Prepare to fall head over heels for this rich, decadent No-Bake Vegan Chocolate Cheesecake. Imagine a dessert that’s incredibly thick, smooth, and creamy, yet made entirely without dairy or eggs – it’s truly a modern culinary marvel. This recipe is designed to be extra chocolatey, thanks to the perfect combination of rich cocoa powder and luxurious melted dairy-free chocolate chips, ensuring every bite fulfills your deepest chocolate cravings.

Beyond its incredible taste, this cheesecake is also incredibly versatile, easily made gluten-free to accommodate various dietary needs. In fact, its perfection is proven: it once took second place in a regular pie contest, and not a single judge suspected it was vegan! For best results and a truly drool-worthy dessert, be sure to watch the accompanying video tutorial and read through all the frequently asked questions (FAQs) below. This thoughtfully crafted, allergy-friendly dessert is free of wheat, gluten, dairy, egg, peanuts, and tree nuts, with an easy soy-free option, ensuring that as many people as possible can enjoy this magnificent treat.

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Why This Vegan Chocolate Cheesecake Will Become Your New Favorite

This vegan chocolate cheesecake holds a special place in my heart – it’s essentially the culinary child of my husband’s love for cheesecake and my passion for chocolate. For years, after my son was diagnosed with severe dairy, nut, and egg allergies, and my husband discovered his gluten intolerance, we thought we’d have to bid farewell to our beloved desserts. Finding out that cheesecake could still be made in a truly delicious vegan version was an absolute game-changer for our family.

What makes this recipe so exceptional is its uncanny ability to replicate the perfect texture of traditional cheesecake: smooth, impossibly creamy, and wonderfully rich. It’s hard to believe there’s no dairy or eggs involved! I promise you, once you taste it, you’ll be just as thrilled as I was. To ensure your success and help you achieve the best possible results, I highly recommend reading through all the detailed FAQs provided in this article. Get ready to enjoy a dessert that truly delivers on taste and texture, without compromising on dietary needs.

Choosing the Right Vegan Cream Cheese for Your Cheesecake

The foundation of any great cheesecake is its cream cheese, and for a vegan version, selecting the right plant-based alternative is key. This particular vegan cheesecake recipe shines with Tofutti cream cheese. It’s important to note that vegan cream cheeses vary significantly in their base ingredients and consistency. Common options available today include Tofutti (soy-based), Kite Hill (almond-based), Daiya (coconut-based), and Violife (coconut-based).

Tofutti has always been my top choice for its consistent texture and flavor, which is why I developed this recipe using it. Unfortunately, due to our family’s nut allergies, I haven’t been able to test it with almond-based options like Kite Hill (a major bonus that this recipe doesn’t rely on raw cashews, a common ingredient in many vegan cheesecakes!). However, I have successfully made this cheesecake using Violife. While Violife works wonderfully, my preference for Tofutti often comes down to package size – Tofutti typically comes in 8 oz containers, whereas Violife is usually 7 oz. Nonetheless, Violife is an excellent soy-free alternative if you need one. Both brands can often be found at natural grocery stores like Natural Grocers, larger supermarket chains such as Smiths/Krogers, and Whole Foods.

Tip: Regardless of the brand you choose, always ensure your vegan cream cheese is at room temperature before mixing. This significantly helps in achieving that perfectly smooth, lump-free filling that is essential for a truly creamy cheesecake.

Crafting the Perfect Gluten-Free Vegan Cheesecake Crust

A truly outstanding cheesecake begins with an exceptional crust. Since we also need this dessert to be gluten-free, our go-to choice is gluten-free Oreos. Their classic chocolate flavor and satisfying crunch make them an ideal base. Of course, if gluten is not a concern for you or your guests, feel free to use regular Oreos. For the binder, I consistently rely on Earth Balance Buttery Sticks. This vegan butter alternative performs beautifully, creating a stable yet tender crust. Most vegan butter brands should work, but Earth Balance also offers a convenient soy-free version for those with additional allergies.

