Creamy Vegan Chocolate Cheesecake made with a buttery cookie crust and a chocolatey smooth filling. This easy no-bake cheesecake is dairy-free, egg-free and requires just 10 ingredients. It’s a chocolate lover’s delight made in just 30 minutes!
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WHY MAKE THIS RECIPE
No baking required. Perfect indulgent vegan dessert for the winter as well as for the summer. I don’t know about you, but baking in the summer can be a nightmare. Oh, and if no-bake desserts are your thing have a look at the Vegan Cherry Tart, Chocolate Ice Cream Sandwiches, Raw Chocolate Tartlets, Sweet Potato Chocolate Mousse.
Easy and ready in 30 minutes. Toppings included, this recipe won’t take you more than 35 minutes. The toppings are a layer of silky chocolate ganache topped with chopped oreo cookies. The chocolate frosting is ready in 5 minutes and it takes no time to chop a few cookies.
Irresistible Toppings. The toppings are totally optional, the cheesecake is delicious on its own. But, believe me, you won’t skip them once you try the recipe with the irresistible ganache and the extra cookies on top.
RECIPE INGREDIENTS
INGREDIENTS NOTES AND SUBSTITUTIONS
Chocolate. I prefer semisweet chocolate but feel free to use a chocolate with a higher cacao percentage. As a result, your cake will be less sweet. If you like it like that, great, otherwise, add a bit more sugar, 1-2 tablespoons more will be enough.
Sugar. I either use panela or brown sugar, what I have on hand. Coconut sugar is also another good choice. Take in account though, it has a deeper taste. White granulated sugar will work as well.
Rum. A splash of rum together with the addition of coffee takes this cake to the next level, trust me. Anyway, if you are making this for kids feel free to omit the rum, vanilla alone is flavorful enough.
Instant coffee. You can omit it if you don’t like coffee. What I don’t recommend is substituting instant coffee in the recipe for regular coffee as you don’t want to add more liquid to the recipe.
HOW TO MAKE THE CRUST
- To make the Crust: Grease a 7-inch springform pan or line the bottom with a round disc of parchment paper.
- Add the oreo sandwich cookies and the butter into a food processor.
- Pulse until you have fine crumbs and everything is well combined.
- Pour the mixture into the prepared springform pan and press firmly into the bottom of the pan with a glass. Place in the freezer while you make the filling.
HOW TO MAKE THE FILLING
- To make the Filling: Soak the cashews. To do it quickly, place your cashews into a pot, cover with water and bring to boil. Remove the pot from heat and let sit for 5-10 minutes. Drain before using.
- Melt the chocolate in a double boiler, or microwave in a 30 seconds increments.
- In a high speed blender, combine the cashews, chocolate, coconut milk, coconut oil, lemon juice, vanilla, sugar, instant coffee and rum. Blend until smooth and creamy.
- Pour the mixture over the crust. Place in the freezer for 2 hours or refrigerate for a 3-4 hours.
STEP BY STEP INSTRUCTIONS TO MAKE THE TOPPING
- To make the Topping: first, chop the chocolate. The smallest, the fastest it will melt.
- Heat the coconut cream just until it starts to bubble.
- Pour onto the chocolate and let sit for 2 minutes. This will start melting the chocolate.
- After that, stir until no chocolate chunks are left and the mixture is smooth.
With a spatula, spread the chocolate ganache over the chocolate cheesecake. Top with the chopped oreo sandwich cookies. Refrigerate for 1 hour in the fridge before serving.
RECIPE FAQs
This is a raw cake but it lasts for up to five days in the fridge. Although if you’re anything like me I’m sure you won’t be able to check it since it won’t last so long 😉
Yes! In fact, if you make it several days or weeks in advance and freeze it nobody will notice it. Let it unthaw in the fridge overnight.
You can also make it 2-3 days in advance and keep it in the fridge.
Definitely! This cheesecake has the perfect texture to keep it frozen. Double wrap it and put it into the freezer when it’s still in the pan.
Alternatively, you can also freeze once you have topped it, but before wrapping it. Once it’s frozen, double wrap it in plastic wrap to prevent condensation. This cake will last for up to 3 months in the freezer.
Remove the plastic wrap before defrosting the cake. Let it defrost in the fridge, for 2-4 hours, or overnight. When defrosted in the fridge, you get the right consistency to serve it.
If you’re looking for the perfect sliced cake, cut it when it’s still frozen and let it unthaw in the fridge for 1 hour, then remove it 20 minutes before serving.
