Vegan Chocolate Cheesecake

Name: Vegan Chocolate Cheesecake
Prep time: 20 min
Total time: 380 min
Ingredients: 1 cup whole oats; 1/2 cup vegan brown sugar ((or coconut sugar)); 1/4 cup cocoa powder; 4 tablespoons melted vegan butter ((or refined coconut oil)); 2 (8 oz) containers vegan cream cheese ((or 2 cups)); 1 1/4 cup vegan sugar; 1/2 cup cocoa powder; 1/2 cup melted refined coconut oil; 2 tablespoons lemon juice; 1/3 cup refined coconut oil; 3 tablespoons cocoa powder; 3 tablespoons powdered sugar; 1 dash salt

by Monica on Feb 12, 2022 (updated Aug 15, 2024) 4 comments

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5 from 4 rating

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This easy, no-bake, vegan chocolate cheesecake is rich, creamy, and simply delicious! With a gluten-free, chocolate, oat crumb crust and a coating of crunchy, vegan magic shell layered on top, this recipe is a chocolate lover’s dream! Plus this cheesecake is made without cashews, so everyone can enjoy it!

A vegan chocolate cheesecake with a chocolate drizzle and raspberries on top.

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Why you’ll love this recipe

This rich decadent dessert tastes fancy, but you can make it in about 20 minutes with a few simple vegan ingredients. Toss it in the fridge and have an impressive dairy-free triple chocolate cheesecake to serve your friends and family.

Oh my goodness, so good. I didn’t have a springform pan, but I think I’m going to buy one just so I have an excuse to make this more often!
—Lindsay

Ingredients and substitutions

For the chocolate crumb crust

Oats – I like to use whole oats, but you can also use quick oats.
Brown Sugar – You can also use coconut sugar for more depth of flavor. Any organic brown sugar is vegan.
Cocoa Powder – To give the crumb crust a chocolate flavor.
Salt – For flavor.
Vegan Butter – Use my homemade vegan butter or any vegan butter you like. You can also use refined coconut oil instead.
- Note: You can use the Oreo cookie crumb crust from my vegan Oreo cheesecake recipe instead if you wish.

For the chocolate cheesecake

Vegan Cream Cheese – For best results use Tofutti or Trader Joe’s vegan cream cheese. You can also use my homemade tofu cream cheese, but it’s just one more step.
Vegan Sugar – Granulated sugar works best. Use organic sugar to make sure that it’s vegan. Don’t use any liquid sweetener, or your cheesecake will be too soft.
Refined Coconut Oil – To make the cheesecake rich and creamy and to help it set up firm when it is cold. If you don’t use refined, it will have a coconut flavor.
Cocoa Powder – For the chocolate flavor.
Lemon Juice – The acidity in the lemon juice is important to balance the flavors and help the cheesecake firm up and set properly.

For the chocolate drizzle

Coconut Oil – For the base of the chocolate and to make it firm up and get a little crunchy when cold.
Cocoa Powder – To give the crumb crust a chocolate flavor.
Vegan Powdered Sugar – To sweeten the chocolate sauce. If needed, you can use granulated sugar, but it will not have a smooth texture.
- Note – You can also drizzle this cheesecake with salted vegan caramel sauce, vegan butterscotch, or berry sauce instead.

Top with raspberries or strawberries for decoration and extra flavor if desired.

A vegan chocolate cheesecake with raspberries on top.

Helpful tools

A Food Processor – To chop up the crumb crust and blend the cheesecake filling. You can use a high-speed blender instead if you don’t have a food processor.
A Springform Pan – This will help you cut the cheesecake and get it out of the pan easier. If you don’t have one, you can use a pie dish instead. (I like to use an 8-inch pan for this cheesecake, but you can also use a nine-inch, it will just be thinner.)

How to make a vegan chocolate cheesecake

To make the vegan chocolate crumb crust

Step 1 – Pour 1 cup of oats, 1/2 cup brown sugar, 1/4 cup cocoa powder, and 1/8 tsp salt into a food processor and blend until the oats are chopped into small pieces.

