White Chocolate Lemon Cheesecake (Vegan + GF)

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Round mini White Chocolate Lemon Cheesecakes on a cutting board

You know a recipe is good when:

A) You get hungry all over again looking at the photos.
B) You pawn leftovers off on neighbors because the temptation is too much to handle.
C) You drop a piece on the table while cleaning up and eat it with your hands. #truestory
D) You simply cannot wait to share it.

This recipe satisfies all of the above. Who’s ready for some (vegan, gluten-free) cheesecake!?

Ingredients laid out for making delicious gluten-free vegan White Chocolate Lemon Cheesecakes

After having such great success with my No-Bake Chocolate Cheesecakes, I couldn’t shake the thought that it was the cocoa butter in the dark chocolate that helped the cheesecakes firm up and hold their shape so well even unrefrigerated (a complaint I had with my earliest prototype – still delicious, just a little soft).

So I ordered some cocoa butter to test my hypothesis. Spoiler alert – my suspicions were dead on.
Blender with Walnut Date Crust for homemade White Chocolate Lemon Cheesecakes

This cheesecake is simple, requiring just 10 ingredients and 1 bowl (or blender/food processor). And it all starts with a simple, 3-ingredient crust of dates, walnuts and sea salt.

Then, it’s onto the filling.Blender with freshly blended vegan White Chocolate Lemon Cheesecake filling

This filling is insanely creamy and rich. Bonus? It’s entirely naturally sweetened thanks to maple syrup.

It gets its tartness from lemon juice and just a hint of apple cider vinegar. And the subtle, white chocolate flavor comes from the melted cocoa butter.

One bite in and my eyes rolled back. That’s when you know it’s a keeper.

Wood board with mini vegan Lemon White Chocolate Cheesecakes with Walnut-Date CrustLemon White Chocolate Cheesecakes topped with coconut whip, lemon rind, and fresh raspberries

I hope you guys love this cheesecake. It’s:

Creamy
Rich
Decadent
Naturally sweetened
Perfectly tart
Infused with white chocolate
Seriously close to “real” cheesecake
& Insanely delicious

I can’t wait to hear what you all think of this recipe. I think you’ll love that it keeps in the fridge without getting too soft and can be left at room temperature for serving (for up to a couple hours)!

If you give it a try, let us know what you think by leaving a comment and rating it! And – our favorite – don’t forget to take a picture and tag it #minimalistbaker on Instagram so we can see your creations! We love seeing what you come up with. It’s my favorite evening entertainment. Cheers, friends!

(P.S. If you’re weary to purchase cocoa butter just for this recipe, fear not! You can also use it for beauty purposes and I intend to use it in some future recipes – like this one!)

Mini slice cut out of a gluten-free vegan Lemon White Chocolate CheesecakeClose up shot of the inside of our creamy vegan White Chocolate CheesecakeWood cutting board with gluten-free vegan Lemon White Chocolate Cheesecakes

White Chocolate Lemon Cheesecake (Vegan + GF)

Amazing 10-ingredient White Chocolate Lemon Cheesecake made entirely in the food processor or blender! So rich, decadent, and satisfying you'd never guess it was vegan and gluten-free.
Author Minimalist Baker
Print
Lemon White Chocolate Cheesecake with Walnut-Date Crust for a gluten-free vegan dessert
4.73 from 33 votes
Prep Time 1 hour
Total Time 1 hour
Servings 16 (small slices)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 2 Weeks (see notes)
Does it keep? 3-4 Days

Ingredients

CRUST

  • 1 cup packed medjool dates (pitted // 1 cup yields ~22 dates or 275 g // pitted before measuring)
  • 1 1/2 cups raw walnuts (or sub raw almonds or rolled oats)
  • 1 pinch sea salt

FILLING

  • 1 1/2 cups raw cashews (soaked overnight in cool water, or in very hot water for 1 hour)
  • 1 tsp vanilla extract
  • 3 medium lemons (juice of all, zest of 1 as original recipe is written // adjust if altering batch size)
  • 1/4 cup plain, unsweetened rice or almond milk (or sub light coconut, but it will take on a coconut flavor)
  • 1/4 scant cup olive oil (or sub melted coconut, though it will take on a coconut flavor)
  • 1/2 cup maple syrup, agave, or honey if not vegan (use less for a more tart cheesecake)
  • 1/4 cup cocoa butter (melted in the microwave or over a double boiler*)
  • 1/4 tsp sea salt
  • 1 tsp apple cider vinegar (optional // for extra tang)

