Good news! I’ve updated my reader-favorite No-Bake Chocolate Cheesecake recipe to be even easier!
Similar to my Orange Chocolate Cheesecake you can now make this creamy, dreamy, chocolatey wonder without a blender and without tofu.
Jump to:
📖 Recipe Overview
- Made With Only 10 Simple Ingredients - Despite bursting at the seams with chocolatey goodness, this chocolate vegan cheesecake recipe has a completely manageable grocery list.
- Quick, Easy, & No-Bake - You’ll only need to spend about 30 minutes of active prep time making this chocolate no-bake cheesecake, then the fridge does all the rest!
- Budget-Friendly - Vegan cream cheese can be expensive, which is why I’ve formulated this recipe to use less than a lot of other recipes all without any compromise on taste or texture. To save even more $$$, you can use a batch of my homemade cream cheese ~or~ half the recipe to make a smaller batch in a loaf pan!
Want some more rich, creamy vegan recipes to get your chocolate fix? Try my plant-based recipes for chocolate mousse cake, orange chocolate cheesecake, black forest cheesecake, raspberry chocolate tart, and no-churn chocolate ice cream next!
🧾 Ingredients Needed
As if that weren’t enough to love, this no-bake dessert was developed with you, the reader, in mind — it also boasts a short ingredient list and a smart cost-saving hack designed to save your hard-earned cash. Here’s what to grab:
Ingredient Notes
As you’re shopping, keep the following notes in mind:
- Oreos - Any vegan chocolate sandwich cookie will do. Feel free to swap in gluten-free cookies if needed.
- Vegan Block Butter - “Block” is an important note to keep in mind here. Spreadable tub-style butters are usually formulated to be softer, which will in turn make your crust much softer — not ideal!
- Vegan Dark Chocolate - You’re welcome to use either chips or bars, but I do recommend reaching for over 70% cocoa solids for the most rich chocolate flavor. The chocolate is also what helps set the cheesecake, so no coconut oil like many other vegan cheesecake recipes.
- Vegan Cream Cheese - To ensure this easy no-bake chocolate cheesecake recipe is nut free, I use Violife or homemade cream cheese. If you’re using a different brand, just be sure to read your labels.
- Vegan Greek-Style Yogurt or Skyr - This sneaky addition adds lovely tanginess and an ethereal creaminess, all while helping cut back on how much vegan cream cheese you need to use. You are also welcome to use soft silken tofu if needed.
- Unsweetened Cocoa Powder - I tend to prefer using Dutch-process cocoa powder, which is less bitter than other varieties. That said, regular cocoa powder, black cocoa powder, or even raw cacao powder may be used instead.
- Pure Maple Syrup - For just the right amount of sweetness without any graininess. Feel free to add a touch more if you prefer a sweeter dessert. You can also use agave nectar if needed.
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🥣 How To Make Chocolate Cheesecake Vegan
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
As this chocolate cheesecake is made without nuts, another plus is that there's no need to soak raw cashews in advance! Here's how it's done:
Step 1: Blitz the cookies and sea salt in a food processor for about 30 seconds into fine crumbs. Then add in the vegan butter and blend again until evenly combined and the mixture sticks together between your fingers.
Step 2: Press the cookie mixture into the base of a cake tin that's lined with parchment paper. Use a springform pan for the easiest removal! Smooth it out with a ¼ cup measure or flat-bottomed glass. Make sure the crust is compact.
Step 3: Whisk the vegan cream cheese in a large mixing bowl until fluffy. Add in the vegan yogurt and whisk again until combined. You can use an electric hand mixer or stand mixer depending on what you have.
Step 4: Whisk in the unsweetened cocoa powder, vanilla extract or vanilla bean paste, and sea salt until combined.
Step 5: Alternate between whisking in the melted chocolate and maple syrup in 3 increments each. Whisk each time to incorporate them into the cream cheese mixture.
Step 6: Transfer the chocolate cheesecake filling to the cake pan and use a spatula to smooth out the top. Refrigerate until set - about 4 hours, or overnight if preferred.
