I whipped up a Vegan Chocolate Cheesecake with just 10 easy-to-find ingredients and seven simple steps, completely no-bake and free of tofu and cashews, and the filling hides an unexpected pantry swap you won’t see coming.

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I’m obsessed with this Vegan Chocolate Cheesecake, but it took me ages to stop overthinking every step. The filling gets its silky, slightly guilty feel from vegan cream cheese and a splash of dairy free dark chocolate that makes each bite unexpectedly grown up.

It sits perfectly in the world of Decadent Vegan Desserts and honestly reads like the kind of Vegan Cheesecake Recipe No Bake you send to friends when you want to impress but not sweat. I mess stuff up sometimes, I cant lie, but this one keeps showing up as the winner.

It’s simple, a little messy, and kind of addictive.

Ingredients

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Crunchy base gives carbs and fiber adds mild sweetness and great texture in crust
Plant fat that makes crust set, adds richness and subtle coconut flavor
Main creamy body, mostly fat and protein, gives tangy cheesecake mouthfeel without dairy
Full fat, super creamy, boosts smoothness and adds a touch of sweetness for richness
Deep chocolate flavor with antioxidants, mostly carbs, makes it rich and slightly bitter in baking
Fine sweetener that sweetens and smooths texture, mostly empty carbs and quick energy to taste
Melts into silky chocolate adds depth and bitterness small amounts of minerals too for ganache

Ingredient Quantities

1 1/2 cups graham cracker crumbs (about 150 g) or crushed vegan digestive biscuits

6 tbsp coconut oil, melted (about 90 ml)

3 tbsp granulated sugar

16 oz (450 g) vegan cream cheese, softened

1 cup full fat coconut cream (240 ml)

1/2 cup powdered sugar (about 60 g)

1/2 cup unsweetened cocoa powder (about 50 g)

4 oz (115 g) dairy free dark chocolate, melted

1 tsp vanilla extract

1/8 tsp fine sea salt

How to Make this

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1. Line the base of an 8 inch springform pan with parchment and grease the sides a little, then mix 1 1/2 cups graham cracker crumbs, 3 tbsp granulated sugar and 6 tbsp melted coconut oil until everything looks moistened; press firmly into the pan and chill 15 to 30 minutes so it sets.

2. Gently melt 4 oz dairy free dark chocolate either in the microwave in 20 second bursts stirring between each, or over a pot of simmering water, then let it cool a bit so it’s warm not hot.

3. While the crust chills, let 16 oz vegan cream cheese soften at room temp so it mixes smooth, this really matters, otherwise you get lumps.

4. In a bowl beat the softened cream cheese with 1/2 cup powdered sugar until silky, scrape the bowl down often.

5. Add 1/2 cup unsweetened cocoa powder, 1 tsp vanilla extract and 1/8 tsp fine sea salt to the cream cheese mixture and beat until evenly combined.

6. Pour in 1 cup full fat coconut cream and the cooled melted chocolate, mix on medium until the filling is glossy and thick but dont overmix or it can get too loose.

7. Spoon the filling onto the chilled crust, smooth the top, tap the pan on the counter to pop air bubbles, then chill in the fridge at least 4 hours or overnight to firm; before serving run a thin knife around the edge, let sit 10 to 15 minutes for cleaner slices and enjoy.

Equipment Needed

1. 8-inch springform pan (you’ll line the base with parchment and grease the sides)
2. Parchment paper and a little oil or nonstick spray for the pan
3. Large mixing bowl plus a smaller bowl for the chocolate or crumbs
4. Electric hand mixer or stand mixer (a whisk works if youre patient)
5. Measuring cups and spoons (and a kitchen scale if you like precision)
6. Rubber spatula and a spoon for scraping and stirring
7. Microwave-safe bowl or a heatproof bowl and a small saucepan for a double boiler
8. Food processor to make crumbs, or a zip-top bag and rolling pin to crush them by hand
9. Offset spatula or the back of a spoon to smooth the filling, plus a thin knife for slicing

FAQ

Q: How long does this cheesecake need to chill before it will set?

A: Chill at least 6 to 8 hours, but overnight is best for a firm, sliceable texture. If you´re in a hurry, pop it in the freezer for 30 to 60 minutes, but watch it so it doesnt freeze solid.

Q: Can I swap the coconut cream for something else?

A: Full fat canned coconut cream gives the creamiest, most stable result. You can try silken tofu (blend smooth) or a thick soy or oat creamer, but the texture will be softer and less stable than coconut cream.

Q: My filling is too runny, what can I do?

A: First, beat the cream cheese really well, then chill longer. You can also fold in more chilled solid coconut cream (a tablespoon or two) to thicken. If you need a faster fix, make a small cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water), heat until it thickens, cool, then mix in. Agar powder works too but needs boiling and can change the mouthfeel.

Q: Is this recipe truly nut free?

A: Yes, as written it´s nut free if you use graham crackers or digestives that dont contain nuts and a certified nut free vegan cream cheese. Always check labels, some brands are processed on shared lines.

Q: How do I melt the chocolate without ruining the filling?

A: Melt chocolate gently in a double boiler or microwave in 20 second bursts, stirring between bursts. Let the chocolate cool a little before folding into the filling so it doesnt melt the coconut cream or thin the batter.

Q: How should I store or freeze it, and any tips for serving?

A: Store covered in the fridge up to 4 to 5 days. You can freeze up to 2 months, wrapped well; thaw in the fridge overnight. To get clean slices, run a sharp knife under hot water, wipe dry, then slice. Dont leave slices at room temp too long or theyll soften.

Vegan Chocolate Cheesecake (No Bake, Nut Free) Recipe Substitutions and Variations

Graham cracker crumbs: crush plain vegan digestive biscuits or vanilla cookies, use same amount by weight (about 150 g) or 1 1/2 cups. For a gluten free crust use gluten free graham or crushed GF oat crackers instead.
Coconut oil (melted): swap for melted vegan butter or a neutral oil like refined avocado or light olive oil, use the same volume (6 tablespoons). Vegan butter gives a richer, more buttery crust.
Vegan cream cheese (16 oz): replace with blended silken tofu for a nut free option, about 450 g silken tofu drained and blitzed with 1 to 2 tablespoons coconut cream, 1 teaspoon vanilla and a pinch of salt until smooth. Or use a store bought soy based vegan cream cheese straight across.
Full fat coconut cream (1 cup): use the thick part from a chilled can of full fat coconut milk, or substitute with 3/4 to 1 cup plain vegan coconut yogurt plus a splash of non dairy milk to reach the same pourable texture. Keep it rich so the filling still sets up.

Pro Tips

– Chill the coconut cream can in the fridge overnight and only scoop the thick stuff off the top. The watery layer can be saved for smoothies, and using just the solid cream gives a much firmer, silkier filling.

– If your filling starts to look too loose after adding the coconut cream and chocolate, stop mixing. Pop the bowl in the fridge or freezer for 10 to 20 minutes then gently re-whip by hand. That firms it up without making it grainy.

– Sift the cocoa and powdered sugar before you add them, and scrape the bowl down often while beating. Little bits of unmixed powder or cold cream cheese make lumps, and sifting + scraping keeps the texture smooth.

– For clean slices, let the cheesecake sit at room temp 10 to 15 minutes, then use a long sharp knife warmed under hot water and wiped between cuts. Also, put the springform on a tray before moving it, less chance of spills or wobbling.