You will never believe that this creamy, decadent, and rich vegan chocolate cheesecake is dairy free, eggless, and just so easy!! With an easy Oreo cookie crust and simple chocolate cheesecake batter made only in a food processor (and all without cashews nor tofu), this creamy vegan chocolate cheesecake is a chocolate lovers dream! Better than Cheesecake Factory!

sliced vegan chocolate cheesecake

Why you need to try this vegan chocolate cheesecake:

If you’re looking for the perfect vegan chocolate cheesecake that all eaters will love, whether or not you’re vegan, then look no further.

This chocolate cheesecake is it. Super creamy, full of rich chocolate flavor, decadent and just perfectly balanced with that classic tang and sweetness that you can keep eating bite after bite. 

Like my classic vegan cheesecake, this baked vegan cheesecake is super easy to make too, doesn’t require any soaking of cashews nor heavy coconut milk. You can even make this cheesecake gluten-free too with either homemade vegan Oreos or store bought gluten free Oreos (like in my vegan Oreo cheesecake!).

The Oreo crust is made with just two ingredients, and the chocolate cheesecake filling can be made with just a hand mixer or in a food processor!

Top with a decadent vegan ganache and chocolate frosting for the ultimate chocolate vegan dessert!

sliced chocolate cheesecake

And if you want a no bake chocolate cheesecake, check out my easy 20 minute no bake mini chocolate cheesecakes!

Basic ingredients:

Here’s what you need to make this easy baked vegan chocolate cheesecake:

  • Oreos: You can use store bought Oreos, gluten free Oreos, or homemade vegan Oreos. 
  • Vegan butter:  You can also sub in coconut oil if you’d prefer. I used Miyoko’s vegan butter, as it’s my favorite, but for nut-free, I recommend either Miyoko’s oat butter, Flora Plant Butter, or Earth Balance sticks.
  • Vegan cream cheese: My favorite brand for this recipe is Oatly or Kite Hill. You can also make your own homemade vegan cream cheese.
  • Dairy free Yogurt: the key to balancing out the strong tang of the vegan cream cheese along with adding more moisture, is by using dairy free yogurt. You can also sub in vegan sour cream. Use your favorite dairy free yogurt, whether it’s nut free, soy free, or coconut free. I like Forager Project, which does contain nuts, but I’ve made this dozens of times with coconut yogurt and soy milk yogurt.
  • Vegan heavy cream: I like Silk or Country Crock Vegan Plant Cream the best.
  • Organic sugar or coconut sugar: Either one will work!
  • Vegan chocolate: I recommend Pascha Chocolate or Enjoy Life Chocolate chips. You can use your favorite vegan chocolate, however!
  • Cocoa Powder: To intensify the chocolate flavor! You can also use raw cacao powder for more nutrients
  • Arrowroot Powder: my favorite binding agent, arrowroot powder is a great substitute for cornstarch! Quite literally a one to one. I love using it in lemon curd and custard pies alike. It’s fantastic! You can use cornstarch, however, if you’d prefer!
  • Vegan Chocolate Ganache: I’ll show you how to make this the best triple layer chocolate cheesecake you’ll ever taste down below! All you need is two ingredients too. You can top with a small batch of vegan chocolate buttercream frosting as well and shaved chocolate. 
bitten slice of chocolate cheesecake

Because we’re using vegan cream cheese and dairy free yogurt, you won’t need any lemon juice, like other vegan cheesecake recipes. We already have the real tang!

Equipment needed:

Overview: how to make a baked vegan chocolate cheesecake:

There are a few steps here for making an amazing baked vegan chocolate cheesecake, so I’m going to walk you through them! It’s certainly not difficult by any means, but there are steps you need to follow!

  1. Make the crust: You can use a food processor or a large bowl. Mix the two ingredients to make the Oreocrust, then press into your springform pan. I used an 8″ pan, but if you use a smaller pan, you will need to bake your cheesecake much longer.
  2. Prepare the filling: The filling is super simple. Simply use a hand mixer and cream together all ingredients together in a food processor (my preferred method!). Pour the filling into the prepared crust.
  3. Bake: Pour the filling into your springform pan and bake! This baked vegan cheesecake bakes a bit longer than our classic vanilla vegan cheesecake. However, it will set- it just needs a bit longer in the oven!

Optional baked vegan chocolate cheesecake toppings:

sliced chocolate cheesecake on a cooling rack


We’ve all been there- we follow a recipe to the “t” but it’s not working quite right! I wanted to quickly go over some common problems that happen with baking vegan cheesecake and how we can solve them so your cheesecake comes out perfectly each time!