Sure! The same exact quantities in this vegan chocolate cheesecake recipe will work for an 8-inch springform pan. Just bear in mind the cheesecake layer will be a bit shorter. If that bothers you, add ½ cup more cashews, 1-2 more ounces of chocolate and another tablespoon of coconut oil.
The ingredients quantities for the crust are perfect for an 8-inch round pan as well as those of the toppings.
If you use a 6-inch springform pan, the cake will be a bit higher. Feel free to remove 1-2 tablespoons from the crust mixture. The cheesecake layer will be just ok, keep the quantities in the recipe.
Regarding the toppings, you might want to remove a couple of ganache tablespoons, but keep the same cookies, those are the perfect toppings for this cheesecake.
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RECIPE
Vegan Chocolate Cheesecake
Equipment
- 8-inch Springform pan or Removable bottom cake pan
- Food processor
- Stand blender or Immersion blender
- Medium mixing bowl
- Silicone spatula
Ingredients
For the Vegan Cheesecake Crust:
- 25 oreo sandwich cookies
- 5 tablespoons dairy-free butter
For the Cheesecake Filling:
- 10 ounces dairy-free semisweet chocolate chopped
- 2 ½ cups cashews soaked in hot water for 5-10 minutes
- 1 can full fat coconut milk
- 5 tablespoons coconut oil melted
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 4 tablespoons brown sugar
- 1 teaspoon instant coffee
- 2 tablespoon rum
For the Toppings:
- 8 oreo sandwich cookies
- 8 ounces dairy-free semisweet chocolate chopped
- 1 cup full fat coconut cream the solid part that rises to the top of the can of coconut milk
Instructions
For the Vegan Cheesecake Crust
- To make the Crust: Grease a 7-inch springform pan or line the bottom with a round disc of parchment paper.
- Add the oreo sandwich cookies and the butter to a food processor and pulse until you have fine crumbs and everything is well combined.
- Pour the mixture into the prepared springform pan and press firmly into the bottom of the pan with a glass. Place in the freezer while you make the filling.
For the Cheesecake Filling
- To make the Filling: Soak the cashews. To do it quickly, place your cashews into a pot, cover with water and bring to boil. When the water is boiling, remove the pot from heat and let sit for 5-10 minutes. Drain before using.
- Melt the chocolate in a double boiler, or microwave in a 30 seconds increments.
- In a high speed blender, combine the drained cashews, melted chocolate, coconut milk, coconut oil, lemon juice, vanilla, sugar, instant coffee and rum. Blend until smooth and creamy.
- Pour the mixture over the crust. Tap a few times to release any air bubbles. Place in the freezer for 2 hours or refrigerate for 3-4 hours.
For the Toppings
- To make the Toppings: first, chop the chocolate. The smallest, the fastest it will melt.
- Heat the coconut cream just until it starts to bubble. Pour onto the chocolate and let sit for 2 minutes. This will start melting the chocolate.
- After that, stir until no chocolate chunks are left and the mixture is smooth.
- With a spatula, spread the chocolate ganache over the chocolate cheesecake.
- Top with the chopped oreo sandwich cookies. Refrigerate for 1 hour in the fridge before serving.
- Slice, serve and enjoy!
Notes
Nutrition
Additional Info
This is my go-to for a great chocolate cheesecake. I’ve made it so many times, for vegans and non-vegans. it’s very versatile, like today I will make it with raspberry sauce instead of the Oreo topping. Thanks for sharing this amazing recipe.
Yay! I’m glad you enjoy this cheesecake so much, Kirty! Thanks a lot for your feedback! And raspberry sauce is a delicious idea. 🙂
This is one of the best vegan chocolate cheesecake recipes I’ve tried! Even my mum had second helping, who doesn’t like chocolate. So easy to make and so delicious
Hi Hayley, thank you so much for sharing your sweet review, so happy your mum liked it too!
With egg prices still being sky rocketing around here, I was looking for a Vegan Valentines Day Dessert. And this chocolate cheesecake was a homerun! I don’t think I have ever seen a cheesecake disappear so quickly. Love the detailed instructions and step by step photos
Hi Dani, I’m thrilled that you loved the cheesecake! Thank you for taking time to share your fabulous feedback!
This is one of the best cheesecake recipes that I’ve seen! I would never say that it’s vegan just from the looks of it… Amazing recipe.
Hi Elaine, I’m so glad! Thanks for commenting.