vegan white chocolate silk pie with raspberry drizzle and shortbread crust, glutenfree
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5 from 3 votes

Vegan White Chocolate Pie

This vegan White Chocolate Pie is part pie, part candy, part ice cream, part cheesecake, and fully dreamy. A gluten-free shortbread crust cradles a filling of white-chocolate silk, and on top goes an easy but yummy raspberry drizzle.
Prep Time15 mins
Cook Time10 mins
Freezing time2 hrs
Course: Dessert, Pie
Cuisine: gluten-free, Vegan
Servings: 16 servings
Calories: 398kcal
Author: Vaishali ยท Holy Cow! Vegan Recipes


For the shortbread crust:

For the white chocolate filling:

  • 1 cup cocoa butter (also called cacao butter, chopped into small pieces)
  • 2 tbsp coconut oil
  • 1 cup sugar (cane sugar works best here)
  • 1 tbsp pure vanilla extract
  • 8 oz vegan cream cheese (at room temperature)
  • 1/2 cup raw cashews

For the optional raspberry drizzle:

  • 2 tbsp raspberry jam
  • 1 tbsp water


Make the crust:

  • Preheat the oven to 350 degrees F
  • Place all the crust ingredients in the food processor or a bowl and mix until they come together in a ball.
  • Remove the dough to a pie plate and pat the crust into it in an even layer, making sure you come up all the way up the sides.
  • Place the pie plate in the oven and bake 11 minutes or until the edges are light gold. Remove and set aside to cool.

Make the white chocolate filling:

  • Place the cocoa butter in a bowl along with the coconut oil and place the bowl on a saucepan with at least an inch of water in it. Turn on the heat. The cocoa butter will melt into a clear liquid. Keep stirring until there are no pieces of cocoa buttter remaining. Add the sugar to the bowl and turn off the heat after two minutes.
  • Blend the cashews with 1/2 cup water into a very smooth, silky paste. If your blender isn't powerful, you may need to soak the cashews first for at least 30 minutes.
  • Add the cashew paste to the food processor along with the cocoa butter and sugar mixture, vanilla extract and cream cheese. Process for a few seconds until everything is thoroughly incorporated into a very silky paste.
  • Pour the white chocolate filling into the prepared and baked pie crust. Freeze for at least two hours.
  • If making the raspberry drizzle, heat the raspberry jam in a saucepan with the water until smooth and fairly runny. Drizzle over the cheesecake before serving.


Serving: 1slice | Calories: 398kcal | Carbohydrates: 27g | Protein: 7g | Fat: 32g | Saturated Fat: 13g | Potassium: 49mg | Fiber: 3g | Sugar: 21g | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg