Deliciously creamy no-bake white chocolate cheesecake bars with a buttery biscuit base, creamy white chocolate cheesecake filling, topped with a layer of white chocolate and chocolate shavings. Vegan, Dairy-free, Egg-free and No-bake!
This recipe has been made in collaboration with Ombar. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
No-Bake White Chocolate Cheesecake Bars
Indulgent, creamy, and completely dairy-free, these Vegan No-Bake White Chocolate Cheesecake Bars are the ultimate treat for dessert lovers looking for a scrumptious plant based treat. With a luscious cashew-cream cheese filling, a hint of vanilla, and the smooth richness of vegan white chocolate, each bite melts in your mouth. Nestled on a buttery biscuit base, they’re super easy to make and even easier to eat. Whether you’re impressing guests or simply treating yourself, this no-bake dessert checks all the boxes for texture, flavour and deliciousness.
Looking for more cheesecake recipes? Check out my:
No-Bake Vegan ‘Nutella’ Cheesecake Bars
Mini No-Bake Salted Caramel Cheesecakes
Viral No-Bake Pistachio Cheesecake
No-Bake Chocolate Covered Strawberry Cheesecake
Why you’ll love this recipe
There are a million reasons why you’ll absolutely love this recipe, but i’ll keep it short and sweet:
- 100% Vegan – All the creaminess, none of the compromise. Recipe is made without the use of any animal derived ingredients!
- Rich white chocolate flavour – Rich, smooth, and indulgent in every bite.
- Super easy to make – Minimal effort required, yet maximum deliciousness.
- No-bake dessert – A refreshing and cool dessert straight from the fridge, perfect for those warmer days.
- Creamy texture – Silky smooth with a melt-in-your-mouth finish. They’re absolutely divine!
- Gluten-Free option – Easily adaptable for different dietary needs. Use gluten-free / wheat-free biscuits for the base.
- Crowd-pleaser – Great for parties, special occasions, or simply when you’re craving a tasty treat.
- Great for storing – Keep stored in an air-tight / sealed container and allow to come to room temperature before enjoying. No baking needed!
Layers of white chocolate cheesecake bars
These no-bake white chocolate cheesecake bars are a decadent treat with rich, creamy layers that melt in your mouth.
- Base: The base layer is a buttery biscuit base / cookie crust, providing a slightly crunchy contrast to the creaminess of the above layers.
- Cheesecake filling : On top of the base sits a luscious cheesecake layer loaded with melted white chocolate, giving it a silky texture and a sweet, delicate flavour.
- Chocolate layer: Finally, these bars are often finished with a layer of melted white chocolate, alongside some shaved chocolate for an elegant touch. Each layer comes together to create a perfectly balanced dessert that’s as beautiful as it is delicious.
Ingredients you’ll need
- Plain biscuits – I use vegan friendly plain digestives biscuits. You can use any type of cookie for the base, including gluten-free!
- Dairy-free butter – My go-to vegan block butters are Flora Plant Butter and Naturli Vegan Block.
- Cashew nuts – Make sure the nuts are soaked in water to soften before using. Details of this step is in the method.
- Dairy-free cream cheese – Use a good quality vegan / dairy-free cream cheese such as Violife, Miyoko’s or Kite Hill for example.
- Icing / powdered sugar – Sift before use to remove lumps.
- Coconut cream -Use the thick white cream from a can of coconut milk.
- Vanilla extract / vanilla bean paste – Use high quality vanilla extract / vanilla bean paste for optional flavour.
- Dairy-free white chocolate – The chocolate I used for this recipe is Ombar Blonde. This is one of my all time favourite vegan chocolate brands, and this white chocolate is truly scrumptious! It melts beautifully, only contains 23% sugar and is sweetened with chicory root (a pre-biotic). Truly one of the most delicious dairy-free white chocolates and great for baking! Now available in Tesco Stores!
How to make no-bake white chocolate cheesecake bars
Find the full written recipe in the recipe card at the bottom of the page.
- Make the bas
Melt the butter and blitz up the biscuits. Mix the two together to create a buttery biscuit base, then pour and compact in a lined 8×8 inch loose base / push up square tin. Allow this to chill while you make the filling.
