Olive Magazine
Easy Vegan Chocolate Cheesecake Recipe

Vegan chocolate cheesecake

Published: November 19, 2019 at 2:37 pm
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  • Preparation and cooking time
    • Total time
    • + chilling
  • Easy
  • Serves 8

Top a fudgy Oreo biscuit base with silken tofu and dark chocolate for a rich, plant-based cheesecake. this easy vegan chocolate cheesecake makes an indulgent dinner party dessert

  • Vegan
Nutrition:
NutrientUnit
kcal496
fat33.9g
saturates1.1g
carbs35.8g
sugars25.5g
fibre5.9g
protein8.9g
salt0.4g
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Make this decadent vegan cheesecake, then check out our vegan birthday cake, vegan brownies, vegan chocolate cupcakes and more vegan cake recipes.

Looking for more cheesecake recipes? Treat yourself to our chocolate cheesecake, vanilla cheesecakebaked raspberry cheesecake and plenty more.

This recipe comes from vegan expert Richard Makin aka School Night Vegan. Check out his expert guide to cooking with vegan ingredients here. Then try our classic vanilla cheesecake recipe.

Richard says: "Vegan soft cheese is much more accessible these days but I find it often has way too much of a savoury, cheesy flavour to be compatible with a cheesecake recipe. As such, I was determined to make this recipe without the help of any shop-bought vegan cream cheese. Instead, this recipe uses silken tofu for the creamy, silky texture, and lemon juice for the bright tang. Be sure to use a coconut oil which is ‘deodorised’ or ‘refined’ in order to avoid any unwanted coconut flavour."

Ingredients

BASE

  • 154g pack Oreos
  • 30g vegan butter or margarine, melted

CHOCOLATE FILLING

  • 340g dark chocolate (most chocolate over 60% cacao contains no milk but be sure to check the label), chopped
  • 60ml deodorised coconut oil
  • 350g extra-firm silken tofu
  • 4 tbsp icing sugar, sifted
  • 2 tsp lemon juice
  • 200ml plant milk
  • 2 tbsp cocoa powder
  • a pinch sea salt flakes

Method

  • STEP 1

    Line the base and sides of a deep 20cm springform cake tin.

  • STEP 2

    To make the base, roughly crush the Oreos in a food processor or by putting in a sandwich bag and crushing with a rolling pin. Tip into a bowl, add the melted butter and mix. Cover the base of the prepared cake tin with the Oreo mixture, pressing to compact. Chill for at least 30 minutes.

  • STEP 3

    For the filling, melt the chocolate and coconut oil in a heatproof bowl over a pan of gently simmering water, stirring frequently.

  • STEP 4

    While the chocolate melts, put the silken tofu, sugar, lemon juice, plant milk and cocoa powder into a high-speed blender and whizz until completely smooth. Add the melted chocolate mixture to the blender and whizz again.

  • STEP 5

    Pour the filling mixture on top of the chilled Oreo base and chill for at least 3 hours. Once set, sprinkle with a few sea salt flakes before slicing and serving.

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