Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Overhead view of white chocolate cheesecake with pecans around the rim.

White Chocolate Cheesecake


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Lexi
  • Total Time: 6 hours 30 minutes
  • Yield: 8-10 servings 1x
  • Diet: Vegan

Description

This No Bake White Chocolate Cheesecake is the delicious vegan dessert you need in your life! With a buttery graham cracker crust, a silky smooth white chocolate filling and pecans for a bit of crunch, it's absolutely delicious and easy to make. 


Ingredients

Units Scale

Crust:

  • 2 cups graham cracker crumbs (8oz graham crackers)
  • 3/4 cup pecans
  • 1/4 cup melted vegan butter
  • 1 tablespoon agave or maple syrup

Filling:

  • 1 1/2 cups raw, unsalted cashews, soaked in room temperature water for 2-3 hours
  • 1 1/4 cup vegan cream cheese, softened to room temperature
  • 1/2 cup vegan sour cream
  • 1/4 cup agave syrup
  • 8 oz melted vegan white chocolate
  • 1 1/2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons vanilla extract
  • Pinch of kosher salt

Topping (optional):

  • 1 cup vegan sour cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 24-30 pecan halves

Instructions

  1. Soak cashews in room temperature water for 2-3 hours, or very hot water for 1 hour. 
  2. Add graham crackers and pecans to a food processor and pulse until crumbly. Add in melted butter and agave and pulse until well combined. 
  3. Press the crust mixture firmly into a 9-inch springform pan, about 1" up the sides of the pan. Freeze while making the filling. 
  4. Melt white chocolate in the microwave in 30 second intervals, stirring well between each interval, until fully melted. Set aside to cool for a few minutes. 
  5. Drain the cashews and add to a blender with cream cheese, sour cream, agave, lemon juice, vanilla extract and salt. Blend until smooth and creamy. Stop and scrape down the sides if needed to make sure all ingredients are fully incorporated. 
  6. Add in the melted white chocolate and blend again. 
  7. Pour the filling into the chilled crust and smooth out with a spatula. Freeze for 1 hour. 
  8. Meanwhile, whisk together the sour cream, powdered sugar and vanilla until smooth. Spread over the top of the chilled cheesecake and top with pecans. 
  9. Return to freezer for 1 more hour to set, then transfer to refrigerator for another 4 hours or overnight. 

Notes

Cashews: Be sure to use unsalted, raw cashews! It's also important to soak the cashews for at least two hours so they blend into a smooth filling. If they aren't soaked, the filling will be gritty.

White chocolate: We use these vegan white chocolate chips – they're absolutely delicious and taste just regular dairy white chocolate chips. 

Optional sour cream topping: The sour cream topping adds the perfect tangy contrast to the sweet filling. It's our family recipe and we've always made it like this, so we love it! But totally fine to leave it off if you would prefer. 

Storage: store leftovers in an airtight container (or covered with plastic wrap) in the refrigerator for up to 7 days.

Freezer storage: you can cover and store this cheesecake for up to 3-6 months (as long as it's well sealed)! Thaw in refrigerator before serving.

Make it gluten free: Swap the graham crackers with a gluten free alternative. Otherwise, this no bake white chocolate cheesecake is fully GF!

  • Prep Time: 2 hours
  • Chilling Time: 4 hours
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 614
  • Sugar: 26.8 g
  • Sodium: 324.7 mg
  • Fat: 47.6 g
  • Carbohydrates: 44.2 g
  • Fiber: 2.3 g
  • Protein: 7.1 g