Vegan Chocolate Cheesecake

Here's what you need to make this amazing vegan chocolate cheesecake and a little about why we need each one:

• Chocolate Sandwich Cookies - This is an Oreo cheesecake recipe so you need either Oreo cookies or another similar chocolate sandwich cookie. Newman's O's are a great organic option. For a gluten-free cheesecake use gluten-free chocolate sandwich cookies like gluten-free Oreos.
• Vegan butter - This adds buttery flavor and sets the cookie crumbs so they hold together and the crust is easily sliceable. Use my vegan butter recipe or store-bought vegan butter. You could use coconut oil instead but I recommend using butter if you can because it gives the best flavour. If using coconut oil, only use unrefined coconut oil if you are ok with a coconut flavor coming through in the crust. Otherwise, use refined coconut oil which has no coconut flavor.
• Dairy-free chocolate - For the chocolate flavor but also as it's an eggless chocolate cheesecake, it works to set the cheesecake. This means that the quantity cannot be reduced or increased without greatly affecting the texture. Too little and the cheesecake won't set properly, too much and the filling will become too hard. After many rounds of testing the balance is perfect just as it is. Dairy-free chocolate or chocolate chips are available at pretty much all grocery stores.
• Canned coconut milk - This must be full fat and not light. Because this is a no-bake and eggless chocolate cheesecake recipe, the fat in the canned coconut milk and the chocolate are what sets the cheesecake and give it the perfect texture.
• Cocoa powder- For even more chocolate flavor without the sweetness and extra firmness that using more chocolate would give.
• Vegan cream cheese - I recommend using Tofutti Cream Cheese if you can. I tried them all and it gives by far the best results.
• Powdered sugar - Essential for the perfectly smooth, velvety texture. Don't switch it for regular sugar or you'll feel slight graininess when eating. For a cheesecake of this size, there isn't a huge amount. The sweetness is perfectly balanced by the slight bitterness of the chocolate and cocoa.
• Espresso powder/finely ground coffee - Optional but highly recommended. This is not espresso for a discernible coffee flavor. This is espresso for unmatched chocolate FLAVOR. Just a little bit enhances the flavor profile of the chocolate and really adds a little somethin’ somethin’. More detailed information about this is included in the FAQs because I always get asked about why I add coffee to chocolate recipes.
• Sea salt - Again to enhance the chocolate flavor further. Salt is a magic ingredient that makes everything better! It's important you use fine sea salt and not table salt.
• Vanilla extract - For another layer of flavor and like the coffee and the salt it boosts the chocolate flavor. All of these little additions might seem insignificant but they work together to create A-mazing overall flavor!
• Apple cider vinegar - Vegan cream cheese isn't as tangy as regular cream cheese so a little apple cider vinegar really helps with that signature cheesecake tang and helps cut the richness.

You will also need a springform pan. They are the best choice when making any cheesecake recipe. That's because they have removable sides which makes removing the cheesecake cleanly and easily a breeze. A loose bottom push up style pan is the backup choice. Don't make it in a regular cake pan without springform sides or a loose bottom though or you'll never get it out. A 9-inch pan if you can but 8-inch or 10-inch will work. Use a 6-inch pan for the mini version.

This no-bake chocolate cheesecake recipe is as easy to make as it is delicious! Here's how it's done:

First, make the cookie crust:

1. Line your springform pan with a square of parchment paper like in picture number one. This makes it so easy to slide the cheesecake off the bottom of the pan and onto a plate or cake stand.
2. Crush the sandwich cookies to fine crumbs then mix with melted vegan butter. I use a food processor to crumb the cookies because it's quick and easy but if you don't have one you can put the cookies in a ziplock freezer bag and use a rolling pin to batter and crush them.
3. Tip the buttery crumbs into the cake pan and press down tightly all over with the underside of a cup or glass.
4. Refrigerate while you make the filling.

Then while the crust chills, make the chocolate cheesecake filling:

1. Melt the chocolate into the coconut milk. Let it cool so it's almost room temperature.
2. Roughly mix everything but the cream cheese into the melted chocolate mixture.
3. Add the cream cheese.
4. Beat until combined then keep going for a few minutes more. This traps lots of air in the mixture and helps lighten the filling.
5. Spoon the chocolate cheesecake filling onto the cookie crust and level with a spatula.
6. This is a no bake vegan chocolate cheesecake recipe so you simply need to refrigerate it until set. No cooking required!

Topping Ideas

This vegan chocolate cheesecake is so delicious it really doesn’t need any toppings. However, you can't go wrong with some vegan chocolate syrup, chocolate shavings, or a sprinkle of good quality flaky sea salt. Maldon is my go-to. So, SO good with chocolate and it really helps cut through the richness. If they are in season a few fresh raspberries on the side is a very good idea too. If you want to be EXTRA though, try some of these ideas:
To add before you set the filling:

• Banana Peanut Butter Cups or store-bought Justin's Nut Butter Cups. Leave them whole or break them into chunky pieces then push them very gently into the cheesecake filling before you put it in the fridge to set. It's thick enough that they won't sink.
• Same as above but with chocolate sandwich cookies, dairy-free thin mints, your favorite vegan candy bars or vegan creme eggs for Easter.
• Make a s'mores cheesecake. Stir mini vegan marshmallows through the cheesecake filling. Decorate with more marshmallows, crumbled graham crackers, and heavy drizzles of melted chocolate or chocolate sauce.

To add after you've set the cheesecake and before serving:

• Clouds of vegan whipped cream or coco whip
• Chocolate shavings
• Fresh berries (strawberries, blackberries, raspberries, cherries, blueberries or cape gooseberries are all awesome with chocolate).
• Cooled Vegan Caramelized Bananas
• A thick layer of chocolate ganache (let some drip down the sides).
• Shredded/flaked coconut
• Nuts
• Vegan caramel or Date caramel
• Make it a "Snickers" cheesecake with roasted peanuts and caramel sauce.
• Strawberry, raspberry, or cherry sauce
• Vanilla roasted strawberries

For me though, I’m just really obsessed with minimal chocolate cheesecake beauty!

Variations

Try adding a few drops of mint or orange extract when mixing the cheesecake to make a vegan mint chocolate cheesecake or vegan chocolate orange cheesecake. You could even use mint Oreos or mint Newman O's for the crust.

Recipe FAQs

Why is coffee added to chocolatey recipes?

Cocoa beans and coffee beans have similar fruity, spicy flavor elements and by adding coffee to chocolatey recipes, you deepen and enhance the rich, chocolatey flavor of the chocolate. In small amounts the coffee does not add a discernible coffee flavor, it simply makes the chocolate flavor more intense, in a similar way to how salt works when added to food. When added in the right quantity, you don't actually taste the salt in a recipe, but you know it's there because it enhances the flavor and makes the food taste better. It's a tip that's well worth remembering when making anything chocolatey like chocolate cake, cookies etc.

Can I make chocolate cheesecake without the crust?

Yes you can. I recommend spooning the cheesecake filling into individual ramekins or jars though because it won't be easily sliceable without the crust.

Can I make a smaller version of this recipe?

Yes! You can scale the recipe down to fit into a 6-inch springform pan which will make 4 to 5 large servings or 6 small servings. . Divide everything by 3 to get the perfect fit. For example, instead of 36 sandwich cookies use 12, and instead of 3 tubs of cream cheese, use 1.

Can I use an 10-inch springform pan instead of 9-inch?

Yes you can. Your finished cheesecake will just be a little thinner.