Vegan Chocolate Cheesecake Recipe You Have to Try!

Make this Vegan Chocolate Cheesecake recipe today and enjoy the delicious, creamy texture! Chocolate tofu cheesecake recipes are relatively easy to make and so flavorful, thanks to the cookie crust, chocolate filling, and chocolate ganache topping!

A slice of vegan chocolate cheesecake has a row of fresh raspberries on top. The rest of the cheesecake is sitting behind the slice.

I knew I wanted to make my regular vegan cheesecake chocolate. So, I made this chocolate cashew cheesecake recipe for friends and it was a hit!  

The thing about chocolate tofu cheese cake recipes is that they’re easy to make and absolutely delicious! Adding fresh raspberries makes the presentation dramatic. But, of course, the flavor is indulgent; and the texture is silky smooth.

I love eggless chocolate cheesecake recipes because it doesn’t leave me feeling full of regret. Well, I might have some regret…that I have to wait until tomorrow for the next piece!

Pairing Chocolate With Raspberries

I topped this vegan chocolate cheesecake with fresh raspberries for a reason. First, raspberries taste great with chocolate. But the colors also work really well together. And you can serve this cheesecake plain, but the raspberries add such a nice touch!

Vegan Chocolate Cheesecake with Raspberries

This is a rich dessert, there’s no if’s and’s or but’s about it. And nine days out of ten, I’m not eating a rich dessert. Well, to be honest, it’s more like six days out of seven. I give myself one day a week to really indulge. And when I do? This vegan chocolate cheesecake is high on my list.

I originally published this recipe a long time ago, but went through it again and reduced both the number of steps involved and the number of ingredients. Basically, I’ve refined all my vegan cheesecake recipes over the years. So, I used my Vegan Cheesecake recipe and adapted it to add chocolate. I think you’ll agree the results are pretty spectacular.

How to Make Vegan Chocolate Cheesecake

If you’re wondering how to make dairy free chocolate cheesecake, you’ve come to the right place! In fact, luscious Vegan Chocolate Cheesecake recipes are so fun to make! The first step is to heat your oven to 350 degrees.

Step One: Make the Crust

To make the cookie crust, add the chocolate sandwich cookies to a food processor. That’s right, this is another tasty vegan oreo dessert! Pulse those cookies until crumbly. Add the coconut oil and pulse again. You should be able to press the mix between your fingers and it stays together. 

Press in the bottom of a spring form pan and refrigerate while you’re preparing the cheesecake filling.

Step Two: Prepare the Chocolate Filling

To prepare the cheesecake filling , spoon the nondairy cream cheese and raw cashews in 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. 

Step Three: Pour the Filling in the Crust + Bake

Next, pour the chocolate cheesecake mixture into the  prepared crust.  Place in heated oven and bake for 60 minutes. Once the time is up, turn the oven off, and allow the cheesecake to sit in the oven for another 30 minutes, to an hour.

See tip below for the immersion bath to prevent cracks in the cheesecake.

Step Four: Prepare the Chocolate Ganache Topping

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 all the chips. Microwave for one minute. Remove from microwave and cover. Let sit for one minute. Then stir until nice and smooth. Cover and set aside until you’re ready to top your cheesecake. 

When the baked vegan cheesecake is done, carefully remove from the oven and set aside to cool about 15 minutes. Run a knife along the edge of your springform 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.

While the chocolate is still soft, top with fresh raspberries and chill for several hours before devouring!

Keep vegan baked cheesecake in a sealed container in the fridge for up to 5 days. Serve chilled.

How to Make This Cheesecake Gluten Free

If you want to make this into a gluten free chocolate cheesecake recipe, simply use gluten free chocolate cookies for the crust. Also, you’ll want to eliminate the flour from the chocolate cheesecake filling. The flour is used as a thickener so simply add an additional tablespoon of cornstarch or add 1 tablespoon agar agar flakes. It works!

Love Vegan Chocolate Desserts?

If you love vegan chocolate desserts, you will definitely want to try these:

Expert Tips

Use these tips and tricks to make this easy chocolate cheesecake recipe perfect every time:

  • I call for chocolate sandwich cookies, which can be Oreos or any variety of chocolate cookie that works best for you.
  • For vegan cream cheese, I used Tofutti. However, Follow Your Heart and Daiya make vegan cream cheese as well. But vegan chocolate cheesecake toffuti infused is pretty good!
  • This recipe calls for raw cashews. Many recipes like this would require cashews to be soaked, but they do not need to be soaked for this recipe.
  • If you do not have access to silken tofu, you can use soft or medium tofu instead
  • For a change of pace, use fresh blackberries instead of raspberries
  • If chocolate is not your thing (wha????), then you could make a vanilla cheesecake in the middle, topped with chocolate and raspberries by using the recipe to the Vegan NY Cheesecake (see link above)
  • I could absolutely see adding a little coffee liquor to the batter before baking
  • I could also see adding a little coffee liquor to the chocolate topping. Right?
  • How about some Coconut Whipped Cream to top things off?