- Cheesecake filling
Add all of the cheesecake filling ingredients in a high speed blender until super smooth and creamy. The mixture should be quite thick, if not… add in a-little more cream cheese. Pour over the biscuit base, and level out then chill overnight to set.
- Chocolate topping
Melt the white chocolate pour over the cheesecake filling, level out with a spoon or spatula, then add on some more white chocolate chunks / shavings. This is optional but the more the merrier.. right?!
- Slice and enjoy
Chill the bars in the fridge until the layers are set, remove from the fridge, lift out the tin and cut into slices. Heat a knife for cleaner cuts.
Serve and enjoy!
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all
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No-Bake White Chocolate Cheesecake Bars
Description
How to make the creamiest white chocolate cheesecake bars that not only taste ridiculously good but are vegan friendly, no-bake and can easily be made gluten-free.
Ingredients
Ingredients for the base
- 300g of plain biscuits (You can use gluten-free)
- 100g of dairy-free butter
Ingredients for the cheesecake filling
- 200g of cashew nuts (see step 1 for prep details)
- 500g of dairy-free cream cheese
- 150g of icing / powdered sugar
- 20g of coconut cream (See notes)
- 1 teaspoon of vanilla extract / vanilla bean paste
- 150g of dairy-free white chocolate (I use Ombar Blonde)
Ingredients for the topping
- 200g of dairy-free white chocolate (I use Ombar Blonde)
Instructions
Method (base)
- Line the base of a loose base, 8×8 square cake tin with grease proof paper. Add the dairy-free butter into a small saucepan, place on the hob and heat over low until fully melted. Remove from the heat and add into a medium sized, heat-proof mixing bowl.
- Add the biscuits to a blender / food processor and blend until fine. Pour the biscuit crumbs into the melted butter and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers and should hold its shape. Press the mixture in the lined tin, making sure to compact it in using clean hands. The more compact it is, the less likely it will crumble.
Method (cheesecake filling)
- The cashew nuts will need to be soaked overnight in water. See notes (at the bottom of the recipe card) for more details.
- Drain the cashew nuts from the water and place them into a food processor/blender along with the dairy-free cream cheese, icing sugar, coconut cream and vanilla. Whizz up on high speed for around 5 minutes until smooth. Add some more coconut cream if needed. I use a ‘Kitchenaid Powerplus blender’. It’s best to use a high-speed blender if possible as the mixture is quite thick, and you want it as smooth as possible. You might need to stop the mixture a few times and scrape down the sides to make sure everything is incorporated and smooth.
- Fill a small saucepan 3/4 full with water, place over a low / medium heat. Place a heat proof bowl on top of the saucepan and add in the white chocolate (make sure the water isn’t touching the bowl). Allow the chocolate to melt.
- Pour the melted chocolate into the cheesecake mixture and stir to combine.
- Pour the mixture into the tin on top of the biscuit base. Tap the cheesecake onto the worktop to remove any air bubbles.
- Place into the fridge overnight to set.
Method (chocolate topping)
- Fill a small saucepan 3/4 full with water, place over a low / medium heat. Place a heat proof bowl on top of the saucepan and add in the white chocolate (make sure the water isn’t touching the bowl). Allow the chocolate to melt.
- Allow to cool for a few minutes then pour over the cheesecake, using the back of a spoon or off-set spatula to spread it out evenly.
- While the chocolate is still wet, you can add on some optional toppings. I opted for some white chocolate chunks and white chocolate shavings.
- Place in the fridge to set the chocolate.
- As the chocolate topping is set chocolate, to slice the bars neatly heat a large, sharp knife in some hot water. Wipe the knife dry with some kitchen paper or a tea towel then slice the cheesecake into bars / servings.
- Serve and enjoy!
Notes
To store: Keep the cheesecake fresh by storing in an air tight / sealed container in the fridge. Allow to come to room temperature before serving as this gives the butter in the base time to warm up and become less firm.
Best enjoyed within 3-5 days of making.
Soak the cashew nuts in a bowl of water overnight to help soften them ready for blending. Make sure the water is covering the nuts. Be sure to drain all the water before adding into the blender.
What is coconut cream? Only use the thick white cream from a can of coconut milk. Drain the liquid and only use the white cream.