I strongly advise against using refined coconut oil for the crust. While it solidifies when cold, making it seem like a good binder, it can lead to a crust that is excessively hard and difficult to cut once chilled. Additionally, its distinct flavor might not always complement the chocolate. For preparation, a food processor is your best friend: combine the room-temperature vegan butter and Oreos and process until you have fine, sandy crumbs. If you don’t have a food processor, simply crush the Oreos in a sealed bag (a rolling pin works wonders!) and then thoroughly mix them with melted butter. Once combined, firmly press the mixture into a springform pan to form an even crust. While a graham cracker crust is always an option, I personally love the “double chocolate” effect of a rich chocolate filling paired with a chocolate cookie crust. For an even more indulgent “triple chocolate” experience, consider drizzling some extra chocolate sauce on top before serving. Frozen berries also make a delightfully fresh and tangy topping!

Can I Halve This Vegan Chocolate Cheesecake Recipe?

I completely understand that specialty ingredients can be a bit more expensive, or perhaps you’re simply baking for a smaller gathering. For these reasons, I experimented with halving this vegan chocolate cheesecake recipe. The good news is, it works perfectly! A halved recipe fits beautifully into a standard regular pie pan. While it won’t be as deep or thick as the full-sized version in a springform pan, the taste and creamy texture remain absolutely delicious. It’s a fantastic option if you want to enjoy this dessert without committing to a large batch or using as many ingredients.

The Joy of a No-Bake Cheesecake: No Oven Required!

One of the most appealing aspects of this dessert is right in its name: it’s a no-bake cheesecake! That’s right, you won’t need to turn on your oven at all. This feature is incredibly convenient, especially during busy holiday seasons like Thanksgiving when oven space is precious, or in the heat of summer when a cool, refreshing treat is exactly what you crave. But the benefits extend beyond just convenience.

Traditional baked cheesecakes often come with a set of challenges: the dreaded water bath, the anxiety of cracks forming, and the careful monitoring of baking times. With this no-bake version, all those worries disappear! It’s a foolproof method that ensures a smooth, crack-free surface every time, making it an excellent recipe for bakers of all skill levels, even beginners. Simply prepare the crust, mix the filling, chill, and serve – it’s that easy to achieve a stunning, professional-looking dessert.

Homemade vs. Store-Bought Vegan Whipped Cream: My Experience

For the vegan whipping cream in this recipe, I’ve explored various options to ensure accessibility and the best possible texture. While store-bought vegan whipped creams like So Delicious CocoWhip might seem like an easy shortcut, they aren’t always readily available everywhere. My goal was to provide a method that was more universally achievable, so I initially focused on making vegan whipping cream from scratch.

My previous method involved using cans of coconut cream found in the Asian aisle. While effective, it required chilling the cans in advance, carefully scraping off the solid fat from the top, and then figuring out what to do with the leftover coconut water at the bottom – a somewhat tedious process. Nowadays, despite being a bit more expensive, I much prefer using Silk Dairy-Free Heavy Whipping Cream Alternative. Its convenience is unmatched: I can use the entire carton without any leftover liquid, and it’s already pre-chilled since it’s typically stored in the refrigerated dairy section of most grocery stores. This eliminates guesswork about how much usable cream a coconut cream can will yield, ensuring I always have the right amount for a perfect batch of whipping cream every time.

Essential Ingredients for Your Vegan Chocolate Cheesecake

Gathering the right ingredients is the first step to creating this unforgettable vegan chocolate cheesecake. Here’s a detailed list of what you’ll need:

• Dairy-free semi-sweet chocolate chips (see specific recommendations below)
• Coconut oil
• Vegan butter (room temperature)
• Oreo cookies (gluten-free if necessary for the crust)
• Silk Dairy Free Heavy Whipping Cream Alternative (chilled)
• Pure vanilla extract
• Powdered sugar (for both filling and whipping cream)
• Tofutti Better Than Cream Cheese (or preferred vegan cream cheese, room temperature)
• Unsweetened cocoa powder
• Salt

Delicious Toppings for Your Vegan Chocolate Cheesecake

While this cheesecake is so utterly delightful it can be enjoyed perfectly plain, many people love to enhance chocolate desserts with complementary flavors. These toppings can elevate your cheesecake experience even further:

