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!
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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!
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

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