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    Home » Recipes » Dessert

    Published: Feb 10, 2022 · Modified: Dec 6, 2022 by carlocao · This post may contain affiliate links · This blog generates income via ads

    Vegan White Chocolate Cheesecake with Oreo Crust

    Diesen Beitrag gibt es auch auf: Deutsch

    Jump to recipe

    If you're looking for an easy and delicious recipe for white chocolate cheesecake with oreo crust, then you've come to the right place! This delicious cheesecake takes half an hour to prepare, requires only 6 ingredients and is completely vegan.

    Image: Vegan white chocolate Cheesecake

    Before you get into the kitchen to prepare this dessert, you should read the blogpost carefully. The recipe is actually quite simple, but there are some details to keep in mind.

    Jump to:
    • Ingredients
    • Vegan White Chocolate
    • Vegan Cream Cheese
    • Vegan Butter
    • Vegan Whipped Cream
    • Are oreos vegan?
    • Springform
    • Recipe-Timeline
    • Step 1: Making the Oreo crust
    • Step 2: Making the white chocolate filling
    • Step 3: Let the cheesecake rest overnight
    • Step 4: Ganache Topping
    • How to store
    • Other cheesecake recipes you might like
    • Leave a comment
    • Pinterest
    • 📖 Recipe/Rezept
    Image: Vegan white chocolate Cheesecake

    Ingredients

    Let's start with the ingredients. Because many of you ask what ingredients I use for cooking, I decided that from now on I will include the links to the products I use (no one pays me for this and I don't earn anything from the links unless stated otherwise).

    To make this recipe for white chocolate cheesecake, you'll need the following 6 ingredients:

    • Vegan white chocolate (I used the white chocolate from iChoc).
    • Vegan cream cheese (I used the one from Soyana)
    • Vegan butter (I used the V-Love Bloc from Migros)
    • Vegan whipped cream (I used the one from Rama (the link is in German))
    • Oreos (in Switzerland they are vegan)
    • Powdered sugar
    Image: Ingredients

    Vegan White Chocolate

    Unlike white chocolate, it's pretty easy to find a good vegan cream cheese these days. You can use either soy or oat cream cheese.

    But if you want to use "pure" vegan white chocolate, I recommend ordering it online. I used the one from iChoc (which is delicious!) because it's the only one I could find in Switzerland. You can find them at any Eva's Apple store or order them online.

    And if you cannot find the vegan white chocolate online, you can follow this recipe and make it yourself.

    Image: Vegan white chocolate

    Vegan Cream Cheese

    Unlike white chocolate, it's pretty easy to find a good vegan cream cheese these days. You can use either soy or oat cream cheese.

    If you can't find it anywhere, you can take 1200 grams (35 oz) of soy yogurt (unsweetened) and strain it until it thickens and has the same consistency as a traditional cream cheese. You can learn how to strain yogurt in this tutorial.

    Image: Vegan cream-cheese

    Vegan Butter

    As for vegan butter, you can use margarine or a vegetable butter. Both work well.

    Vegan Whipped Cream

    Vegan whipped cream is becoming more and more available in supermarkets (something I would never have imagined until 1-2 years ago). If you find an unsweetened version in the supermarket, you should get that one.

    If your supermarket is still in the dark ages and doesn't sell any, you can substitute it with coconut whipped cream (you should be able to find coconut milk everywhere).

    There you have the tutorial to make coconut whipped cream.

    Image: Vegan whipped cream

    Are oreos vegan?

    The crust of our cheesecake is made of Oreos. These are vegan in Switzerland but not necessarily in all countries. To be on the safe side, you should always read the label carefully.

    If they are not vegan where you live, you can use vegan cookies and add 1 tablespoon of unsweetened cocoa powder.

    Springform

    I used a cake pan with a circumference of 20 cm (8"). If you want to make a larger cheesecake you can use a 24 cm (9.5") springform and calculate ⅓ more ingredients.

    Image: Vegan white chocolate Cheesecake

    Recipe-Timeline

    Personally, I recommend preparing the cheesecake the day before. So the dessert can rest overnight in the refrigerator and thus the consistency will be stable and super creamy.

    If you want to make and serve it the same day, let it chill in the fridge for at least 4 hours before serving.

    Step 1: Making the Oreo crust

    For the Oreo crust, we put the Oreos in a food processor and grind them finely. Then we add the melted vegan butter and mix well.

    Next we transfer the mixture onto the bottom of a 20 cm (8'') springform previously lined with baking paper and flatten it evenly. Finally, we put it in the fridge to rest while we make the filling.

