Vegan White Chocolate Cheesecake
This vegan white chocolate cheesecake with an Oreo crust is a dessert you absolutely have to try! With its smooth and creamy texture, quick 30-minute prep, and requiring just six simple ingredients, it's a winner every time.
Servings: 10
Calories: 693kcal
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.
Nutrition
Calories: 693kcal | Carbohydrates: 59g | Protein: 8g | Fat: 51g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 426mg | Potassium: 212mg | Fiber: 5g | Sugar: 47g | Vitamin A: 383IU | Vitamin C: 0.4mg | Calcium: 141mg | Iron: 4mg