Vegan Chocolate Cheesecake
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!
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
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