• Homemade vegan whipping cream, or a trusted store-bought option like Coco Whip
• Sweet and tangy cherry pie filling
• Classic strawberry pie filling
• Freshly made Strawberry compote
• Bright and fruity raspberry compote
• Indulgent Homemade vegan caramel sauce
• A drizzle of Hershey’s syrup (ensure it’s dairy-free if needed)
• Fresh berries like raspberries, strawberries, or blueberries
• Chocolate shavings or curls for an elegant touch

Understanding “Allergy-Friendly” and “Vegan” in This Recipe

My family’s journey into veganism is driven by my son’s severe allergies to dairy and eggs. When I refer to this recipe as “allergy-friendly” and “vegan,” it’s based on careful label reading and personal experience. It’s important to clarify that I do not contact every company to verify that each ingredient is certified vegan or free from cross-contamination. If your allergies are severe or if you require strict vegan certification, I strongly recommend conducting your own research or using brands you already trust to ensure all items meet your specific standards.

“Allergy-friendly” is a term that holds different meanings for everyone. For our family, despite severe allergies that are regularly re-tested, we rely solely on product labels for safety information and do not typically contact manufacturers for additional details. This is why I primarily hyperlink specialty ingredients, allowing you the flexibility to source common items like sugar and cocoa powder from brands that you are confident in. If prepared with a coconut-based cream cheese (like Violife), soy-free buttery sticks, and gluten-free Oreos, this recipe can be remarkably allergy-friendly, free of the top 8 allergens: wheat, dairy, milk, egg, soy, fish, shellfish, peanuts, and tree nuts. Always prioritize your comfort and safety when selecting ingredients.

Can I Use Other Chocolate Cookies for the Crust?

Absolutely, you can! The beauty of this crust is its adaptability. If you have a different brand of chocolate cookie that you prefer or need to use for dietary reasons, it should work perfectly as a 1:1 substitute for the Oreos. For instance, brands like Kinnikinick and Glutino offer similar gluten-free chocolate sandwich cookies that would make an excellent base for this cheesecake. Just ensure the quantity remains the same to achieve the desired crust thickness and stability.

Choosing the Best Sugar for Your Vegan Cheesecake Filling

When adapting this recipe, I initially worked from a traditional cheesecake recipe that called for granulated sugar. However, I quickly discovered that for a no-bake vegan cheesecake, powdered sugar (also known as confectioners’ sugar) is significantly superior. The reason is scientific: without the binding properties of eggs and considering that many dairy-free products can have a slightly looser consistency, powdered sugar acts as a crucial thickening and stabilizing agent. Its fine texture and added cornstarch (found in most powdered sugars) help to create a firm, smooth, and perfectly set cheesecake filling.

For this reason, I strongly advise against substituting powdered sugar with natural liquid sweeteners like maple syrup or agave. While delicious in other contexts, these liquid alternatives will introduce too much moisture into the filling, inevitably resulting in a cheesecake that is too runny and will not set properly. Stick to powdered sugar for that ideal, decadent consistency.

Essential Tools for Making This Egg-Free & Dairy-Free Cheesecake

Having the right kitchen tools can make the process of creating this egg-free and dairy-free cheesecake much smoother and more enjoyable. I typically use three mixing bowls, with one being the bowl of a stand mixer. If you don’t have a stand mixer, a good set of hand-held electric beaters will work just as well for whipping the cream and mixing the filling. You will also need spatulas for scraping and folding, accurate measuring cups and spoons for precise ingredient amounts, and, of course, a springform pan to ensure easy release of your beautiful cheesecake. Aluminum foil or plastic wrap will be essential for covering and chilling.

I prefer to use a small, medium, and large mixing bowl. The large, deep bowl is particularly useful when creaming together the vegan cream cheese and powdered sugar, preventing the powdered sugar from creating a cloud in your kitchen! You can refer to my video tutorial for a visual guide on how I arrange and use my tools. As someone who enjoys precision, I also appreciate an instant-read food thermometer to check the temperature of the melted chocolate, although it’s not strictly necessary. (More on that in the next paragraph!).

