This is the Best Vegan Baked Chocolate Cheesecake Recipe with tips for the perfect cheesecake & step-by-step guide! It’s super creamy, ultra-rich, so fudgy and topped with a simple Chocolate Ganache! The Vegan Chocolate Cheesecake is dairy-free, egg-free, easy to make and the perfect dessert for all chocolate lovers!
Preheat your oven to 340°F (170°C). Grease an 8-inch (20cm) springform pan and line the bottom with parchment paper. Wrap the outside of the pan from every angle in a double layer of aluminum foil.
Add the Oreo cookies with filling into a food processor and pulse until you have fine crumbs. (Or put them into a freezer bag, squeeze the air out, seal the bag, and crush cookies using a rolling pin.)
Combine the crumbs with melted butter and stir until evenly moistened.
Transfer the mixture to the prepared springform pan and press firmly into the bottom of the pan and a bit less than halfway up the sides. Place in the freezer or fridge to firm up while you make the filling.
Place the chocolate in a heatproof bowl and melt over a water bath, stirring occasionally.
In the meantime, beat the cream cheese with an electric hand mixer or stand mixer until smooth and creamy. Then mix in sugar, cocoa powder, cornstarch and vanilla until combined. Add the cream and melted chocolate lastly and stir until smooth and creamy. Please make sure to mix just until combined.
Place the prepared wrapped pan in a larger baking pan. Fill in the cheesecake filling. Then pour about 1,5 inch of hot water into the baking pan. Place it in your preheated oven and bake in the water bath for 1 hour.
Turn off the oven and let the cake sit in the oven for further 30-60 minutes with the oven door cracked. Don’t worry if the cheesecake is still wobbly because it will set as it cools.
Then, remove the cake from the water bath and place on a wire rack. Carefully, remove the foil, run the tip of a knife around the sides of the pan. Cool to room temperature, then place in the fridge overnight before removing from the pan.
Heat the non-dairy cream in a small saucepan just until it starts boiling. Place the chopped chocolate into a bowl and pour the hot cream over the chocolate. Stir until chocolate is melted and ganache is smooth.
Pour ganache over your chilled cake. Place in the fridge until ganache is set.
Slice and enjoy!
Instead of cream cheese, you could use 520g non-dairy quark (it's drained non-dairy yogurt) + 80g vegan butter or margarine. Make sure to check out this blog post about how to drain yogurt.
If you don't find non-dairy cream, you can chill 1 can full-fat coconut milk overnight, then scrape the solid cream off the top, discarding the liquid.
Keep the cake loosely covered in the fridge for up to 5 days, or freeze for up to 2 months. Please read my text about how to freeze cheesecake and more tips for cheesecake success!
Nutrition is calculated automatically and should be used as estimate.