The Ultimate Vegan Chocolate Cheesecake (Rich, Creamy & Foolproof)

If you’ve been searching for a vegan chocolate cheesecake that’s genuinely rich, impossibly creamy, and deeply chocolatey, your search ends here. This isn’t just another recipe; it’s a foolproof guide to creating a dessert that will stun even the most skeptical dairy-lovers.

We’re skipping the complicated water baths and tricky techniques in favor of a straightforward method that delivers a dense, velvety filling and a crisp chocolate cookie crust every single time. It’s the kind of decadent dessert that special occasions are made for, yet easy enough to whip up whenever a serious chocolate craving strikes. For a simpler but equally delicious baked treat, our easy vegan apple fritter bread is another reader favorite.

For those ready to get straight to baking, feel free to use the ‘Jump to Recipe’ button below.

Why This Is The Only Vegan Cheesecake Recipe You’ll Need

The internet is full of vegan cheesecake recipes, but many fall short, resulting in a texture that’s icy, grainy, or disappointingly thin. This recipe is different because it’s built on a foundation of culinary science, ensuring a perfect result.

Here’s why it works:

• The Right Vegan Cream Cheese: The choice of cream cheese is the most critical factor. Brands like Tofutti and Kite Hill have a higher fat content and specific stabilizers that allow them to emulsify beautifully, creating a smooth, dense texture without becoming watery or grainy when baked. Brands with higher water content, like Daiya, can break and curdle under heat, which is why we don’t recommend them here.
• Coconut Cream for Richness: Full-fat coconut cream is the secret weapon for achieving that luxurious, dairy-like mouthfeel. The high saturated fat content in coconut cream solidifies when chilled, contributing significantly to the firm, yet creamy, structure of the cheesecake. This mimics the role that heavy cream and egg yolks play in traditional cheesecake recipes.
• Cornstarch as the Ultimate Stabilizer: Just a few tablespoons of cornstarch provide two key benefits. First, it acts as a binder and thickener, ensuring the filling sets up perfectly firm. Second, it helps prevent the dreaded cracks on the surface. As the cornstarch cooks, it forms a gel that gives the filling stability, allowing it to bake evenly and cool without splitting, as noted by food science resources like King Arthur Baking. This eliminates the need for a fussy water bath.
• Melted Dark Chocolate for Flavor and Structure: Using high-quality melted dark chocolate (at least 70% cacao) does more than just add flavor. As the chocolate cools, it re-solidifies, adding essential structure and firmness to the cheesecake filling. This contributes to a dense, fudgy texture that stands up beautifully when sliced.

Your Guide to the Essential Ingredients

Gathering the right components is the first step to success. Here’s exactly what you’ll need:

For the No-Bake Cookie Crust:

• Chocolate Sandwich Cookies: About 25 cookies are needed. Oreos are naturally vegan in many regions, but brands like Newman’s Own or gluten-free chocolate cookies work perfectly.
• Vegan Butter: This binds the cookie crumbs together to form a firm, sliceable crust. Any brand of vegan butter sticks will do.

For the Velvety Chocolate Filling:

• High-Quality Dark Chocolate: 10 ounces of vegan dark chocolate bars or chips. Look for a cacao percentage of 60-72% for a rich flavor that’s not overly sweet.
• Vegan Cream Cheese: 32 ounces are required for a tall, decadent cheesecake. Tofutti is highly recommended for its foolproof texture. Kite Hill is also a great option. Ensure it’s at room temperature for a lump-free filling.
• Coconut Cream: Use only the thick, solidified cream from the top of a can of full-fat coconut milk, or buy a can of pure coconut cream. Do not use coconut milk beverage.
• Granulated Sugar: Provides the necessary sweetness to balance the tangy cream cheese and bitter dark chocolate.
• Cornstarch: Our key thickener and stabilizer. Do not substitute with flour.
• Pure Vanilla Extract: Enhances the chocolate flavor and adds aromatic depth.

Step-by-Step: Crafting Your Cheesecake

Follow these instructions carefully for a flawless finish. The key is in the details, from preparing the pan to the slow cooling process.

Part 1: Prepare the Crust

1. Prep Your Pan: Preheat your oven to 350°F (175°C). Tightly wrap the outside of a 9-inch springform pan with a large sheet of aluminum foil. This is crucial for preventing any potential leaks from the vegan butter.
2. Create the Crumbs: Place the chocolate cookies in a food processor and pulse until they become fine, consistent crumbs.
3. Combine and Press: In a bowl, mix the cookie crumbs with the melted vegan butter until all the crumbs are evenly moistened. Tip the mixture into your prepared pan and press it down firmly and evenly across the bottom and slightly up the sides. A flat-bottomed glass is great for this. Set the crust aside.

Part 2: Mix the Filling

1. Melt the Chocolate: Gently melt the chopped chocolate in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Set it aside to cool slightly. It should be warm, not hot, when you add it to the filling.
2. Beat the Base: In a stand mixer with the paddle attachment or in a large bowl with a hand mixer, beat the room-temperature vegan cream cheese on medium speed for about 1 minute until it’s completely smooth and free of lumps.
3. Add Wet Ingredients: Add the coconut cream, sugar, cornstarch, and vanilla extract. Beat again until everything is fully combined and silky smooth, scraping down the sides of the bowl as needed.
4. Incorporate the Chocolate: With the mixer on low speed, slowly drizzle the slightly cooled melted chocolate into the cream cheese mixture. Mix just until the color is uniform and no streaks remain. Do not overmix.
5. Assemble and Bake: Pour the thick filling over your prepared crust and spread it evenly with an offset spatula. Bake for 70 minutes. The center will still have a slight wobble, which is perfect.
6. The Critical Cool-Down: Turn off the oven and let the cheesecake cool inside the oven with the door cracked for 1 hour. Then, move it to the counter to cool to room temperature for another hour. Finally, transfer it to the refrigerator to chill, uncovered, for at least 6 hours, but preferably overnight. This slow, multi-stage cooling process is key to a creamy texture and crack-free surface.

