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a slice of vegan chocolate cheesecake on a plate with coconut whipped cream on top
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Vegan Chocolate Cheesecake

This vegan chocolate cheesecake cake has a smooth, creamy, filling and sits on top of a buttery Oreo crust. No bake, and no tofu or cashews required!
Course Dessert
Cuisine American
Diet Low Lactose, Vegan, Vegetarian
Prep Time 15 minutes
Chill Time 6 hours
Total Time 6 hours 15 minutes
Servings 14 slices
Calories 395kcal
Author Gabby

Equipment

Ingredients

Oreo Crust

  • 25 oreo cookies, crushed
  • 6 tablespoon butter vegan butter, melted

Vegan Chocolate Cheesecake Filling

Instructions

  • 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.

Oreo Crust

  • Lightly spray the inside of an 8 inch springform pan with cooking spray, then line the bottom with a round pice of parchment paper, so that you can remove the cheesecake from the pan later without it falling apart.
  • Crush the Oreos in a blender or food processor* until they turn into fine crumbs.
  • Melt the butter in a microwave-safe bowl, then pour in the Oreo crumbs and mix until combined. Press the mixture firmly into the pan in an even layer on the bottom and up the sides of the pan. I like to use the bottom of a cup to make sure the crust is packed down firmly. Refrigerate while you make the cheesecake filling.

Vegan Chocolate Cheesecake Filling

  • In the bowl of a standing or handheld mixer, beat the room temperature cream cheese until smooth, then mix in 1 cup sugar and vanilla extract.
  • Add in the cooled melted chocolate and cocoa powder and mix until fully combined. 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 6-8 hours, ideally overnight.
  • Top with vegan whipped cream and chocolate shavings before serving. Enjoy!

Video

Notes

Vegan Cream Cheese: Every brand of cream cheese is different, depending on what it is 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 takes over all other flavors in a dessert.
Whipping Cream: You can use homemade or store-bought, but don't use the kind that comes in an aerosol can.
Chocolate: You can use semisweet or dark vegan chocolate here.
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.
Pan Size: This recipe can also be made in a 9 inch springform pan, but the cheesecake will be thinner (not as tall).
Chill Time: If the cheesecake hasn't set in 6-8 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.
Storage and Freezing Instructions: The cheesecake can be stored loosely covered in the fridge for up to 5 days.
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 if possible.

Nutrition

Sodium: 265mg | Calcium: 42mg | Vitamin A: 267IU | Sugar: 30g | Fiber: 5g | Potassium: 170mg | Cholesterol: 4mg | Calories: 395kcal | Trans Fat: 1g | Monounsaturated Fat: 6g | Polyunsaturated Fat: 2g | Saturated Fat: 10g | Fat: 25g | Protein: 5g | Carbohydrates: 43g | Iron: 3mg