Vegan Chocolate Cheesecake (No Bake)
This is the best vegan chocolate cheesecake that you'll ever have. It's silky smooth with a slight richness and Oreos sprinkled on top.
Servings: 10 Slices
Calories: 508kcal
Ingredients
For the crust:
- 180 g Oreos
- Pinch of salt
- 60 g vegan butter block
For the filling:
- 250 g vegan dark chocolate chopped
- 85 g unsalted cashew nuts* soaked in boiling water for 1-2 hours (see notes)
- 150 ml water
- 450 g vegan cream cheese
- 2 Tablespoons maple syrup
- 150 g granulated sugar
- 1 teaspoon vanilla extract
- 2 Tablespoons cocoa powder
- Pinch of salt
Topping:
- Oreo crumbs to taste (optional)
Instructions
Make the crust:
- Line the bottom of an 8” springform cake tin with parchment paper. Set aside.
- To a high-speed blender or a food processor, add the Oreos. Blitz for about 30-40 seconds or until there are fine crumbs.
- In a small saucepan, melt the vegan butter over a low heat. Add it to the blitzed cookie crumbs along with the salt and pulse again. When the mixture has the consistency of wet sand and can be moulded, it’s ready.
- Press the cookie crust mixture into the prepared baking tin. I like to use the bottom of a glass to press it in compactly. This stops it from crumbling.
- Place the crust into the freezer while you make the filling.
Make the filling:
- Add the dark chocolate to a heat-proof bowl and place it over a pan of boiling water on the hob (double-boiling method). Continuously stir the chocolate until it has fully melted.
- Drain your soaked cashews then add them to a high-speed blender along with the water. Blend until the cashew mixture is nice and smooth.
- Next, add in the vegan cream cheese, maple syrup, granulated sugar, vanilla extract, cocoa powder and salt. Once again, blend until smooth. Finally add in the melted chocolate. Blend one more time.
- Pour your chocolate cheesecake filling over the crust inside the prepared tin. Make sure it is nice and smooth on top. Place it into the fridge for 5 hours to set.
- When your cheesecake has set, remove from the tin. Top with extra Oreo crumbs if you wish.
Video
Notes
- Before making the recipe, soak the cashews for at least 1-2 hours. Overnight is even better. This gives the cashews a creamier texture when blended with water and it also makes them softer which is makes it easier for most blenders to handle.
- I like to use the bottom of a glass to press the cheesecake crust into the springform cake tin. The more compact that it is, the less likely that any crumbling will occur.
Nutrition
Calories: 508kcal | Carbohydrates: 50g | Protein: 7g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Sodium: 304mg | Potassium: 126mg | Fiber: 7g | Sugar: 35g | Vitamin A: 215IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 3mg