What a simple but stunning and divine dessert recipe, certain to impress anyone who has the pleasure of making – and eating! – these vegan friendly and plant based treats. Combining a biscuit base with a white chocolate and coconut cheesecake topping, it’s Nature’s Charm coconut whipping cream [ad – paid recipe] that really makes this recipe shine. It results in a thick and smooth filling nicely flavoured with white chocolate, topped with a caramel sauce and extra biscuit crunch. Yum indeed!


  • 150g gluten-free oat biscuits, can be ginger ones
  • 2 tablespoons margarine, melted

For the filling –

  • 1 x can Nature’s Charm coconut whipping cream (chilled overnight)
  • 2 tablespoons dairy-free soft cheese
  • 3 tablespoons icing sugar
  • 1 tablespoon coconut oil
  • 50g white chocolate, chopped up
  • 1 tablespoon cornflour
  • 1 tablespoon Nature’s Charm coconut condensed milk

Make them!

  1. Place the biscuits in a food processor and whizz up to break them into crumbs. Add in the melted margarine and blend again to combine.
  2. Divide between a 6-hole silicone muffin tin to fill up to ⅓. Save 2-3 tablespoons of the mixture to sprinkle over the cheesecakes at the end.
  3. Next gently melt the coconut oil and white chocolate and set aside to cool a little. Meanwhile place the coconut whipping cream into a large bowl and whip up with an electric mixer for 2 minutes.
  4. Add in the melted chocolate, icing sugar, soft cheese, cornflour and condensed milk and whip up again for 1 minute until firm.
  5. Spoon between the muffin tins to reach the top and smooth out. Sprinkle over the remaining biscuit crumbs over each, then chill in the fridge overnight.
  6. Serve the next day and drizzle over a little vegan caramel sauce. Enjoy.