FAQ
If the whipped cream doesn't reach stiff peaks, consider using a whipped cream stabilizer. That way your whipped cream will reach the perfect consistency for sure.
Spread it evenly using a spoon or spatula, but act swiftly as it will set rapidly upon touching the cheesecake.
Allow it to rest in the fridge for at least 12 hours.
🎥 Video
📖 Recipe
Vegan White Chocolate Cheesecake
Equipment
- springform pan (20 centimeters, 8-inch)
- hand mixer
- food-processor
Ingredients
Crust
- 180 g Oreos
- 75 g vegan butter melted
Filling
- 600 g vegan cream cheese
- 100 g powdered sugar
- 250 g vegan white chocolate melted in a water bath
- 250 ml vegan whipped cream whipped up
Ganache
- 150 g vegan white chocolate
- 70 g vegan cream
Topping (optional)
- 70 g Oreos optional for decorating
Instructions
Crust
- Cover the sides and bottom of a springform (Ø 20 centimeters, 8-inch) with baking paper.
- For the crust, place Oreos in a food processor and grind finely. Add melted butter and mix until combined. Press the mixture onto the bottom of the springform. Place in the refrigerator.
- For the filling, add cream cheese and sugar to a large bowl and mix with a hand mixer until combined. Add melted chocolate and mix until incorporated. Slowly and gently fold in whipped cream using a spatula. Pour the filling on top of the Oreo crust and smooth it out. Let cheesecake sit in refrigerator overnight.
- The next day, make the ganache. Place the chocolate in a bowl. Heat the cream and pour over the chocolate. Wait 2-3 minutes, then mix vigorously and once the chocolate is completely melted, pour the ganache over the cheesecake. Allow to set in the fridge for another 30 minutes before serving.
- Decorate the cheesecake with Oreos biscuis if desired.
Deb Z says
This cake looks fantastic! Do you ever make your own cream cheese?
Donna Davenport says
This cheesecake is always a hit !!
Absolutely delicious and decadent .