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slice of vegan no bake chocolate cheesecake on a plate

7 Ingredient No Bake Vegan Chocolate Cheesecake with Espresso Whipped Cream- 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
  • 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

Scale

Chocolate Oreo Cookie Crust:

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

  1. 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).
  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. 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.
  4. 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. 
  5. Fill the cheesecake: Pour cheesecake batter into the pan and place on an even surface in your freezer.
  6. Chill: Place the pan into the fridge to chill for at least 6 hours or overnight.
  7. 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.
  8. 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.
  9. 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.
  10.  

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/