Vegan Chocolate Cheesecake (No Bake, Nut Free)

Why You’ll Love This Recipe

I love this recipe because it delivers all the indulgence of a classic cheesecake while being vegan and nut-free. The filling is luscious and silky, thanks to vegan cream cheese and yogurt or tofu, and the chocolate flavor is deep and satisfying. Since it’s no-bake, it’s also fuss-free I just chill it in the fridge until set.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Crust
▢16 (160 g) original Oreos or Oreo-style cookies *see note 1
▢50 g (3½ tbsp) vegan block butter
▢¼ teaspoon sea salt

Filling
▢300 g (10.5 oz) vegan dark chocolate
▢400 g (14.1 oz) vegan cream cheese (I use violife or homemade) *see note 2
▢300 g (12.3 oz) vegan Greek-style yogurt or Skyr or soft silken tofu *see note 3
▢20 g (4 tbsp) unsweetened cocoa powder, sifted
▢118 ml (½ cup) pure maple syrup (add up to 20 ml less according to taste)
▢1 teaspoon vanilla bean paste or vanilla extract
▢¼ teaspoon sea salt

Topping
▢Half batch vegan ganache
▢70 g (2.47 oz) vegan dark chocolate for shavings or chocolate curls, optional *see note 4

Directions

1. I begin by crushing the Oreos into fine crumbs, either in a food processor or by sealing them in a bag and smashing with a rolling pin.
2. I melt the vegan butter and mix it with the crumbs and sea salt until combined.
3. I press the mixture firmly into the base of a springform pan, then chill it in the fridge while I prepare the filling.
4. For the filling, I melt the vegan dark chocolate and let it cool slightly.
5. In a large bowl, I beat the vegan cream cheese, yogurt (or tofu), cocoa powder, maple syrup, vanilla, and sea salt until smooth.
6. I pour in the melted chocolate and mix until fully combined and silky.
7. I spread the filling evenly over the chilled crust and refrigerate for at least 6 hours, or overnight, until set.
8. For the topping, I spread a layer of vegan ganache over the cheesecake and garnish with chocolate curls or shavings.

Servings and Timing

This cheesecake makes about 10–12 slices. It takes me 20 minutes to prepare and at least 6 hours to chill, making it best prepared the day before serving.

Variations

Sometimes I add a splash of espresso to the filling for a mocha flavor. For a fruity touch, I top it with fresh raspberries or strawberries instead of ganache. If I want a crunchier crust, I mix in a spoonful of shredded coconut with the Oreos. For a lighter version, I use silken tofu instead of vegan yogurt.

Storage/Reheating

I keep this cheesecake in the fridge, covered, for up to 5 days. It also freezes well I slice it, wrap the pieces individually, and freeze for up to 2 months. I let slices thaw in the fridge overnight before serving. Since it’s a chilled dessert, I don’t reheat it.

FAQs

Can I use gluten-free cookies for the crust?

Yes, I use gluten-free sandwich cookies if I want it fully gluten-free.

Do I need to bake the crust?

No, the crust sets nicely in the fridge without baking.

Can I use regular yogurt instead of Greek-style?

I prefer Greek-style or silken tofu for creaminess, but regular vegan yogurt works in a pinch.

Can I make this cheesecake sugar-free?

Yes, I use sugar-free cookies and replace maple syrup with a sugar-free alternative.

Can I skip the ganache topping?

Yes, the cheesecake is delicious plain or with just fresh fruit.

What kind of chocolate works best?

I use a good-quality vegan dark chocolate between 60–70% for richness.

How long does the cheesecake need to chill?

At least 6 hours, but overnight gives the best results.

Can I make this in individual servings?

Yes, I divide the crust and filling into jars or muffin tins for mini cheesecakes.

Can I add flavors to the filling?

Yes, peppermint extract, orange zest, or even peanut butter make fun variations.

Can I double the recipe?

Yes, I use a larger pan and increase chilling time to ensure it sets properly.

Conclusion

This vegan chocolate cheesecake is one of my favorite no-bake desserts. I love how creamy, rich, and indulgent it is, all while being nut-free and easy to make. With its Oreo crust, silky filling, and decadent topping, it’s the perfect dessert for chocolate lovers.

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