Step 7: Once set carefully remove the cheesecake from the pan. Make half a batch of vegan chocolate ganache. Allow it to cool slightly - you will need to whisk it until smooth once cooled. before pouring it over the cake. Pour it over the cheesecake and use a spatula to spread it out.
To make it even more fancy, decorate with chocolate shavings or some chocolate curls.
🍫 Variations
As much as I’ve become enamored with this recipe for no-bake chocolate cheesecake, there are still plenty of ways you can customize it to your liking. Here are a few ideas to get you started:
- Chocolate Tofu Cheesecake - Similar to the recipe for my chocolate orange cheesecake, you can use soft silken tofu in place of the yogurt. Just make sure to vigorously whisk out any lumps or make it in the blender for a perfectly smooth and creamy result.
- Gluten-Free No-Bake Cheesecake - Simply swap in the gluten-free chocolate sandwich cookies of your choice.
- Milk Chocolate Cheesecake - For a less intense chocolate flavor, consider using vegan milk chocolate in place of dark chocolate.
- No-Bake Mini Chocolate Cheesecakes - Prime your dairy-free chocolate cheesecake for sharing by making individual portions rather than one large-format cake.
- Toppings - If you want to skip the ganache, you could top it with some vegan whipped cream. Then add some fresh berries or fresh fruit of choice instead.
📝 Recipe Tips
No food processor? No problem! You can easily make the Oreo cookie crust by tossing the cookies in a gallon-sized zip-top bag and bashing them with a rolling pin. Pour the cookie crumbs into a bowl and stir the melted butter through the mix before pressing it into your springform pan.
To make chocolate curls, melt the chocolate and pour it into a small plastic container lined with parchment paper. Freeze for 20-30 minutes until firmly set, then remove the block of chocolate from the container and use a potato peeler to create chocolate curls in long movements while applying pressure. I recommend wearing latex gloves for this step as the heat from your hands will melt the chocolate. If the chocolate gets too soft, return it to the freezer for 10 minutes and repeat.
Feel free to make your vegan ganache up to a week ahead of time. While you’ll only need a half-batch for this recipe, you can always make the full batch and use the extra as a makeshift hot fudge to pour over your favorite vegan ice cream.
💬 FAQs
I typically use unsalted butter and add sea salt flakes because I love a good salty-sweet balance. Feel free to use unsalted if you prefer! You can always add an extra pinch of salt if needed.
If you choose a vegan cheesecake, you can! That said, traditional cheesecakes are made with lots of dairy and oftentimes eggs, too, so they are not suitable for a vegan diet.
Once made, this vegan cheesecake chocolate deliciousness can be refrigerated for up to 5 days. You are also welcome to freeze any leftover slices for up to a month.
🍰 More Vegan Cheesecakes
Love this recipe? Please leave a 5-star ★★★★★ rating in the recipe card below and consider leaving a comment as well, thanks!
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📖 Recipe
Vegan Chocolate Cheesecake (No Bake, Nut Free)
Ingredients
Crust
- 16 (160 g) original oreos or oreo style cookies *see note 1
- 50 g (3½ tbsp) vegan block butter
- ¼ teaspoon (¼ teaspoon) sea salt
Filling
- 300 g (10.5 oz) vegan dark chocolate
- 400 g (14.1 oz) vegan cream cheese (I use violife or homemade) *see note 2
- 300 g (12.3 oz) vegan Greek-style yogurt or Skyr or soft silken tofu *see note 3
- 20 g (4 tbsp) unsweetened cocoa powder sifted
- 118 ml (½ cup) pure maple syrup add up to 20ml less according to taste
- 1 teaspoon vanilla bean paste or vanilla extract
- ¼ teaspoon sea salt
Topping
- Half batch vegan ganache
- 70 g (2.47 oz) vegan dark chocolate for shavings or chocolate curls, optional *see note 4
Instructions
- Prepare: Line the bottom and sides of a 7" or 8" cake tin (with a removable base) with some parchment paper.
