This no-bake, vegan chocolate cheesecake is rich, creamy, and simply delicious! With a gluten-free, chocolate crumb crust and vegan magic shell layer on top, this recipe is a chocolate lover's dream!
Pour 1 cup of oats, 1/2 cup brown sugar, 1/4 cup cocoa powder, 1/8 tsp salt into a food processor and blend until the oats are chopped into small pieces.
Drizzle with 4 tablespoons melted vegan butter (or refined coconut oil) and blend again until well combined.
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.
To make the vegan chocolate cheesecake filling
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.
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.
Blend until very smooth and creamy.
Pour the chocolate filling into the springform pan and spread it out evenly.
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 the chocolate magic shell
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.)
Stir until smooth and the cocoa powder and sugar are fully dissolved.
Pour the chocolate over the cold cheesecake just before serving. Cut the cheescake with a hot knife. (You can also pour it over each individual slice, so that it doesn't crack when you cut it.)
Notes
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 easier.
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.