Instructions

  • Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
  • Next add nuts, salt and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates through the spout while processing. If too wet, add more almond or walnut meal.
  • Cut out parchment paper into circles the shape of your ramekins, muffin tins or pan (see notes for size options). In addition, to make removing the cheesecakes easier, cut out two strips of parchment paper per ramekin and lay them in an "X" shape at the base. Top with circle shape. This creates little tabs that make removing the cheesecakes easier to pop out once set.
  • Divide crust among serving dishes and carefully press with fingers to distribute. To pack it down, use a small glass or the back of a spoon to really press it down, allowing some crust to come up the sides. If it sticks, separate the crust and glass with a small piece of parchment paper. Set in fridge or freezer to firm up.
  • Add all filling ingredients to a blender and mix until very smooth - up to 2-3 minutes. If it won't come together, add a touch more lemon juice, maple syrup/agave or a splash more almond milk as the liquid should help it blend better.
  • Scrape down sides as needed and blend until very creamy and smooth. Taste and adjust flavor/sweetness as needed.
  • Divide filling evenly among the ramekins (or other serving dish). Tap a few times to release any air bubbles, then cover loosely with plastic wrap and refrigerate until set - about 6-8 hours depending on size of dish. Expedite this process by popping them into the freezer for at least 2 hours. NOTE: They will come out much easier after being in the freezer!
  • Once set, run a butter knife along the edge and gently remove by tugging on the tabs in an upward motion. They should pop right out. If they aren't quite set, pop them in the freezer for 15-20 minutes and they should come out easily.
  • Top with a touch of coconut whipped cream and fresh berries, or as is! See notes for storage.

Notes

* If you don’t have cocoa butter, either add 1/4 cup more soaked cashews or sub 1/2 cup softened vegan cream cheese for similar results (amounts as original recipe is written // adjust if altering batch size).
* My ramekins are medium-sized - about 3 inches wide at the base - and this recipe made enough for 4 (as original recipe is written). You can also use a standard size springform pan, or use a muffin tin!
* Nutrition information is a rough estimate for 1 of 16 servings (4 slices per small cheesecake) without additional toppings.
* Adapted from my 7 Ingredient Vegan Cheesecakes.
*These cheesecakes keep in the fridge loosely covered for up to a few days. Freeze in a freezer-safe container for up to 2 weeks - to serve let thaw at room temperature. Best when fresh!

Nutrition (1 of 16 servings)

Serving: 1 small slices Calories: 262 Carbohydrates: 25 g Protein: 5.3 g Fat: 17.4 g Saturated Fat: 3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 28 mg Fiber: 2.9 g Sugar: 17.8 g

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  1. mb says

    I made this and it was the best. It totally blew my mind. I used my vitamix and blended the sh*t out of it so that it was perfectly smooth. I didn’t have lemons so I used limes, which was delicious. I also subbed in white chocolate for the cocoa butter (I wouldn’t have a clue where to find cocoa butter) and it worked great – I imagine it probably caused the final product to firm up a bit more. I’m not vegan, and I don’t think my chocolate was either, so that’s obviously not an option for everyone. I used raw honey as my sweetener, which I think added great flavour with the citrus. I put it in my springform pan, which is a larger size, and so the cheesecake ended up being super thin – about an inch high, I’m guessing – and that was great because it’s so rich that it made for the nicest thin elegant slices. 10/10 recipe, will be making again!

    • Support @ Minimalist Baker says

      We’re so glad it turned out well! Thanks so much for the lovely review and for sharing your modifications! xo

  2. Ashley says

    This is an incredible recipe. I made it exactly as the recipe is written one time (little cheesecakes) and then made it another time as a whole big cheesecake with the press in almond crust from vegan pie in the sky. Both times were utterly delicious. I used extra virgin olive oil and did not have any issues with tasting the olive oil at all like some others commented. This cheesecake runs circles around any other vegan cheesecake I’ve ever had. Perfection. Thank you for your amazing work, MB!

  3. Connie says

    I only have EVOO, I’m wondering if the taste would be too strong in this recipe? I’m making dinner for a new man tomorrow night and plan to make this for dessert :)

    • Support @ Minimalist Baker says

      Hi Connie, different brands tend to vary so it’s difficult to know for sure. But we’d probably recommend trying a more neutral-tasting oil (perhaps avocado oil or coconut oil).

