This vegan chocolate cheesecake has a smooth, creamy, filling and sits on top of a buttery oreo crust. No tofu and no cashews required and if you love, love, LOVE chocolate, this one is for you.
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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 one reason why I love no bake cheesecakes!
So, I wanted to make a perfect chocolate cheesecake recipe that is both approachable and delicious! This vegan chocolate cheesecake is soy free, egg free, and nut free and can be easily made gluten free! The rich chocolate flavour is no joke, so get ready!
Why This Cheesecake Works
- It uses a combination of cocoa powder and melted chocolate, so it’s extremely rich in chocolate flavor without being bitter.
- No oven required! This recipe 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, which means it’s quicker and easier to prepare than cashew-based cheesecake.
- The layer of whipped cream on top is a perfect balance to the deep chocolate flavors in the crust and the filling.
Step By Step Instructions
STEP ONE: Using a microwave-safe bowl, melt the chocolate in 15 second increments, stirring it with a spoon in between each time before placing it back in the microwave. You can also melt it in a pan over low heat on the stove. Set aside to cool.
STEP TWO: 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 THREE: Melt the butter and pour it into a bowl with the crushed oreos and 1 tbsp sugar. Mix together.
STEP FOUR: Lightly grease a springform pan. Firmly press the oreo mixture into the bottom of the pan and about half way up the sides. 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.
STEP SIX: Mix 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: Place it back into the refrigerator for at least 6 hours, or overnight. Spread an even layer of whipped cream over top of the cheesecake before serving.
How to Make Chocolate Coconut Whipped Cream
To balance out the rich, creamy chocolate flavors of this cheesecake, I like to top it with coconut whipped cream. You can either use regular whipped cream or make chocolate whipped cream!
To make your own chocolate coconut whipped cream, just follow this recipe for homemade whipped cream and add in 1-2 tsp of cocoa powder with the icing sugar!
FAQs and Expert Tips
Are Oreos vegan?
Oreos are vegan – yay! They are made in a factory that has milk products though, so if you have a dairy allergy, always read the labels!
Can I make this a no bake gluten free chocolate cheesecake?
Yes! This can easily be made into a gluten free chocolate cheesecake. You can either use gluten free oreos or a similar gluten free cookie.
Can I use store-bought vegan whipped cream?
You sure can! Just not the kind that comes in a can – you’ll have to use the whipped cream in tubs.
- This recipe works great in either a 9 inch or 8 inch springform pan!
- You may choose to line the bottom of the pan with parchment paper. It will depend how you are going to serve it, but just greasing the pan lightly with oil does the trick for me.
- Make sure to use room temperature cream cheese, as it will be much easier to mix until smooth.
- 6 hours is enough time for the cheesecake to set and firm up, but it’s even better to leave it overnight. If possible, make this the day before you want to eat it!
- For a firmer chocolate mousse cake, put it in the freezer for 30-60 minutes before serving.
- If you’re adding homemade coconut whipped cream on top, add it on right before serving so that it doesn’t look cracked on the top.
Storage and Freezing Instructions
This cheesecake can be stored in the fridge for up to 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 this 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 top layer of whipped cream on, no worries. It will still taste great when thawed. To thaw, place the individual slices in the refrigerator.
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PIN IT FOR LATER!
Vegan Chocolate Cheesecake
- 9 or 8 inch springform pan
- Handheld or Standing Mixer
- 25 oreo cookies, crushed
- 6 tbsp butter (vegan or regular) (82 g)
- 1½ tbsp granulated sugar
Vegan Chocolate Cheesecake Filling
- 2 cups cream cheese (vegan or regular), room temperature (440 g)
- 1 cup granulated sugar (215 g)
- 1 cup coconut whipped cream * homemade or store-bought (200 g)
- 2 tsp vanilla extract
- ¼ cup cocoa powder (25 g)
- 8 oz semi-sweet chocolate*, chopped (225 g)
Chocolate Coconut Whipped Cream (optional)
- ½-1 cup coconut whipped cream
- 1-2 tsp cocoa powder (to taste)
- 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.
- Melt the butter in a microwave-safe bowl, then mix together with the crushed oreos and 1 tbsp sugar. Press the mixture firmly into the pan in an even layer on the bottom and halfway up the sides of the pan, then place in the refrigerator while you make the filling.
Vegan Chocolate Cheesecake
- In the bowl of a standing or handheld mixer, beat the room temperature cream cheese until smooth, then mix in the remaining 1 cup sugar and vanilla extract.
- Mix in the cooled melted chocolate and cocoa powder until fully combined, then fold in the whipped cream.
- Pour the filling into the crust, spreading it in an even layer, then place the cheesecake into the fridge for at least 6 hours, ideally overnight.
Chocolate Coconut Whipped Cream (optional)
- Right before serving, you can spread a layer of coconut whipped cream over the cheesecake. If you want to make chocolate coconut whipped cream, add 1-2 tsp cocoa powder (to taste) along with the powdered sugar in this recipe.
- CHOPPED CHOCOLATE: You can use semisweet or dark vegan chocolate here.
- CRUSHING THE OREOS: If you don’t have a blender/food processor, you can place the oreos in a thick ziploc bag and roll a rolling pin over them.
- If the cheesecake hasn’t set in 6 hours, you can put it into the freezer for 30-60 minutes to firm up more. It is a no bake cheesecake so it is softer and creamier than traditional cheesecakes and shouldn’t be left out at room temperature.
- Freezing Instructions: To freeze the cheesecake, wrap individual slices in aluminum foil, then put the slices in a freezer/ziploc bag. Thaw in the refrigerator when ready to serve. If topping with extra whipped cream, I recommend leaving it off when freezing because it can crack, but it will still taste great.