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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
    • Don’t Miss a 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 55 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Total Time 30 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
    Course Dessert
    Cuisine American
    Keyword chocolate cheesecake, vegan cheesecake, vegan chocolate cheesecake
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Tammy

      February 10, 2023 at 11:08 pm

      5 stars
      So impressed with how this came out and its vegan too! A little extra effort but so worth it and it was a hit. Everyone loved how rich it tasted!

      Reply
      • Natalia

        February 23, 2023 at 12:22 pm

        Thank you so much, Tammy! I’m super excited to hear that you loved this cheesecake. Thanks for the feedback!

        Reply
    2. Veronika

      February 10, 2023 at 5:36 pm

      5 stars
      I made this cheesecake yesterday and my whole family loved it! Was so easy to prep and so delicious 😉 Saved it to make again for Valentine’s Day.

      Reply
      • Natalia

        February 23, 2023 at 12:26 pm

        Hi Veronika, you’re right, this is an easy cake, specially if you follow the step by step instructions. thanks so much for sharing your review!

        Reply
    3. Jessica

      February 10, 2023 at 10:20 am

      It’s so nice to find easy, and indulgent, vegan desserts! I have everything I need on my shopping list so we can try this over the weekend as a special treat 😉

      Reply
      • Natalia

        February 23, 2023 at 12:28 pm

        Jessica, I know you will love this chocolate cheesecake. It’s just irresistible!

        Reply
    4. Lauren Michael Harris

      February 09, 2023 at 1:14 pm

      5 stars
      This vegan cheesecake is amazing! I’m not vegan but have to cut out dairy and lower my carbs as well. This cheesecake allowed me to have a little treat that was much needed! I froze the rest to enjoy when I can squeeze in a little dessert now and then.

      Reply
      • Natalia

        February 23, 2023 at 12:31 pm

        Hi Lauren, thank you for your feedback, and for using my recipe! It’s especially exciting to hear non-vegans enjoy my vegan treats So glad you loved it! Enjoy!

        Reply
    5. Christy

      February 07, 2023 at 2:19 pm

      5 stars
      Your step by step photos are incredibly helpful and this vegan chocolate cheesecake was delicious!

      Reply
      • Natalia

        February 23, 2023 at 12:32 pm

        Thank you so much, Christy! I’m super excited to hear that you loved it. 

        Reply
    6. Amanda Dixon

      February 06, 2023 at 5:55 pm

      5 stars
      This is truly a fabulous cheesecake! It was so rich and chocolatey with the perfect luscious texture. Definitely a new favorite in our house!

      Reply
      • Natalia

        February 23, 2023 at 12:33 pm

        I know right? This chocolate cheesecake is a favourite in our house too. Thanks for commenting!

        Reply
    7. Lucy

      September 25, 2021 at 10:03 am

      5 stars
      This vegan chocolate cheesecake is the perfect dessert for the whole family. It’s such an indulgent treat! The chocolate flavour is absolutely delicious and the oreo cookies are the perfect finishing touch.

      Reply
      • Natalia

        September 26, 2021 at 1:26 pm

        This is one of my favorite cakes, Lucy! You can’t even tell it’s vegan Thanks so much for commenting! XO

        Reply
    8. Melanie Cagle

      May 31, 2021 at 9:27 am

      5 stars
      Wow! Words fail how good this cake was. I was having vegan friends over for dinner last night and I came across your chocolate cheesecake recipe. I figured i’d give it a go and I’m so glad I did. I have none left! We ate it all! They couldn’t believe that I had made this cake for them and they were suitably impressed by the time they left. I loved it too, thanks so much for sharing!

      Reply
      • Natalia

        June 03, 2021 at 2:55 pm

        That is great to hear, Melanie! I am so glad that you love my recipe that much! Thank you so much for sharing your review!

        Reply
    9. Kate

      May 30, 2021 at 7:08 am

      I have been looking for eggfree cake recipes and this one ticked all the boxes. My chocolate cake turned out extremely moist and perfectly delicious!

      Reply
      • Natalia

        June 03, 2021 at 2:49 pm

        Thank you so much, Kate! I’m super excited to hear that the cake turned out delicious! It’s a chocolate-heaven cake.

        Reply
    10. Beth

      May 29, 2021 at 8:49 pm

      5 stars
      What an elegant cheesecake, and you can’t beat a no-bake dessert that comes out as beautiful as this.

      Reply
      • Natalia

        June 01, 2021 at 5:20 pm

        You’re so right Beth! No-bake desserts are unbeatable, specially in the summer! Thanks for commenting!

        Reply
    11. Marisa F Stewart

      May 29, 2021 at 12:16 pm

      5 stars
      This is a fantastic recipe. I made it the other day for our neighbor’s son’s graduation. There were several guests there that are vegan. The neighbor had her hands full with getting ready for the festivities. Well, the cheesecake was a huge success. In fact, non-vegans enjoyed it just as much as the vegans. I’ll be making this recipe again just for us.

      Reply
      • Natalia

        June 01, 2021 at 4:56 pm

        Hi, Marisa! Thank you so much! I am beyond happy to read your positive review. It’s especially exciting to hear non-vegans enjoy my vegan treats So glad you all loved them! Enjoy!

        Reply
    12. Aleta

      May 27, 2021 at 9:46 am

      5 stars
      WHOA, crunchy chocolate heaven in the form of my favourite dessert! Cannot believe this is vegan, finally I can share my favourite dessert again with my sister! Thanks Natalie!

      Reply
      • Natalia

        May 27, 2021 at 4:20 pm

        Hi, Aleta! Thanks to you for your sweet comment! Hope your sister enjoys the cake! I totally recommend you this recipe, it’s an irresistible cake and quicker to make than it seems.

        Reply
    13. Tristin

      May 26, 2021 at 10:08 am

      5 stars
      This smooth chocolatey filling is making me drool a little…ok, it’s a lot! Perfect summer recipe because I don’t even have to use my oven!!

      Reply
      • Natalia

        May 27, 2021 at 4:22 pm

        One of my favorites to make in the summer when it’s too hot to turn on the oven! Thanks for commenting.

        Reply
    14. Bernice

      May 25, 2021 at 9:50 pm

      5 stars
      Amazing! I would LOVE to try this because it looks like it is packed full of chocolate. I can’t wait to make this for my daughter, who is a vegan and I think we’ll all really enjoy it too.

      Reply
      • Natalia

        May 27, 2021 at 4:25 pm

        Hi, Bernice! I’m really glad to hear you like the cake, thank you! And, yes, it’s full of delicious chocolate. I’m sure your daughter will enjoy it. Let me know how it turned out for you!

        Reply
    15. Sharon

      May 25, 2021 at 11:35 am

      5 stars
      This chocolate cheesecake gets a vegan makeover and I am here for it! It’s great to make for guests that follow a vegan diet but will please every guest in attendance.

      Reply
      • Natalia

        May 27, 2021 at 4:29 pm

        Sure! It’s one of my non-vegan friends’ favorite cake. As you said, it pleases everyone, it’s chocolate heaven! Thanks for the comment!

        Reply
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    Hello and welcome to my blog! I’m so excited to have you here! I’m Natalia and I’m a recipe developer and food photographer with a passion for healthy, delicious and pretty food.

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