Vegan Chocolate Cheesecake (no-bake)
This no-bake vegan chocolate cheesecake is rich and indulgent, with a mousse-like filling, crunchy chocolate cookie crust and an easy chocolate ganache topping. It’s easy to make with just a few simple ingredients and you don’t have to turn on the oven!
Ingredients You’ll Need
The full list of ingredient quantities and instructions are in the recipe card at the bottom of this post.
Oreo Cookies. This recipe uses two whole sleeves of oreos to give this cheesecake a generous crust. The crunchy base helps balance the rich and creamy filling. Plain chocolate cookies or gluten-free chocolate cookies (with or without a cream filling) will also work in the crust.
Semi-sweetened dark chocolate for a rich chocolate flavor.
Vegan cream cheese. A firmer cream cheese works best for this recipe as it’ll give the cheesecake more stability. I like using Tofutti and Sheese cream cheese, though many other brands will work. If you want to make a cheesecake without cream cheese, check out my baked vegan cheesecake recipe.
Vegan heavy cream that’s meant for whipping. This gives the chocolate filling a light mousse-like texture!
Prepare the Chocolate Cookie Crust
First, add the Oreo cookies (with the cream filling) to a food processor and pulse until you get fine crumbs. Then add the melted butter and pulse until combined. The mixture should have the consistency of wet sand.
If you don’t have a food processor or blender, you can add the cookies to a food-safe bag and smash them with a rolling pin. Then transfer the mixture to a bowl and mix it with the butter!
Press the Oreo cookie mixture into an 8-inch cake pan, allowing some of the crust to come up the sides. I recommend using a springform cake pan or a loose-bottom cake pan as they make removing the cheesecake much easier. This recipe will work with a 9-inch cake pan, but your cheesecake will be shorter.
Prepare the Chocolate Cheesecake Filling
In a large mixing bowl, whip the cream until stiff peaks form. Ensure your cream is chilled because it will whip up better. Set it aside in the fridge until needed. (Image 3)
In another large bowl, whip the cream cheese until smooth. Be sure to use room temperature cream cheese, as it’s easier to whip. Cold cream cheese often turns lumpy when mixed and may also cause the chocolate to set too quickly.
Then add the melted chocolate, sugar, vanilla and salt, then beat until just combined. If you notice any lumps in the chocolate mixture (from either the cream cheese or chocolate), gently warm it in the microwave until the edges soften, then beat again until smooth. Just make sure the mixture has completely cooled before adding the cream. (Image 4)
Add the whipped cream to the chocolate cream cheese mixture, then fold until combined (Images 5 & 6). Avoid overmixing the mixture as it’ll deflate the cream and make your cheesecake denser.
TIP: For the best results, introduce the whipped cream to the cream cheese mixture gradually. Add a big dollop (around 1/2 cup) of the whipped cream and mix it through to loosen the chocolate mixture. Then add the rest of the whipped cream and fold through!
Finally, transfer the cheesecake filling into your prepared pan and smooth the top. Try to make sure there are no large gaps in the mixture – this cheesecake is so light and airy so any air pockets will remain! Chill the cheesecake for at least 4 hours, but ideally overnight.
Chilling and Decoration Tips
For even more chocolate goodness, I topped this cheesecake with an easy chocolate ganache. The ganache is easier to pour when it’s slightly melted but slightly cooled. Make sure it’s not too hot otherwise it will melt the filling.
I also topped my cheesecake with whipped cream for visual contrast, chocolate shavings and fresh raspberries. Other delicious toppings include:
- Chocolate whipped cream
- Chopped nuts, such as hazelnuts
- Store-bought chocolates
- Chocolate sprinkles
- Oreo cookies
- Fresh fruit, such as berries
Storage Tips
This vegan chocolate cheesecake stores well in the refrigerator for up to 3-5 days. If you topped your cheesecake with whipped cream, the cream will deflate a little but is still good to eat.
Alternatively, keep the cheesecake with just the ganache topping in the refrigerator and add any extra decorations right before serving. You can also freeze the cheesecake for up to 2 weeks, although the texture may change a bit over time.
