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5 from 1 vote

Vegan White Chocolate Fudge Cheesecake

Creamy, indulgent deliciousness made with a vegan buttery crust, creamy cacao butter makes up the white chocolate center, and topped with dairy free chocolate chips, this is a must make!


For the Crust

  • 4 tbsp vegan butter, melted
  • 1 cup almond flour

White Chocolate Fudge

  • 120 g cocao butter, melted
  • 70 g cashews, (flash soaked, see notes)
  • 141 g maple syrup, (sub keto friendly maple flavored syrup, see notes)
  • 67 g full fat coconut milk , (from a can)
  • 3-4 tbsp dairy free chocolate chips, (sub keto friendly dark chocolate chips)


For the Crust

  • Preheat oven to 350F and spray an 8" springform pan with coconut oil spray or any non stick cooking spray. Or you can do what I did and make this single serve and use mini tart pans, size 4"x0.75 (makes 4).
  • Melt down vegan butter. Add it to the almond flour until it sticks together and a nice dough forms.
  • Press dough into bottom of the pan or tart dishes evenly. Place in the oven to bake for 12-15 minutes or until golden on the edges.
  • While that's baking make the filling.

White Chocolate Fudge

  • Melt down the cocao butter using the double boiler method. While that's melting add all the other ingredients to a blender and run until smooth and creamy.
  • When cacao butter is melted all the way, pour that into the blender and run until well combined.
  • If you're using tart pans like me, evenly distritube the white chocoalte fudge between them, you may have a littile left over. If you're using an 8" springform pan, pour the whole thing right on top of the crust.
  • Top with chocolate chips (add more or less to your liking) and pop in the freezer to set for 2-4 hours. Preferabley overnight but if you can't wait 2-4 hours will be good.
  • When ready to serve remove from the freezer, let thaw for just about 5 minutes and serve. You can top with coconut whip cream, side of berries and choclate drizzle if you ever so desire. Enjoy!


  • To flash soak your cashews let them sit in boiling water for 15 minutes. This softens them up. When ready to use them drain the water, rinse and use and desired. You can use this method in almost every recipe that calls for cashews.
  • The maple flavored syrup I used to sub regular maple syrup to make this keto friendly is this one by Lakanto.
  • I use these chocolate chips to keep it keto friendly.
  • If you're not vegan keto you can use any dairy free chocolate chips and any maple syrup.  
  • This is the cacao butter I used in this recipe.