Vegan Chocolate Cheesecake
Prep time
Total time
Serves: 3 mini-cheesecakes (about 6 servings)
  • Crust:
  • 120g cocoa biscuits
  • 3 Tbsps coconut oil or vegan butter, melted
  • Cream:
  • 400ml coconut milk (canned, full fat, the thick kind not the beverage)
  • 200g dark chocolate (I used Nestle Dessert Noir)
  • Topping:
  • berries of choice, chocolate, pomegranates, mint, whatever you like
  1. Put the biscuits in a food processor or blender and pulse 2-3 times until they have the consistency of breadcrumbs.
  2. Move them to a bowl and pour the melted coconut oil or coconut butter. Mix.
  3. In a large bowl, add the coconut milk. Mix well using a hand mixer, for about 5 minutes.
  4. Melt the chocolate. You can simply melt it by putting it into an oven-proof bowl and placing it into the heated oven.
  5. Pour the melted chocolate over the coconut milk. Mix well.
  6. Use some mini-cake tins or metal rings like I did (See video above). Place these on a plate and add 2-3 tablespoons of the crust mixture. Press it gently on the bottom.
  7. Pour in the chocolate cream.
  8. Place in the fridge for 1-2 hours, until it gets firm.
  9. Serve with strawberries, pomegranates and more chocolate on top.
Recipe by Gourmandelle | Vegetarian Blog at