Go Back
–+ servings
Slice of Vegan Chocolate Cheesecake Topped with Vegan Whipped Cream, with a Second Slice and The Rest of the Cheesecake in the Background
Print Recipe
5 from 6 votes

Vegan Chocolate Cheescake

This luscious vegan chocolate cheesecake is rich, creamy, and topped with a silky coconut milk ganache. The perfect sweet treat for any occasion!
Prep Time30 minutes
Cook Time10 minutes
Soak Time + Chill Time16 hours
Total Time16 hours 40 minutes
Course: Dessert
Cuisine: American
Servings: 10
Calories: 498kcal
Author: Alissa Saenz

Ingredients

For the Crust

  • 2 cups vegan graham cracker crumbs (from about 12 full graham crackers)
  • ¼ cup unsweetened cocoa powder
  • ¼ cup organic sugar
  • ⅔ cup melted vegan butter

For the Batter

  • 1 ½ cups raw cashews, soaked in water for 4 to 8 hours, drained and rinsed
  • ⅓ cup unflavored non-dairy milk
  • ⅔ 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

US Customary - Metric

Instructions

Make the Crust

  • 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.

To Make the Batter

  • 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.

Make the Ganache

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

Finish the Cheesecake

  • 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.

Nutrition

Serving: 1slice (1/10 of cheesecake) | Calories: 498kcal | Carbohydrates: 46g | Protein: 5.5g | Fat: 35.2g | Saturated Fat: 19.4g | Sodium: 474mg | Potassium: 340mg | Fiber: 4.7g | Sugar: 25.5g | Calcium: 102mg | Iron: 3mg