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

Chocolate Topping

Instructions

  • 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.

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.

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