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
Chocolate is life! This Vegan Chocolate Cheesecake is perfect for us, The sweetness is just right and it will satisfy the taste buds.
I can’t agree more! There’s nothing like chocolate! I’m in love with this recipe. Let me know if you try it. Thanks for commenting, Chef Dennis.
OMG this is a chocolate lovers DREAM dessert. Just look at ALL that chocolate. This is the perfect celebration dessert for cheesecake lovers.
Hi, Gloria! Yes, you’re right! This is perfect for those who love chocolate. It’s creamy, not overly sweet and you wouldn’t tell it’s vegan, frankly!
Wow! Looks tempting, I already know what to make for mother’s birthday this year! She loves both chocolate and cheesecake.
Thank you Lyosha, it’s tempting and absolutely addictive. Let me know how it went, I’m sure your mother will love it. Hope you have a wonderful celebration!
Oh God, it looks so mouth-watering. I’m not a fan of chocolate cake but it seems so delicious that I wanna try it.
Thank you for sharing, Nikhila! I’m glad you’re loving the cake! Let me know how it goes for you when you try it! Happy cooking!
Oh my, this looks delicious! I have to share this with my vegan coworker and then try to make it! Are oreos safe to use in the recipe? I have some friends who don’t eat normal chocolate or cookies as they don’t believe they are 100% vegan.
Hi Aisasami, Oreo cookies do not contain any animal-derived ingredients, so they are vegan and dairy free. That’s why I included them in the recipe. You can perfectly use them to top the cake. Thanks!
Thank you Crickette, I’m happy you love the recipe!
I have been cutting down on my dairy and I am so glad I came across this recipe. It is absolutely decadent and delicious!
I’m so happy you love the recipe, Kate! It’s a showstopper for sure. Thank you, hope you enjoy it!
I am not vegan, but I would try that in a heartbeat. I love cheesecake and that looks delicious.
Thank you Michele, you have to try it, you’ll love it!
Everyone loves chocolate cake! Well, I guess almost everyone. Would love to try this since I believe that it’s a healthier version.
Yes, you’re so right! Chocolate is always a winner. This cake is the vegan version of the classic chocolate cheesecake, but way more delicious! Thanks!
Wow! That first pic of the CAKE got me! thanks for the recipe, and for the inspiration.
I’m glad you like it Ans. Thanks for the feedback!
Not vegan but the chocolate cheesecake looks super yummy!
Thank you Monidipa! If you`re not vegan, this cheesecake can also be made with regular cream cheese and dairy milk for a non-vegan version.
This cheesecake looks so luscious! Thank you for sharing this recipe and will try to copy and make one.
It’s an easy to follow recipe. I hope you have a chance to make it, you’ll love it. Thank you Agnes!
This sounds so yummy! I love vegan deserts. Clever recipe I will definitely try. I have all the ingredients but no instant coffee. Can I make it without coffee?
Hi Aimee, yes, definitely, you can make this cake without coffee. Coffee it’s only added to boost the chocolate flavour, it’s not an essential ingredient.
I’m going to try to make this for my daughter’s party this weekend! It looks amazing. If it’s as delicious as it looks it won’t last long!
Hi Renee, your daughter is going to love it. It’s easy, rich and totally addictive! Let me know when you try it. Thanks for the sweet comment!
What a great summer recipe! I’m a chocoholic to begin with but the fact that this is no-bake and is ready so quickly is a real bonus. Definitely going to give this a try!
It is! One my favorites when it’s too hot to turn on the oven! Anyway, I make it all year round, it’s simply addictive. Let me know how it went if you try it. Thanks Carol!
What an original recipe, I really enjoyed it! The process was simpler than what I initially thought. I didn’t know that making a chocolate cheesecake could be so easy!
I’m so glad you enjoyed, Lorraine! Thanks so much for the feeedback! I try to include as many details as possible to make the cooking process easier.