- Make the crust: Add the cookies and sea salt to your food processor and blitz for about 30 seconds until evenly finely ground (see note 3). Add in the vegan butter and blend again until evenly combined and the mixture sticks together between your fingers.
- Press the cookie mixture into the base of the cake tin, and smooth it out with a ¼ cup measure or flat-bottomed glass, making sure it is compact. Set aside in the fridge while you prepare the filling.
- Melt the chocolate: Melt the chocolate over a bain-marie (double boiler), stir until smooth, and set it aside for 15-20 minutes to cool.
- Make the filling: Add the cream cheese to a large mixing bowl and whisk using an electric whisk for 2-3 minutes, until smooth and fluffy. Then mix in the yogurt and whisk until smooth.Whisk in the cocoa powder, vanilla, and sea salt until combined.
- Lastly, alternate between adding the melted chocolate and maple syrup in 3 increments each, whisking each time to incorporate them into the cream cheese mixture. (one part chocolate and whisk, one part maple syrup whisk again, etc..)
- Set the cake: Transfer the filling into the cake tin using a spatula to smooth out the top. Place in the fridge to set for 4 hours (or overnight if preferred). Once set, carefully remove the cake from the tin.
- Garnish: Make half a batch of vegan ganache and allow it to cool slightly for 10-20 minutes. Give the ganache a good whisk so it is smooth and then pour it over the top of the cake, using a spatula to spread it out. Decorate with chocolate shavings or see note 4 on how to make chocolate curls.
- Storage: Place it in an airtight container in the fridge and consume it within 5 days. Alternatively, you can freeze any unused slices and defrost them as needed
Notes
- To make it gluten-free simply swap the cookies in the crust for vegan, gluten-free cookies of your choice.
- This cheesecake is nut-free. However, be sure to check the ingredients of separate ingredients, in particular the vegan cream cheese. I use violife, which is free from nuts.
- If you don't have a food processor, throw the cookies in a ziplock bag and bash them into a crumb consistency using a rolling pin. Add melted vegan butter and stir it through the crushed cookies before pressing it into the bottom of the pan.
- To make chocolate curls, melt the chocolate and pour it into a small plastic container lined with parchment paper. Freeze for 20-30 minutes, then remove the block of chocolate from the container and use a potato peeler to create chocolate curls in long movements while applying pressure. I recommend wearing latex gloves for this step as the heat from your hands will melt the chocolate. If the chocolate gets too soft, return it to the freezer for 10 minutes and repeat.
© addictedtodates.com. All content and images are protected by copyright. If you want to share this recipe, please do so using the share buttons provided. Do not screenshot or republish the recipe or content in full. Instead, include a link to this post for the recipe. Thank you!
*This recipe was originally published in Janury 2022. The recipe has since been improved and updated to minimize the ingredients used and simplify the instructions.
Hello, do you make these in a mini cupcake version, if so how many would this recipe make, thank you, I am a huge fan of your work
Hi Maria,
Thank you so much! That's a lovely idea, you should be able to get around 12, give or take.
Hello! How many hours would the cake last out of the fridge? I want to drop this off early to a birthday dinner, but the restaurant doesn’t have fridge space for it. Or would you recommend I freeze it so it can thaw over those hours? Or maybe I shouldn’t make cheesecake for this occasion… but it looks so good!
Hi Kelsey,
It'll be good at room temperature for a couple of hours - granted it's not sitting in a hot kitchen. If it was say 4 hours ahead, I think freezing it would be a good idea so that it can defrost during that time. I hope this helps and that you have a lovely birthday dinner!
Enjoying strolling down and looking at your vegan cake to come across several ad images of MEAT from Carnes Okelan.
Hi Jackie,
Oh my goodness, thank you for letting me know, and I'm sorry you had to see that! I've requested my ad network to block them in the future.