No matter how you slice it (see my pun?), this is baked chocolate cheesecake recipe is one you’ll want to share on special occasions (Like Thanksgiving). For sure. Or maybe a fancy Saturday night dinner. Or how about even a Tuesday night “let’s make this special” treat.

A slice of vegan chocolate cheesecake sits on a black plate with fresh raspberries on top and in a bowl beside it.

We hope you love this recipe for Vegan Chocolate Cheesecake with Raspberries as much as we do! If you decide to make it, snap a photo and share it with us using #namelymarly on Instagram or Twitter. We LOVE seeing your creations!

Vegan Chocolate Cheesecake with Raspberries is a delicious dessert that you can serve at a dinner part on a Saturday night or for a more casual Tuesday night dinner dessert. Either way you'll be making lots of people happy, including vegans and omnivores alike!

Vegan Chocolate Cheesecake with Raspberries

This Vegan Chocolate Cheesecake with Raspberries may be the best dessert ever! Creamy layers of vanilla and chocolate cheesecake are topped with chocolate!
5 from 6 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Vegan Chocolate Cheesecake
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12
Calories: 242kcal
Author: Marly

Ingredients

Chocolate Crust

  • 1 ½ cups chocolate sandwich cookies crumbled
  • ¼ cup coconut oil softened

Chocolate Cheesecake Filling

  • 2 8 oz containers plain nondairy cream cheese (see note)
  • 1/2 cup raw cashews Raw
  • 1 12 oz silken tofu
  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/3 cup cocoa powder unsweetened
  • 1 ½ teaspoons vanilla extract

Chocolate Topping

Instructions

  • Preheat oven to 350F degrees.
  • Begin by making the crust. Add the chocolate sandwich cookies to a food processor. Pulse until a crumbly. Add the coconut oil and pulse again. You should be able to press the mix between your fingers and it stays together. 
  • Press in the bottom of a springform pan and refrigerate while you're preparing the cheesecake filling.
  • Prepare the cheesecake filling by putting the nondairy cream cheese and raw cashews in 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. 
  • Pour the chocolate cheesecake mixture into the  prepared crust.  Place in heated oven and bake for 60 minutes. See tip below for the immersion bath.
  • 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 all the chips. Microwave for one minute. Remove from microwave and cover. Let sit for one minute. Then stir until nice and smooth. Cover and set aside until you’re ready to top your cheesecake. 
  • When the cheesecake is done, carefully remove from the oven and set aside to cool about 15 minutes. Run a knife along the edge of your springform 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.
  • While the chocolate is still soft, top with fresh raspberries and chill for several hours before devouring!
  • Keep cheesecake in a sealed container in the fridge for up to 5 days. Serve chilled.

Notes

I like to bake my cheesecakes in a water bath to prevent the top from cracking. Since you’re adding a topping to this cheesecake, it may not matter as much. However, it’s easy to do. Wrap the bottom of your springform pan in aluminum foil. Then set the pan in a larger roasting pan. Place this in your oven and add a few cups of water to the roasting pan.
For the vegan cream cheese, I use Tofutti. However, there are more tasty vegan cream cheeses these days, including Follow Your Heart.
Nutrition Facts
Vegan Chocolate Cheesecake with Raspberries
Amount Per Serving
Calories 242 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g35%
Sodium 6mg0%
Potassium 178mg5%
Carbohydrates 30g10%
Fiber 2g8%
Sugar 23g26%
Protein 2g4%
Vitamin A 20IU0%
Vitamin C 2.6mg3%
Calcium 23mg2%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Enjoy!

Note: We recently updated this recipe for Vegan Chocolate Cheesecake based on my more recent vegan cheesecake recipes. I’m always looking for ways to improve on reducing ingredients while adding flavor and reducing steps. I hope you enjoy this new and improved recipe! Also, we are working on new photos to share with you soon as well!

Here’s an example of one of the older photos. Not bad, but nothing like our new and improved ones above!

Raspberries and cheesecake taste so good together!
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24 Responses to Vegan Chocolate Cheesecake Recipe You Have to Try!

  1. Well hello cheesecake – come to mamma! Marly, this looks to die for! I love all things raspberry as it’s probably my most favorite fruit – and pairing it with chocolate and then mixing it all into a cheesecake . . . what can I say, but wow!

    • Oh, I agree so much! I think cheesecake is my favorite dessert. Well, that and coconut cake. Well, and I really like chocolate cake too. Oh forget it. I love it all!

    • Don’t worry, Mindy, it’s vegan. I keep telling myself that MUST mean healthy. If anyone says differently, I just close my eyes and put my hands over my ears and sing, “lah, lah, lah.” It works for me!

