Vegan Chocolate Cheesecake

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Vegan chocolate cheesecake - this no-bake dairy free chocolate cheesecake is really easy to make, rich, creamy and intensely chocolatey!

It would be a great decadent dessert for Easter, or any celebration. It can be made with either vegan cream cheese OR silken tofu, and contains no coconut or cashews!

vegan chocolate cheesecake decorated with Easter chocolates on a black cake stand.

This vegan chocolate cheesecake is a must try! It is utterly decadent with a rich, velvety smooth dark chocolate filling and crisp cookie crust, and yet it takes minimal effort to make and is utterly fool-proof!

You won't miss the dairy at all in this indulgent recipe, and unlike many vegan cheesecakes it is made without any coconut or nuts.

This is the kind of dessert that would be good literally all year round, for any occasion, and is perfect just as it is; but in this instance I decorated it with some vegan chocolates and mini Easter eggs for a pretty Easter dessert.

It would also look wonderful decorated with swirls of whipped cream and fresh cherries!

A labelled photo of the ingredients needed to make vegan chocolate cheesecake.

Ingredient Details:

Vegan cream cheese OR silken tofu: I tested this chocolate cheesecake both with a base of vegan cream cheese, and with silken tofu instead. Both options work really well though they are slightly different.

The cream cheese version is a little more rich and dense, what I would consider closer to a 'proper' cheesecake texture. The silken tofu version is slighty lighter and is actually my preferred version. The cheesecake in the photos is the cream cheese version, but they are visually practically the same.

I like Yutaka brand silken tofu, and Philadelphia vegan cream cheese. If using silken tofu, I recommend adding a Tablespoon of lemon juice as well to add a bit of tang.

Vegan yogurt: I like to use part Greek style vegan yogurt to help lighten the cheesecake up a bit while still adding a tangy flavour. You can use silken tofu instead, or you can try using non-dairy milk, though the cheesecake may not set as firm in this case.

Vegan butter: I add some melted vegan block butter to add richness and to help the cheesecake to set. Make sure that it is the solid block style, not spreadable. You can use coconut oil instead but the cheesecake will probably have a slightly firmer texture.

Chocolate: You will need quite a bit of chocolate to make this vegan chocolate cheesecake so make sure that it is one that you like the taste of! I prefer to use a 70% dark chocolate. Do not reduce the amount of chocolate, it is not just for flavour but also to set the cheesecake.

Cocoa powder: Just a bit to help intensify the chocolate flavour. Either Dutch processed or natural is fine.

Icing sugar: I use icing (powdered) sugar to sweeten the filling as it dissolves easily so doesn't leave a grainy texture. I've kept the amount quite conservative so the cheesecake is not too sweet, but you may find that you need to add a bit more depending on the chocolate that you use as different brands of chocolate contain different amounts of sugar.

Espresso powder: I always like to add some instant espresso powder to chocolate recipes; it doesn't make it taste like coffee, it just deepens the chocolate flavour. You can just leave it out if you don't have any.

Vegan sandwich cookies: For the base you will need some sort of vegan chocolate sandwich biscuits such as Oreos or Bourbon biscuits.

A slice of vegan chocolate cheesecake on a black plate.

How To Make Vegan Chocolate Cheesecake:

(Full measurements and instructions can be found in the recipe card at the bottom of the page)

Step 1: Start by making the crust, place the sandwich cookies in a food processor and blitz to fine crumbs.

Step 1, the cookie crumbs in a food processor.

Step 2: Tip into a bowl and stir in the melted butter.

Step 2, the cookie crumbs with the butter added.

Step 3: Tip into a 20 cm springform cake tin and pack the crumbs down really firmly, use the base of a glass to help press them down.

Step 3, the prepared cookie crust in the tin.

Step 4: Melt the chocolate and vegan butter together, either over a pan of gently simmering water or in short bursts in the microwave.

Step 5: Place the cream cheese or silken tofu, yogurt, icing sugar, cocoa powder, espresso powder, vanilla, salt and chocolate mixture in a blender and blitz until smooth.

Step 6: Scrape the mixture on top of the cookie crust and spread it level. Refrigerate for at least 4 hours until set.

Decorated vegan chocolate cheesecake on a black cake stand on a black background.

Top Tips:

All of my recipes are developed using grams, and as with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup coversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!

I recommend making the cheesecake the day before you want to serve it as it will need at least 4 hours in the fridge to set.

You can add some peppermint or orange extract to the filling for a mint chocolate or chocolate orange cheesecake. Start with ½ teaspoon and add more to taste.

You ideally need to use a 20 cm/9 in springform cake tin to make this cheesecake so that it is easy to remove from the tin. A loose bottomed one would be second choice.

I use a blender to mix the filling. If you are making the tofu version you definitely need to use a blender, if you are making the cream cheese version then either a blender or an electric whisk or mixer is fine.

Taste the filling before transferring it to the tin and add more sugar if required.

This vegan chocolate cheesecake is delicious just as it is, but it would also be wonderful with some whipped cream and/or fresh fruit or fruit compote to cut through the richness.

FAQ's:

How should I store it?

Keep the cheesecake refrigerated and don't let it sit out at room temperature for too long when serving. It will keep for about 5 days.

Can I freeze it?

Yes, you can either freeze individual slices in airtight containers or place the whole cheesecake on a lined baking tray and freeze until solid then wrap it well in clingfilm and return to the freezer for up to 3 months.
To defrost, unwrap it, place it on a plate and cover. Allow to defrost in the fridge overnight. Do not refreeze.

More Vegan Chocolate Desserts:

If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess

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5 from 2 votes