6 Ingredient No Bake Vegan Chocolate Cheesecake with Espresso Whipped Cream
This ridiculously easy no bake chocolate cheesecake is made with just 6 simple dairy free ingredients and just so incredibly rich and creamy, you’d never believe it’s vegan! No nuts, no tofu, and made with a chocolate cookie crust, decadent silky chocolate cheesecake filling, and fresh espresso whipped cream, this is the best summer no bake dessert recipe!
Why you need this no bake vegan chocolate cheesecake:
If you’re looking for a decadent, creamy, and lush no bake chocolate dessert that requires minimal effort AND minimal ingredients, then this is your recipe.
Let me introduce you to the creamiest no bake vegan chocolate cheesecake.
Now, I love a good classic baked cheesecake (especially this incredibly rich baked vegan chocolate cheesecake). But during the hotter months, we just need no bake (like this no bake Biscoff cheesecake– and it’s mini version! And this no bake vegan Nutella cheesecake and mini vegan chocolate cheesecakes!).
This unbelievably creamy no bake vegan cheesecake really takes little effort at all yet looks elegant, and it’s absolutely delicious and sweet, just like your traditional cheesecake!
You need just 10 minutes, 8 ingredients (none of which contain tofu nor nuts!) and a little patience while it chills in the freezer for an hour for your new favorite summer dessert.
Ingredients Needed:
Okay, okay, so before we get to making the best chocolate cheesecake, vegan or not, let’s go over the 8 simple ingredients you need:
- Vegan cream cheese: Now I like to make my own, which does contain pea milk. You can also use Tofutti (which does contain Soy), Kite Hill (which contains nuts), or Violife (both nut free and soy free).
- Vegan chocolate: You’re going to want to use a really good quality dark chocolate. I really like Valrhona, Endangered Species, or Alter Eco for this. Enjoy Life will also work here too! I recommend vegan dark chocolate over vegan milk chocolate for a stronger chocolate flavor.
- Cocoa powder: To enhance the chocolate flavor in the batter.
- Chocolate cookies: I used an off brand of “Oreos” here (Back to Nature specifically, but Whole Foods has one too), but you can also use gluten free Oreos or make your own homemade Oreos (gluten free as needed!) here!
- Vegan butter: Any brand you like is great here! You can also substitute in coconut oil.
- Sugar: Or brown sugar- either works! We just want the richness from the sugar.
Overview: How to make no bake chocolate cheesecake, step by step
Espresso Whipped Cream:
This is optional, but the espresso whipped cream really takes this no bake chocolate cheesecake to the next level. It adds a level of richness to the cheesecake while also lightening the decadence a touch because it’s whipped cream.
Yes, making it all too easy to keep taking bite after bite 😉
You simply need just vegan heavy cream, instant espresso powder, and sugar.
Simply make the whipped cream as you would per the instructions on the box of the heavy vegan cream, and add in the espresso. How simple is that?!
Storing Tips:
Because of the melted chocolate in this recipe, the cheesecake actually sets quite wonderfully in the fridge. I recommend storing the slices in the fridge for up to 1 week. Any longer, keep in the freezer for up to 3 months!
You are just going to love this vegan chocolate cheesecake! It’s the perfect no bake summer dessert. If you get to making this recipe, let me know in the comments section below and be sure to give it a rating!
As always, I love to see your beautiful creations on Pinterest and Instagram, so be sure to tag me there!
Happy no-baking!
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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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7 Ingredient No Bake Vegan Chocolate Cheesecake with Espresso Whipped Cream- No Nuts, No Tofu!
- Prep Time: 15
- Cook Time: 180
- Total Time: 3 hours 15 minutes
- Yield: 12
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegan
Description
This ridiculously easy no bake chocolate cheesecake is made with just 7 simple dairy free ingredients and just so incredibly rich and creamy, you’d never believe it’s vegan! No nuts, no tofu, and made with a chocolate cookie crust, decadent silky chocolate cheesecake filling, and fresh espresso whipped cream, this is the best summer no bake dessert recipe!
Ingredients
Chocolate Oreo Cookie Crust:
- 1 sleeve (250 g) Oreo cookies (or try these vegan gluten free Oreo cookies!)
- 1/3 cup (76 g) vegan butter, melted
No Bake Vegan Chocolate Cheesecake Batter:
- 32 ounces (904 g) vegan cream cheese, room temperature
- 1 1/4 cup (250 g) sugar
- 1 cup (240 g) vegan heavy cream or coconut cream, room temperature
- 1 cup (250 g) vegan dark chocolate, melted
- 1/3 cup (35 g) cocoa powder
- 1 batch vegan chocolate ganache
Vegan Espresso Whipped Cream:
- 2 cups (480 mL) vegan heavy cream, cold
- 2 tbsp sugar
- 1 tbsp instant espresso powder
Instructions
- Prep: Line a 9″ springform pan with parchment paper (trick: to get the parchment paper to stick, grease the cake pan first with some cooking oil and then place the parchment paper on top).