  2. When your blog fully loaded on my screen (imac-so its big) My first reactions was Wow! Beautiful presentation and most interesting article on name change. Wonderful venue. Many thanks for your twitter invite! Shall visit you back soon again,
    Take care,
    Penelopi

    • Why thank you, Penelopi! I must say, that is an interesting name. I really have a thing for names. It is crazy. Hey, thanks for stopping by – glad you liked the site! Marly

  3. What a gorgeous cake! Chocolate and raspberry are a wonderful match. I always wanted to try the tofutti cream cheese. I think it just might end up in my cart next time I shop. Thanks for visiting my blog and leaving me such nice comments.

    • Chocolate and raspberries are such a great combination. I also like chocolate and strawberries…chocolate and blueberries…oh, I think you get the idea. I have tried other vegan cream cheese products and I do think Tofutti is the best. I’d love to hear how it works for you if you try it. I like site and looking forward to future visits!

  4. […] bosses * our health * the tofurky, marinated in orange juice & tamari, roasting in the oven * the killer pie i made * the vegan sausage cranberry stuffing * the vegan spinach artichoke dip * the mashed potatoes.. * […]

  5. Looks MARVELOUS!!!!!!! we are trying to eat Oil free, is there any substitute for the coconut oil??? Cherries are my favorite fruit, I think they would be great with this also!! YUM!!

  6. I was listening to your (Chopped) podcast this morning, one from May, and you mentioned this cake. I have been dreaming of it all afternoon, and finally had to come see it for myself! OMG, looks amazing girl! And great job on the updated photos! So pretty! Pinning!

    • Ah, thanks Katie! Glad you’re listening to the podcast and hoping you’re liking it. Thanks for your feedback on this post. This recipe. OMG. It’s such a show stopper. I need to make it again! 🙂 Hugs!

    • Hi Sarah! Now, you raise an interesting point. You could replace raw almonds, but they might change the flavor a bit. You know what I would do if I were you and hated cashews? I probably would just leave them out and add another tablespoon of cornstarch. I think that should do it. Note: I haven’t tried this recipe without the cashews so I can’t say for sure, but I think it should work. Let me know how it goes!

  7. Your recipies looks delicious and glamorous and I just want to make them all (and eat them all too!) but where I am (mexico) it’s hard to find some of the ingredients you use in most of your recipies. That’s why I ask you
    How can I replaced “non dairy cream cheese” and also can o replace vegan butter with coco out oil?
    Thanks so much and keep you posted on instagram soon!

    • Hi Angelica. Thank you so much for your kind words. I’m so glad to see that you like my recipes! Also, I want to tell you it’s a passion of mine to learn Spanish. I listen to lessons in my car every chance I get and so far I think can successful reserve a table for dinner, and identify that the tourist office is in front of the cathedral, over there. I’ll keep working on it.

      OK. Regarding non dairy cream cheese. If I was in a situation where I couldn’t find store-bought vegan cream cheese, what I would do would be to use tofu. I have a recipe for cashew-based cream cheese and that can work too, but it’s not as thick as I would like for a cheesecake.

      Regarding vegan butter, yes, you can use coconut oil, however it can add flavor (unless you use refined coconut oil). I would get creative if I couldn’t go to the store and find something like Earth Balance. (Also, be sure and check your store brand margarines – some of them are made without dairy, just make sure they’re also trans fat free). I have had success with combining peanut butter and another, more solid fat, and it works. Sometimes if you’re just replacing fat, you can even use vegetable oil. Look at my Vegan Chocolate Cake as an example of that.

      Feel free to let me know if there are some specific recipes you’d like me to help you work around with the ingredients you have available. Hugs to you!
      Marly

  8. 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.

    • Hi Chloe! I think we might be kindred spirits because I feel the same way about this cheesecake. It’s a favorite to make for family dinners or parties because people are always like, “What? This is VEGAN?” Once I took my Vegan Seven Layer Dip to a party and there was someone there that didn’t realize I had brought it, so he didn’t know it was vegan. And he told me that he felt sorry for me that I couldn’t have the awesome food at the party…like that seven layer dip. I said, um, dude, really? That’s vegan. He was shocked! I love that feeling! Thanks again for your feedback about this cheesecake. You just made my day!

  9. I’m currently making this and I’m a little confused on when to add the chocolate topping? Do you add it right after the cheesecake filling is done baking and then take it out of the pan? Or do you take it out of the on first and then add it? You also had mentioned toppping the raspberries in point 8 but then in point 9 you go through taking the cheesecake out of the oven, so wouldn’t you wait to top with raspberries until the chocolate topping is on the cheesecake? Need some clarification please!

    • Hi Tara and thanks for your comment! It looks like those two steps got transposed. I fixed it and added a final step with storage instructions as well. I typically add the chocolate topping after the cheesecake has been removed from the oven and has cooled for about 15 minutes. Then I like putting the raspberries in the chocolate before it sets. Storing it in the fridge will help the chocolate set more quickly. I hope this helps!

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