  4. Twinkle says

    Just made it for Mother’s Day as a treat for myself. No one can guess its vegan, so silky and melt in mouth texture. I cut the recipe in half and made it in muffin tins, got 8pcs. I used less dates and still worked out well. Lots of lemon juice and bumped up some maple syrup, result is an awesome dessert.

  5. Akriti Sharan says

    So, so delicious. and easy! I skipped the olive oil, and added more cashews instead of cocoa butter (as advised in the footnotes). My husband said he prefers it to ‘regular’ cheesecake. Big win!

    • Support @ Minimalist Baker says

      Hi Jessica, we haven’t tried that, but it might work! Let us know if you try it!

  6. Vanessa says

    I just finished making this to surprise my husband tonight on our quarantine date night “in” – oh my word, it is so good! I made it as is and it turned out perfectly, I love the subtle white chocolate flavor thanks to the cacao butter. I had to keep my kids away from it! I think it surpasses any traditional cheese cake I have made. So excited!

  7. Edeline says

    Hello! This looks so delicious! I can’t wait to make it, thank you for sharing this recipe. I feel like I am not too sure what to do with the white chocolate. It isn’t mentioned in the recipe. Could you let me know how to include the white chocolate in the cheesecake?

    Thanks so much!

    Edeline

    • Support @ Minimalist Baker says

      Hi Edeline, this recipe does not contain white chocolate as an ingredient, but instead tastes like white chocolate because of the cocoa butter and other flavors. Hope that’s more clear!

  8. Diana says

    I made this for New Year’s Eve dinner. My family (all vegan for many year and real foodies) loved the filling. However, the crust was wammy and a rather overwhelming taste of dates Would the pre-baked pie crust on your baked cheesecake (ingredients below) not be a better match for this delicious dessert?
    • 3/4 cup gluten-free rolled oats*
    • 3/4 cup raw almonds*
    • 1/4 tsp sea salt
    • 2 Tbsp coconut sugar (plus more to taste)
    • 4 Tbsp coconut oil (melted)

      • Mike Pfirrman says

        I ended up changing your recipe a bit but not too dramatic. I used an 8 or 9 inch springform pan. Lined the bottom with the Parchment. Thought I’d have to double the recipe (and I did so) but I also used a package of Silken Tofu (not necessary) and 2 eggs along with around 6 oz of King David White Chocolate. I also eliminated the Coconu Oil in the filling. The crust (I used your exact recipe but doubled) looked amazing. I ended up with too much filling (around 24 oz too much!). I ended up baking some GF/DF brownies and covering with the leftover filling and they also look amazing. The cheesecake looks wonderful. If I did it again, I would just replace the Cocao Butter with the White Chocolate and do a 1 1/2 recipe instead for the Sprinform pan and bake around 70 minutes. It looks incredible.

  9. Espy says

    Generally these were good. Vegan cheesecake is just such a challenge. I liked that these weren’t made out of coconut milk-like so many others. I disagree with adding so much olive oil. I’m not sure why it was included, but it really affected the flavor.

    • Support @ Minimalist Baker says

      Hi Espy, thank you for sharing your experience! For less olive oil flavor, you can use light olive oil.

    • Virag says

      It might be a challenging question and I understand that it’s The creaminess etc but can the cashews be substituted with any other nut? My partner can’t eat cashews but he would love these so much I know!! ?

  10. Frank says

    Wow, this is just like a “regular” cheesecake!!! This was delicious and easy to make. Thank you, thank you, thank you! Yes I’m subscribed.

  11. SS says

    I have made this many times and it is one of my favorite desserts. Not too sweet, tangy, creamy, and delicious. I use coconut butter instead of cacao butter. I have also made it with passion fruit concentrate instead of lemon and it is really good too. Thank you for your wonderful website and sharing these recipes.

    • Support @ Minimalist Baker says

      Hi Natalie, If you cannot find cocoa butter, we recommend either adding 1/4 cup more soaked cashews or sub 1/2 cup softened vegan cream cheese for similar results. Hope that helps!

    • Pamela Baker says

      You can get cacao butter from healthy supplies.co.uk ! I get big bags of it to make the vegan dark chocolate ? hope this helps ?

  12. Lynn says

    I made it & served with blueberries and fresh mint. It was amazing!! I used vegan cream cheese instead of the cocoa butter. Also left out the vanilla because I didn’t have any. I used a flavored coconut lemon vinegar instead of the apple cider vinegar (also because I didn’t have it). The crust was easy & delicious – I may use it for other desserts.