- Make the cookie crust: In a large food processor, pulse the Oreos until they resemble a cookie crumb. Then add in the melted vegan butter and pulse again until a wet dough forms. It’ll be very crumbly. Press the dough into the bottom of the springform pan evenly. Then place the crust into the freezer while you make the filling.
- Whisk the chocolate and vegan heavy cream: In a separate bowl from the cheesecake batter section, whisk together the melted vegan chocolate and vegan heavy cream until combined.
- Make the chocolate cheesecake batter In a stand mixer with whisk attachment or in food processor, whisk the cream cheese and sugar together until fluffy and integrated, about 3 minutes. Then pour in the heavy cream and melted chocolate mixture and cocoa powder. Whisk again until creamy, stopping the mixer every now and then to scrape the bottom of the bowl.
- Fill the cheesecake: Pour cheesecake batter into the pan and place on an even surface in your freezer.
- Chill: Place the pan into the fridge to chill for at least 6 hours or overnight.
- Top with ganache: When ready to serve, remove from the fridge and top with vegan ganache. Let the ganache set completely until there is no warmth from the ganache. When the ganache is cool, make the vegan espresso whipped cream.
- Make the espresso whipped cream: In a chilled bowl, cream the vegan heavy cream and sugar until soft peaks are achieved. Add in the espresso powder, and mix again until integrated. Top onto your cheesecake.
- Slice and serve! Store any leftovers in an airtight container and in the fridge for 1 week or in the freezer for up to 3 months.
Notes
Gluten free: You can use gluten free store bought Oreos or make them using my homemade Oreo recipe.
Nutrition
- Serving Size: 1 slice
- Calories: 356
- Sugar: 9.2 g
- Sodium: 107.9 mg
- Fat: 23.2 g
- Carbohydrates: 35.6 g
- Protein: 11.8 g
- Cholesterol: 0 mg
This is by far the BEST cheesecake I have ever made! I have been dairy free for over two years now and I never thought I would be able to enjoy cheesecake again until I found this. It is devine ❤️
Oh my goodness!! This makes me so beyond happy to hear!! Thank you so much for giving it a go, and I’m so beyond glad to hear you can enjoy cheesecake again!! 🙂 Have a lovely weekend!
I second that – this truly is the BEST cheesecake!! I love that it’s raw too! Such an amazing recipe. Thank you for this decadent masterpiece 🙂
Aw thank you so much!! I’m so happy you loved it!! Enjoy 🙂
Can I use coconut yoghurt instead of full-fat coconut milk?
Yes absolutely!
Does this need to be stored in the freezer and thawed each time or can you store it in the fridge after the original freeze?
Hi Mary Beth! You can absolutely store it in the fridge after the first freezing 🙂 It will be soft, but still hold its shape, as long as your fridge is below 40F. You can also store it back in the freezer and let it thaw again!
PURE BLISS!
Thank you so much for this delicious recipe!!
I made the cake and it tasted absolutely delicious 🙂
the only thing that did not work out so well was cutting the cake into slices since the chocolate on top was harder than the cheesecake filling so my knife pushed the chocolate down and destroyed the cake a little bit. Should I have mixed the chocolate with coconut milk to make it softer or do you slice the cake when its still completely frozen?
Aw I am just so happy to hear it!! But I’m so sorry to hear about the chocolate! You could go that route, but I also sometimes will run my knife under super hot water, lightly dry it off (to not get water onto the cheesecake) and then slice- it actually really helps with cutting into the chocolate! Just be careful with the knife 🙂
I made it today. My poor little blender was a little overworked so I had to do the cashews and milk separately from the rest of the filling ingredients. I dumped it all into a bowl and whisked everything together.
The crust was a little dry and too little. I probably should have dumped the soaking water in with the dates.
Thank you for the amazing recipe!
Aw I’m so sorry to hear it was hard on your blender! do you have a food processor on hand? I hope it still tasted good to you!
Do I have to use the lemon juice or is their an alternative I can use?
You can swap in an equal amount of apple cider vinegar!
Is it possible to use another nut besides cashew or almonds?? Allergies to both, but I would love to try it with something else, if you know of anything else. Looks Amazing!!
Hi Grace! No problem at all! So you can technically sub in an equal amount of dairy free yogurt (coconut milk or soy milk based if you’d like!) or vegan cream cheese that’s nut-free (Violife works great!). Or a combo of both! However, you’ll definitely need to freeze the cheesecake long so that the yogurt will set! I hope that helps!