This is THE BEST Vegan Baked Chocolate Cheesecake recipe, with helpful tips and tricks to get you making the richest, creamiest, fudgiest and most delicious chocolate cheesecake ever! This cheesecake is vegan, gluten-free, egg-free, milk-free, easy to make and most of all, perfect for chocolate lovers.
This recipe has been made in collaboration with HU Chocolate. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
Best vegan baked chocolate cheesecake recipe
I am so excited to finally share this recipe for THE BEST Vegan Chocolate Cheesecake ever in my opinion! It’s ultra rich, creamy and fully indulgent, whilst being perfectly sweet, mildly nutty and truly delicious. I can’t find enough words to describe how ‘out of this world good’ this cheesecake is! You just have to make it to find out for yourself, its the only way – haha! Keep reading to find out more!
The thought of a baked cheesecake as opposed to a no-bake cheesecake can sometimes feel overwhelming, but this recipe is filled with helpful tips which will guide you through the whole process. Don’t worry, you’re in safe hands with me!
Once it’s baked, you’re left with an insanely delicious and decadent cheesecake. The Oreo crust is crunchy and perfectly sweet, the filling is rich and melts in your mouth, the ganache on top is creamy and the cream stars are ultra thick, chocolatey and creamy. With each bite, you’re in chocolate heaven! Chocoholics will love this one!
Why I LOVE this cheesecake?
- The perfect combination of chocolate and nuts
- Ultra creamy
- It melts in your mouth
- SUPER easy to make
- It’s suitable for vegans
- It is perfect for any occasion needing an incredible dessert
Make sure to check out my recent Mini Vegan No-Bake Cheesecakes.
Helpful tips and tricks to make THE BEST vegan baked Chocolate Cheesecake:
- Use a good quality cream cheese: My favourite is Violife Cream Cheese, Sainsbury’s Own Deliciously Free From Cream Cheese and ASDA Free From Soft Cream Cheese. Make sure it’s a high fat percentage.
- Use a loose base / push up cake tin: Loose based tins make removing the cheesecake from the tin after baking super easy. I have linked the exact one I used here.
- Use SILKEN tofu, NOT firm tofu: Silken tofu works well in cheesecakes as it allows it to hold it’s shape and makes for a super tasty, creamy dessert. Make sure to use drained silken tofu. Using firm tofu will make the cheesecake too dense in texture and it will affect the taste too.
- It’s essential you soak the cashew nuts before use: To get a smooth textured cheesecake, you will definitely want to soak the cashew nuts in water, then drain them before adding into the cheesecake. What this does is make the cashews soft which helps them blend easier.
- Use a very high speed blender: You’ll want to blend the cheesecake mixture as smooth as possible. It’s really useful to use a high powered blender to help get the cheesecake super smooth and grain free. I use a Kitchenaid Power Plus Blender.
- Chill the cheesecake overnight before removing from the tin: This step is essential. Allow the cheesecake to rest and chill in the tin, in the fridge overnight. This will set the cheesecake making it easy to lift out of the tin and slice into clean slices.
- Allow the cheesecake to come back up to room temperature before serving: Once baked and chilled overnight, remove the cheesecake from the tin and leave at room temperature for around 20-30 minutes before serving. This will make the cheesecake a little more creamier than served straight from the fridge.
- Heat a knife before slicing: Fill a heat proof jug with hot water, place the knife inside and allow to get hot. Wipe the knife with tea towel or sheet of kitchen paper before using.
- Pipe the cream on top of the cheesecake using a piping tip: Use a large open star tip nozzle to get a decorative border on top of the cheesecake.
Make sure to PIN the photo below to your favourite Pinterest Board.
Cheesecake with an Oreo crust
As this is a rich, luxurious and decadent cheesecake, it’s only right it has a dark crust to match. I opted for an Oreo crust. It contains crushed Oreos and melted dairy-free butter mixed together and pressed into the base of a loose base / spring form 8” tin. Make sure to line the base of it with grease-proof paper. Nothing beats an Oreo crust. In the words of Tina Turner it’s ‘SIMPLY THE BEST, better than all the rest’.
You’re more than welcome to use any of your favourite chocolate cookie / biscuit for the base.
What is the best chocolate to use?
Since chocolate is the star of the show, it’s important to get a high quality and ultra tasty chocolate. I am SUPER excited to share with you as this recipe has been made in partnership with Hu Chocolate.
If you’re on the look out for a delicious vegan chocolate, you gotta try these.
Hu make some of the most scrumptious vegan and organic chocolate, some plain and others filled with a variety of nut butters from almond, cashew and hazelnut. Just make sure not to eat them all before you make the cheesecake 🙂
For this cheesecake, I wanted to use a selection of their bars, melt and combine them together for an ultimate chocolate and nutty experience! I used a mix of the Dark Chocolate Hazelnut Butter, Almond Butter with Crispy Quinoa, Salty Dark Chocolate and Dark Chocolate Cashew. They are PERFECT for this cheesecake and they melt beautifully.
You’re going to absolutely love baking with this chocolate. It makes this cheesecake truly irresistible!
Shop Hu Chocolate here. Use code HOLLYJADE to get 20% off on Hukitchen.com!
How to tell if your cheesecake is done baking?
There is one main tip to check the ‘done-ness’ of your cheesecake and that is to do the wiggle test. The edges of the cheesecake turn slightly golden in colour. To check the cheesecake is ready, using oven mitts, gently jiggle the cheesecake. If the cheesecake looks nearly set and only the middle of the cheesecake jiggles slightly, it’s done. If it jiggles too much / looks wet, it needs more time to bake!
Once baked, remove from the oven and place the cheesecake (still in the tin) on a wire rack to cool fully.
