If you're anything like me, the idea of indulging in a rich, creamy chocolate dessert without turning on the oven is the culinary equivalent of a warm hug. This no-bake vegan chocolate cheesecake with coconut cream is exactly that. It's silky, luxurious, and packed with deep chocolate flavor—no dairy, no eggs, no baking, and absolutely no compromises. Whether you're a long-time fan of vegan chocolate desserts or you're just starting to explore the world of plant-based indulgence, this recipe is a showstopper. Plus, the tropical hint from the coconut cream makes it uniquely unforgettable. Think of this as the lovechild of a tofu cheesecake and a vegan chocolate pie, dressed to impress.
No-Bake Vegan Chocolate Cheesecake with Coconut Cream
Prep Time 30 minutes mins
Chill Time 4 hours hrs
Total Time 4 hours hrs 30 minutes mins
Course Dessert
Cuisine Vegan
Blender or food processor Essential for getting that ultra-smooth, creamy filling. A high-speed blender like a Vitamix works best, but a food processor will also do.
Springform pan (6-inch or 8-inch) Helps the cheesecake release cleanly. If you don’t have one, use a pie dish lined with parchment paper.
Mixing bowls For preparing crust and ganache.
Spatula For scraping down the sides and spreading layers smoothly.
Refrigerator Since it’s a no-bake recipe, chilling time is key.
For the Crust
- 1 ½ cups vegan chocolate cookies or graham crackers gluten-free if needed
- ¼ cup coconut oil melted
- 1 tablespoon maple syrup
- Pinch of salt
For the Chocolate Cheesecake Filling
- 1 ½ cups raw cashews soaked for at least 4 hours or overnight
- ½ cup full-fat coconut cream scooped from a can of chilled coconut milk
- ½ cup vegan dark chocolate melted
- ⅓ cup maple syrup
- 2 tablespoons cocoa powder
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
- Pinch of salt
For the Vegan Chocolate Ganache Topping
- ½ cup vegan dark chocolate chips
- ¼ cup canned coconut milk
Optional Toppings (for chocolate cheesecake decoration)
- Shaved dark chocolate
- Fresh berries raspberries or strawberries pair beautifully
- Toasted coconut flakes
- Edible flowers or mint leaves
Prepare the Crust
Start by blitzing the vegan chocolate cookies or graham crackers in a food processor until fine crumbs form. Add in the melted coconut oil, maple syrup, and a pinch of salt. Pulse again until the mixture holds together like wet sand.
Press the mixture firmly into the base of your springform pan, creating an even layer. Use the bottom of a glass to compact it well. Place the pan in the freezer to set while you prepare the filling.
Soak and Blend the Filling
If you haven’t already, soak the raw cashews in hot water for at least 4 hours or overnight to soften them. Drain and rinse them thoroughly.
In a high-speed blender, combine soaked cashews, coconut cream, melted chocolate, maple syrup, cocoa powder, vanilla extract, lemon juice, and a pinch of salt. Blend until completely smooth and creamy. This might take a minute or two, depending on your blender.
Taste and adjust sweetness if needed. If the texture seems too thick, add 1–2 tablespoons of almond milk or water to loosen it.
Assemble the Cheesecake
Remove the crust from the freezer. Pour the cheesecake filling over the crust and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
Cover with plastic wrap or foil and refrigerate for at least 4 hours, or overnight for best results.
Make the Vegan Chocolate Ganache
Just before serving (or once the cheesecake is fully set), make your ganache. Heat the coconut milk in a small saucepan or microwave until just simmering. Pour it over the vegan chocolate chips in a bowl and let sit for 1–2 minutes. Stir until smooth and glossy.
Drizzle the ganache over the chilled cheesecake and let it set for 10–15 minutes in the fridge.
Decorate and Serve
Top your vegan chocolate cheesecake with whatever decorations you like—shaved chocolate, berries, toasted coconut flakes, or even a little dusting of cocoa powder.
To serve, run a hot knife around the edges of the springform pan before releasing. Slice with a warm knife for clean edges.
Pairings
This no-bake vegan chocolate cheesecake plays well with a variety of drinks and small bites:
- Beverages: Pair with a strong cold brew coffee, espresso, or a glass of almond milk. For something a little more indulgent, a chilled glass of vegan Irish cream or Kahlua works beautifully.
- Side Dishes: For a complete dessert spread, serve alongside mini vegan brownie bites or a small scoop of vegan chocolate pudding.
- Seasonal Touches: In fall, consider adding a dollop of spiced coconut cream or pairing it with vegan pumpkin cheesecake bites for a holiday-themed dessert table.
FAQs
1. Can I use silken tofu instead of cashews for the filling?
Absolutely! If you're leaning toward a tofu cheesecake, silken tofu makes an excellent substitution. It creates a smooth, mousse-like texture and lightens the overall density of the cake. Just reduce the coconut cream slightly to avoid making it too soft.
2. Is this recipe suitable for gluten-free diets?
Yes, it can be made entirely gluten-free. Just be sure to use gluten-free vegan cookies or crackers for the crust. Everything else in the recipe is naturally gluten-free.
3. Can I make this into mini cheesecakes or bars?
Yes, you can press the crust and pour the filling into muffin tins (lined with cupcake liners) or a square baking dish to create bars. It’s a great way to portion out servings and makes them perfect for parties.
4. How does this compare to a baked vegan chocolate cheesecake?
While a baked vegan chocolate cheesecake tends to be denser and more traditional in texture, this no-bake version is lighter, creamier, and quicker to prepare. Plus, it’s perfect for warm weather when turning on the oven is the last thing you want.
5. Can I freeze leftovers?
Yes! This cheesecake freezes beautifully. Slice it first, then wrap each piece in parchment paper and store in an airtight container. Just thaw in the fridge for a few hours before enjoying.
