Mom's Best Recipes
Recipe

Vegan-Friendly Chocolate Cheesecake

A rich, glossy, no-bake chocolate cheesecake with a crisp cookie crust and a creamy, tangy filling. Big chocolate energy, zero dairy drama.

Author By Matt Campbell
4.8
A slice of vegan chocolate cheesecake on a small plate with a glossy chocolate topping and a cookie crumb crust, photographed in natural window light
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If you have ever wanted a cheesecake that tastes like a full-on chocolate dessert but still slices clean and feels kind of… fancy, this is it. It is vegan, no-bake, and honestly a little sneaky in the best way. The filling is creamy and tangy like classic cheesecake, but the cocoa and melted dark chocolate make it feel like you are eating the center of a truffle.

My goal here is maximum payoff with minimum chaos. We are using accessible ingredients, a blender or food processor, and a fridge-first chill (with a freezer option if you are in a rush). You will get crisp edges from the crust, a smooth mousse-like center, and a shiny chocolate top that makes people assume you bought it from a bakery. Let them think that. You did enough.

A food processor bowl filled with chocolate cookie crumbs and melted coconut oil being mixed into a damp, sandy texture

Why It Works

  • Real cheesecake vibe without dairy: Cashews plus a little coconut cream and lemon bring that classic tang and body.
  • Rich chocolate flavor: Cocoa gives depth, and melted dark chocolate gives structure and a truffle-like finish.
  • Clean slices: A chill-first method sets the filling so it cuts neatly instead of slumping.
  • Flexible and forgiving: Swap crust cookies, adjust sweetness, or add espresso powder without breaking the recipe.

Pairs Well With

Storage Tips

Refrigerator: Store covered in the fridge for up to 5 days. The crust stays crispest the first 2 to 3 days, but it is still very good after.

Freezer: This cheesecake freezes like a champ. Chill until fully set, then slice and freeze pieces on a tray. Once solid, wrap each slice and stash in a freezer bag for up to 2 months.

Best way to serve from frozen: Let slices sit at room temp for 10 to 15 minutes so the filling turns creamy again.

Pro move: Put a strip of parchment between the cake and the lid of your container so the topping does not get scuffed.

Common Questions

Is it super sweet?

Not aggressively. It leans rich and bittersweet thanks to dark chocolate, cocoa, and a little salt. If you want it sweeter, use powdered sugar (not maple) and consider adding 1 to 2 extra tablespoons.

Do I have to soak the cashews?

Soaking helps you get a smoother filling, especially if your blender is not a powerhouse. Soak at least 4 hours, or do a quick soak by covering cashews with boiling water for 20 to 30 minutes, then drain well.

Do I need one or two cans of coconut cream?

Get two cans to be safe. You need about 1 1/3 cups thick coconut cream total (1 cup for the filling, 1/3 cup for the topping), and the “thick part” varies a lot by brand. Chill the cans overnight. If you come up short, top up with a little full-fat coconut milk from the same can.

Can I make it nut-free?

This specific texture relies on cashews. For nut-free, you would want a tofu-based vegan cheesecake recipe instead. If you try to swap cashews here, it will set differently.

Why did my filling turn grainy?

Usually one of these: cashews not softened enough, blender not blending long enough, or the melted chocolate hitting very cold ingredients and seizing. Blend the non-chocolate ingredients first for 30 to 60 seconds to take the chill off, then stream in warm (not hot) chocolate and blend until glossy.

How do I make it less coconut-y?

Use refined coconut oil (it has less coconut flavor) and choose a neutral non-dairy yogurt. The cocoa and chocolate do most of the heavy lifting anyway.

Can I make it ahead for a party?

Yes. Make it 1 to 2 days ahead and keep it chilled. For the cleanest slices, overnight is best. Add berries or whipped topping right before serving.

Are Oreos vegan?

Often, yes, but it depends on your country and the specific package labeling. If you are strictly vegan, check your local ingredients and allergen statements.

I built this cheesecake because I wanted a dessert that hits like a classic chocolate cheesecake, but with ingredients you can actually keep around for weeknight-level planning. The first time I tested it, I got impatient and sliced it too early. The flavor was unreal, but the slice leaned like it was trying to take a nap. I chilled it longer, added a touch more melted chocolate for structure, and suddenly it was doing clean, confident bakery slices. Now it is my go-to when I want to show up with something that looks impressive, tastes even better, and does not require turning my oven on.