  • My filling is too wobbly! This could be a few things- if you didn’t properly measure the arrowroot powder or cornstarch to the filling, then your vegan chocolate cheesecake filling might not stiffen properly. Alternatively, the starch might be expired. 
  • My cheesecake isn’t smooth! This is a result of not pureeing the cashews enough. When blending the cashews in your food processor, really aim for a nut butter consistency- it will yield the best results for an amazing baked chocolate cheesecake!
  • My cheesecake is too hard! Just allow your cheesecake to unthaw for a few minutes at room temperature 🙂 Like how some fridges are warmer than others, some fridges are also cooler than others. Your baked vegan chocolate cheesecake is still perfectly edible and fine, just needs a few moments to warm up!
slice of vegan chocolate cheesecake

You’re just going to be absolutely obsessed with this easy vegan chocolate cheesecake! It’s perfect for birthdays, Christmas, Easter, Mother’s Day, Fourth of July, holidays, and so much more!

If you give this vegan cheesecake recipe a go, let me know in the comments what you thought, and I’d absolutely love to see your beautiful recreations on Pinterest and Instagram 🙂

Happy baking!

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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sliced vegan chocolate cheesecake on cooling rack

The Easiest Baked Vegan Chocolate Cheesecake (Gluten Free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: BRITT BERLIN
  • Prep Time: 20
  • Cook Time: 240
  • Total Time: 4 hours 20 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


You will never believe that this creamy, decadent, and rich vegan chocolate cheesecake is dairy free, eggless, and just so easy!! With an easy Oreo cookie crust and simple chocolate cheesecake batter made only in a food processor (and all without cashews nor tofu), this creamy vegan chocolate cheesecake is a chocolate lovers dream! Better than Cheesecake Factory!



Cookie Crust:

  • 240 g (about 1.5 sleeves) Oreo cookies
  • 1/3 cup (70 g) vegan butter, melted

Chocolate Cheesecake:

  • 32 ounces (907 g) vegan cream cheese, room temperature
  • 1/2 cup (120 g) unsweetened vegan dairy free yogurt, room temperature
  • 1 cups (240 mL) heavy vegan cream or cashew cream, room temperature
  • 1 cup (200 g) organic granulated sugar or coconut sugar
  • 7 tbsp (70 g) arrowroot starch or cornstarch
  • 1 tsp vanilla extract
  • 10 ounces (283 g) vegan chocolate, melted and cooled to room temperature
  • 1/3 cup (35 g) cocoa powder
  • 12  cups boiling water
  • Optional toppings: fresh strawberries, raspberries, blueberries, amareno cherries, coconut whipped cream, vegan caramel, vegan ganache, vegan chocolate frosting


  1. Prep: Line a 9-inch springform pan with parchment paper. Grease the edges of the pan with a bit of cooking or coconut oil and line with parchment paper as well. Preheat the oven to 400F. 
  2. Make the crust: In a food processor, blend together the Oreos and vegan butter until a sticky dough forms. Press the dough onto the bottom of the springform pan. Once preheated, place the springform pan into the oven with a baking sheet underneath it to prevent any drips. Bake for 10 minutes, or until the crust looks set. Remove from the oven and set aside while you prepare the filling. Lower the heat to 350F.
  3. Make the cheesecake filling: In a large food processor, blend together the cream cheese and dairy free yogurt until smooth. Add in the sugar, dairy free milk, vanilla, and arrowroot starch. Cream together again until smooth. Then pour in the melted chocolate and cocoa powder. Blend or mix until completely combined. Pour the cheesecake filling into the springform pan, and smooth the top.
  4. Create the water bath: Be ready to move to the next step immediately after finishing this step. Make sure that you boil the 3-4 cups water prior to pouring the water into the pan. Pour the boiling water into the pan.
  5. Bake the cheesecake: Carefully place the water bath baking sheet into the oven on the low rack. Then place the cheesecake on its own separate baking sheet onto the middle rack and quickly close the oven to bake for 65-70 minutes, or until the the top of the cheesecake is set and not super wobbly. The center is set but still might be delicate (wiggle a little but NOT wobble like jello). Turn off the oven, and allow the cheesecake to sit in the oven for 10 minutes. The water should also be completely dissolved. 
  6. Turn OFF the oven: Crack the door, and allow the cheesecake to rest in the turned off oven for 1 hour.
  7. Chill the cheesecake: Remove the cheesecake from the oven. Then place the cheesecake into the fridge to chill for at least 4 hours or covered overnight.
  8. Serve and enjoy! When ready to serve, top with desired toppings and enjoy! Store any leftover cheesecake in an airtight container and in the fridge for up to 4 days.


Gluten free: Use gluten free Oreos or homemade Oreos as needed.

Nut free: Use nut-free vegan cream cheese, dairy free yogurt, and dairy free milk.