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 filled with the creamiest chocolate cheesecake filling (made without soaking cashews nor using tofu!), this creamy vegan chocolate cheesecake is a chocolate lovers dream! Easily gluten free too!

sliced vegan chocolate cheesecake on cooling rack

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. 

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!

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

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 Miyoko’s vegan cream cheese, Violife cream cheese, or Tofutti. Violife is nut-free and soy free. Mioyko’s yields the best result. I wouldn’t recommend Kite Hill.
  • 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. 
  • Dairy free milk: You can use almond milk, oat milk, coconut milk, or soy milk.
  • 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. 
bite taken from 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:

  • Springform pan
  • Food processor or hadn’t mixer
  • Large bowl

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 large bowl. You could also use a food processor to blend the ingredients if that’s easier. 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

Troubleshooting

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!

vegan chocolate cheesecake Pinterest image

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!

Watch how to make this baked vegan chocolate cheesecake:

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sliced vegan chocolate cheesecake on cooling rack

Baked Vegan Chocolate Cheesecake (Gluten Free)

  • Author: thebananadiaries
  • Prep Time: 30
  • Cook Time: 240
  • Total Time: 4 hours 30 minutes
  • Yield: 810 1x
  • Category: Dessert
  • Method: Baking

Description

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 filled with the creamiest chocolate cheesecake filling (made without soaking cashews nor using tofu!), this creamy vegan chocolate cheesecake is a chocolate lovers dream! Easily gluten free too!


Ingredients

Units Scale

Vegan Chocolate cheesecake:

  • 16 (160 g) Oreo cookies or homemade vegan Oreos
  • 1/3 cup (80 g) vegan butter or coconut oil, melted
  • 16 ounces (454 g) vegan cream cheese, room temperature
  • 16 ounces (454 g) unsweetened vegan dairy free yogurt (such as Forager Project), room temperature
  • 1 1/2 cups (354 mL) unsweetened dairy free milk, room temperature
  • 1 cup (200 g) organic granulated sugar or coconut sugar
  • 5 tbsp arrowroot starch or cornstarch
  • 1 tsp vanilla extract
  • 10 ounces vegan chocolate, melted and cooled to room temperature
  • 1/3 cup (35 g) cocoa powder
  • 34 cups boiling water
  • Optional toppings: fresh strawberries, raspberries, blueberries, amareno cherries, coconut whipped cream, vegan caramel, vegan ganache, vegan chocolate frosting

Instructions

  1. Prep: Line a 8 or 9-inch springform pan with parchment paper. Grease the edges of the pan with a bit of cooking or coconut oil as well.
  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. Place the pan into the freezer to chill while you preheat the oven to 350F. 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.
  3. Make the cheesecake filling: In a large food processor, stand mixer with whisk attachment, or large bowl with hand mixer, cream 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 baking sheet into the oven on the low rack. Then place the cheesecake onto the middle rack and quickly close the oven to bake for 70-75 minutes, or until the the top of the cheesecake is set and not 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. Chill the cheesecake: Remove the cheesecake from the oven and allow the cheesecake to cool at room temperature for 15 minutes. Then place the cheesecake into the fridge to chill for at least 4 hours or covered overnight.
  7. 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.

Notes

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.

Keywords: chocolate cheesecake, vegan cheesecake, baked cheesecake, gluten free, chocolate, coconut, healthy dessert