This Vegan Chocolate Ombré Cheesecake is delicious and easy to make! A rich cookies and cream brownie topped with dark, milk and white chocolate cheesecake layers, making this a tasty, show-stopper dessert perfect for any occasion!
This recipe has been made in collaboration with Whittard. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
It’s no secret, I LOVE CHEESECAKE!
Cheesecake has become my favourite dessert of ALL TIME. I love the contrasting texture of the base along with a creamy cheesecake filling, it’s truly delicious!
This triple chocolate cheesecake is basically every chocoholic’s dream come true. It’s rich, flavourful and intensely chocolatey, as well as being silky smooth. To make it even more incredible, there are three different cheesecake layers to create an ombre effect both on the outside and the inside of the cheesecake.
How to make a Vegan Chocolate Ombre Cheesecake
For the base of this cheesecake, I wanted it to be rich and chewy. That calls for one thing…BROWNIE! A brownie base is my favourite base for cheesecakes as it add’s a delicious flavour along with a contrasting texture which tends to work really well with cheesecakes.
The ombre filling
The real ‘wow factor’ of this cheesecake comes from the three toned cheesecake filling. This is made by making one batch of plain cheesecake mixture, separating it into three separate bowls and adding in melted chocolate until you have three colours, ranging from light to dark. This will create an ombre effect when layered up.
You will want to pour the first layer of cheesecake mixture over the brownie base and allow this to chill until firm before adding the next layer. Doing this technique will allow you to have beautiful, clear layers. If you rush layering up the cheesecake, you risk the layers merging into one… which won’t give you that classic ombre effect.
The toppings of this cheesecake is completely optional, but as this is a chocolate / cookies and cream cheesecake, its only right to top it with some dairy-free whipped cream and cookies and cream biscuits!
If you’ve been following me for awhile, then you know I’m obsessed with making cheesecakes, specially when it involves chocolate.
This recipe is slightly more involved than my usual ‘no-bake’ cheesecake recipes, but it’s seriously worth it. You end up with a triple chocolate layered cheesecake which tastes like heaven. Don’t worry though, the easy, individual steps to making this cheesecake are actually super simple.
You’ll want to make a base for the cheesecake before adding on the filling. To compliment the chocolate flavour, I opted to make a chewy brownie! I love brownie bases for cheesecake as the flavour and texture compliment the smoothness of the cheesecake really well!
This hot chocolate powder is the king of ALL hot chocolate. It’s a hot chocolate flavoured like cookies and cream!. Say WHAAAAAT!! When I first heard Whittard were bringing this product out, I was so excited, I immediately knew I would love it!
I highly recommend trying this product out as it add’s so much richness and another layer of flavour to the brownie base along with the fillings.
6 reasons why you should make this ombre cheesecake
It’s full of melted chocolate! To give the cheesecake its gorgeous ombré look, it contains melted dairy-free dark chocolate.
The decorations. Because we’re going all out cookies and cream, it wouldn’t have been right to leave this cheesecake naked. I topped it off with a swirl of dairy-free whipped cream and more ‘cookies and cream’ biscuits. It’s SUPER tasty!!!!
It can be made gluten-free with the use of gluten-free flour in the brownie base.
The cheesecake filling is no-bake which makes it super easy to make. Just pour the cheesecake filling over the brownie base and chill. That’s it!
It truly is a show stopping dessert which is surprising easy to make. It’ll definitely impress whoever you make it for!
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. It would mean so much. Thank you & happy baking!
Preheat oven to 180ºC fan, and line an 8 inch loose base / push up cake tin with grease-proof paper.
Make the flax ”eggs” – Add the flaxseed into a small bowl and add in the water. Stir to combine then set aside to thicken. This will take around 10 minutes.
In a large mixing bowl, add in the dairy-free butter/margarine, sugar and flax eggs. Whisk to combine until light in colour.
Add in the Whittard Cookies and Cream powder, baking powder and flour. Mix until a thick brownie batter.
Press the batter into the loose base / lined cake tin, making sure to get it as flat as possible.
Smooth out using the back of a spoon or off-set spatula. Alternatively, use your hands. Tip: As the brownie batter is sticky, dip your finger tips in cocoa powder before pressing it down. This prevents any sticking.
Place the tin into the middle of the oven and bake for 20-25 minutes. You will know the brownie has baked when you put a knife or skewer down the centre and it comes out clean. Allow the brownie to cool fully in the tin before adding on the cheesecake.
Method (ombre cheesecake)
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.
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.
Drain the cashew nuts from the water and place them into a food processor/blender along with the dairy-free cream cheese, coconut cream and icing sugar. Whizz up on high speed for around 5 minutes until smooth. Add some more coconut cream if needed. I use a ‘Kitchenaid Powerplus blender’. It’s best to use a high-speed blender if possible as the mixture is quite thick, and you want it as smooth as possible. You might need to stop the mixer and scrape down the sides a few times to make sure everything is incorporated.
Divide the mixture into 3 separate bowls.
Leave the first bowl plain, to the second bowl, whisk in a little bit of the melted chocolate and add a little more melted chocolate to the third bowl. Each bowl should vary in colour from lighter to dark. TIP: When you add the chocolate into the cheesecake mixture, the chocolate might set. If this happens, transfer the cheesecake back into the blender and whizz up each colour separately until you the cheesecake filling is smooth.
To assemble the cheesecake, slowly pour the darkest cheesecake over the base and level out with the back of a spoon or off-set spatula. Place into the freezer for 1-2 hours until slightly firm, then pour on the second darkest shade. Repeat until you’ve used up all of the cheesecake colours, going from dark to light. Watch me make this cheesecake here.
Place into the fridge overnight to set. Alternately, place into the freezer overnight to set, then place into the fridge for a few hours.
Once set, remove from the fridge, and push out the cheesecake (as the base is loose bottomed) and place on a serving plate or board.
Optional: Decorate the cheesecake with some whipped cream in a piping bag fitted with a star tip nozzle, and pipe a swirl of whipped cream around the top edge of the cheesecake. Decorate with a sprinkling of Whittard Cookies and Cream Hot Chocolate Powder and cookies and cream biscuits.
TIP: To create smooth, clean cuts / slices of cheesecake, heat a large, sharp knife in a bowl of hot water or with a kitchen blow torch. Carefully slice the cheesecake with the hot knife and and serve.