Vegan Strawberry Shortcake White Chocolate Cheesecake (No Bake)

5 from 2 votes

My vegan strawberry shortcake cheesecake with white chocolate is a combination of tasty cheesecake flavors. I can't wait for you to try it.

Prep Time30

Cook Time7

Total Time7 30

Course: Dessert

Cuisine: Strawberry Shortcake White Chocolate Cheesecake

Diet: Vegan

Servings: Slices

Calories: 646kcal

Author: DJ

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

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.

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.

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.

When your cheesecake has set, remove from the tin. Top with extra Digestive/graham cracker crumbs if you wish.

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.