Ridiculously Creamy Vegan Chocolate Basque Cheesecake

This ridiculously creamy Burnt Chocolate Basque Cheesecake is the easiest cheesecake you’ll ever make, and you don’t need any eggs nor dairy! Only 8 ingredients, absolutely no one is going to believe this cheesecake is vegan!

You’ve heard of burnt Basque cheesecake, but have you had a chocolate Basque cheesecake?

Let alone, one that’s entirely made without eggs, nor dairy, and is vegan?

No? Well, let me introduce you to the richest, most decadent cheesecake around, and similar to my vegan burnt blueberry Basque cheesecake, it’s so dang easy. Literally, you only need a food processor or high speed blender and a springform pan.

Here’s why you’ll love this vegan chocolate Basque cheesecake:

• Just 8 simple plant-based ingredients: No eggs, no dairy, and it’s even naturally gluten-free (we’re using cocoa powder instead of the classic all-purpose flour).
• You only need a food processor and springform pan: Literally the only equipment needed. You can put away your stand mixer 😉
• Perfect for beginners: Okay, in general, all of my cheesecakes are both unbelievably vegan and easy. But if this is your first time making a cheesecake, then you’ve come to the right place. The main step is blending the cheesecake batter together- no crust needed!
• It’s super soft and moist and ULTRA creamy: Like the epitome of moist cheesecakes. And it sets SO perfectly too.

What’s the best chocolate to use?

I personally love using a darker variety so that the richness comes through. A grade with 65% or above is best here. I really love some of Guittard’s offerings, as they have vegan chocolate (chocolate without dairy), as well as Valrhona. Enjoy Life will also work here.

The key to a moist cheesecake: a water bath

Now, vegan cheesecakes are notoriously moist and creamy naturally because our dairy-free cream cheeses tend to have more water in them than dairy-based cream cheese. That being said, a Burnt Basque Cheesecake is typically SUPER moist.

We’re talking it almost pools out once sliced. But don’t worry, it’s not raw.

And since this is also a chocolate Basque cheesecake, which is prone to set more as the chocolate cools, we want to ensure extra moisture. Now, I did adjust the ratios here from my vegan chocolate cheesecake (with a crust) so that we get that ultra burnt and set outer rim of the cheesecake with a soft, creamy middle.

But to add extra moisture, we’re using a water bath. Traditionally, the cheesecake is placed IN a pool of hot water, but I’ve found a work around that eliminates the risk of water getting into your pan, as well as any need for tinfoil while baking.

We simply create a super moist oven by putting the water bath pan on the lowest oven rack, and let the steam fill the oven while the cheesecake bakes! The moisture will help keep the cheesecake super moist as it bakes and sets perfectly.

What if I have a larger springform pan?

Not a problem- you can definitely use a 9″ springform pan here (I’ve tested it with one). The key here though is to reduce the baking time a touch, as the chocolate Basque cheesecake is not as thick.

Bake for just 45-50 minutes, vs an hour. Then continue on with the instructions as written, and enjoy!

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

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!

Print