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    Home » Chocolate Desserts » Vegan Chocolate Cheesecake

    Vegan Chocolate Cheesecake

    Published: Mar 4, 2021 · Modified: Apr 17, 2021 by Natalia · This post may contain affiliate links .

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    Jump to Recipe Print Recipe
    Uncut round cheesecake placed on parchment paper over a wire rack
    Cut chocolate cheesecake topped with oreo cookies, placed on a white plate.
    Slice of chocolate cheesecake topped with cookies placed on a white plate.
    whole cake and slice of the chocolate cheesecake, on a white surface.
    Uncut Chocolate cheesecake topped with chocolate ganache and oreo cookies, on a wire rack.
    whole cake and slice of the chocolate cheesecake, on a white surface.

    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!

    Uncut chocolate cheesecake topped with chocolate ganache and oreo cookies, on a wire rack.
    Jump to:
    • WHY MAKE THIS RECIPE
    • RECIPE INGREDIENTS
    • INGREDIENTS NOTES AND SUBSTITUTIONS
    • HOW TO MAKE THE CRUST
    • HOW TO MAKE THE FILLING
    • STEP BY STEP INSTRUCTIONS TO MAKE THE TOPPING
    • RECIPE FAQs
    • RELATED RECIPES
    • RECIPE

    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 for the vegan chocolate cheesecake crust.
    Ingredients for the filling of the chocolate cheesecake placed on a white surface.
    Ingredients for the cheesecake toppings, on a white surface .

    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

    Four process shots to make the chocolate cheesecake crust.
    1. To make the Crust: Grease a 7-inch springform pan or line the bottom with a round disc of parchment paper. 
    2. Add the oreo sandwich cookies and the butter into a food processor. 
    3. Pulse until you have fine crumbs and everything is well combined. 
    4. 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

    Four process shots to make the chocolate cheesecake filling.
    1. 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. 
    2. Melt the chocolate in a double boiler, or microwave in a 30 seconds increments. 
    3. 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. 
    4. 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

    Four process shots to make the chocolate cheesecake toppings.
    1. To make the Topping: first, chop the chocolate. The smallest, the fastest it will melt. 
    2. Heat the coconut cream just until it starts to bubble. 
    3. Pour onto the chocolate and let sit for 2 minutes. This will start melting the chocolate. 
    4. 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.

    Uncut cheesecake made up of a cookie crust, chocolate cheesecake and topped with ganache and extra cookies.

    RECIPE FAQs

    How long does it last in the fridge?

    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 😉

    Can I make the vegan chocolate cheesecake ahead of time?

    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.

    Can I freeze the vegan cheesecake?

    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.

    How to defrost the cheesecake?

    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.

    Can I use a different sized pan?

    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.

    Slice of chocolate cheesecake topped with cookies, on a white plate and next to a silver teaspoon.

    RELATED RECIPES

    • Easy Vegan Chocolate Ice Cream Sandwiches
      Vegan Chocolate Ice Cream Sandwiches
    • No bake vegan chocolate tartlets
      Raw Vegan Chocolate Tartlets
    • Paleo Sweet Potato Chocolate Mousse
      Sweet Potato Chocolate Mousse
    • Best Chocolate Cake Recipe
      Easy Vegan Chocolate Cake

    If you try this recipe don’t forget to rate it and let me know how it went in the comments below! You can also FOLLOW ME on Pinterest, Facebook and Instagram to see more delicious food and what I’m getting up to.

    RECIPE

    Chocolate cheesecake topped with chocolate frosting and chopped oreo cookies, against a white surface.

    Vegan Chocolate Cheesecake

    NATALIA @ SIMPLE GREEN RECIPES
    Creamy Vegan Chocolate Cheesecake made with a cookie crust and a chocolatey smooth filling. This easy no-bake cheesecake requires just 10 ingredients and it’s made in 30 minutes!
    5 from 56 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Total Time 30 minutes mins
    Servings 8

    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

    MAKE AHEAD OF TIME. This cheesecake can be made and frozen several days or weeks in advance. Let it unthaw in the fridge overnight. You can also make it 2-3 days in advance and keep it in the fridge. This is a raw cake but it lasts for up to five days in the fridge.
    FREEZING THE CHOCOLATE CHEESECAKE. 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. It will last for up to 3 months.
    DEFROSTING THE VEGAN CHEESECAKE. 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.
    MAKING IT GLUTEN FREE. Substitute the oreo cookies in the recipe for gluten-free oreo style cookies or any other gluten free chocolate cookies of your choice.
    INGREDIENTS SUBSTITUTION
    Chocolate. 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 more tablespoons will be enough.
    Sugar. You can use panela, brown sugar or coconut sugar or granulated sugar.
    Rum. Brandy is also a good chocolate pairing.
    Instant coffee. You can omit it if you don’t like coffee. But DO NOT substitute instant coffee in the recipe for regular coffee as you don’t want to add more liquid to the recipe.
    DIFFERENT SIZED PANS. 8-inch springform pan. Add ½ cup more cashews, 1-2 more ounces of chocolate and another tablespoon of coconut oil. Keep the same ingredients quantities for the crust as well as those of the toppings.
    6-inch springform pan. Remove 1-2 tablespoons from the crust mixture. The cheesecake layer will be ok, keep the quantities in the recipe. Remove a couple of tablespoons of ganache, but keep the same cookies.
    NUTRITION INFORMATION
    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
    See our full nutrition disclosure.

    Nutrition

    Calories: 425kcalCarbohydrates: 32gProtein: 4gFat: 33gSaturated Fat: 24gTrans Fat: 1gCholesterol: 4mgSodium: 63mgPotassium: 312mgFiber: 3gSugar: 21gVitamin A: 15IUVitamin C: 2mgCalcium: 30mgIron: 4mg

    Additional Info

    Course Dessert
    Cuisine American
    Keyword chocolate cheesecake, vegan cheesecake, vegan chocolate cheesecake
    Tried this recipe?Let us know how it was!
    Natalia's Signature
    « Vegan Sugar Cookies
    Vegan Gluten Free Strawberry Cake »

    Reader Interactions

    Comments

    1. Kirty

      August 04, 2023 at 12:23 pm

      5 stars
      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.

      Reply
      • Natalia

        August 03, 2023 at 10:31 am

        Yay! I’m glad you enjoy this cheesecake so much, Kirty! Thanks a lot for your feedback! And raspberry sauce is a delicious idea. 🙂

        Reply
    2. Hayley Dhanecha

      February 13, 2023 at 4:31 am

      5 stars
      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

      Reply
      • Natalia

        February 23, 2023 at 12:13 pm

        Hi Hayley, thank you so much for sharing your sweet review, so happy your mum liked it too!

        Reply
    3. Dani

      February 12, 2023 at 8:57 pm

      5 stars
      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

      Reply
      • Natalia

        February 23, 2023 at 12:17 pm

        Hi Dani, I’m thrilled that you loved the cheesecake! Thank you for taking time to share your fabulous feedback!

        Reply
    4. Elaine

      February 12, 2023 at 9:43 am

      5 stars
      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.

      Reply
      • Natalia

        February 23, 2023 at 12:20 pm

        Hi Elaine, I’m so glad! Thanks for commenting.

        Reply
    « Older Comments
    5 from 56 votes (31 ratings without comment)

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