  13. Blue says

    Hi! I do not have a blender, do you think a food processor would would? I have a bit of a hard time making smoothies really creamy in the food processor, if that might be any indication. It’s a nice one tho!

    • Dana @ Minimalist Baker says

      I haven’t made a nut-free vegan cheesecake yet but I’ll add it to my list! You could try subbing the soaked cashews for vegan cream cheese in a pinch.

  14. kristy lipscombe says

    Hi! I’m wondering, do you think I can I bake this recipe? I really want to do a white chocolate baked cheesecake (underneath a matcha cheesecake layer) but trying to decide to edit your absolutely amazing baked cheesecake recipe by just putting some cocoa butter in that or baking this one.
    Thankyou!!

  15. Catherine Woodley says

    Hi I made this and it was a great success: just like a real cheesecake. I took the comments into consideration when I adjuste the original recipe [which I did slightly!]
    I used a 7″ springform pan: worked beautifully and looked like a real cheesecake when done
    I substituted a ground almond crust which I prefer
    The filling: followed recipe adding at least 1/2 cup extra cashews [soaked extra just in case]; then followed recipe except: I held the milk and ultimately decided I didn’t need it (I didn’t) and omitted the vinegar (it was lemony enough).
    I used cocoa butter which I found at a local chocolatier [it was cheap too] – so if anyone makes chocolate in your community, that’s a possible source. But GREAT basic recipe, got lots of rave reviews. Thank you to Dana/Minimalist Baker and all contributors.

  16. Stayc says

    The only modifications I made was I increased all ingredients by 25% to fill my 9 inch springform pan and used MCT oil in place of Olive. This recipe turned out fantastic. Even my very-much-opposed-to-plant-based-lifestyle family enjoyed it and was surprised at how non-vegan and delicious this was. Great recipe. Thanks

  17. Kate says

    This was incredible!! I swirling in raspberry jam right before freezing to create a vegan version of my beloved white chocolate raspberry cheesecake from The Cheesecake Factory. My boyfriend and I are both dairy free, but cheesecake is our favorite dessert. I’m so happy to find something that mimics the texture and flavors so beautifully!

    A few adjustments: I made a graham cracker crust since I had extra graham crackers laying around after Christmas (and didn’t feel like venturing out in the cold weather just for dates). Like I mentioned above, I added raspberry jam. I also used 1/3 cup of maple syrup because I prefer more tart desserts and I knew I would add the sweet jam. I also tripled the vanilla because of who I am as a person. I also likely used far less lemon juice than the recipe required– my three lemons didn’t yield much and I completely forgot to add the zest! It was still amazing, just less “lemony” than what the recipe intended, I imagine.

    I happened to have cocoa butter on hand because I use it for homemade lotions, but I wonder if you could accomplish a similar effect by melting white chocolate? Since white chocolate is essentially just cocoa butter, sugar, and vanilla. Maybe I’ll try that next and find out!

  18. Patti Krause says

    Made this last weekend as we have some vegans in the family who are allergic to dairy. It was really good!

  19. Syble Didlake says

    Releasing tiny bursts of concentrated flavor from cinnamon sticks, nutmeg, and citrus rind. More slender and with smaller holes than rasp graters, zesters make hundreds of fine cuts. They’re ideal for lemons and limes, since the tiny holes won’t pick up pith (the bitter white part of the skin). The five- or six-hole ones, called lemon or citrus zesters, are good for making lemon curls for martinis and espresso.

  20. Veronica says

    Hi Minimalist Baker!!
    I was wondering if you had any suggestions for substituting the walnuts? I am allergic to nuts and wanted a solution because this recipe looked too good not to try!

  21. Serena says

    Hi, this recipe looks great! Just wondering if it would work the same with cacao butter as with cocoa butter? Thanks!

    • Support @ Minimalist Baker says

      Hi Serena! If you don’t have cocoa butter, we recommend either adding 1/4 cup more soaked cashews or sub 1/2 cup softened vegan cream cheese for similar results. We haven’t tried it with cacao butter!

  22. Paula says

    Hi Dana,
    Please let me know if I could substitute the 1/4 cup cocoa butter with your white chocolate truffle chocolate? Thx Paula

    • Support @ Minimalist Baker says

      Hi Paula! I’m not sure that would work, but report back if you give it a try!

