This creamy vegan chocolate cheesecake recipe is a chocolate lover’s delight with an Oreo-infused crust and indulgently delicious filling. Every bite of this rich cheesecake is infused with chocolate, from the chocolate crust to the chocolate filling, and even the chocolate ganache topping.
I knew I wanted to make my regular vegan cheesecake chocolate. So, I created this recipe, tested it with some friends, and it was a hit!
One thing I love about cheesecakes, they’re relatively easy to make. And, because they’re so rich, you can serve thin slices, making it last even longer. Adding fresh raspberries to this vegan chocolate cheesecake makes the presentation dramatic. But, of course, the flavor is indulgent; and the texture is silky smooth.
Why This Recipe is a Winner
- Using silken tofu is a great egg replacer for cheesecakes, and it creates a perfect texture
- Raw cashews added to the filling creates a rich cheesecake that’s creamy in every bite
- Adding a chocolate ganache on top is an easy touch that adds to the beautiful presentation, especially when combined with fresh strawberries
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe:
- Chocolate sandwich cookies — The obvious choice here is Oreo cookies, but there are other brands of chocolate sandwich cookies that work. I even make homemade Oreos.
- Coconut oil — I prefer coconut oil, but you can substitute vegan butter
- Vegan cream cheese — You’ll need two 8-ounce containers. I typically use Tofutti, Daiya, or Follow Your Heart. You can also make homemade vegan cream cheese.
- Raw cashews — Some recipes call for soaking cashews, but there’s no need to soak them for this one.
- Silken tofu — You can find silken tofu in the produce section of many grocery stores. If you do not have access to silken tofu, you can use soft or medium tofu instead.
- Granulated sugar
- All-purpose flour — We’ll be adding a bit of flour to the batter to serve as a thickener.
- Cocoa powder — I recommend natural cocoa powder.
- Vanilla extract
- Dairy-free chocolate chips
- Plant-based milk — I prefer thick, creamy milk like soy milk, vegan evaporated milk, or even vegan creamers.
- Fresh raspberries — Use fresh berries to garnish, like raspberries, blackberries, or even strawberries.
How to Make Vegan Chocolate Cheesecake
This vegan chocolate cheesecake is so delicious, it’s worth every minute of effort used to make it.
- Make the crust by crushing chocolate sandwich cookies in a food processor until crumbly. Add the coconut oil and pulse again. For more detailed step-by-step instructions, read this post on making an Oreo Pie Crust.
- Press the crust into the bottom and sides of a springform pan and refrigerate.
- Prepare the cheesecake filling by pulsing cream cheese and cashews in a food processor until relatively smooth. Pulse in everything from the sugar to the vanilla until smooth.
- Pour the chocolate cheesecake filling into the prepared crust, wrap the base of the pan in foil, and bake it for 60 minutes.
- Prepare chocolate ganache by heating chocolate chips and milk in a microwave-safe bowl for one minute. Cover the dish and let it sit for one minute. Then stir until the chocolate chips are melted.
- Spread the chocolate ganache over the top of the baked and slightly cooled cheesecake. Top with fresh raspberries while the chocolate is still soft.
- Refrigerate for at least an hour (but preferably three hours) before serving.
I usually recommend a water bath for the cheesecake, but because this one has a chocolate ganache topping, any cracks that develop while baking will be covered. I still recommend wrapping the pan in foil to prevent leaks in the oven.
Topping vegan chocolate cheesecake with fresh raspberries is a great flavor combination. That’s because raspberries taste great with chocolate. But the colors also work really well together.
Either transfer cheesecake slices to an airtight container or cover the entire Cheesecake with plastic wrap. It will keep in the fridge for up to 5 days. Individual slices can be frozen for up to 2 months. To thaw, leave the slices at room temperature.
Here are tips for making into a gluten-free chocolate cheesecake:
- Use gluten-free chocolate cookies for the crust.
- Substitute the flour from the chocolate cheesecake filling with a tablespoon of cornstarch.
I don’t think I’ve left a recipe review before, but I had to for this one, because I’m obsessed with this cheesecake. I made it last year for my partner’s birthday and we’re making it again for my birthday this year. Last time I ate about 4 slices in one day. So good! Love that there are 3 different forms of chocolate and the raspberries really make it.
Serve individual slices with any of the following:
Coffee brings out the best in chocolate flavor, so adding a bit of coffee liquor or even a teaspoon of instant coffee to the filling is amazing!
No matter how you slice it, this vegan chocolate cheesecake is one you’ll want to share on special occasions — such as Thanksgiving). Or maybe a fancy Saturday night dinner. Or how about even a Tuesday night “let’s make this special” treat.
Vegan Chocolate Cheesecake
- 1 ½ cups chocolate sandwich cookies crumbled
- 4 tablespoons coconut oil softened
Chocolate Cheesecake Filling
- 1 cup dairy-free chocolate chips
- ¼ cup plant-based milk
- 1 cup fresh raspberries
- Preheat oven to 350°F/175°C degrees.
- Begin by making the crust. Add the chocolate sandwich cookies to a food processor. Pulse until crumbly. Add the coconut oil and pulse again. You should be able to press the mix between your fingers, and it stays together. For more detailed step-by-step instructions, read this post on making an Oreo Pie Crust.
- Press in the bottom of a springform pan and refrigerate while you're preparing the cheesecake filling.
- Prepare the cheesecake filling by adding the cream cheese and raw cashews to a food processor. Pulse until the cashews are relatively smooth, about one minute.
- Add the sugar, silken tofu, flour, cocoa powder, and vanilla. Pulse again until everything is combined and smooth, around one minute. Optional: Add a teaspoon of instant coffee or coffee liquor to the filling to bring out even more chocolate flavor.
- Pour the chocolate cheesecake mixture into the prepared crust and wrap the bottom of the pan in foil to prevent leaks. Place in a heated oven and bake for 60 minutes.
- While the cheesecake is baking, prepare the chocolate topping. Place the chocolate chips in a microwave-safe container with the plant-based milk. Stir to coat the chips. Microwave for one minute, then cover and let it sit for one minute. Then stir until smooth. Cover and set aside until you're ready to top your cheesecake.
- When the cheesecake is done, carefully remove it from the oven and set it aside to cool for about 15 minutes. Run a knife along the edge of the pan and remove the outer casing. Top with the chocolate topping and raspberries. Refrigerate for at least an hour (but preferably three hours) before serving.
- Keep cheesecake in a sealed container in the fridge for up to 5 days. Serve chilled.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2010 and was updated to include new photos, new text, and an updated recipe in 2020.