Vegan Chocolate Cheesecake

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.

If you’re into indulgent chocolate vegan desserts, be sure to try this Chocolate Dump Cake or this Chocolate Pudding Cake.

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 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.

  1. 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.
  2. Press the crust into the bottom and sides of a springform pan and refrigerate.
  3. 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.
    Chocolate sauce is in the bottom of a food processor bowl.
  4. Pour the chocolate cheesecake filling into the prepared crust, wrap the base of the pan in foil, and bake it for 60 minutes.
  5. 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.
    Looking down on a bowl full of vegan ganache, with a spoon used to stir it.
  6. Spread the chocolate ganache over the top of the baked and slightly cooled cheesecake. Top with fresh raspberries while the chocolate is still soft.
  7. 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.

Storage Tips

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.

Gluten-Free Cheesecake

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.

Serving Suggestions

Serve individual slices with any of the following:

Marly’s Tips

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!

Vegan Cheesecake Recipes

If you love this vegan chocolate cheesecake, here’s even more vegan cheesecake recipes to try:

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

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.

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

Vegan Chocolate Cheesecake

This vegan chocolate cheesecake is the best dessert ever! A chocolate crust is filled with a creamy chocolate cheesecake and is topped with a lovely chocolate ganache.
5 from 7 votes
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12
Calories: 242kcal

Ingredients

Chocolate Crust

  • 1 ½ cups chocolate sandwich cookies crumbled
  • 4 tablespoons coconut oil softened

Chocolate Cheesecake Filling

  • 2 8 oz containers plain nondairy cream cheese (see note)
  • ½ cup raw cashews
  • 1 12 oz silken tofu
  • 1 cup granulated sugar
  • ¼ cup all-purpose flour
  • cup cocoa powder unsweetened
  • 1 ½ teaspoons vanilla extract

Chocolate Topping

Instructions

  • Preheat oven to 350°F/180°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.

Recommended Equipment

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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.
See recipe post for suggestions on vegan cream cheese.
Calories: 242kcal | Carbohydrates: 30g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Sodium: 6mg | Potassium: 178mg | Fiber: 2g | Sugar: 23g | Vitamin A: 20IU | Vitamin C: 2.6mg | Calcium: 23mg | Iron: 1.9mg

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!

This post was originally published in 2010 and was updated to include new photos, new text, and an updated recipe in 2020.

24 Responses to Vegan Chocolate Cheesecake

  1. Avatar thumbnail image for MarlyTara Reply

    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!

    • Avatar thumbnail image for MarlyMarly

      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!

  2. Avatar thumbnail image for MarlyChloe Reply

    5 stars
    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.

    • Avatar thumbnail image for MarlyMarly

      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!

  3. Avatar thumbnail image for MarlyAngelica Reply

    5 stars
    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!

    • Avatar thumbnail image for MarlyMarly

      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

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