Vegan White Chocolate & Coconut Cheesecake

We are delighted to share with you this terrific Vegan cheesecake recipe from Becky's Biscuit Bases. Becky is an extremely talented baker and her blog is full of terrific cheesecake recipes, all ranging in different sizes and flavours! If you're a fan of cheesecakes then you're going to love Becky's blog! 

The recipe we're showcasing to you today is perfect if you're a vegan, but this possibly isn't the most healthy vegan cheesecake ever but with that being said; everyone should treat themselves every once in a while. No-one should be excluded from the brilliance of a cheesecake and with this Vegan White Chocolate & Coconut adaptation, everyone, no matter what your dietary requirements, can enjoy the great taste of a cheesecake 

This fantastic recipe and image is from the equally fantastic Becky from Becky's Biscuit Bases and we highly recommend that you check out her superb blog if you're a lover of cheesecakes! 


For the base:

  • 200g Ginger Oat Biscuits (Holland & Barrett do vegan biscuits)
  • 50g of Pure Butter, melted

For the filling:

  • 400g Violife Cream Cheese
  • 1 can of full fat coconut milk, chilled in the fridge over night 
  • 50g Whitworths Superfine Icing Sugar 
  • 300g of Vegan White Chocolate (Amazon or Holland & Barrett)
  • 1 Tsp of Vanilla 
  • 1/2 punnet of strawberries

For decoration:

  • 1 Punnet of strawberries

Helpful tips from the baker: 

  • You will need an 8 inch spring-form tin. 
  • You MUST leave the coconut milk in the fridge over night.
  • Do NOT shake the coconut milk, you want the cream that has separated to the top of the can. 
  • For the best results when whipping, leave a bowl and whisk attachments in the fridge for at least an hour before you need them. 


Step 1 - Crush the oat biscuits with the end of a rolling pin or the back of a fork, until the biscuits have turned into a fine crumb.

Step 2 - Add the melted butter to the crushed biscuits, and mix well. 

Step 3 - Pour the buttery biscuit mix into your lined spring-form tin and pat down the mix with the back of a spoon. Place the tin in the fridge whilst you prepare the filling.

Step 4 - Melt the white over a double boiler or in the microwave. Once melted, leave to one side to cool. 

Step 5 - Place the cream cheese, icing sugar and vanilla into a large mixing bowl, and mix together.

Step 6 - Remove the coconut milk, mixing bowl and whisk attachments from the fridge. Do NOT shake the coconut milk.

Step 7 - Scoop out the coconut cream that has separated to the top of the can and place that in the refrigerated bowl. (Leave the liquid coconut water in the can).

Step 8 - Using an electric whisk, whip the coconut cream until it form soft peaks.

Step 9 - Add the cooled melted white chocolate to the sweet cream cheese mix and using the electric whisk, thoroughly mix. 

Step 10 - Then add the white chocolate cheese mix into the same bowl that contains the coconut whipped cream and fold together.

Step 11 - In the same bowl, add the chopped strawberries and fold together again.

Step 12 - Remove the tin, containing the biscuit base and pour in the cheesecake filling. You can use a spatula to obtain a smooth finish.

Step 13 - Then slice the remaining strawberries into thin pieces, place them next to each other making a circle shape, we recommend that you work from the outside - in.

For the full the recipe, along with some step by step photos to guide you, visit Becky's blog here.


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