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Vegan Chocolate Cheesecake Recipe

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★★★★★

5 from 130 reviews

This Vegan Chocolate Cheesecake is a rich, creamy, and indulgent dessert made entirely from plant-based ingredients. Featuring a crunchy chocolate cookie crust and a smooth, velvety chocolate filling, it combines the decadence of traditional cheesecake with vegan-friendly substitutes like vegan cream cheese or silken tofu. Perfect for special occasions or any time you want a dairy-free, egg-free chocolate treat.

Ingredients

Scale

Crust

  • 250 g (9 oz/ 23 cookies) chocolate sandwich cookies (such as Oreo)
  • 75 g (⅓ cup) vegan block butter (melted)

Filling

  • 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

  1. Prepare the crust: Place the chocolate sandwich cookies in a food processor and blitz until they form fine crumbs. If you don’t have a food processor, place the cookies in a sealed freezer bag, wrap in a tea towel, and crush them with a rolling pin.
  2. Combine crust ingredients: Transfer the cookie crumbs to a bowl and stir in the melted vegan butter until the mixture resembles wet sand.
  3. Line the cake tin: Line the base and sides of a 20 cm (8 in) springform cake tin with baking paper.
  4. Form the crust: Tip the cookie crumb mixture into the lined tin and firmly press it down using the base of a glass to compact it evenly. Place the tin in the freezer while preparing the filling to set the crust.
  5. Melt chocolate and butter: Gently melt the dark chocolate and cubed vegan butter together using a double boiler method (bowl over simmering water, ensuring the bowl doesn’t touch the water) or carefully in short bursts in the microwave, stirring frequently until smooth.
  6. Make the filling: In a blender, combine vegan cream cheese (or silken tofu with lemon juice), plain Greek-style non-dairy yogurt, icing sugar, cocoa powder, instant espresso powder (if using), vanilla extract, salt, and the melted chocolate mixture. Blend until completely smooth, stopping occasionally to scrape down the sides for thorough mixing.
  7. Assemble the cheesecake: Pour the smooth chocolate filling over the chilled cookie crust in the springform tin and spread it evenly to the edges.
  8. Chill and set: Refrigerate the cheesecake for at least 4 hours, or until fully set and firm to the touch.
  9. Serve: Once set, remove the sides of the springform tin carefully and transfer the cheesecake onto a serving plate. Slice and serve chilled for best texture and taste.

Notes

  • You can substitute the vegan cream cheese with silken tofu mixed with lemon juice for a similar creamy texture and slight tang.
  • Pressing the crust firmly and chilling in the freezer helps it hold together when slicing.
  • The espresso powder is optional but enhances the chocolate flavor complexity.
  • Make sure the chocolate mixture is not too hot when blending with vegan cream cheese or tofu to prevent curdling.
  • Store any leftovers covered in the refrigerator for up to 3-4 days.

Keywords: vegan chocolate cheesecake, dairy-free cheesecake, no bake vegan dessert, vegan chocolate dessert, plant-based cheesecake

Find it online: https://ricoloranz.com/vegan-chocolate-cheesecake-recipe/