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!
Servings: 8
Calories: 563kcal
Equipment
- 20 centimeters (8-inch) springform
- food-processor
Ingredients
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
Instructions
- 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!
Nutrition
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