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No-Bake White Chocolate Cheesecake

No-Bake White Chocolate Cheesecake has a crunchy base topped with smooth and creamy white chocolate-raspberry layer. The perfect dessert for any occasion!
Course Dessert
Cuisine Gluten-free, Vegan
Prep Time 45 minutes
Servings 10
Calories 473kcal
Author Nensi Beram



  • 50 g roasted hazelnuts
  • 50 g roasted cashews
  • 25 g fine coconut flour
  • 90 g dates previously soaked in water for 1-2 hours

White chocolate layer

  • 400 g cashews previously soaked in water for minimum 4 hours
  • 200 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
  • 100 g vegan white chocolate
  • 40 ml lemon juice
  • 100 ml agave syrup
  • 40 ml rice or almond milk
  • 40 g freeze-dried whole raspberries


  • coconut whipped cream
  • red currants



  • Line the base of a 16 cm springform cake tin with baking paper.
  • Drain dates really well after soaking them - you can use a fork to remove any excess water.
  • Place roasted hazelnuts and cashews,  coconut flour, and dates in the food processor and process until the mixture sticks together. 
  • Once it’s all combined and the mixture is nice and sticky, press it evenly onto the bottom of the prepared mold. Place the crust into the fridge while you make the white chocolate layer.

White chocolate layer

  • Melt white chocolate over low heat in a medium pot. 
  • Drain cashews well and place them into a high-speed blender. Add coconut cream (check Note on coconut cream), lemon juice, agave syrup, and rice milk, and blend at high speed until smooth and creamy.
  • Add in melted white chocolate and blend again briefly until all is well combined. Adjust sweetness. 
  • Gently fold in dried raspberries with a spatula.
  • Pour the mixture over the crust.
  • Place the cake in the freezer to set for at least 5-6 hours or until firm.

Serving suggestion

  • Spread the whipped cream over the cake and top with red currants.
  • Let the cake sit at room temperature for 25-30 minutes to soften.
  • Slice and serve.


  • Store leftover cheesecake in the fridge or store in the freezer for up to 2 months for optimal flavor.


SOAKING CASHEWS:  Put cashews in a bowl and add enough water to cover. Soak at room temperature for at least 4 hours.
SOAKING DATES: Put pitted dates in a bowl and cover them with water. Soak at room temperature for 1-2 hours.
NOTE: To ensure an ultra-smooth texture of the cashew cream, it’s important to use a high-speed blender.
Always use full-fat canned coconut milk or the cake won't turn out creamy. Chill it in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon. If it's too watery, the cake won't be able to hold its shape.


Calories: 473kcal | Carbohydrates: 39g | Protein: 11g | Fat: 34g | Sodium: 23mg | Fiber: 4g | Sugar: 22g | Iron: 4mg