Name: Vegan Chocolate Cheesecake Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 4 h 30 min
Cuisine: Vegan
Ingredients: 250 g (9 oz/ 23 cookies) chocolate sandwich cookies (such as Oreo); 75 g (⅓ cup) vegan block butter (melted); 350 g (12 ½ oz) dark chocolate (finely chopped); 60 g (¼ cup) vegan block butter (cubed); 350 g (12 ½ oz) vegan cream cheese (OR 349 g silken tofu + 1 Tablespoon lemon juice); 160 g (⅔ cup) plain Greek style non-dairy yogurt; 40 g (⅓ cup) icing (powdered) sugar; 20 g (2 ½ Tablespoons) cocoa powder; 1 teaspoon instant espresso powder (optional); 1 teaspoon vanilla extract; ¼ teaspoon salt

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Introduction

This vegan chocolate cheesecake is rich, creamy, and completely plant-based, perfect for anyone craving a decadent dessert without the dairy. With a crunchy chocolate cookie crust and a smooth, chocolatey filling, it’s sure to impress both vegans and non-vegans alike.

A rich chocolate cheesecake with three layers sits on a black cake stand against a dark background. The bottom layer is a dark chocolate crumb crust, dense and firm. The middle layer is a smooth milk chocolate cheesecake, thick and creamy with a matte finish. The top layer is a glossy chocolate ganache, evenly spread with a slight swirl pattern in the center. Around the edge of the ganache, there is a ring of chocolate-covered bite-sized candies, some whole and some cut open, revealing a crunchy, light yellow filling. The cake stand rests on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

250 g (9 oz / 23 cookies) chocolate sandwich cookies (such as Oreo)
75 g (⅓ cup) vegan block butter (melted)
350 g (12 ½ oz) dark chocolate (finely chopped)
60 g (¼ cup) vegan block butter (cubed)
350 g (12 ½ oz) vegan cream cheese or 349 g silken tofu + 1 Tablespoon lemon juice
160 g (⅔ cup) plain Greek style non-dairy yogurt
40 g (⅓ cup) icing (powdered) sugar
20 g (2 ½ Tablespoons) cocoa powder
1 teaspoon instant espresso powder (optional)
1 teaspoon vanilla extract
¼ teaspoon salt

Instructions

Step 1: Make the crust by placing the sandwich cookies in a food processor and blitzing them to fine crumbs. Alternatively, place the cookies in a sealable freezer bag wrapped in a tea towel and crush them with a rolling pin.
Step 2: Transfer the crumbs to a bowl and mix in the melted vegan butter until the mixture resembles wet sand.
Step 3: Line the base and sides of a 20 cm (8 in) springform cake tin with baking paper.
Step 4: Press the cookie crumb mixture firmly into the base and sides of the prepared tin, using the base of a glass to pack it down tightly. Place the tin in the freezer while preparing the filling.
Step 5: Melt the chopped dark chocolate and cubed vegan butter together either over a pan of gently simmering water (ensure the bowl does not touch the water) or in short bursts in the microwave, stirring frequently until smooth.
Step 6: In a blender, combine the vegan cream cheese (or silken tofu with lemon juice), non-dairy yogurt, icing sugar, cocoa powder, espresso powder (if using), vanilla extract, salt, and the melted chocolate mixture. Blend until completely smooth, stopping occasionally to scrape down the sides.
Step 7: Pour the chocolate filling onto the chilled cookie crust and spread evenly with a spatula. Refrigerate the cheesecake for at least 4 hours until fully set.
Step 8: Once set, carefully remove the sides of the springform tin and transfer the cheesecake to a serving plate before slicing.

Tips & Variations

For a bolder chocolate flavor, use high-quality dark chocolate with at least 70% cocoa content.
Silken tofu is an easy substitute for vegan cream cheese, providing a smooth texture with a little lemon juice for tang.
If you prefer a less sweet cheesecake, reduce the icing sugar slightly or choose unsweetened non-dairy yogurt.
Add a pinch of cinnamon or chili powder to the filling for an interesting twist.
Use gluten-free chocolate sandwich cookies to make this recipe gluten-free.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it well wrapped or in an airtight container to prevent it from absorbing fridge odors. To serve, slice with a warm knife for clean cuts. You can also freeze the cheesecake for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

A two-layer chocolate cheesecake sits on a white plate, resting on a white marbled surface. The bottom layer is dark and crumbly, showing a rich chocolate crust. Above it, a thick, smooth chocolate cheesecake layer is creamy and dense, colored deep brown. The top is garnished with small chocolate eggs and round chocolate balls, some cracked open to reveal a crunchy yellow interior, arranged around the edge of the cheesecake. The cake has a clean slice removed, revealing the perfect even layers inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese instead of vegan cream cheese?

Yes, you can substitute regular cream cheese if you are not following a vegan diet. The texture and flavor will be similar, though this will no longer be a vegan recipe.

Do I have to add espresso powder?

No, the espresso powder is optional but it enhances the chocolate flavor by adding depth and richness. You can safely omit it without affecting the overall texture or structure of the cheesecake.