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
Scale
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.