The Critical Step: Cooling Melted Chocolate to Room Temperature

This is one of the most crucial steps for achieving the silky-smooth texture of this vegan chocolate cheesecake. You must allow your melted chocolate (the blend of chocolate chips and coconut oil) to cool down to room temperature before incorporating it into the cream cheese mixture. Here’s why this step is non-negotiable:

The filling, especially the whipped cream portion, will be cold. If you add hot or even warm melted chocolate to this cold mixture, the temperature shock will cause the chocolate to seize and harden instantly. I’ve made this mistake when rushing, and the result is a cheesecake filling riddled with tiny, hard shards of chocolate instead of a uniform, creamy texture. While it will still taste good, it won’t have that luxurious, smooth consistency we’re aiming for.

To prevent this, I always melt the chocolate first – typically at the very beginning of the recipe preparation. This gives it ample time to cool down while I prepare the crust and the rest of the filling. My target temperature for the cooled chocolate is usually around 72-75 degrees Fahrenheit (22-24 degrees Celsius). Any colder, and it might start to firm up too much; any warmer, and you risk compromising the smooth texture. Patience here truly pays off for a perfect result!

How to Store This Delicious Vegan Cheesecake

To keep your vegan chocolate cheesecake fresh and delicious, store any leftovers in an airtight container in the refrigerator. Proper storage will help maintain its creamy texture and rich flavor. It should last beautifully for approximately 3 days.

Selecting Your Dairy-Free Chocolate Chips

The quality of your chocolate chips directly impacts the richness of this dairy-free chocolate cheesecake. The classic and reliably vegan option is Enjoy Life chocolate chips. They are specifically formulated to be allergy-friendly and deliver consistent results. However, I’ve found them to be quite expensive, especially when baking frequently.

For a more budget-friendly alternative that still tastes fantastic, I often opt for the Kirkland Chocolate Chips from Costco. It’s crucial to look for the tall, white stand-up bag (distinct from their red, flat bag). These are typically available seasonally, often around the holidays, at my local Costco. While they don’t explicitly label themselves as “vegan” or “dairy-free,” I’ve found their ingredient list to be clean and suitable for our family’s needs. As always, use the brand of chocolate chips that you are most comfortable with and that aligns with your dietary requirements and preferences. You get a lot more chocolate for your money with the Kirkland chips, making them a great value!

Explore More Delicious Vegan Desserts

If you love this gluten-free vegan chocolate cheesecake, you’ll be thrilled to know that all the baking recipes on my site are developed to be both gluten-free and vegan. If you don’t require your recipes to be gluten-free, a simple substitution can be made: you can usually swap in regular all-purpose flour 1:1 for the gluten-free flour blend and omit any xanthan gum. Be sure to visit my comprehensive recipe index for an abundance of other delightful allergy-friendly desserts.

Please note that while I strive for perfection, I haven’t yet developed a satisfactory traditional (vanilla) vegan cheesecake recipe – only this incredible chocolate version! Crafting a truly worthy recipe can take years of testing and many failed attempts before I feel it’s ready to share with you. Here are some of our family’s tried-and-true favorites, perfect for any occasion:

• Gluten-Free Vegan Chocolate Birthday Cupcakes
• Gluten-Free Vegan Texas Sheet Cake
• 20+ Gluten-Free Vegan Cookie Recipes
• Gluten-Free Vegan Rice Krispies Treats
• Gluten-Free Vegan Fudge
• Gluten-Free Vegan Caramels
• Flourless Chocolate Torte

If your primary dietary concern is only gluten, then I also highly recommend checking out my friend Amanda’s recipe for Gluten Free Cherry Cheesecake Bars over at Eat at Our Table. They’re absolutely delicious!

Watch the Video: How to Make This Vegan Chocolate Cheesecake!

To ensure you have all the resources needed to create the best possible vegan chocolate cheesecake recipe, I’ve prepared a comprehensive video tutorial. This visual guide walks you through each step of the process, making it easier to follow along and achieve perfect results. The video should automatically appear in the video player on the side of your screen. If it doesn’t, you’ll find it embedded at the bottom of the recipe card below. You can also watch this helpful dessert tutorial directly on YouTube here. Happy baking (or rather, no-baking)!