If you adore no-bake cheesecake recipes which have so many flavors packed into one dessert, you're going to enjoy this simple and delicious vegan strawberry shortcake white chocolate cheesecake immensely.
I love ordinary vegan strawberry shortcake cheesecakes so much but this one also has dairy-free white chocolate mixed into the filling! It certainly takes it up a notch. You need to try as soon as possible!
White chocolate and strawberry treats have always been some of my favorites, and I have no doubts that this one will become one of your go-to recipes too. It's a classic cheesecake with a unique twist.
Be sure to also see my vegan black forest cheesecake, vegan biscoff cheesecake, vegan chocolate peanut butter cups and my vegan strawberry lemon layer cake for a selection of mouth-wateringly good vegan desserts and snacks.
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Why You Will Love This Cheesecake
- Beautiful Texture - Luscious is the word that comes to mind when I have this vegan white chocolate cheesecake. It's so smooth and totally delectable. Fore more creamy chocolate cheesecake delight, also check out my vegan chocolate cheesecake and vegan snickers cheesecake.
- Strong Flavors - As well as the sweetness of the dairy-free white chocolate, there's also the buttery crust and the strawberry compote. When combined all these tasty flavors compliment each other greatly.
- Easy to Make - The great thing about no-bake cheesecakes is that once you have poured the filling into the tin, you can just leave it to chill without having to check upon it for a long time. In comparison, baked cheesecakes need to be monitored more.
- Allergy Friendly & Plant Based - This vegan strawberry shortcake white chocolate cheesecake recipe is fully vegan and dairy free.
Ingredient Notes
- Digestive biscuits/vegan Graham crackers - These are used for the crust, the filling and the topping in this recipe. I really wanted to bring the shortcake to life so I added it to every part of the cheesecake.
- Vegan butter block - I like to use the Flora and Naturli vegan butter blocks but there are so many other kinds that can use. Block dairy-free butters are better than margarines.
- Fresh strawberries - Use fresh strawberries in this cheesecake just like in my vegan strawberry shortcake cake recipe. Avoid using frozen ones. Make sure that you remove the stalks too.
- Vegan white chocolate - Use a high-quality dairy-free white chocolate alternative that melts nicely like the one I used in my vegan white chocolate macadamia nut cookies. I love the Moo Free white chocolate, as well as the iChoc bars. Use the one that you love.
- Unsalted cashew nuts - You need to soak the cashews overnight in water so that they can soften. They are the main ingredient in this cheesecake recipe and without them the final texture would be completely different.
- Full-fat coconut milk - Use the thick part from the top of the can. This will give the cheesecake some extra creaminess like it did in my vegan ferrero rocher truffles.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- You can easily make this no-bake cheesecake gluten-free by making one simple change to the recipe. Replace the Digestives or Graham Crackers with a substitution which is both dairy-free and gluten-free. There are options out there in grocery stores these days but if you can't find any alternatives where you live, use a gluten-free cookie of your choice instead.
- If strawberries aren't a fruit which you're a fan of you can swap them out for a different kind. Why not try fresh blueberries like in my vegan blueberry cheesecake bars instead? The same applies to fresh raspberries, fresh blackberries and many more fruits. No matter which you choose, I know it will be delightful.
How To Make Vegan Strawberry Shortcake Cheesecake
For the full method, please refer to the recipe card at the bottom of this post.
1: Line an 8-inch springform tin with parchment paper. Set aside.
2: Blitz the Digestives or Graham crackers inside a high-speed blender.
3: Add the melted butter to the crust ingredients. Blitz again.
4: Press the crust into the bottom of the springform tin firmly.
5: Add the compote ingredients to a saucepan. Mix together.
6: Heat the compote until it has thickened. Let it cool.
7: Melt the dairy-free white chocolate.
8: Add the filling ingredients to a high-speed blender. Pulse until everything is fully combined.
9: Pour the filling over the crust and into the springform tin.
10: Also pour the compote onto the top of the filling.
11: Stir the strawberry compote into the cheesecake filling. Refrigerate until it thickens.
12: Add extra Digestive/Graham Cracker crumbs on top.
Expert Tips
Let the cheesecake set overnight - Vegan cheesecakes can often take longer to set than their non-vegan counterparts so this gives the cheesecake the best chance of having the best texture possible. Depending on where you live in the world, you will use different vegan cream cheeses which are made from different ingredients. Therefore, somebody making this recipe in India may need more or less refrigeration time than somebody making this in the U.S. Letting it set overnight helps you get a better idea.
