This luscious vegan chocolate cheesecake is rich, creamy, and topped with a silky coconut milk ganache. The perfect sweet treat for any occasion!
Preheat the oven to 400°F.
Stir the graham cracker crumbs, cocoa powder, sugar, and butter together in a large mixing bowl.
Press the mixture into the bottom of a springform pan (7 to 9 inches in diameter), pressing a bit up the sides.
Bake the crust for about 10 minutes, until it just starts to pull away from the sides of the pan.
Place the pan on a cooling rack to cool.
Place the cashews and milk into the bowl of a food processor fitted with an s-blade. Blend to a smooth paste. If the mixture seems like it needs a bit more moisture to get perfectly smooth, try adding a bit of your non-dairy yogurt.
Add the rest of the batter ingredients to the bowl and blend until smooth.
Pour the batter into the crust and smooth out the top with a spatula.
Place the cheesecake into the freezer for 20 to 30 minutes.
Stir the melted chips and coconut milk together in a medium bowl. Mix until fully blended.
Take the cheesecake out of the freezer and test the top with a finger — it should feel like it's beginning to set. If not, chill it longer.
Pour the ganache over the cheesecake and smooth out the top with a spoon.
Place the cheesecake into the fridge and chill until fully set, 4 to 8 hours. For faster setting, freeze it for about 2 hours — just don't forget to take it out when it's done.
Slice and serve.