Hi Christina,
This recipe looks amazing! Do you think a 9" cake tin would make the cheesecake too thin? I already know I would probably need to make more crust. I'm just trying to gauge if it is possible to make this without buying another cake tin.
Thank you so much!
Hi Malini,
Thank you so much.
I would say you so! if you don't mind it being shorter than the cake pictured, you just won't have as big a filling to crust ratio 🙂
You are so welcome, Christina!!
I wondered how short it would be, but I definitely want to try it! Maybe I will make extra crust to make up for the lack of filling? ☺️
Is there a vanilla version of this or not chocolate?
Hi Gauri,
I'd suggest this one https://addictedtodates.com/chamomile-vanilla-cheesecake/
Hi Christina,
I’ve made this recipe several times and absolutely love it, but since last time you’ve changed the recipe. Can you please email me the original recipe? Thank you!
Hi Elizabeth,
I'm delighted that you loved it! I absolutely can 🙂
Hey dear Christina it is me again!
This pure Chocolate Cheesecake would be so perfect for my cheer mother!
#CRUST
I have many printed recipes from you with Cheesecakes Dates/Nuts Crust Base examples but which one to choose to make a Chocolate flavor? I can add melted Chocolate or Cacao powder in which quantity?
#FILLING
Silken Tofu once mixed with other ingredients is freezer friendly?
Because it can loose some water and its creamy texture no?
I heard it was not recommended..
But you are the Pastry Chief so I prefer to ask!
#GANACHE
If I freeze the Cake I can put the Ganache or wait last minute before serving to have a Drizzle Ganache texture?
Please let me know
Many thanks
Henri 🙂
Hi Henri,
Yes, you could add cacao powder. Try a few tablespoons and add more if and as needed, I can't give you an exact amount as I haven't tried it.
And it's absolutely fine to freeze the cake with silken tofu and ganache. You can find this address in the FAQ section on most of my recipes.
Hope you Mom enjoys the cake for her birthday!
Hey dear Christina, so happy to read you and thanks so much for your nice words for my Mom!
#BANANA
I forgot to ask you if you have some tips to add Banana in the Recipe or maybe instead of Chocolate for a 2nd version with Silken Tofu because she really loves Banana too!
#SILKEN TOFU
The Silken Tofu can keep its shape and texture even without dark Chocolate in the Mix?
#CHOCOLATE GANACHE
Otherwise for a Topping Ganache I already used your 1:1 Ratio Chocolate Coconut Cream...
But for a light soft Ganache like a Chocolate Mousse is it possible to make a 1:3 Ratio Chocolate:Coconut Milk and freeze without any risk of watery or texture change when defrost?
Please let me know very important
Many thanks for your nice help I learn so many things with you!
You are my Pastry Master!
Friendly
Henri 🙂
Hi Henri,
I don't recommend adding banana to this recipe unfortunately. Silken tofu will not hold its shape without melted chocolate - I think that's what you are asking?
I also don't recommend changing the ratio for the ganache, not unless you test it first to see if you are happy with the result.
Amazing! I got family members who are lactose intolerant, gluten intolerant and nut allergic, so making this decadent dessert was simply awesome and that everyone can enjoy! Only thing I did and had on hand was a block of medium firm tofu. I put it through the food processor to make it soft and it came out excellent. Thank you! Can't wait to try your other desserts!
Hi Betty,
Thanks so much for your wonderful feedback!
Thankyou Thankyou!!
Made this cheesecake as I cannot tolerate dairy (but miss it) and have to say was very very good. Husband who is v sceptical re such matters was very impressed. Will definitely make again and impress guests.
Just because it was what i had in the cupboard I used some chocolate orange and ginger and that gave it a lovely subtle orange taste.
THANK YOU .
Hi Jill,
That's so lovely to hear! And I love the sound of the addition of orange and ginger, so creative. Thank you for your wonderful feedback, and Happy New Year xx
Can I make this mint chocolate?
