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This is the easiest vegan chocolate cheesecake you can make! No-bake, the preparation takes less than 15 minutes and has an incredibly rich chocolate taste and mousse-like texture that melts in your mouth! Give it a try!Β
Just 4 ingredients. Yes. This is all you need to make this decadent vegan chocolate cheesecakes! This is the easiest vegan chocolate cheesecake recipe I’ve ever made and by far the best one! The cream is so rich, chocolatey and has an incredibly smooth, mousse-like texture. It simply melts in your mouth!
There’s no baking required. Just mix some ingredients, put it in the fridge for a couple of hours and that’s it. Serve this spectacular vegan chocolate cheesecakes and your guests will be impressed!
For this recipe, I used the Nestle Dessert Noir chocolate. I’ve heard about it before but this is the first time I tried it and I am impressed! Just like they say on the package, this truly is the best dark chocolate for making perfect desserts every time.Β It melts perfectly, has a very rich taste and the ideal smooth texture. I love it!
I’m thinking about using it to make some lava cakes too. What do you think? π Simple chocolate desserts are my favorite! What about you? What’s your favorite chocolate dessert? Drop me a comment below!
Vegan Chocolate Cheesecake – VIDEO RECIPE BELOW
Vegan Chocolate Cheesecake
Ingredients
- Crust:
- 120 g cocoa biscuits
- 3 Tbsps coconut oil or vegan butter melted
- Cream:
- 400 ml coconut milk canned, full fat, the thick kind not the beverage
- 200 g dark chocolate I used Nestle Dessert Noir
- Topping:
- berries of choice chocolate, pomegranates, mint, whatever you like
Instructions
- Put the biscuits in a food processor or blender and pulse 2-3 times until they have the consistency of breadcrumbs.
- Move them to a bowl and pour the melted coconut oil or coconut butter. Mix.
- In a large bowl, add the coconut milk. Mix well using a hand mixer, for about 5 minutes.
- Melt the chocolate. You can simply melt it by putting it into an oven-proof bowl and placing it into the heated oven.
- Pour the melted chocolate over the coconut milk. Mix well.
- 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.
- Pour in the chocolate cream.
- Place in the fridge for 1-2 hours, until it gets firm.
- Serve with strawberries, pomegranates and more chocolate on top.
Sebastian says
Truly a nice recipe. Especially the idea of a vegan cheese cake. But please folks inform about the products you use either NESTLE is The Hell of a company. Any good approach is going to dirt when using any of their products.
Jen says
Hi! Do you know if this can be frozen? Thanks! Jen
Ruxandra Micu says
Hi, Jen. I don’t know, it never lasted too long in my fridge, but you can give it a try.
Bea says
It sound great!One question:do you add only the thick part of the coconut Milk or even the water left at the bottom of the can?Thanks!
Ruxandra Micu says
Leave the can in the fridge before using. When cold it has more of the thick part than liquid. I usually add just the thick part if there is too much liquid. Always use coconut milk with high fat percentage.
Coral says
Hi!! Does it taste like coconut?
Ruxandra Micu says
Not at all! π Give it a try, you’ll love it, I promise! π
Vic says
Hi can I use cocoa powder instead of bar chocolate? Thanks!
Ruxandra says
Unfortunately, no. Chocolate also has cocoa butter in it. You could use cocoa butter + cocoa, however, I cannot estimate the exact quantities. It’s best to use chocolate.
Mai says
Haven’t tried it yet, but it sound delicious, and really easy and simple π I just wonder why you call it cheesecake? Isn’t it more like a moussecake with that recipe or does it get a cheesecake flavor despite the ingredients π
Ruxandra says
You’re right! π I didn’t think moussecake was a thing when I made it so I thought cheesecake is the closest type of recipe to this. π
Sorana says
Doubled the quantities and made a large cake for my husband’s birthday. It was mindblowing!!! The guests loved the extra-smooth rich chocolate texture and I can’t believe I made his cake in under 30 minutes of prep time! Thank you, Ruxandra!
Ruxandra says
Oh, YUM! Sounds delicious! Never thought about making it into a birthday cake but why not?! Sounds like a great idea and I’m happy to hear your guests loved it!
Ellie says
This was SO good! Loved it! And only 4 ingredients… I was amazed! Thank you, Ruxandra!
Ruxandra says
You’re welcome! π