Use a springform pan - This will make it far easier for you to remove the cheesecake from the tin. If you decided to use a tin without a removable bottom, you are taking a far bigger risk and the cheesecake may get stuck.
Recipe FAQs
Yes. This way to you can easily remove the cheesecake when it is set. Otherwise you will have a tough time.
Yes, most Digestives including the originals are vegan.
Simply swap out the Digestives/Graham crackers for a gluten free cookie of your choice.
Compote is similar to jelly (jam) but tends to use less sugar and lasts less time in the fridge. Compote also uses a thickener such as, cornstarch (cornflour).
Store this strawberry shortcake white chocolate cheesecake in the refrigerator for up to 4 days. I like to store each slice inside an airtight container.
More Vegan No-Bake Treats
If you tried this Vegan Strawberry Shortcake White Chocolate Cheesecake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Vegan Strawberry Shortcake White Chocolate Cheesecake (No Bake)
Ingredients
For the crust:
- 270 g Digestive biscuits or Graham crackers finely crushed
- 90 g vegan butter block
- Pinch of salt
For the strawberry compote:
- 180 g fresh strawberries stalks chopped off
- 1 Tablespoon cornstarch
- 1 teaspoon maple syrup
- 40 ml water
For the filling:
- 250 g vegan white chocolate chopped finely
- 200 g unsalted cashew nuts soaked in water overnight
- 300 g vegan cream cheese
- 200 g full-fat coconut milk* refrigerate can overnight and use the thick cream from the top of the tin (see notes)
- 2 Tablespoons maple syrup
- 150 g granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 30 g Digestive biscuits or Graham crackers crumbs
Topping:
- Digestive/Graham cracker crumbs, optional
Instructions
Make the crust:
- Line the bottom of an 8-inch springform cake tin with parchment paper. Set aside.
- In a high-speed blender or a food processor, add the Digestives or Graham crackers depending on which you are using. Blitz them for about 30-40 seconds. The crumbs should be fine.
- In a small saucepan, melt your vegan butter over a low heat then pour it to the blitzed cookie crumbs along with the salt and pulse again. The mixture should have the consistency of wet sand.
- Press the cookie crust mixture into the bottom of the prepared baking tin. I like to use the bottom of a glass to press it in compactly. This stops it from crumbling later on.
- Place the crust into the freezer while you make the strawberry compote and the filling.
Make the strawberry compote:
- To a small saucepan, add your strawberry compote ingredients. Mix until combined.
- Place over a medium-high heat and bring to a simmer, stirring regularly. When the mixture begins to simmer, reduce to a low heat and cover for 12 minutes or until the compote thickens.
- Remove from the heat and let the compote cool down. Set aside.
Make the filling:
- Add your vegan white chocolate to a heat-proof bowl. Place it over a pan of boiling water on the hob. Constantly stir the white chocolate over the heat until it has melted fully. Set aside.
- Drain the soaked cashews then add them to a high-speed blender. Also, add the melted vegan white chocolate, vegan cream cheese, coconut milk (thick part), maple syrup, granulated sugar, vanilla extract, salt and biscuit/cracker crumbs. Blend until smooth.
- Pour your cheesecake filling over the crust inside the prepared tin.
- Pour the strawberry compote onto the cheesecake and use a skewer or a knife to swirl it into the cheesecake. Make sure it is nice and smooth on top. Place it into the fridge overnight or at least for 7 hours to set.
Add the topping:
- When your cheesecake has set, remove from the tin. Top with extra Digestive/graham cracker crumbs if you wish.
Video
Notes
- Let the cheesecake set overnight - Vegan cheesecakes can often take longer to set than their non-vegan counterparts so this gives the cheesecake the best chance of having the best texture possible. Depending on where you live in the world, you will use different vegan cream cheeses which are made from different ingredients. Therefore, somebody making this recipe in India may need more or less refrigeration time than somebody making this in the U.S. Letting it set overnight helps you get a better idea.
- Use a springform pan - This will make it far easier for you to remove the cheesecake from the tin. If you decided to use a tin without a removable bottom, you are taking a far bigger risk and the cheesecake may get stuck.
- Refrigerating the coconut milk can overnight will solidify half the coconut milk into a creamy texture. Use the part at the top of the can for the cheesecake filling.
Gregory Yarde says
A company in Austin, Siete, makes vegan strawberry cookies, like shortbread, which can be used as a crust for a treat like yours. I’ll take the giant step
Claire says
I made this last week and it was super tasty!