    Image: Vegan oreo crust

    Step 2: Making the white chocolate filling

    To make the white chocolate filling, we start by placing the cream cheese into a large bowl. Then we add the powdered sugar and mix well until creamy and smooth.

    In another bowl we whip the cream until stiff. In a third bowl we melt the white chocolate in a water bath.

    Next, we stir the melted chocolate into the cream cheese mixture and mix with an electric beater until combined.

    After that we add the whipped cream and we slowly incorporate it using a spatula. Once we have a lump-free cream, we pour it over the Oreo crust and smooth it out.

    Image: Vegan white chocolate Cheesecake filling

    Step 3: Let the cheesecake rest overnight

    The key to the success of this recipe is to let the cheesecake sit in the fridge overnight. This way the white chocolate filling becomes super creamy and absolutely delicious!

    If you don't have time to let the cheesecake rest that long, I recommend putting it in the fridge for at least 4 hours before serving.

    Step 4: Ganache Topping

    After the cheesecake has been in the fridge overnight, here it comes, the most fun part of this recipe. Namely, pouring the ganache over the cheesecake.

    To do this, we first heat the vegan cream (it should get very hot, but not boiling). Once it's hot, we pour it over the chocolate and wait for 2-3 minutes without stirring.

    After 2-3 minutes, we mix thoroughly and once the ganache is lump-free, we pour it over the cheesecake, creating an even layer of ganache.

    If the chocolate does not melt completely, I recommend putting the bowl in the oven at 50 °C (122 °F) for 10 minutes. After that, the chocolate will definitely be melted.

    After that we can serve the cheesecake immediately or put it in the fridge for another 20 minutes so that the ganache sets.

    Image: Vegan white chocolate Cheesecake

    How to store

    You can store this white chocolate cheesecake either in the fridge or in the freezer (depending on how long you want to keep it).

    • Refrigerator: place the cheesecake in an airtight container or cover with plastic wrap and store in the refrigerator for up to 3-4 days.
    • Freezer: wrap the cheesecake cut into slices in plastic wrap, place in an airtight container and store in the freezer. You can keep it in the freezer for up to 1-2 month. Before serving, let it thaw completely in the refrigerator.
    Image: Vegan white chocolate Cheesecake

    Other cheesecake recipes you might like

    • Vegan chocolate cheesecake with Oreo crust
    • Vegan Biscoff Cheesecake
    • Vegan cheesecake with cookie crust
    • Vegan pumpkin cheesecake with coconut whipped cream

    Leave a comment

    If you tried this recipe, let me know! You can leave a comment, rate the recipe and don't forget to tag a photo with #vegaliciously or #carlocao on Instagram!

    Pinterest

    If you have Pinterest, feel free to pin the image below and follow me by clicking here 😌.

    📖 Recipe/Rezept

    Vegan White Chocolate Cheesecake with Oreo Crust

    Carlo Cao
    4.98 from 41 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Resting Time 12 hrs
    Total Time 12 hrs 30 mins
    Course Dessert
    Cuisine American
    Servings 10

    Equipment

    • 1 springform pan (⌀ 20 cm, 8 in.)

    Ingredients
      

    Crust

    • 180 g Oreos ((6½ oz))
    • 75 g vegan butter melted ((2½ oz))

    Filling

    • 600 g vegan cream cheese ((21 oz))
    • 100 g powdered sugar ((3½ oz))
    • 250 g vegan white chocolate melted in a water bath ((9 oz))
    • 250 ml vegan whipped cream whipped up ((9 fl oz))

    Ganache

    • 150 g white chocolate ((6 oz))
    • 70 g vegan cream ((2½ oz))

    Topping

    • 70 g Oreos optional halved ((2½ oz))

    Instructions
     

    Crust

    • Cover the sides and bottom of a springform (Ø 20 cm, 8 in.) with baking paper. 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.

    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.
    • Add filling on top of Oreo crust and smooth it out.
    • Let cheesecake sit in refrigerator overnight.

    Ganache

    • The next day, place the chocolate in a bowl. Heat the cream and pour over the chocolate. Let rest for 2-3 minutes. Then mix vigorously and once the chocolate is completely melted, pour the ganache over the cheesecake.

    Topping (optional)

    • Top cheesecake with remaining Oreos and serve.
    Keyword cheesecake, oreo, white chocolate
    Tried this recipe?Let us know how it was!

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    I'm Carlo Cao a Swiss-Italian foodie! I started cooking for my whole family when I was 12 and since then I have never stopped. Welcome to my kitchen and let my recipes inspire you!

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