Description
This Vegan Chocolate Cheesecake is a creamy, decadent, and nut-free no-bake dessert perfect for chocolate lovers seeking a plant-based treat. Made with a crunchy Oreo cookie crust, rich vegan cream cheese filling, and topped with smooth vegan ganache, it sets in the fridge for a perfectly chilled indulgence with an optional garnish of chocolate curls or shavings.
Ingredients
Crust
- 16 original Oreos or Oreo-style cookies
- 50 g vegan block butter
- ¼ teaspoon sea salt
Filling
- 300 g vegan dark chocolate
- 400 g vegan cream cheese (e.g., Violife or homemade)
- 300 g vegan Greek-style yogurt or Skyr (or soft silken tofu)
- 20 g unsweetened cocoa powder (sifted)
- 118 ml pure maple syrup (adjust up to 20 ml less according to taste)
- 1 teaspoon vanilla bean paste or vanilla extract
- ¼ teaspoon sea salt
Ganache & Garnish
- Half batch vegan ganache (prepared separately)
- 70 g vegan dark chocolate (for shavings or chocolate curls, optional)
Instructions
- Prepare: Line the bottom and sides of a 7" or 8" cake tin with removable base using parchment paper.
- Make the crust: Blitz Oreos and sea salt in a food processor for about 30 seconds until finely ground. Add vegan butter and blend until mixture sticks together. Press firmly into the cake tin base and smooth with a flat object. Refrigerate while preparing filling.
- Melt the chocolate: Melt vegan dark chocolate over a bain-marie (double boiler), stirring until smooth. Cool for 15-20 minutes.
- Make the filling: Whisk vegan cream cheese in a large bowl with an electric whisk for 2-3 minutes until fluffy. Add vegan yogurt and continue whisking until smooth. Incorporate sifted cocoa powder, vanilla bean paste, and sea salt until combined.
- Combine filling ingredients: Gradually whisk in melted chocolate and maple syrup alternately, in three increments each, ensuring full incorporation after each addition.
- Set the cake: Spread the filling evenly into the prepared crust and smooth the top with a spatula. Chill in the refrigerator for at least 4 hours or overnight.
- Garnish: Prepare half a batch of vegan ganache, let it cool slightly (10-20 minutes), whisk until smooth, then pour over the set cheesecake. Decorate with vegan dark chocolate shavings or curls as desired.
- Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days. Freeze any unused slices and thaw as needed.
Notes
- Note 1: Use Oreo-style cookies that are vegan and nut-free.
- Note 2: Violife vegan cream cheese works well, or use a homemade alternative.
- Note 3: Vegan Greek-style yogurt or soft silken tofu can be substituted for the yogurt component.
- Note 4: To make chocolate curls, use a vegetable peeler on a block of slightly warmed vegan dark chocolate.
- Prep Time: 30 minutes
- Cook Time: 0 minutes (no baking involved)
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
