Vegan Chocolate Cheesecake

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This vegan chocolate cheesecake is creamy, super chocolaty and so easy to make. This recipe is ready within 20 minutes, yields 8 servings and can be made 1-2 days ahead of time. If you are a chocolate lover, this recipe is for you!

If you like this vegan chocolate cheesecake, you should definitely also check out this vegan Biscoff cheesecake, it's a treat! If you like white chocolate you must try this vegan white chocolate cheesecake. And if you like pistachios this vegan pistachio cheesecake is just right for you. Also, if you prefer more traditional recipes, don't miss this vegan New York cheesecake.

Jump to:

• ⭐ Why I love this recipe
• 🧾 Ingredients
• 🥄 Equipment
• 🥣 How to make
• 💭 Top tip
• ❄️ Storage
• 👪 Serving size
• 📔 FAQ
• 🎥 Video
• 📖 Recipe
• 💬 Reviews

⭐ Why I love this recipe

I love this recipe because I'm the biggest fan of chocolate spread and Oreos, and this cheesecake brings them together into something absolutely delicious. The crust is super crunchy and chocolatey, and the filling is creamy, delicate, and just downright delightful.

I also appreciate desserts that are quick and easy to prepare, and this one fits the bill perfectly. It's ready in just 20 minutes, which is always a bonus for me.

🧾 Ingredients

To make this cheesecake, I only use ingredients you can easily find. Let's check out what the key-ingredients for this recipe are:

• Vegan chocolate spread: I use a vegan chocolate and hazelnut spread similar to Nutella. You can use any chocolate spread you like; the important thing is that it solidifies when cold. To test it, just put the jar in the fridge. If it hardens, you can use it to make this cheesecake

• Vegan dark chocolate: I use it to achieve the right consistency in the filling and to intensify the chocolate flavor of the cheesecake. I always opt for dark chocolate with 80 percent cocoa.

• Oreos: I love using them to make the crust of the cheesecake as they infuse a richer, more intense chocolate flavor.

• Vegan cream cheese: I use thick vegan cream cheese to ensure the filling is creamy yet firm. If your cream cheese is too runny, drain it until it thickens before making the cheesecake.

• Vegan yogurt: I love adding vegan yogurt to the filling because it lends a touch of tartness that balances the sweetness of chocolate very well.

Substitutions

I recommend following the recipe to the letter to get the best possible result. However, if you need to substitute ingredients these are the ones you can replace:

• Oreos: use the same amount of vegan oat biscuits and add 1 tablespoon of cocoa powder when you grind them to have something similar to Oreos.

🥄 Equipment

To make this cheesecake, all you need is a 20-centimeter (8-inch) springform and a food processor.

• 20-centimeter (8-inch) cake tin: I use this mold because it's perfect for making 8 servings. If you have a slightly larger or smaller form you can use it without a problem. If the size is more than 1 centimeter (½-inch) off, however, look at the "serving size" chapter to see how to adapt the recipe to your mold.

• Food processor: I use it to grind the biscuits and to mix the filling. If you don't have it, use a hand-mixer to mix the filling and a rolling pin to crush the biscuits.

🥣 How to make

As mentioned, this vegan chocolate cheesecake is incredibly straightforward to make. From start to finish, you only need about 30 minutes to make it! Here's a visual of how it's done:

👨🏻‍🍳 Expert tip

Allow this cheesecake to rest overnight in the refrigerator before serving. This ensures that the cookie base becomes crispy and the chocolate filling sets properly. Take it out of the refrigerator 5 minutes before serving to make the cheesecake have the perfect consistency.

I also recommend serving this cheesecake with a cup of coffee. The bitterness of the coffee complements the sweetness of the cheesecake, making this dessert even more delicious.

💭 Top tip

I love dusting this vegan chocolate cheesecake with cocoa powder and topping it with fresh berries. The cocoa powder makes it extra chocolaty, while the berries add a touch of freshness. Another alternative I adore is topping it with coconut whipped cream, which makes the cheesecake absolutely delicious!

❄️ Storage

You can either store this vegan cheesecake in the fridge or freezer.

• Fridge: Place the cheesecake in an airtight container or cover it with plastic wrap and keep in the fridge for up to for 3-4 days.

• Freezer: Wrap the cheesecake in plastic wrap and place in an airtight container. This will prevent it from absorbing flavors from other food in the freezer. You can store the cheesecake for up to 1 month. Allow to thaw in the fridge overnight before serving.

👪 Serving size

I always use a 20-centimeter (8-inch) springform when I make this cheesecake. It's the perfect size for 8 servings.

If you have a 22-centimeter (8.5-inch) springform, add 20% more ingredients. For a bigger 24-centimeter (9.5-inch) springform, add 40% more. This way, you can adjust the recipe to fit your form and get great results every time!

📔 FAQ

🎥 Video

📖 Recipe