Vegan Peppermint White Chocolate Cheesecake Recipe | Vegmas Day 12

Vegan cheesecake has been a real hurdle in my head. I’ve shared a few vegan cheesecake recipes now, but they’ve all been varying levels of ‘set’, they’ve been delicious, but not exactly a like for like. Until now, this white chocolate cheesecake recipe is the best, the same texture as dairy cheesecake, delicious.  

Of course, this is being posted now as a Christmas recipe, thanks to the peppermint, but there’s nothing stopping you making this recipe all year. You could even switch out the peppermint extract for any other flavour of your choice, or simply skip it and enjoy it as a plain white chocolate cheesecake.  

Suggested Recipe: Strawberry White Chocolate Cheesecake Balls

Ingredient Choices  

I can’t consume more than a trace amount of coconut, so a tiny bit of coconut oil towards the bottom half of the ingredients list in the vegan chocolate isn’t a major issue, but I definitely can’t eat outright coconut alternatives to dairy.  

Because of this, I used the Nush almond milk cream cheese to make that recipe. And while many vegan cheesecake recipes contain coconut cream and oil in quite large quantities, this recipe only contains the Nush cream cheese and some blended pre-soaked cashews.  

Coconut products tend to set easier than the nut based alternatives I’ve opted for and for that reason, I’ve had to include a small amount of corn flour to make this recipe set to the correct texture. If you’re using a coconut based cream cheese alternative, yours will likely set differently. Only use half a tablespoon of corn flour if you’re opting for coconut based dairy alternatives.  

Nutritional Information  

Each slice contains 5.5g of protein and 20% of the recommended daily amount of vitamin D.  

Does it keep and storage 

This recipe keeps really well as long as you store it in the fridge. In the fridge, it will keep for up to a week. 

You can freeze this recipe, but leave it to defrost in the fridge before serving. Do not attempt to use heat to defrost it, or eat it from frozen.  

Vegan Peppermint White Chocolate Cheesecake Recipe 

Deliciously creamy white chocolate peppermint cheesecake recipe, coconut free. 

This recipe is gluten free, dairy free and vegan. It can be soy free depending on your choice of dairy alternatives. It does contain soy.  

5 from 2 votes

Print

Vegan Peppermint White Chocolate Cheesecake Recipe

Deliciously creamy white chocolate peppermint cheesecake recipe, coconut free.

Course Dessert

Cuisine American, Italian

Keyword Vegan Cheesecake Recipe, White Chocolate Cheesecake Recipe

Prep Time 45 minutes

Plus Setting Time 6 hours

Total Time 6 hours 45 minutes

Servings 12

Calories 383 kcal

Ingredients

Base

• 200 g GF digestive biscuits
• 100 g Vegan butter/ dairy free spread

Filling

• 150 g cashews soaked overnight
• 150 g vegan cream cheese
• 100 g vegan white chocolate
• 2 tbsp vegan cream
• 1 ½ TSP peppermint extract
• 100 g icing sugar
• 1 tbsp corn flour

Topping

• 100 g vegan white chocolate
• 1 tsp vegan butter

Instructions

Base

1. Take an 8” cake tin. I opted for a square to make these slices/ bars, but you can also opt for a round one to make a regular cheesecake. If you’re opting for a round one, I’d opt for one with a push out base.
2. Place the biscuits into a food processor/blender and blend until crumbly, but not too fine.
3. Melt the dairy-free butter/margarine in a small saucepan over the hob.
4. In a bowl, add in the crushed biscuits and pour over the melted butter and mix until like wet sand. You want it to hold its shape.
5. Press the mixture into the cake tin, making sure to compact it in using a spoon or clean hands. The more compact it is, the less likely it will crumble.
6. Place into the freezer whilst you make the filling.

Filling

1. Place the white chocolate into a heat proof bowl over a pan of boiling water to melt the chocolate. Stir occasionally and make sure you don’t let the chocolate burn.
2. Drain the cashews and place them into a food processor/blender along with the dairy-free cream cheese, icing sugar, vegan cream, cornflour and melted white chocolate. Blend on high speed for around 5 minutes, or until smooth.
3. Pour the cheesecake filling over the base and level out with a knife/ spatula/ spoon.
4. Place the cheesecake in the fridge to set. Allow the cheesecake to set fully before removing from the cake tin. This will take around 4-6 hours (I leave mine to set overnight).
5. You can enjoy the cheesecake as it is, and end here or add the final chocolate layer

Chocolate Layer

1. Place the white chocolate into a heat proof bowl over a pan of boiling water to melt the chocolate.
2. Pour the melted white chocolate over the top of the cheesecake, being quick to spread it out as the heat from the melted chocolate could melt the top of the cheesecake.
3. Once it’s all on, place the cheesecake into the fridge for 10-15 minutes to set before serving.

Serve and enjoy!

Do you guys like the sound of this white chocolate peppermint cheesecake recipe? I think this one will be featuring in my yearly favourites this year. 

Until next time, 

Sophie

14