Vegan No-Bake Chocolate Cheesecake Recipe

ByMaya bella
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Introduction

This vegan chocolate cheesecake is a rich, creamy, and indulgent dessert that’s completely no-bake. Made with a crunchy Oreo crust and silky chocolate filling, it’s perfect for any occasion and sure to impress both vegans and non-vegans alike.

A rich chocolate mousse cake with three visible layers sits on a white plate with a textured edge; the bottom layer is dark and crumbly, the middle layer is thick light brown mousse, and the top layer is glossy dark chocolate ganache with uneven swirls and shaved chocolate bits scattered on top; around the edges, there are white dollops of whipped cream sprinkled with more chocolate shavings and fresh red raspberries placed between them; the cake has a large slice removed, showing the smooth interior layers, all set on a white marbled surface in a soft-focus background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 30 Oreo cookies (~270g or 2 packs, see note on alternatives)
  • 1/3 cup (75g) vegan butter, melted and cooled
  • 1 cup (225g) dairy free whipping cream, chilled
  • 16 ounces (450g) vegan cream cheese, room temperature (2 tubs, see note on brands)
  • 8 ounces (225g) semi-sweet dark chocolate, chopped
  • 1 1/2 cups (180g) powdered sugar or icing sugar, or to taste
  • 1 teaspoon vanilla extract
  • 1 teaspoon instant espresso powder (optional)
  • 1/4 teaspoon salt
  • 4 ounces (115g) semi-sweet dark chocolate or chocolate chips, plus more to decorate
  • 3/4 cup (170g) dairy free whipping cream, plus more for decoration
  • Fresh berries, for topping

Instructions

  1. Step 1: Line the bottom of an 8-inch (20 cm) springform pan or a loose-bottom cake pan with parchment paper.
  2. Step 2: Prepare the crust by placing the Oreo cookies into a food processor and pulsing until fine crumbs form. Add the melted vegan butter and pulse again until fully combined.
  3. Step 3: Firmly press the cookie mixture into the bottom and about 1 inch (2.5 cm) up the sides of the prepared pan. Refrigerate while preparing the filling.
  4. Step 4: Whip the chilled dairy free cream in a large bowl or stand mixer with a whisk attachment until stiff peaks form. Place the whipped cream back in the fridge.
  5. Step 5: Melt 8 ounces (225g) of dark chocolate using a double boiler or microwave in 30-second intervals, stirring between each until smooth.
  6. Step 6: Beat the room temperature vegan cream cheese in a bowl until smooth and creamy. Add the melted chocolate, powdered sugar, vanilla extract, espresso powder (if using), and salt. Beat until well combined.
  7. Step 7: Gently fold the whipped cream into the chocolate and cream cheese mixture until combined. Take care not to overmix to keep the mixture light.
  8. Step 8: Pour the cheesecake filling into the prepared crust and smooth the surface. Cover and refrigerate for at least 6 hours or overnight to set.
  9. Step 9: To make the ganache, place 4 ounces (115g) of chocolate in a heatproof bowl. Heat the 3/4 cup (170g) of dairy free cream until steaming and pour over the chocolate. Let it sit for 5 minutes then stir until smooth. Let cool to thicken slightly.
  10. Step 10: Pour the cooled ganache over the chilled cheesecake. Return to the refrigerator for 20 minutes to set the ganache.
  11. Step 11: Decorate with extra whipped cream, chocolate shavings, and fresh berries as desired before serving.

Tips & Variations

  • For a nutty crust, substitute Oreo cookies with graham crackers or digestive biscuits suitable for vegans.
  • Use a high-quality vegan cream cheese brand for best texture and flavor.
  • Adjust the sweetness by adding more or less powdered sugar according to taste.
  • Espresso powder is optional but enhances the chocolate flavor significantly.
  • Top with chopped nuts or shredded coconut for added texture and flair.

Storage

Store the cheesecake in an airtight container in the refrigerator for up to 5 days. When ready to serve, allow it to sit at room temperature for 10-15 minutes for easier slicing. Leftover ganache or whipped cream can be kept separately in the fridge for up to 3 days.

How to Serve

The image shows a chocolate mousse cake with three clear layers on a white plate. The bottom layer is a dark, crumbly chocolate crust. The middle layer is thick and light brown, with a smooth, soft mousse texture. The top layer is a shiny, dark chocolate ganache with textured swirls and curls. On top, there are alternating dollops of white whipped cream sprinkled with dark chocolate shavings and bright red raspberries placed around the edge. A slice is cut out, showing the clean edges of the mousse inside. The background is a white marbled texture with blurred kitchen items. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cookie for the crust?