That sounds amazing, Lauren! I would add a little peppermint extract to taste at the very end. Please do let me know how it goes!
how did you make homemade cream cheese?:)
Hi Caro, Here is the recipe for homemade cream cheese https://addictedtodates.com/vegan-cream-cheese/
Loved the recipe but have found the new version a bit more dense than the original and was wondering if you would be able to share what the original ratios were
Hi Finn,
I'm glad you enjoyed it! Yes, it is a little denser - just based on feedback as I wanted to make it more like a "traditional" cheesecake. If you pop me over an email I can send you the original recipe 🙂
Hey Christina,
I said my mother is Chocolate lover so this Cheesecake also great for her!
#CRUST
What Dates Nuts Crust can I use for this one please?
A Dates Coconut Almonds crust like for the Strawberry Cheesecake Bars? (+ 1 or 2 Tbsp Cacao powder maybe?)
#GANACHE and STORAGE
Is it possible to store the whole cake in the freezer with the Ganache?
Because I think it will harden with Chocolate and Coconut Milk (not same risk as Caramel topping which cant harden fully and stick everywhere right?)
Please let me know!
Thanks
Henri 🙂
Hi Henri,
You can use any other crust like we spoke about before. Yes you can freeze it, details are in the FAQ section. Hope you and your mom enjoy the recipe 🙂
I'm not sure why others are saying that they've had problems with this recipe, mine came out perfectly smooth and creamy...the only thing that could be "grainy" is the crust, but that's because it's made of crunchy cookies! I do think the sweetness needs to be upped a little in the filling given how rich and chocolate-y it is, but it was very decadent nonetheless and held up really nicely. I've never had any cheesecake recipes from this site fail me (but I'm nervous EVERY TIME that it won't set, lol)--this is my third so far!
Shoot, forgot the rating!
Hi Kaitlyn,
Thank you so much for trying my recipes and taking the time to leave your positive feedback. I'm delighted you loved the recipe, it's one of my favorites too! I will definitely add a note that the sweetness can be up by a couple of tablespoons if needed.
My pleasure - thank YOU for the amazing cheesecakes!
I bake a lot and was excited to see this recipe as we loved eating cheesecake before becoming vegan. Unfortunately, this recipe was a total flop for me. I followed the directions exactly. What I ended up with was a mousse type cake that was grainy and unappealing.
Hi Iris,
I'm sorry to hear that it didn't work out for you. I make this recipe a lot so I'm surprised that it turned out grainy, as there aren't any ingredients like nuts in the mix that could be the cause for that. What type of blender did you use? I really want to get to the bottom of why this happened!
Cheers,
Christina
I made this yesterday, for my friend who is allergic to dairy and nuts as last time we were together she said she’d never had a cheesecake in her life!
It’s fair to say everyone loved it - It’s really creamy and delicious and really, very moreish!
I used vegan choc chip cookies, a tbs of cacao powder (as I already had these ingredients) and coconut oil in the base instead of vegan butter. Otherwise I kept to the recipe, I’ll definitely make it again. Thanks for creating a fantastic cheesecake.
Hi Lex,
What an honor that you chose my recipe as your friend's first cheesecake! And that base sounds divine, such a great idea to use chocolate chip cookies. I'm so happy everyone enjoyed it - thank you for the feedback!
Hello I can’t wait to try this cheesecake, for the silken tofu , which one do I buy? Soft or hard? Thank you
Hijjnbb
Hi,
This looks scrumptious.
Is there a substitute for the tofu, we don’t have where I live?
Thank you
Oluwatoyin
Hi Oluwatoyin
Are you able to get a vegan thick Greek-syle yogurt?
I look forward to trying this. Thank you so much for a recipe where there is no coconut in the mix...so to speak. At a time when everyone uses it for everything, I am so happy to see this. I love cooking with tofu. I can sub the coconut in the ganache with something else. Just so happy it is not in the cake!!!
Hi Tomi,
So happy to hear you're giving it a go! I hope you love the recipe, it's my favorite cheesecake to date, the tofu makes the consistency so creamy