Vegan Chocolate Cheesecake (No-Bake)
Vegan chocolate cheesecake - this no-bake dairy free chocolate cheesecake is really easy to make, rich, creamy and intensely chocolatey!
Servings 12 people
Equipment
- blender
- 20 cm/9 in springform cake tin
Ingredients
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 349g 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
- Start by making the crust, place the sandwich cookies in a food processor and blitz to fine crumbs. (Alternatively, place them in a sealable freezer bag wrapped in a tea towel and bash them with a rolling pin.)250 g (9 oz/ 23 cookies) chocolate sandwich cookies (such as Oreo)
- Tip the crumbs into a bowl and stir in the melted vegan butter. The mixture should resemble wet sand.75 g (⅓ cup) vegan block butter
- Line the base and sides of a 20 cm/8 in springform cake tin with baking paper.
- Tip the cookie crumbs into the tin and pack them down really firmly, use the base of a glass to help press them down. Pop it in the freezer while you prepare the filling.
- Melt the chocolate and vegan butter together, either over a pan of gently simmering water (don't let the bowl touch the water) or in short bursts in the microwave, stirring often.350 g (12 ½ oz) dark chocolate, 60 g (¼ cup) vegan block butter
- Place the cream cheese OR silken tofu and lemon juice in a blender along with the yogurt, icing sugar, cocoa powder, espresso powder, vanilla, salt and the melted chocolate mixture and blitz until smooth. Stop and scrape down the sides as needed.350 g (12 ½ oz) vegan cream cheese (OR 349g 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, 1 teaspoon vanilla extract, ¼ teaspoon salt
- Scrape the mixture on top of the cookie crust and spread it level. Refrigerate for at least 4 hours until set.
- Once set, remove the sides of the tin and slide the cheesecake onto a plate before slicing.
Notes
- See post above for tips, details and step-by-step photos.
- 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.