  23. deborah says

    I made this but left out the oil (didn’t see what value it could add) and vinegar. I increased the coco butter to 100g and used half agave and half maple syrup. I topped it with fresh raspberries.
    It was perfect.

    The best vegan cheesecake ever.

  24. Lesley Hodge says

    I am just venturing into vegan recipes and I tried this and failed miserably…. I think I over blended as the whole mixture curdled and went lumpy. What is the texture supposed to be like…. I am sure I didn’t blend it for more than a couple of minutes. I used golden syrup instead of maple would that make a difference?

  25. Sarah says

    Hi!! This recipe looks amazing! Just wondering if I could make it as one single cheesecake, or if that will mess up the cooking?

    • Support @ Minimalist Baker says

      Hi Sarah! We haven’t tried it, but I think it would work to do that. If you try it, report back on how it goes!

  26. Isabelle H says

    Hi there,
    This recipe looks incredible and I would love to make this for Christmas!
    I was just wondering though, could I exclude the oil in the recipe?
    Would it change the end product?
    Kindest regards!

    • deborah says

      I left out the oil and increased the coco butter to 100g and it was perfect. I think the oil would ruin the flavour and the coco butter was too little in the original recipe to detect any chocolate taste.

  27. Jane says

    These look delicious! I’m just wondering, do they have to be covered with plastic wrap? I’d like to avoid using plastic wrap if possible :)

  28. Averee says

    Any ideas for modifications if I wanted to make white chocolate cheesecakes without the lemon? hoping to avoid too much coconut flavour.

  29. Cristie Bolt says

    Hi, can I sub coconut butter for the coconut oil while still using cocoa butter? Just wondering since I have a lot of it; would it change the consistency?

  30. Aiste says

    This recipe just ruined my evening… the whole thing tastes like olive oil :( i guess it should be ok with coconut oil, but decided to trust the recipe. Bad luck…

  31. Jennifer says

    Thank you so much for this incredible cheesecake recipe!!!! I made it today and I absolutely loved it!! Definitely a keeper :-) I accidentally left out the almond milk but I don’t see a need to add it back in when I make this again, as the filling texture seemed perfect without it. And since lemons vary widely in size, I used the standard that I learned a while ago (from the Kitchn blog) that “juice of one lemon” = 3 tbsp of juice, and this worked well (my lemons were huge and I got 9 tbsp from just two of them).

  32. Katrina says

    Hi, I need this cheesecake to set because I plan to sell it at a bake sale. Can I use 1/2 a cup of cocoa butter and not use the olive oil? Any suggestions welcome. Thanks.

  33. Charlotte C says

    This turned out delicious, but following the recipe exactly makes *super* runny filling. I was not convinced it would set, and luckily I had soaked extra cashews, so I literally doubled the amount of cashews from 1.5 cups to 3 cups. That created a much more reasonable consistency. If I were to make this again I would definitely forgo the 1/4 c almond milk so I could use fewer cashews (they’re not cheap, even from the bulk section). I do recommend soaking extra cashews so you have the option to add more if you want a thicker consistency.

    The recipe turned out absolutely delicious. I wouldn’t say it’s reminiscent of cheesecake, more like a creamy lemon tart (juice of 3 lemons is a lot of lemon juice!). To get a more cheesecake-like product, I’d probably use only one lemon.

  34. Clara says

    I made this for Christmas Eve, to round out a stupidly overloaded vegan julbord. It was successful, despite my family mostly not being vegans! Although as there were some people with nut allergies I substituted buckwheat groats for the cashews, which left the cake with some… stability… issues. Ah well! The taste was perfect, so it didn’t much matter that it wanted to float out a bit ;)

    I maintain that the buckwheat groats were a good idea, but I would probably have to fiddle around with the amount a bit. I mean, any excuse to make this cake again…

  35. Pamela says

    Just finished making this, and it is chilling as I type. I didn’t have coco butter, so I subbed melted coconut cream and used coconut oil. I figured this was going to give the cheesecake a strong coconut flavour, so I decided to go with that, and used limes rather than lemons. Hello tropical vegan cheesecake! YUM! I had a tiny taste of the filling before pouring it into the crust – wow!! so delicious, and so smooth. Planning to serve tomorrow topped with coconut whip and fresh raspberries. THANK YOU. This is my son’s 12th birthday cake and he is going to love it.

  36. Lezlie says

    Haven’t tried any recipes yet-the white chocolate cheesecake is on my agenda tomorrow for an anniversary party. I’m writing in advance to Thank Thank Thank You for you for having metric measurements listed. I never realized until I started baking, how much more Accurate they are. A ‘cup’ of almond flour, for example, can be all over the place in quantity which can skew the finished product. 100 grams of almond flour is exact. Good job??

