NO BAKE White Chocolate Cheesecake

Cheesecake is probably one of my favorite comfort foods. It’s decadent and it’s soooo damn good. This Vegan White Chocolate Cheesecake is the easiest dessert you can make and is extremely addictive. You can easily use substitutions in this recipe as well if you prefer (just make sure you see the recipe to know what are the best subs to get the same yummy taste).

Homemade Vegan Whipped Coconut Cream is HEAVEN!

I wanted to make sure the filling would be nice and creamy, but if I threw a whole can of coconut milk in the mix, it would get tasty – yes, but it would be thick. I wanted to make sure it was light and creamy, just like a cheesecake should be. Only way we can achieve that is by folding whipped cream(vegan of course) into the filling. You can also use a store bought coco whip to make life a wee bit easier 🙂

A flourless, gf pie crust? YESSS PLEASE!

The pie crust I made for this pie came out exactly how I wanted it to – light, soft, and went perfect with the filling. I didn’t want to use crackers or oreos and put a bunch of melted vegan butter, I also didn’t want to put in all the hard work of making a pie crust with flour, etc. I wanted something simple with a minimal amount of ingredients and was quick to make. So I thought of what I traditionally use instead of butter or oil, something that would still hold together into a dough form. Dates!!! They are so sweet in flavor and gooey in texture, making them the perfect ingredient to hold my crust together. I made my crust with a mixture of cashews and almonds, but you can use whatever mixture of nuts you like – just make sure you’re using 1 1/2 cups total of mixed nuts.

Vegan Cream Cheese!

I know what you’re thinking – does it taste the same? Yes, it really does! I’ve made this cheesecake with 3 different variations of the cream cheese aspect and all times it’s come out great. If you’re looking for a more rich taste and texture, then I’d definitely go with the cream cheese. If you want something a little light, then go with the silken tofu. If you don’t want to use vegan cream cheese, then you can either use 12 oz of soaked cashews or 12 oz silken tofu.



  • Gluten free pie crust (you can either use store bought or make your own with nuts and dates)
  • Fresh berries - I used raspberries

For the filling:

  • 8 oz vegan cream cheese OR 12 oz soaked cashews OR 12 oz silken tofu - see notes
  • 1 cup vegan white chocolate - melted
  • 1/4 cup agave
  • 1.5 tsp vanilla extract
  • 1/2 cup coconut whip cream (you can use store bought coco whip as well) - see above on how to make it



whipped coconut cream

  1. This recipe calls for 1 can of refrigerated coconut milk (full fat) with the cream scooped up from the top.. do not use the liquid part (we are only going to use 1/2 cup for the coconut whip cream)
  2. Place a steel mixing bowl in the freezer about half hour before you're about to make the whipped cream.
  3. When ready, add half of the coconut milk into the chilled steel bowl
  4. Whisk until stiff peaks form
  5. Keep in the fridge until ready to use

NO BAKE White Chocolate Cheesecake

  1. Make your coconut whip cream ahead of time Using either a stand mixer or electric hand mixer, mix the cream cheese, vanilla, agave, and melted white chocolate together. Mix until you get a nice creamy texture. **if you are using silken tofu or cashews then you will have to use a high speed blender like a Vitamix - DO NOT try using a hand mixer or stand mixer. **

  2. Gently fold in the coconut whip cream
  3. Pour into your pie crust and freeze for 3-4 hours or overnight
  4. Add fresh berries before serving
    NO BAKE White Chocolate Cheesecake


  • If you are using soaked cashews or silken tofu, be sure to use a high speed blender to mix the filling. DO NOT try and use a hand mixer or stand mixer.

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