If you’re looking for a dessert that feels indulgent yet fits perfectly into a plant-based, allergen-conscious lifestyle, then this Vegan Chocolate Cheesecake (No Bake, Nut Free) Recipe will absolutely steal your heart. It’s rich, creamy, and velvety smooth, with the deep chocolate flavor you crave but without the fuss of baking or worrying about nuts. Whether you’re making it for a special occasion or just a cozy treat at home, this cheesecake offers a wonderfully simple way to enjoy decadent dessert that everyone can appreciate.
Ingredients You’ll Need
All the ingredients in this Vegan Chocolate Cheesecake (No Bake, Nut Free) Recipe come together easily, each playing a key role in creating the perfect texture, rich flavor, and that irresistible chocolatey goodness you expect from a great cheesecake. From the crunchy cookie base to the silky filling, every component is essential.
- 16 original Oreos or Oreo-style cookies: The foundation with just enough crunch and sweetness for the crust.
- 50 g vegan block butter: Helps bind the cookie crust together for that firm yet tender bite.
- ¼ teaspoon sea salt: A pinch to balance the sweetness and enhance chocolate flavors.
- 300 g vegan dark chocolate: The star ingredient delivering deep, luscious chocolate richness.
- 400 g vegan cream cheese: For that classic cheesecake creaminess; violife or homemade varieties work beautifully.
- 300 g vegan Greek-style yogurt or Skyr: Provides smoothness and body to the filling; silken tofu is a great alternative.
- 20 g unsweetened cocoa powder (sifted): Adds an extra layer of chocolate intensity without overwhelming sweetness.
- 118 ml pure maple syrup: Natural sweetness with a hint of caramel depth; adjust according to your taste.
- 1 teaspoon vanilla bean paste (or vanilla extract): Brings warmth and aromatic complexity.
- Half batch vegan ganache: For that glossy, dreamy topping that everyone will admire.
- 70 g vegan dark chocolate (optional): Perfect for making shavings or curls as a beautiful garnish.
How to Make Vegan Chocolate Cheesecake (No Bake, Nut Free) Recipe
Step 1: Prepare Your Cake Tin
Start by lining the bottom and sides of a 7- or 8-inch cake tin with parchment paper. Having a removable base makes removing your cheesecake afterward much easier and ensures a clean edge. This simple step sets the stage for your cheesecake miracle.
Step 2: Make the Cookie Crust
Place the Oreos and sea salt in a food processor and blitz for about 30 seconds until finely ground. Adding the vegan butter and pulsing again will help bind the crumbs into a sticky mixture that you can press firmly. This crust is the delicious crunch beneath that creamy filling, so make sure to press it evenly and compactly with the back of a flat-bottomed glass or measuring cup.
Step 3: Chill the Crust
Pop the crust into the fridge while you prepare the filling. Chilling it helps it solidify, so it holds up beautifully when you add the luscious filling.
Step 4: Melt the Chocolate
Using a bain-marie or double boiler, gently melt the vegan dark chocolate, stirring until silky smooth. Let it cool for about 15 to 20 minutes so it won’t melt the cream cheese mixture — this step is crucial for maintaining that perfect cheesecake texture.
Step 5: Whisk the Cream Cheese and Yogurt
In a large bowl, whisk the vegan cream cheese until fluffy and smooth using an electric whisk. Gradually add the vegan Greek-style yogurt and whisk further. Incorporate the sifted cocoa powder, vanilla bean paste, and sea salt, mixing until totally combined. This creates the rich, creamy base for your cheesecake filling.
Step 6: Incorporate Chocolate and Maple Syrup
Now for the magic: add the melted chocolate and pure maple syrup alternately in three increments each. Whisk thoroughly after each addition to make sure everything comes together in a glossy, unified filling bursting with luscious chocolate flavor and balanced sweetness.
Step 7: Assemble and Chill the Cheesecake
Pour the filling over your chilled crust and smooth it out evenly with a spatula. Place the entire cake tin into the fridge for at least 4 hours, or better yet, overnight. This no bake method allows the filling to set perfectly without losing any creaminess.
Step 8: Garnish the Cheesecake
Prepare half a batch of vegan ganache, allow it to cool slightly for 10 to 20 minutes, then whisk until smooth and pour over the set cheesecake. Use a spatula to spread this glossy chocolate layer evenly on top. As a finishing touch, decorate with chocolate shavings or curls for a stunning presentation.
Step 9: Store and Enjoy
Transfer your finished masterpiece to an airtight container and keep refrigerated. This Vegan Chocolate Cheesecake (No Bake, Nut Free) Recipe stays fresh up to 5 days, and leftovers can be frozen for longer storage, ready to delight you whenever you crave something decadent.
How to Serve Vegan Chocolate Cheesecake (No Bake, Nut Free) Recipe
Garnishes
The finishing touches matter! Besides the vegan ganache and chocolate shavings or curls, consider fresh berries, a dusting of cocoa powder, or a few mint leaves to brighten the richness of the cake. These small details elevate your dessert from delightful to absolutely show-stopping.
Side Dishes
Pair this cheesecake with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream to keep things light and creamy alongside the dense chocolate filling. A fresh fruit salad with tart citrus or berries adds a refreshing counterpoint, balancing richness with brightness.
Creative Ways to Present
Serve slices on elegant plates with a drizzle of raspberry coulis or vegan caramel sauce for a restaurant-style finish. You can also prepare individual mason jar portions layered with crumbled cookie crust and chocolate ganache to impress guests or make it easy for gathering favorites to indulge.
Make Ahead and Storage
Storing Leftovers
Keep your Vegan Chocolate Cheesecake (No Bake, Nut Free) Recipe chilled in an airtight container in the refrigerator. This will preserve its texture and flavors beautifully for up to five days, making it an excellent make-ahead dessert for busy weeks or planned celebrations.