Step 2 – Drizzle with 4 tablespoons of melted vegan butter (or refined coconut oil) and blend again until well combined.

Step 3 – Pack the chocolate crumb crust mixture firmly to the bottom of an 8′ springform pan and place it in the fridge while you make the chocolate cheesecake filling.

Note – you can use Oreo cookies instead of oats to make a chocolate crust. To do this follow the recipe for the cookie crust in my Oreo cheesecake recipe.

The gluten-free chocoalte crumb crust for a vegan cheesecake.

To make the vegan chocolate cheesecake filling

Step 4 – Take the vegan cream cheese out of the fridge about 1 hour before you make it or warm it in the microwave for about 30 seconds.

Step 5 – Place 2 (8 oz) containers of warmed vegan cream cheese, 1 1/4 cup sugar, 1/2 cup cocoa powder, 1/2 cup melted refined coconut oil, and 2 tablespoons lemon juice in a large food processor.

Step 6 – Blend until very smooth and creamy.

The ingredients for a vegan chocolate cheesecake before and after blending.

Step 7 – Pour the chocolate filling into the springform pan and spread it out evenly.

Spreading vegan chocolate cheesecake filling in a springform pan.

Step 8 – Place the cheesecake in the fridge for at least 6 hours before cutting. It’s best if you let it sit for 24 hours in the fridge.

To make vegan magic shell chocolate sauce

Step 9 – Melt 1/3 cup of refined coconut oil then stir in 3 tablespoons of sifted cocoa powder and 3 tablespoons of sifted powdered sugar. (Sifting the powders will give you very smooth chocolate.)

Step 10 – Stir until smooth and the cocoa powder and sugar are fully dissolved.

Step 11 – Pour the chocolate over the cold cheesecake just before serving. Cut the cheesecake with a hot knife. (You can also pour it over each individual slice so that it doesn’t crack when you cut it.)

You can decorate the top of the cheesecake with fresh berries, nuts, Oreos, or chocolate chips. Add some vegan whipped cream if you would like as well.

Pro Tips

Let the cream cheese warm up to room temperature before blending. This will ensure that the coconut oil doesn’t cool too fast. This will make it smoother and creamier.
Only heat the coconut oil until it melts. Don’t use very hot coconut oil or it will take much longer to cool completely and set.
If you use a regular pie dish and not a springform pan, let the cheesecake warm up for about 5-10 minutes after taking it out of the fridge so it releases from the pan more easily.
Cut the cheesecake with a hot knife and rinse the knife under hot water between each cut for a perfect piece. This will melt it a little while you’re slicing and give you a clean cut.

A slice of vegan chocolate cheesecake with raspberries on the side with a fork taking a piece.

Frequently asked questions?

Is this vegan chocolate cheesecake gluten-free?

If you use my chocolate crumb crust recipe made with gluten-free oats, this cheesecake will be gluten-free.

Can you freeze vegan cheesecake?

Yes, you can freeze this vegan cheesecake for up to 3 months. Just be sure to wrap it tightly so air doesn’t get to it.

How do you make a vegan cheesecake without cashews?

Many people use blended cashews to make vegan cheesecake, but it’s simple to use store-bought vegan cream cheese or my homemade vegan cream cheese instead. It blends up creamy, sets perfectly, and tastes delicious.

Storage

Refrigerate: Keep this vegan chocolate cheesecake in the fridge until you are ready to serve it. It’s best if it sits for 24 hours before serving and will keep well in the fridge for 5 days.

Freeze: This cheesecake freezes well and can be stored in the freezer for up to 3 months as long as you wrap it airtight. Allow it to thaw overnight in the fridge before cutting.

A vegan chocolate cheesecake on a white plate with the full cake behind it.

More vegan cheesecake recipes

I’m a huge fan of cheesecake in any flavor. My son always says, “Cheesecake is the best kind of cake” and I have to agree! Be sure to check out other flavors too!