Vegan Chocolate Cheesecake
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This Vegan Chocolate Cheesecake has a velvety smooth dark chocolate filling with a delicious cookie crust! Perfectly rich, chocolatey and creamy.
This Vegan Chocolate Cheesecake is a must-try. Its velvety smooth chocolate filling and cookie crust are not overly sweet or heavy, yet so delectable. Leaving it to set overnight in the fridge will create a creamy texture that dreams are made of.
The true authentic cheesecake flavor comes from vegan cream cheese, melted chocolate, and coconut cream. It’s so smooth and creamy you won’t even realize the recipe doesn’t contain any dairy.
This dairy-free chocolate cheesecake has:
- An Oreo cookie crust – or use Newman’s Own brand chocolate cream cookies.
- A luscious 6-ingredient dark chocolate filling
- Fresh vegan whipped cream and shaved chocolate on top
If your chocolate cravings know no bounds, then you have to try my Vegan Chocolate Cake recipe as well!
This cheesecake recipe must be baked in a 9-inch springform pan. The amount of cake is too much for a regular 9-inch pie plate. If you don’t have a springform pan, refer to the notes in the recipe card for more options.
How to make Vegan Chocolate Cheesecake
Wrap the outside of your springform pan with foil to prevent leaks before preparing the Oreo cookie crust in the food processor. Press the crumbs into the pan to form the crust, pushing it up the sides a little bit.
Make the cheesecake filling by melting the chocolate and combining it with the cream cheese, coconut cream, and the other ingredients. Spread the filling over the crust in the pan. It’s a little on the thick side, so use a spatula to spread it out.
Bake the cake for 70 minutes, then let it cool at room temperature for a full hour. Transfer it to the fridge to cool and set for at least 6 hours or overnight.
Helpful tips and substitutions
- If you don’t want to use Oreos, you can sub them out for chocolate graham crackers (without honey) or similar chocolate cookies instead.
- Let this cake chill for at least 6 hours in the fridge. For the best results, leave the cheesecake to set overnight. The longer it sits, the firmer each slice will be.
- To slice the cheesecake, run a large, sharp knife under hot water. Wipe it dry and then slice. Repeat this process with each slice for very clean cut pieces of cheesecake.
Optional cheesecake toppings
Serve each slice of cheesecake plain or with these toppings:
- Vegan whipped cream
- Coconut whipped cream
- Chocolate curls – see this tutorial on how to make easy chocolate curls.
- Fresh berries
- Chocolate ganache
- Chocolate cookie crumbles
Frequently asked questions
- Is cheesecake vegan? Classic cheesecake is not vegan, as it’s made with cream cheese, butter, and eggs. Luckily, there are plenty of vegan substitutes to help us replicate and even enhance traditional cheesecake!
- What kind of vegan cream cheese is best for vegan cheesecake? I find the Tofutti and Kite Hill brands provide the best results. Daiya cream cheese does not work. Violife is also not the best choice, though I love the brand.
- Should I bake the cheesecake in a water bath? Surrounding the springform pan in water while baking acts as insulation against the sides of the pan. You might see this step when making traditional cheesecakes but it isn’t necessary for this recipe.
- Is vegan cheesecake freezer-friendly? Yes! Keep the individual slices wrapped in foil to freeze. Thaw the cake in the fridge overnight or enjoy from frozen.
More vegan cheesecakes to try
- The Best Vegan Vanilla Cheesecake
- Double Layer Pumpkin Cheesecake
- Oreo Cheesecake in a Mug
- Layered Raspberry Cheesecake
Vegan Chocolate Cheesecake
For the crust
- 25 Oreo cookies, or similar cookie
- 4 tablespoons vegan butter, melted
For the filling
For the crust
- Preheat the oven to 350℉ and wrap the outside of a 9 inch springform pan with foil. This is to prevent leaks, don't skip this part or your oven will smoke!
- Place the Oreo cookies in a blender or food processor, and pulse until they are fine crumbs. Dump the crumbs into a large bowl, then add the melted vegan butter and stir until the crumbs are moistened, but still crumbly.
- Pour the crumbs into the prepared springform pan, and press evenly over the bottom and partially up the sides of the pan. Set aside while you make the cheesecake filling.
For the filling
- Chop your chocolate bars into small pieces (or use chocolate chips), and place in a medium sized microwave safe bowl. Microwave in 30 second intervals, stirring after each time, until the chocolate melts and is completely smooth. Set aside to cool slightly.
- In a stand mixer, or a large bowl with a hand mixer, beat the vegan cream cheese until smooth, about 1 minute. Now add the coconut cream, sugar, cornstarch and vanilla and beat until smooth, scraping down the sides as needed.
- Now check the temperature of your melted chocolate. You want it to be warm, but not super hot. It also shouldn't be cool and too thick, or it will have trouble mixing. Drizzle the melted chocolate into the bowl with the cheesecake filling, and beat on low speed until well combined.
- Spread the cheesecake filling over the crust in the pan. It is a little on the thick side, so use a spatula to spread it as evenly as possible.
- Bake in the oven for 70 minutes. Remove from the oven and let cool at room temperature for an hour, then transfer to the refrigerator and let chill for at least 6 hours (overnight is best) before serving.
- When ready to serve, carefully remove the ring around the pan, slice and enjoy. Place the ring back on the pan to store the cheesecake and keep it in the refrigerator. It can also be frozen.
- Use Tofutti brand for best results. Don’t use Daiya brand here, it does not work. Violife is also not the best choice, though I love the brand. Kite Hill works as well.
- I used Theo chocolate bars, but you can use any vegan friendly chocolate. Dairy free chocolate chips work as well.
- For a graham cracker (honey free) crust, use the crust recipe from my other Vegan Cheesecake.
- For the coconut cream, you can use the thick white part from a can of full fat coconut milk, or simply purchase canned coconut cream and use 1/2 cup of it. The recipe might work with vegan yogurt or sour cream, but I haven’t tested it.
- For gluten free, substitute gluten free cookies for the Oreos.
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