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5 from 8 votes

Vegan White Chocolate Cheesecake with Summer Fruits

A beautiful new #FreeFromSummer recipe, this vegan White Chocolate Cheesecake is a perfect no-bake, make ahead dessert.   A creamy white topping with a subtle hint of white chocolate sits over a buttery shortbread base ready for topping with Summer's seasonal best.   Use your favourite shortbread recipe or biscuits to make sure the base is suitable for all your dietary needs.  Gluten free Egg free & completely Top14free options.
Prep Time25 mins
Cook Time25 mins
Plus Set Overnight10 hrs
Total Time50 mins
Course: Dessert
Keyword: cheesecake, Dairyfree, dairyfree desserts, eggfree, soyfree, Vegan
Servings: 12 slices
Author: Midge @ Peachick' Bakery


For the Shortbread Base

For the Filling

To decorate


  • Line the base and sides of a round springform cake tin with greaseproof paper or silicone sheet.
  • First make shortbread or a biscuit base (recipe in notes)...

To make the Base

  • Beat the dairyfree margarine and sugar together.  Stir in the flour and once a soft dough forms, press it into the lined tin and bake at 180C for 25minutes.  Set aside to cool.

To make the Cream Filling.

  • While your base sets, heat the coconut milk until just warm.
  • Pour into a bowl over the broken up white chocolate and stir until melted.
  • While this chocolate mixture cools, beat together the room temperature cream cheese and apricot jam.
  • Keep the stand mixer running on low and slowly pour in the chocolate mixture. Pour over the cooled base and leave in the fridge to set overnight.
  • When set, arrange seasonal berries on the top and scatter over some grate white chocolate.


For a Biscuit Base:
  • 300g Biscuits
  • 40g Margarine (Melted)
  • 30g Coconut Oil   (Melted)
Crush the biscuits and mix with the melted margarine and coconut oil.
Squish into the prepared tin and press down firmly.  Leave to set in the fridge before pouring the filling over.