Vegan Chocolate Cheesecake (no-bake)
This no-bake vegan chocolate cheesecake is rich and indulgent, featuring 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
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.