  37. Freya says

    Hey Dana,
    I loose your recipes! I want to try this cake for my friend’s birthday!
    I have a 10 inch springform tin. Would you recommend doubling the recipe?

    Thank you in advance :)

  38. Jen says

    Cannot wait to serve to our dinner guests this evening. Chilling in the freezer as I type this. I was also licking the spatula after making the filling. So delicious! I used coconut butter since I didn’t have cocoa butter, and it seems to have worked just fine.

    On a separate note, I’ve only recently discovered your website, but the husband is making your roasted red pepper pasta dish. I can’t wait to see how it all turns out, but right now our kitchen smells divine! Love the idea of simple, easy to follow, health-conscious recipes.

  39. Tess says

    Planning to make this coming weekend for my birthday at my parents house. It looks so delicious! I was just wondering, will it work with a regular old kitchen machine too, or do you need a high speed one? (I found that when using cashews to make cashew cheese it usually leaves some little lumps..)

  40. Cecilie - A Story of Freedom says

    I made this for my birthday and it was a hit with my parents! It was quite acid, though, despite only putting half the lemon juice as suggested and all the sweetener as suggested. Did you maybe use xsmall lemons?

  41. Zoë says

    This looks fantatsic! Ive not had cheesecake in years! Would it be possible to make a white choc and raspberry cheesecake with the basis of this?

  42. Tsholo says

    Hi Dana!! Love love love your recipes. Where would you recommend I purchase raw cocoa butter? Your suggestion would be greatly appreciated
    :)

    • Dana @ Minimalist Baker says

      Thanks Tsholo! I bought mine on Amazon (linked above)! I haven’t seen it anywhere in stores, but I would guess it’s available at some health food/specialty stores.

  43. nat says

    Agh, sorry, pressed the wrong button!
    Anyways, tried to cover the cashew aftertaste up with more lemon juice and agave, but I could still taste it so next time I’ll just go buy some cocoa butter!
    Also, the vinegar should be a must for this! It really does give it that extra kick. Thanks for the recipe!!

  44. nat says

    Since I didn’t have any dates, I simply pulverized some pecans with melted butter and put them in the fridge while I made the filling. I didn’t have the cocoa butter so I used the extra cashews, but I must say it left a really strong aftertaste. I tried to cover it up with more lemon ju

  45. Sarah F says

    How gorgeous!! Quick question: what kind of olive oil did you use? I generally use extra-virgin (for all sorts of applications) but am wondering if something milder would be more appropriate here… thanks!

  46. Bobbi says

    Thank you for the quick response. That info is very helpful in figuring out portion size.

    Also, cannot thank you enough for including nutritional data on all recipes. That makes your site a five star in my world!

  47. Bobbi says

    So I’m thinking 1/4 of a small ramekin would be like two bites?
    Or am I confused about something?
    The photos are absolutely gorgeous!

    • Dana @ Minimalist Baker says

      Because it’s quite tall and rich, it’s actually quite a generous serving. Probably 4-6 bites.

  48. Melissa S says

    Oh. My. God! This cheesecake was so delicious! This was the first cashew cheesecake I’ve ever made and this recipe came out better than the ones I have gotten at a local vegan restaurant! No cocoa butter available so I ended up using coconut butter as someone else also mentioned. I doubled the coconut butter amount though because once I tried it I just had to, and the end flavor was still superbly lemony and creamy, not tasting like coconut at all. The crust is delicious but I feel it takes some of the lemon tang away from the filling, so if you like tang like me I would recommend making cakes that are tall rather than short so this is not too much of an issue. Next time though I think I’ll just pour only the filling in a bowl, set it, and eat it with a spoon over a 3 day vegan cheesecake binge. Oh yeah, and next time will be this week. Lol. It was so good thank you so much! My eyes rolled back on every bite :)

  49. Lauren Triplett says

    Hi Dana, this recipe looks gorgeous. I wanted to make for a bridal shower this weekend but I can’t find cocoa butter anywhere and won’t get an Amazon order in time. Any ideas for a replacement. I found cacao butter but it’s $36! Xo

    • Dana @ Minimalist Baker says

      Hi Lauren. I’d recommend just leaving it out. It’s not essential to the recipe!

