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a vegan chocolate cheesecake with a slice cut out

Vegan Chocolate Cheesecake

Gabby
This vegan chocolate mousse cake has a smooth, creamy, filling and sits on top of a buttery oreo crust and has a deep rich chocolate flavour. No tofu and no cashews required!
5 from 3 votes
Prep Time 15 mins
Chill Time 6 hrs
Total Time 6 hrs 15 mins
Course Dessert
Cuisine American
Servings 14 slices
Calories 375 kcal

Equipment

  • 9 or 8 inch springform pan
  • Handheld or Standing Mixer

Ingredients
  

Oreo Crust

  • 25 oreo cookies, crushed
  • 6 tbsp butter (vegan or regular) (82 g)
  • 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)

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

  • Prepare a 9 inch springform pan by lightly greasing it and set aside. Crush the oreos in a blender or food processor* until very fine.
  • 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.

Notes

  • 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.

Nutrition

Calories: 375kcal
Keyword Chocolate, No Bake
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