Vegan Chocolate Cheesecake (Nut Free!)

This vegan chocolate cheesecake has a smooth, creamy, filling and sits on top of a delicious buttery Oreo crust. This easy recipe is no bake, and it's made without tofu or cashews, so it's nut free too! Chocolate lovers - this one's for you!

I love a delicious cheesecake as much as anyone, but if you've followed Cookie Dough Diaries for a while, you'll know that fancy tools and methods are just not my style. That's why I love no bake vegan cheesecakes!

No bake cheesecakes are easier (no water bath!) and they are super creamy!

This vegan chocolate cheesecake is dairy free, egg free, and completely nut free. It can also easily be made gluten free!

Why This Vegan Chocolate Cheesecake Works

• This recipe uses a combination of cocoa powder and melted chocolate, so it's extremely rich in chocolate flavor without being bitter.
• No oven required! This vegan chocolate cheesecake is no bake, which makes it ULTRA creamy and soft, like a vegan chocolate mousse cake.
• This cheesecake is nut free and uses no cashews!
• This cheesecake is freezer friendly, so you can easily store any leftovers.
• This recipe can be made in an 8 inch springform pan or a 9 inch springform pan without changing the ingredient quantities (the cheesecake will just be a thinner, with less height.

Ingredient Notes

• Vegan Cream Cheese: Every brand of cream cheese is different, depending on what it's made of. I like to use a coconut based vegan cream cheese, like Violife. I don't recommend Daiya because I personally find that it has a flavor that dominates all other flavors in a dessert.
• Oreos: You can replace the Oreos with gluten free Oreos to make this recipe gluten free!
• Chocolate: You can use chopped semisweet chocolate or dark chocolate for a richer chocolate flavor.
• Coconut Whipped Cream: I like to use homemade coconut whipping cream, but you can also use store-bought (just don't use the kind that comes in an aerosol can).

Step By Step Instructions

Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.

STEP ONE: If using homemade whipped cream, you can make it now and store in the fridge while you make the crust. In a microwave-safe bowl, heat the chopped chocolate for 15 seconds at a time, stirring in between each time until chocolate is fully melted. You can also melt the chocolate over low heat in a pan on the stove, stirring frequently. Set aside to cool.

STEP TWO: Lightly spray the inside of an 8 inch springform pan with cooking spray, then line the bottom with a round piece of parchment paper, so that you can remove the cheesecake from the pan later without it falling apart.

STEP THREE: Place the Oreo cookies into a blender or food processor and blend until very finely crushed. If you don't have either of those tools, you can also place the Oreos in a ziploc bag and roll a rolling pin over them a few times.

STEP FOUR: Melt the butter and pour it into a bowl with the crushed Oreos. Mix together to form the crust. Firmly press the Oreo mixture into the bottom of the pan and about half way up the sides. Use the bottom of a cup to firmly press it in. Place the crust into the refrigerator while you prepare the filling.

STEP FIVE: In a large mixing bowl, beat the cream cheese until smooth, then mix in the sugar and vanilla until combined. Add in the cooled melted chocolate and cocoa powder.

STEP SEVEN: Fold in the whipped cream until just combined then pour it into the springform pan. You can use an offset spatula to spread it evenly around.

STEP EIGHT: Chill the vegan chocolate cheesecake in the refrigerator for at least 6-8 hours, or overnight. Spread an even layer of coconut whipped cream over top of the cheesecake before serving, or pipe it on top.

FAQs and Expert Tips

Expert Tips

• Don't skip the parchment paper lining - Unless you plan to serve the cheesecake on the bottom of the springform pan, it will be quite difficult to remove it from the pan without a parchment paper lining.
• Be sure to firmly press the Oreo Crust into the pan - pressing it down with the bottom of the cup will help it to hold together and make it less likely to crumble when you slice it.
• Use room temperature vegan cream cheese - it will be much easier to mix and smooth.
• Chill the cheesecake overnight if possible - 6-8 hours is enough time for the cheesecake to set and firm up, but it will also depend on what type of cream cheese and whipped cream you used, so it's even better to leave it a bit longer if you can.
• For a firmer chocolate mousse cake, put it in the freezer for 30-60 minutes before serving.
• Serve with berries - I like to add fresh raspberries on top of my cheesecake, as it adds a pop of color and the flavors go so well together!

Storage and Freezing Instructions

This cheesecake can be stored in the fridge for 5-6 days. It will soften quite a bit at room temperature so I don't recommend leaving it out of the fridge for too long! If it starts to soften too much, you can pop it in the freezer for a little bit to firm it up.

To freeze the vegan chocolate cheesecake, just cut it into slices, wrap them in aluminum foil, then put the slices in a freezer/ziploc bag.

If you can, try to leave the top layer of chocolate coconut whipped cream off of the cheesecake until right before serving, as it can crack in the freezer.

If you already put the whipped cream on top, no worries. It will still taste great when thawed. To thaw, place the individual slices in the refrigerator.

More Vegan Recipes You'll Love

If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.