      • Lauren Triplett says

        Omg! This was soooo good! First vegan cheesecake I’ve tried and I loved it. I made it for a friend who is dairy free and she said it was the best thing she’d ever tasted. They all got eaten and I’ll definitely make again.
        I used a gf biscuit base as I love biscuit bases and it worked really well.
        Thanks Dana!

        • Dana @ Minimalist Baker says

          Yay Yay! So kind. Thanks for sharing, Lauren! This is my favorite cheesecake recipe on the site!

        • Tania says

          You are the sweetest type of friend! I love that you went out of your way to make something special for her that she could eat. I’m sure she appreciated it so much. It’s so hard to find yummy dairy free and gluten free desserts.

  50. Hannah says

    Hi Dana! I love this recipe as is, but I’ve been tasked with making a key lime pie for my co-worker’s birthday. Your key lime pie recipe is also awesome, but I’d prefer to go the non-frozen route. Do you think I could make it work with this recipe if I subbed limes for lemons?

  51. Royce! says

    This was DELISH!
    I have to say though… to me me it tastes EXACTLY like a white chocolate keylime truffle!
    It is SUCH AN EASY RECIPE to follow and the result was perfect… thank you for bringing simple back :)

  52. Emily says

    The description and pictures of this cheesecake were SO good that I was practically drooling, and so excited to make it. I followed the recipe to a T and it turned out nothing like the description :/ first the consistency of the ‘cheesecake’ was not nearly as solid/firmed up as yours. That wouldn’t be a problem but the taste was just not good. Overall it tasted like a lemon lara bar – which is great if you like lara bars for a snack, but it tasted in no way like a white chocolate lemon cheesecake, or even like it was supposed to be a dessert. What a disappointment! I’ve tried other things from your website though and they were great.

  53. Sara says

    Made this for a barbecue. Super easy, fast and yummy and everyone loved it. Batter didn’t seem too white chocolatey but once it was set it totally was! I topped with coconut cream and coconut butter stars (silicone mould). Used a mini cheesecake pan with removable bottoms so didn’t have to do the parchment paper trick. Made about 12 mini ones and then had extra to make two very thin 4inch spring form cakes too.

  54. Nicole {VeganShowOff.com} says

    Oh wow, this cheesecake looks like a dream! I love cocoa butter! I’ve decided I’m making this for my parents when they come up to visit in a couple weeks! They come up from FL a few times a year and I always try to make a vegan dessert (or two!). This cheesecake is 100% on my list!

  55. Sam says

    I just made these today and they are so good! I’m not vegan, so instead of cocoa butter, I just substituted it for regular old white chocolate and used coconut milk instead of almond. I love the cashew base to make these, so much easier than making cheesecake the old fashioned way.

  56. Shivanthi says

    This recipe is awesome! Would it be possibly to replace the lemon juice with rose water, to make a rose cheesecake?

  57. Ria says

    Gosh these look so yummy! Really want to try my hand at some Gluten Free and Vegan recipes! Think this may be it!! Amazing post as always x

  58. randomguru says

    awesome recipe and stunning photography!

    i signed up for your food photography school and i’m really getting a lot out of it. thanks for sharing the knowledge!

  59. Dawn @ Florida Coastal Cooking & Wellness says

    One ingredient I haven’t used is cocoa butter – I’ve used coconut butter, but I’m guessing it’s not the same thing. I love the idea of using a bit of cider vinegar for extra tang and bite of acidity. These would be perfect for guests. I have to think when the next potluck is!

    • Dana @ Minimalist Baker says

      It’s not the same thing, but it may work! Never tried it myself. Hope you love this one, Dawn!

    • Michelle says

      I used coconut butter because I could not get cocoa butter and it worked fine. I will be keeping my eye out for cocoa butter though.

  60. Jennifer Harmon {Peppers and Peaches} says

    This looks great! I have yet to use cocoa butter but I am up for the challenge haha. The fact that it stays firm is more than worth the “risk” purchasing it. I have a lot of work functions that I need the dessert to sit out for a bit which is where my past cheesecakes fall a bit short. Thanks for this ingenius recipe!

    • Dana @ Minimalist Baker says

      Lovely! This would be perfect for entertaining. Let me know if you give it a try, Jennifer!

  61. Jennifer Stevens | Adventurous Appetite says

    YUM! I’ve had something very similar, but yours looks so much better! Saving this for weekend baking (or in this case, non-baking) :)

  62. thunderbuns says

    These looks AMAZING!! the pictures are making me hungry too! Never used cocoa butter before, but will have to give this a try! Great post.

