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5 from 3 votes
Slice of Vegan Chocolate Cheesecake Topped with Vegan Whipped Cream, with a Second Slice and The Rest of the Cheesecake in the Background
Vegan Chocolate Cheescake
Prep Time
30 mins
Cook Time
10 mins
Soak Time + Chill Time
16 hrs
Total Time
16 hrs 40 mins

This luscious vegan chocolate cheesecake is rich, creamy, and topped with a silky coconut milk ganache. The perfect sweet treat for any occasion!

Course: Dessert
Cuisine: American
Keyword: dairy-free cheesecake, dairy-free dessert, vegan cheesecake
Servings: 10
Calories: 498 kcal
Author: Alissa Saenz
For the Crust
  • 2 cups vegan graham cracker crumbs (from about 12 full graham crackers)
  • ¼ cup unsweetened cocoa powder
  • ¼ cup organic sugar
  • cup melted vegan butter
For the Batter
  • 1 ½ cups raw cashews, soaked in water for 4 to 8 hours, drained and rinsed
  • cup unflavored non-dairy milk
  • cup unflavored or vanilla vegan yogurt
  • ½ cup maple syrup
  • ¾ cup cocoa powder
  • ½ cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • ¾ teaspoon salt
For the Ganache
Make the Crust
  1. Preheat the oven to 400°F.

  2. Stir the graham cracker crumbs, cocoa powder, sugar, and butter together in a large mixing bowl.

  3. Press the mixture into the bottom of a springform pan (7 to 9 inches in diameter), pressing a bit up the sides.

  4. Bake the crust for about 10 minutes, until it just starts to pull away from the sides of the pan.

  5. Place the pan on a cooling rack to cool.

To Make the Batter
  1. 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.

  2. Add the rest of the batter ingredients to the bowl and blend until smooth.

  3. Pour the batter into the crust and smooth out the top with a spatula.

  4. Place the cheesecake into the freezer for 20 to 30 minutes.

Make the Ganache
  1. Stir the melted chips and coconut milk together in a medium bowl. Mix until fully blended.

Finish the Cheesecake
  1. 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.

  2. Pour the ganache over the cheesecake and smooth out the top with a spoon.

  3. 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.

  4. Slice and serve.

Nutrition Facts
Vegan Chocolate Cheescake
Amount Per Serving (1 slice (1/10 of cheesecake))
Calories 498 Calories from Fat 317
% Daily Value*
Fat 35.2g54%
Saturated Fat 19.4g97%
Sodium 474mg20%
Potassium 340mg10%
Carbohydrates 46g15%
Fiber 4.7g19%
Sugar 25.5g28%
Protein 5.5g11%
Calcium 102mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.