Vegan Chocolate Cheesecake
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!
Prep Time15 minutes mins
Resting Time12 hours hrs
Total Time15 minutes mins
Course: Dessert
Cuisine: American
Keyword: cheesecake, chocolate cheesecake
Servings: 8
Calories: 563kcal
Author: Carlo Cao
Crust
- 180 g Oreos
- 40 g vegan butter melted
Filling
- 120 g vegan dark chocolate melted
- 200 g vegan chocolate spread
- 450 g vegan cream cheese
- 300 g vegan yogurt unsweetened
- 1 pinch of salt
- 2 teaspoon cocoa powder
- 150 g berries optional
Line a 20 centimeters (8-inch) springform with baking paper.
Place Oreos in a food-processor and grind finely. Add in melted vegan butter and mix well. Press onto the bottom of the springform and set into the fridge.
Add melted chocolate, chocolate spread, cream cheese, yogurt and salt to a food-processor and pulse until combined. Pour over the crust and spread evenly. Allow to rest in the fridge overnight.
Before serving, top with cacao powder and berries. Enjoy!
Calories: 563kcal | Carbohydrates: 50g | Protein: 8g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 0.5mg | Sodium: 369mg | Potassium: 277mg | Fiber: 8g | Sugar: 32g | Vitamin A: 254IU | Vitamin C: 5mg | Calcium: 130mg | Iron: 6mg