Yes, you can substitute Oreo cookies with other vegan-friendly cookies like graham crackers or digestive biscuits. Just make sure they are finely crushed and hold together well with the vegan butter.

How do I make sure the cheesecake sets properly?

Chill the cheesecake for at least 6 hours or overnight to allow it to firm up. Using well-chilled dairy free whipping cream and properly whipping it to stiff peaks also helps maintain the structure of the filling.

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Vegan No-Bake Chocolate Cheesecake Recipe

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★★★★★

4.7 from 80 reviews

This Vegan Chocolate Cheesecake is a rich, creamy, and indulgent dessert that requires no baking. Made with a crunchy Oreo cookie crust and a luscious vegan cream cheese filling combined with dark chocolate, this cheesecake is perfect for those seeking a dairy-free treat. Topped with a silky chocolate ganache and fresh berries, it’s an impressive yet easy-to-make dessert that sets in the refrigerator for a smooth and delicious finish.

  • Author: Maya
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 7 hours 5 minutes
  • Yield: 10 servings 1x
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Western
  • Diet: Vegan

Ingredients

Scale

Crust

  • 30 Oreo cookies (~270g or 2 packs)
  • 1/3 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)
  • 8 ounces (225g) semi-sweet dark chocolate, chopped
  • 1 1/2 cups (180g) powdered sugar / icing sugar (or to taste)
  • 1 teaspoon vanilla extract
  • 1 teaspoon instant espresso powder (optional)
  • 1/4 teaspoon salt

Ganache and Decoration

  • 4 ounces (115g) semi-sweet dark chocolate or chocolate chips
  • 3/4 cup (170g) dairy free whipping cream (plus more to decorate)
  • Fresh berries (as desired)

Instructions

  1. Prepare the Pan: Line the bottom of an 8-inch (20 cm) springform pan or loose-bottom cake pan with parchment paper to prevent sticking and ease removal.
  2. Make the Crust: Place the Oreo cookies in a food processor and pulse until they form fine crumbs. Add the melted vegan butter and pulse again until well combined. Press this mixture firmly into the bottom of the prepared pan and about 1 inch (2.5 cm) up the sides. Refrigerate to set.
  3. Whip the Cream: In a large bowl or the bowl of a stand mixer fitted with a whisk attachment, whip the chilled dairy free whipping cream until it reaches firm peaks. Keep it refrigerated until ready to use.
  4. Melt the Chocolate: Gently melt the 8 ounces (225g) semi-sweet dark chocolate using a double boiler or microwave in 30-second intervals, stirring intermittently to avoid burning.
  5. Prepare Cream Cheese Mixture: In a separate bowl, beat the vegan cream cheese until smooth and creamy. Add the melted chocolate, powdered sugar, vanilla extract, instant espresso powder (if using), and salt. Beat until fully combined and smooth.
  6. Combine with Whipped Cream: Gently fold the whipped cream into the cream cheese mixture. Be careful to fold rather than stir vigorously to maintain the whipped cream’s airiness and volume.
  7. Assemble the Cheesecake: Spoon the cheesecake filling into the prepared crust and smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 6 hours or overnight to set.
  8. Make the Ganache: Place the 4 ounces (115g) of chocolate into a heatproof bowl. Heat the 3/4 cup (170g) of dairy free whipping cream until it’s lightly steaming, either in the microwave or on the stovetop. Pour the hot cream over the chocolate and let it sit for about 5 minutes to melt the chocolate. Stir gently until smooth and let cool slightly until it thickens.
  9. Decorate the Cheesecake: Pour the cooled ganache evenly over the chilled cheesecake. Ensure the ganache is not too hot to avoid melting the cheesecake surface. Refrigerate for another 20 minutes to let the ganache set.
  10. Final Touches: Top the cheesecake with additional whipped cream, chocolate shavings, and fresh berries as desired for an elegant presentation.
  11. Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days to maintain freshness.

Notes

  • Note 1: If Oreo cookies are not available or you prefer, you can use any vegan chocolate cookie or gluten free cookie for the crust.
  • Note 2: Recommended brands for vegan cream cheese include Tofutti, Violife, or any plant-based cream cheese available locally.
  • Note 3: Adjust powdered sugar to your preferred level of sweetness; start with less and add more if necessary.
  • Note 4: Folding in the whipped cream gently is essential to keep the cheesecake light and airy rather than dense.
  • Note 5: Fresh raspberries, strawberries, or blueberries work well as toppings; feel free to get creative with your favorite fresh fruit or vegan chocolate decorations.

Keywords: vegan chocolate cheesecake, no bake cheesecake, dairy-free dessert, vegan dessert, chocolate cheesecake, Oreo crust, plant-based cheesecake

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