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vegan chocolate cheesecake sliced on a marble slab

Creamy No Bake Vegan Chocolate Cheesecake – No Nuts, No Tofu!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Britt Berlin
  • Prep Time: 15
  • Cook Time: 180
  • Total Time: 3 hours 15 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegan

Description

This creamy and rich no bake vegan chocolate cheesecake is made with just 8 simple ingredients for the perfect easy vegan cheesecake recipe made entirely without nuts nor tofu! With a chocolate cookie crust, and decadent silky chocolate cheesecake filling, this is the best summer no bake dessert recipe!

Ingredients

Scale

Chocolate Oreo Cookie Crust:

No Bake Vegan Chocolate Cheesecake Batter:

  • 32 ounces (904 g) vegan cream cheese, room temperature
  • 1/2 cup (120 g) dairy free unsweetened plain yogurt, room temperature
  • 1 cup (200 g) organic coconut sugar or brown sugar
  • 1 cup (240 g) vegan heavy cream or coconut cream
  • 1 cup (250 g) vegan dark chocolate, melted
  • 1/3 cup (35 g) cocoa powder
  • 1 batch vegan chocolate ganache

Instructions

  1. Prep: Line a 8″ 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).
  2. 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.
  3. Make the chocolate cheesecake batter In a stand mixer with whisk attachment or in a large bowl with a hand mixer, whisk the cream cheese, yogurt, and sugar together until fluffy and integrated, about 3 minutes. Then pour in the heavy cream, melted chocolate, and cocoa powder. Whisk again until creamy, stopping the mixer every now and then to scrape the bottom of the bowl. 
  4. Fill the cheesecake: Pour cheesecake batter into the pan and place on an even surface in your freezer.
  5. Chill: Freeze for at least 2 hours, or until set. 
  6. Serve: When removing from the freezer to slice, allow the vegan chocolate cheesecake to come to room temperature for 15-20 minutes. Top with vegan ganache and enjoy!

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

Find it online: https://thebananadiaries.com/no-bake-vegan-chocolate-cheesecake/