Expert Tips for Cheesecake Perfection

• Room Temperature is Non-Negotiable: For a truly smooth, non-grainy filling, your vegan cream cheese and coconut cream must be at room temperature. Cold ingredients won’t emulsify properly and will leave you with a lumpy batter.
• Don’t Overmix the Filling: Once you add the chocolate, mix only until it’s just combined. Overmixing can incorporate too much air, which can cause the cheesecake to puff up in the oven and then crack as it cools.
• The Secret to Clean Slices: For those beautiful, picture-perfect slices, you need a large, sharp knife. Run the blade under very hot water for a few seconds, wipe it completely dry with a clean towel, and then make your cut. You must wipe the knife clean and repeat the process for every single slice. This method gently melts the fats as it cuts, preventing the filling from dragging.
• Patience is an Ingredient: The overnight chill is not a suggestion—it’s essential. During this time, the cheesecake doesn’t just get cold; it fully sets, and the flavors meld and deepen. A cheesecake sliced too early will be soft and may not hold its shape.

Creative Toppings and Delicious Variations

While this cheesecake is a showstopper on its own, a great topping can take it to the next level. Here are a few ideas to get you started:

• Classic & Simple: A cloud of vegan whipped cream (from a can or homemade) and a delicate dusting of cocoa powder or chocolate shavings.
• Fresh & Fruity: A cascade of fresh raspberries or sliced strawberries adds a bright, tart contrast to the rich chocolate. A simple berry coulis is also a fantastic choice.
• Decadent & Rich: A drizzle of warm vegan chocolate ganache or salted caramel sauce over each slice.
• Texture & Crunch: A sprinkle of toasted chopped hazelnuts, cookie crumbles, or vegan chocolate chips.

Fun Variation Ideas:

• Peanut Butter Swirl: After pouring the filling into the crust, drop spoonfuls of melted creamy peanut butter on top and use a knife to gently swirl it in before baking.
• Mint Chocolate: Add 1/2 teaspoon of pure peppermint extract to the filling along with the vanilla for a classic flavor combination.

Troubleshooting Common Cheesecake Problems

Even with a great recipe, issues can arise. Here’s how to solve the most common vegan cheesecake challenges.

• Problem: My cheesecake has a large crack on top.

  Cause: This usually happens from over-baking or cooling down too quickly. Drastic temperature changes cause the cake to contract suddenly, leading to cracks.

  Solution: Follow the multi-stage cooling process precisely: 1 hour in the turned-off oven with the door ajar, 1 hour on the counter, then to the fridge. And remember, a wobbly center when it comes out of the oven is exactly what you want! If you do get a crack, don’t worry—it will still taste delicious and can easily be hidden with whipped cream or ganache.

• Problem: The filling’s texture is grainy or lumpy.

  Cause: This is almost always due to using cold ingredients. The vegan cream cheese was likely too cold to break down smoothly.

  Solution: Always let your cream cheese sit on the counter for at least an hour before you begin. To be certain, you can beat the cream cheese by itself for a full minute before adding anything else to ensure every single lump is gone.

• Problem: My cheesecake didn’t set properly and is too soft.

  Cause: The most likely culprits are not chilling it long enough or using the wrong ingredients (like a low-fat cream cheese substitute or coconut milk beverage instead of full-fat cream).

  Solution: This recipe requires at least 6 hours of chilling, but overnight is truly best for a firm set. Double-check that you used full-fat coconut cream and one of the recommended vegan cream cheese brands, as their composition is vital for the structure.

How to Store and Freeze Your Cheesecake

Proper storage is key to making your delicious creation last. Here’s how to keep it fresh:

• Refrigerating: The cheesecake will keep beautifully in the refrigerator for up to 5 days. Store it in an airtight container or, if it’s still in the springform pan, place the ring back on and cover the top tightly with plastic wrap to prevent it from drying out or absorbing other fridge odors.
• Freezing: This cheesecake freezes exceptionally well! For best results, freeze individual slices rather than the whole cake. Place the slices on a baking sheet and freeze until solid (about 1 hour). Then, wrap each slice tightly in plastic wrap and then in aluminum foil. This double-wrapping method prevents freezer burn. They can be stored in the freezer for up to 2 months.
• Thawing: To enjoy, simply transfer a frozen slice from the freezer to the refrigerator and let it thaw overnight. Thawing it slowly in the fridge ensures the creamy texture remains perfect. You can also enjoy it semi-frozen for a delicious ice-cream-cake-like treat!

Conclusion

Creating a truly decadent vegan chocolate cheesecake doesn’t have to be a source of stress. By understanding the role each ingredient plays and following a few key techniques—especially the slow cooling process—you can confidently produce a dessert that’s rich, creamy, and consistently flawless.

This recipe is more than just a set of instructions; it’s your go-to guide for a celebration-worthy treat that proves dairy-free desserts can be every bit as luxurious and satisfying. For another savory recipe designed to impress, check out our guide to making the ultimate meaty vegan shepherd’s pie.