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Close up of a slice of chocolate cheesecake on a white plate with a bite taken out of it
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4.86 from 7 votes

Vegan Chocolate Cheesecake

This Vegan Chocolate Cheesecake has a velvety smooth dark chocolate filling with a delicious cookie crust! Perfectly rich, chocolatey and creamy.
Prep Time15 mins
Cook Time1 hr 10 mins
Chilling time6 hrs
Total Time7 hrs 25 mins
Course: Dessert
Cuisine: American
Servings: 16 slices
Calories: 461kcal
Author: Nora Taylor


For the crust

  • 25 Oreo cookies, or similar cookie
  • 4 tablespoons vegan butter, melted

For the filling

Optional, for topping


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.


  1. 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.
  2. I used Theo chocolate bars, but you can use any vegan friendly chocolate. Dairy free chocolate chips work as well.
  3. For a graham cracker (honey free) crust, use the crust recipe from my other Vegan Cheesecake.
  4. 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.
  5. For gluten free, substitute gluten free cookies for the Oreos.


Serving: 1of 16 servings | Calories: 461kcal | Carbohydrates: 42g | Protein: 6g | Fat: 33g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 332mg | Potassium: 193mg | Fiber: 6g | Sugar: 26g | Vitamin A: 141IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 5mg