This creamy no-bake vegan chocolate cheesecake is rich, smooth, and perfect for Easter. Made with vegan cream cheese, dark chocolate, and a buttery biscuit base. Get the recipe below.
If you’re looking for the ultimate vegan chocolate cheesecake, this recipe is rich, silky smooth, and incredibly easy to make. Best of all, it’s a no-bake vegan cheesecake, meaning you don’t need to turn on the oven. The combination of a buttery biscuit base and a luxurious dark chocolate filling creates a dessert that’s every bit as indulgent as traditional cheesecake, without any dairy.
This vegan chocolate cheesecake recipe is perfect for dinner parties, birthdays, and special occasions. It’s also a fantastic dessert to serve during Easter. The creamy chocolate filling pairs beautifully with festive toppings like vegan mini eggs, making it a show-stopping centrepiece for your Easter table.
Whether you’re vegan or simply looking for a delicious dairy-free dessert, this creamy chocolate cheesecake will impress every time.
Jump to:
Ingredients
The ingredients for this recipe are simple and you'll be able to buy them all in your local supermarket:
- digestive biscuits
- vegan butter
- vegan cream cheese
- icing sugar
- vanilla paste
- vegan whipping cream
- vegan dark chocolate
Do make sure to check the ingredients list as some cheaper dark chocolate brands do include a little milk. The better quality chocolate you buy the better this recipe will taste.
Step-by-step instructions
There are quite a few steps to this recipe but they're all quite straight forward. Just make sure you leave enough time to chill the cheesecake at the end!
- Step 1: Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin.
- Step 2: Place the crumbs in a large bowl and pour in the melted vegan butter. Mix thoroughly until the crumbs are evenly coated.
- Step 3: Press the buttery biscuit mixture firmly into the bottom of a lined springform cake tin then place into the fridge to chill while you make the filling.
- Step 4: Add the vegan cream cheese and icing sugar to a large bowl. Whisk until the mixture is smooth and the icing sugar has dissolved before whisking in the vanilla paste.
- Step 5: Pour in the vegan whipping cream and beat with an electric whisk until the mixture forms stiff peaks.
- Step 6: Melt the dark chocolate either in a bain-marie or in the microwave in 10-second bursts.
- Step 7: Fold the melted chocolate into the whipping filling mixture.
- Step 8: Spoon the filling over the chilled biscuit base and spread it evenly with a spatula.
- Step 9: Refrigerate for at least 6 hours, but ideally overnight, until fully set.
- Step 10: once set, remove from the springform tin and put on a serving platter. Decorate with your favourite chocolate treats.
Hint: Make sure the melted chocolate has cooled slightly before folding it into the mixture. If it’s too hot, it can cause the filling to lose its airy texture.
Substitutions
If you’re missing an ingredient, here are some easy swaps:
- Digestive biscuits: Use vegan shortbread biscuits.
- Vegan butter: Coconut oil works well as a substitute.
- Vegan cream cheese: Cashew cream cheese is a great homemade option.
- Vanilla paste: Vanilla extract can be used instead.
Variations
Why not tweak the recipe with one of these variations:
- Chocolate Orange Cheesecake: Add the zest of one orange to the filling for a chocolate-orange twist.
- Vegan Chocolate Raspberry Cheesecake: Add a layer of raspberry jam between the base and the filling.
- Salted Chocolate Cheesecake: Sprinkle a pinch of flaky sea salt over the top before serving.
Equipment
You’ll need the following kitchen tools:
- 20 cm (8 inch) springform cake tin
- Large mixing bowls
- Electric whisk or hand mixer
- Spatula
- Rolling pin or food processor
- Microwave or bain-marie for melting chocolate
Storage
This vegan chocolate cheesecake stores very well:
- Refrigerator: Keep covered in the fridge for up to 4 days.
- Freezer: Freeze for up to 2 months. Thaw overnight in the fridge before serving.
Top tip
Allow the cheesecake to sit at room temperature for about 10 minutes before slicing for the best texture.
Frequently asked questions
Try to use a dark chocolate with 50 - 75% cocoa content for the best flavour.
This usually happens if the filling wasn’t whipped enough or if it hasn’t chilled long enough. Leave it in the fridge overnight for best results.
Top it with vegan mini eggs, chopped vegan cream eggs, chocolate curls, or a drizzle of melted chocolate. You can also add a few edible spring flowers for an elegant Easter dessert.
The recipe
Vegan Chocolate Cheesecake
Ingredients
For the base
- 300 g digestive biscuits
- 100 g vegan butter melted
For the filling
- 400 g vegan cream cheese
- 75 g icing sugar
- ½ teaspoon vanilla paste
- 175 ml vegan whipping cream
- 200 g vegan dark chocolate
Instructions
- Crush the digestive biscuits into fine crumbs using either a rolling pin or a food processor.
- Mix the crumbs with melted vegan butter until evenly coated.
- Press the mixture into the base of a springform cake tin using the back of a spoon or the based of a glass to compress the crumbs well.
- Refrigerate the base while preparing the filling.
- Whisk the vegan cream cheese and icing sugar until smooth and the icing sugar is completely dissolved.
- Add the vanilla paste and mix well to combine.
- Pour in the vegan whipping cream and beat until stiff peaks form.
- Melt the dark chocolate and allow it to cool slightly.
- Gently fold the melted chocolate into the cream cheese mixture.
- Spoon the filling over the biscuit base and smooth the top.
- Refrigerate for at least 6 hours, preferably overnight.
- Remove from the tin and serve.
Leave a Reply