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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

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 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!

Ingredients

Scale

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
  • 1–2  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 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.

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.

Find it online: https://thebananadiaries.com/baked-vegan-chocolate-cheesecake/