Customizing this Vegan Chocolate Cheesecake
Granulated sugar, light brown sugar and coconut sugar will also work, but they take longer to dissolve than powdered sugar so you’ll need to beat the cream cheese mixture longer. I don’t recommend using maple syrup or any liquid sweetener for this cheesecake as it’ll make it too soft.
Yes. However, milk chocolate contains less cocoa solids and more sugar so your cheesecake will be softer in texture and sweeter. If you use milk chocolate, you may adjust the sugar to taste.
No. Melted chocolate helps set this cheesecake.
More Vegan Cheesecake Recipes
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Vegan Chocolate Cheesecake (no-bake)
Ingredients
Chocolate Cookie Crust
- 30 Oreo cookies, (~270g or 2 x packs of Oreo cookies, note 1 for alternatives)
- ⅓ cup (75g) vegan butter, melted and cooled
Cheesecake Filling
- 1 cup (225g) dairy free whipping cream, chilled
- 16 ounces (450g) vegan cream cheese, room temperature (2 x regular tubs, note 2 for brands)
- 8 ounces (225g) semi-sweet dark chocolate, chopped
- 1 ½ cups (180g) powdered sugar / icing sugar, or to taste (note 3)
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso powder, optional
- ¼ teaspoon salt
Ganache Topping & Decorations
- 4 ounces (115g) semi-sweet dark chocolate, or chocolate chips, plus more to decorate
- ¾ cup (170g) dairy free whipping cream, plus more to decorate
- fresh berries, or as desired
Instructions
- Line the bottom of an 8-inch (20 cm) springform pan or loose-bottom cake pan with parchment paper.
Make the crust:
- Add the cookies to a food processor and pulse until they form fine crumbs. Add the melted vegan butter and pulse until combined. Firmly press the mixture into the bottom of the prepared cake pan and about 1 inch (2.5 cm) up the sides. Set aside in the refrigerator.
Make the cheesecake filling:
- Add the chilled cream to a large bowl (if using a hand mixer) or the bowl of a stand mixer (with the whisk attachment). Whip until it reaches firm peaks and set aside in the refrigerator.
- Melt the chocolate in a double boiler or in the microwave. If using a microwave, place the chocolate in a heatproof bowl and heat in 30-second intervals, stirring occasionally.
- In a separate bowl, beat the cream cheese until it's smooth and creamy with no lumps. Add the melted chocolate, sugar, vanilla and salt, then beat for a few more minutes until well combined.
- Add the whipped cream to the cream cheese mixture and fold until combined. Try to avoid overmixing as this will deflate the whipped cream. (note 4)
- Spoon the cheesecake batter into the cake pan and smooth the top. Cover and refrigerate for at least 6 hours or overnight.
Make the ganache and decorate:
- Add the chocolate to a heatproof bowl. Heat the cream in the microwave or the stovetop until it's lightly steaming. Pour the cream over the chocolate and let it sit for around 5 minutes to melt the chocolate. Stir the mixture until smooth and let it cool until slightly thickened.
- Pour the cooled ganache on top of the chilled cheesecake. Make sure the ganache isn't too hot otherwise it will melt the cheesecake. Chill the cheesecake for 20 minutes to set the ganache. Top the cheesecake with extra whipped cream, chocolate shavings, fresh raspberries or as desired. (note 5)
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- Alternatively, you can use the same weight (ounces or grams) of most chocolate sandwich cookies or plain chocolate cookies without a cream filling.
- It’s best to use a firm vegan cream cheese for this cheesecake such as Tofutti or Sheese. Violife typically doesn’t work with baked vegan cheesecakes but since this recipe is no-bake, it’ll work just fine.
- The amount of sugar you’ll need depends on the chocolate you use. I used a dark semi-sweet chocolate and needed to add 1 1/2 cups (180g) of powdered sugar. If you’re unsure, start with 1 cup (120g) of powdered sugar and add more to taste.
- If your chocolate mixture is firm, fold in the whipped cream in stages. Start by adding a large dollop (about 1/2 cup) of whipped cream and fold it through to lighten the mixture. Then add the remaining whipped cream and fold until just combined.
- For the best presentation, pipe the whipped cream topping 4 hours of serving, as it may begin to deflate after that time.
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