Freezing
If you want to store your cheesecake longer, slice it and wrap each piece tightly in plastic wrap, then place them inside a freezer-safe container or zip bag. Frozen cheesecake slices remain delicious for up to three months. Defrost overnight in the fridge for best results.
Reheating
This cheesecake is best enjoyed chilled or at room temperature. To bring it closer to room temperature after refrigeration, simply leave slices out for about 15–20 minutes before serving. Avoid heating it in a microwave or oven, as the texture will be affected.
FAQs
Can I use a different type of cookie for the crust?
Absolutely! While original Oreos work wonderfully, you can swap in any vegan, nut-free chocolate cookies you love. Just make sure they are finely crushed to create a sturdy base for your cheesecake.
Is it possible to make this cheesecake without vegan cream cheese?
Yes, you can substitute homemade cashew cream (if not avoiding nuts) or a blend of silken tofu and coconut cream to maintain creaminess. However, for the nut-free requirement, using a good quality vegan cream cheese brand is the easiest way to keep that perfect cheesecake texture.
How long should the cheesecake set in the fridge?
A minimum of four hours is ideal to ensure the filling firms up nicely. For best flavor and texture, refrigerate it overnight if you can. This gives the chocolate and other flavors time to meld together beautifully.
Can I make this recipe ahead of time for a party?
Definitely. This Vegan Chocolate Cheesecake (No Bake, Nut Free) Recipe is perfect for preparing a day or two ahead. Just keep it refrigerated and add any fresh garnishes like berries or mint right before serving for maximum freshness and wow factor.
How do I make chocolate curls for decoration?
Use a vegetable peeler to gently shave a block of firm, chilled vegan dark chocolate into curls. Work quickly so the chocolate doesn’t melt in your hands. These curls add a professional touch and delightful texture alongside the smooth ganache topping.
Final Thoughts
This Vegan Chocolate Cheesecake (No Bake, Nut Free) Recipe truly feels like a gift to yourself and anyone lucky enough to share it. It’s a fantastic example of how rich, creamy, and satisfying plant-based desserts can be without any nuts or baking. I encourage you to try it soon – you might just find your new favorite dessert to boast about at every gathering!
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Vegan Chocolate Cheesecake (No Bake, Nut Free) Recipe
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
Description
This delicious Vegan Chocolate Cheesecake is a rich, decadent no-bake dessert that is nut-free and perfect for any occasion. Made with vegan cream cheese, dark chocolate, and a crunchy Oreo-style cookie crust, this cake combines smooth, creamy texture with intense chocolate flavor. Easy to prepare and requires no baking, it sets in the fridge to create a luscious treat that’s dairy-free and perfect for vegans and those avoiding nuts.
Ingredients
Crust
- 16 original oreos or oreo style cookies
- 50 g vegan block butter
- ¼ teaspoon sea salt
Filling
- 300 g vegan dark chocolate
- 400 g vegan cream cheese (e.g., Violife or homemade)
- 300 g vegan Greek-style yogurt or Skyr (or soft silken tofu)
- 20 g unsweetened cocoa powder (sifted)
- 118 ml pure maple syrup (adjust up to 20 ml less according to taste)
- 1 teaspoon vanilla bean paste or vanilla extract
- ¼ teaspoon sea salt
Garnish
- Half batch vegan ganache (see recipe below)
- 70 g vegan dark chocolate for shavings or chocolate curls (optional)
Instructions
- Prepare: Line the bottom and sides of a 7″ or 8″ cake tin with a removable base using parchment paper to prevent sticking.
- Make the crust: Place the cookies and sea salt in a food processor and blitz for about 30 seconds until finely ground. Add the vegan butter and blend again until the mixture sticks together when pressed between your fingers.
- Press the crust: Transfer the cookie mixture into the cake tin base. Use a ¼ cup measure or flat-bottomed glass to press and smooth out the crust firmly and evenly. Refrigerate while preparing the filling.
- Melt the chocolate: Melt the 300 g vegan dark chocolate over a bain-marie (double boiler), stirring until smooth. Set aside to cool for 15-20 minutes to avoid curdling the filling.
- Make the filling: In a large bowl, whisk the vegan cream cheese with an electric whisk for 2-3 minutes until fluffy and smooth. Add the vegan Greek yogurt and whisk until fully combined and smooth. Sift in the cocoa powder and add the vanilla and sea salt, whisking until incorporated.
- Combine chocolate and maple syrup: Gradually add the melted chocolate and maple syrup alternately in three increments each, whisking thoroughly after each addition to maintain a smooth and even texture.
- Set the cake: Pour the filling over the chilled crust in the cake tin and smooth the top with a spatula. Refrigerate for at least 4 hours or overnight to fully set. Carefully remove from the tin once firm.
- Garnish: Prepare half a batch of vegan ganache and allow it to cool slightly for 10-20 minutes. Whisk the ganache until smooth, then pour and spread it evenly over the cheesecake. Decorate with vegan dark chocolate shavings or make chocolate curls as desired.
- Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days. You can also freeze any leftover slices and thaw them as needed for future enjoyment.
Notes
- Note 1: Using Oreo-style cookies keeps the cheesecake nut-free but be sure to use vegan-friendly brands.
- Note 2: Violife vegan cream cheese or homemade vegan cream cheese substitutes work well to maintain texture.
- Note 3: Vegan Greek-style yogurt or soft silken tofu can be used; tofu will give a slightly different but still creamy texture.
- Note 4: To make chocolate curls, use a vegetable peeler on the edge of a firm block of vegan dark chocolate, or use shavings for simpler decoration.