  63. The Southern Adventurer says

    This looks delicious! I would love to try to make these! Thank you for sharing!

    – The Southern Adventurer

  64. Liat says

    Hi, looks amazing! I will make it next week!! How long should I take it out of the fridge before serving it? (I’m about to make the standard pan size)
    Also, could it melt outside (preety hot at these days)..
    Thanks!

    • Dana @ Minimalist Baker says

      I would serve it immediately from the fridge! Depending on how high up your crust went up the sides (the higher the better!) it should keep at room temperature for a couple of hours for serving. Place back in the fridge after that to keep fresh. Good luck!

  65. Lauren says

    I’m going to try these today for Mother’s Day. Too late to procur cocoa butter so I will try using the coconut options for lemon coconut cheesecake. Thanks for the options!

  66. Emma says

    This looks insanely good! White chocolate was always my favourite growing up but I’ve since moved over to the dark side ;) Not that that will stop me trying this. Desperately trying to think of an occasion coming up which would warrant such a decadent dessert!

  67. Zoe says

    Hi Dana, I find you only have to soak cashews for about 2 hours even in cold-ish water to get a creamy, smooth consistency. I found soaking overnight to be unnecessary. Just a tip for this who want to make this recipe and don’t want to wait for the next day. I know you added the hot water method which also works like a charm. This recipe looks bomb!!

    • Dana @ Minimalist Baker says

      Thanks Zoe! Haven’t tried that myself, but I do love the 1 hour in hot water for a quick fix!

    • Dana @ Minimalist Baker says

      Thanks for asking, Dina! It was my error (now amended) – the recipe makes 4 cheesecakes using my ramekin size, not 5. And because these are so rich, I divided each cheesecake into 4 servings. Hope that helps!

    • Dana @ Minimalist Baker says

      Hmm, that’s tough! I would recommend adding 1/4 cup more cocoa butter and subbing the cashews for vegan cream cheese!

    • Sara says

      You could try macadamia nuts unless the issue is an overall nut allergy vs just allergic to cashews.

  68. Abby says

    Gah, this cheesecake is incredible, Dana! That closeup shot is amazing. Lemon + White Chocolate + Cheesecake?! I need. <3

  69. amy (Wooden Spoon Baking) says

    So dang pretty! I’d never even thought to eat cocoa butter–thanks for the great tip! A friend was looking for a vegan cheesecake recipe earlier this week and yours was the first place I pointed her. This one looks like a hands-down winner as well!

      • Amy (Wooden Spoon Baking) says

        Just put some in the freezer for a friend’s birthday dinner. I filled 11 in muffin tins, no cocoa butter so skippedthe almond milk and the texture was just right. I went from skeptical to licking the blender in a heartbeat! Can’t wait for these to set, thanks for the great recipe!

          • amy (Wooden Spoon Baking) says

            A huge hit! Everyone thought these “key lime pies” were amazing. We ate these straight out of the freezer, as they melted quickly at room temp. (I’m not blaming the recipe, just…Georgia. Can it be winter again soon?) The cocoa butter probably would’ve helped them hold up longer.

            Also, I ended up with a lot of extra crust mixture, so will probably reduce the amounts next time on that. No complaints, though–it was delicious rolled into date/walnut “truffles” to pop in your mouth every time you open the fridge!

  70. Motte says

    I’ve only just discovered what a great combination lemon and raspberry is myself and made my own little cakes, but I hadn’t thought of a cheese cake, such a brilliant idea! Looks incredibly delicious!

  71. Medha @ Whisk & Shout says

    I love your other cheesecake recipes and I have loved seeing bloggers use cocoa butter in vegan recipes, and have yet to try it! I will definitely be ordering some, it’s so versatile!

  72. Sydney | Modern Granola says

    This looks insanely beautiful! I’ve always wanted to try cocoa butter- how can that NOT be amazing?! But I have yet to take the plunge. Thanks for including those alternative options, I’m excited to try this with extra cashews. Gorgeous styling and scrumptious recipe!

    • Dana @ Minimalist Baker says

      Definitely! Thanks Sydney. I figured not everyone would want to order cocoa butter, but if you’re tempted, take the dive! It’s so worth the splurge!

  73. Melissa Semra says

    Yummy…
    Your lemon cheesecake looks so good
    and the process seems so easy. But i really suck at cooking
    I guess i fail as a mother lol