How to store the cheesecake overnight?
Once cool transfer the cheesecake into the fridge and allow to chill overnight. Make sure to leave the cheesecake in the tin. This will allow it hold it’s shape whilst it’s setting.
For more chocolate recipes, check these out:
No-Bake White Chocolate Cheesecake
Easy Vegan Chocolate Chip Muffins
No-Bake 4 Ingredient Chocolate Tart
No-Bake Mini Chocolate Cheesecake
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. It would mean so much, thank you & happy baking!Print
Vegan Chocolate Cheesecake
- Total Time: Overnight
- Yield: 8–10 1x
- Diet: Vegan
This is THE BEST Vegan Chocolate Cheesecake recipe, with helpful tips and tricks to get you making the richest, creamiest, fudgiest and most delicious chocolate cheesecake ever! This cheesecake is vegan, gluten-free, egg-free, milk-free, easy to make and most of all, perfect for chocolate and nut lovers.
Ingredients for the base
- 200g of Vegan Oreo biscuits
- 60g of dairy-free butter / margarine
Ingredients for the chocolate cheesecake filling
- 250g of HU Chocolate
- 300g of cashew nuts (See step 1 on method for details)
- 400g of dairy-free cream cheese
- 500g of silken tofu*
- 200g of caster sugar
- 2 tablespoons of cocoa powder
- 1 teaspoon of vanilla extract
Ingredients for the chocolate ganache
- 120ml of dairy-free cream*
- 100g of Hu Chocolate
Ingredients for the chocolate cream
- 100ml of dairy-free whipping cream
- 4 tablespoons of cocoa powder
Before making this cheesecake, you’ll want to soak the cashew nuts in a bowl of warm water overnight. This will make the cashews softer and easier to blend.
- Pre-heat oven to 180ºC fan and line an 8” loose base / spring form round cake tin with grease-proof paper. Set aside.
- Add the dairy-free butter / margarine into a small saucepan, place on the hob and heat over low until fully melted. Remove from the heat and add into a medium sized, heat-proof mixing bowl.
- Add the cookies into a blender / food processor and blend until fine. Pour the cookie crumbs into the melted butter and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers, should hold its shape.
- Press the mixture into the lined tin, making sure to compact it using clean hands. The more compact it is, the less likely it will crumble. Place into the fridge whilst you make the filling.
Method (cheesecake filling)
- Wash the drain the cashew nuts and place them into a high speed blender along with the cream cheese, tofu, sugar, cocoa powder and vanilla. Blend on high until smooth.
- Place the chocolate into a heat proof bowl. Fill a small saucepan 1/4 with water and place over the hob on a low / medium heat. Place the bowl on-top to create a bain-marie. Melt the chocolate.
- Drizzle the chocolate into the blender and blitz until the combined and silky smooth. This will take around 5 minutes on high speed.
- Pour the filling over the base. Tap the tin on the worktop to remove any air bubbles and to level out.
- Bake in the centre of the pre-heated oven for 45-50 minutes, or until the edges of the cheesecake turn slightly golden in colour. To check the cheesecake is ready, using oven mitts, gently jiggle the cheesecake. If the cheesecake looks nearly set and only the middle of the cheesecake jiggles slightly, it’s done. If it jiggles too much / looks wet, it needs more time to bake!
- Once baked, remove from the oven and place the cheesecake (still in the tin) on a wire rack to cool fully.
- When the cheesecake is cool, place into the fridge and allow to sit in the fridge overnight to fully set. Keep the cheesecake in the tin to help remain shape.
- Remove the cheesecake from the fridge, lift out of the tin and place on a serving plate.
Method (chocolate ganache)
- Place the chocolate into a heat-proof bowl. Fill a small saucepan 1/4 with water and place over the hob on a low / medium heat. Place the bowl on-top to create a bain-marie. Melt the chocolate. Pour in the dairy-free cream and whip until smooth.
- Drizzle the ganache over the top of the cheesecake, use a spoon or off set spatula to spread it out and allow it to drip down the sides of the cheesecake.
- Place the cheesecake in the fridge and allow the ganache to set. This will take 10-15 minutes.
Method (chocolate cream)
- Place the cream into a bowl and whip until thick. I use a stand mixer with a balloon whisk attachment. A hand whisk will work fine, but it will take much longer.
- Add in the cocoa powder and whip to combine.
- Transfer the cream into a piping bag fitted with an open star tip nozzle and pipe swirls on-top of the cheesecake.
- Decorate the cheesecake with chunks of Hu Chocolate.
- Slice with a sharp knife and serve.
To store: Store this cheesecake in a sealed container in the fridge. Best eaten within 3 days of making.
Cashew nuts: The cashew nuts need to be soaked overnight in water. Just make sure the water is covering the nuts! This makes them softer, which creates a grain-free and smooth cheesecake filling.
What cream should I use? For the ganache, any cream works, whether its coconut cream or a vegan single / double cream.
What double cream to use? My favourite dairy-free double cream / whipping cream is Elmlea Plant Based Double Cream Alternative. It makes the cheesecake filling thick and ultra creamy. Something like coconut cream or a vegan single cream will be too runny and won’t set, even if its in the fridge overnight.
- Prep Time: Overnight
- Cook Time: 45-50 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: French
Keywords: baked chocolate cheesecake, chocolate cheesecake, chocolate cheesecake
Simply WOW! I am not a vegan but I am gluten and dairy free. I made this for my friends daughter who has many food allergies including eggs. It turned out delicious and got many compliments ALL from people who are not vegans and don’t require special dietary needs. It is absolutely delicious! Thank you for opening my eyes to some amazing alternatives that are better for you and just as delicious!
Is there some other option which i can replace the silken tofu with? im not vegan!