Vegan Cheesecake With Chocolate Crust Recipe

Recipe By Slurrp

Indulge in the creamy and decadent Vegan Cheesecake with a rich chocolate crust. This dairy-free and egg-free dessert is made with a creamy cashew-based filling that is flavored with vanilla and lemon juice. The crust is made from crushed chocolate cookies and coconut oil, adding a delicious chocolatey crunch to every bite. This vegan cheesecake is perfect for those with dietary restrictions or anyone looking for a healthier alternative to traditional cheesecake.

24 Rating -
1hr 15minstotal
Vegan Cheesecake With Chocolate Crust

ingredients serve

Ingredients for Vegan Cheesecake With Chocolate Crust Recipe

  • 0.17 cup Chocolate Cookies, Crushed
  • 1/50 cup Coconut Oil, Melted
  • 0.17 cup Cashews, Soaked
  • 1/25 cup Coconut Milk
  • 1/25 cup Maple Syrup
  • 0.17 tablespoon Lemon Juice
  • 0.08 teaspoon Vanilla Extract
  • 1/50 teaspoon Salt
  • as per your need Fresh Berries Or Chocolate Shavings, For Garnish

Directions: Vegan Cheesecake With Chocolate Crust Recipe

Cooking Directions

  • STEP 1.In a food processor, blend the chocolate cookies until finely ground. Add melted coconut oil and mix until combined.
  • STEP 2.Press the mixture into the bottom of a springform pan to form the crust. Place in the refrigerator to set.
  • STEP 3.In a blender, combine soaked cashews, coconut milk, maple syrup, lemon juice, vanilla extract, and salt. Blend until smooth and creamy.
  • STEP 4.Pour the filling over the crust and smooth the top with a spatula. Tap the pan gently to remove any air bubbles.
  • STEP 5.Place the cheesecake in the refrigerator and let it set for at least 4 hours or overnight.
  • STEP 6.Before serving, remove the cheesecake from the pan and garnish with fresh berries or chocolate shavings.

Cooking Tips

  • Soak the cashews in water for at least 4 hours or overnight to soften them before blending.
  • For a nut-free version, you can substitute the cashews with silken tofu.
  • To make the crust gluten-free, use gluten-free chocolate cookies or almond flour instead.

Storage and Serving

  • Leftover cheesecake can be stored in the refrigerator for up to 5 days.
  • Serve chilled and garnish with fresh berries or a drizzle of chocolate sauce.
  • For a special touch, serve with a dollop of vegan whipped cream or coconut yogurt.
calories per serving
2 g Fat< 1 g Protein6 g Carbs1 g FiberOther

Current Totals

  • Fat
  • Protein
    < 1g
  • Carbs
  • Fiber


  • Carbs
  • Protein
    < 1g
  • Fiber


  • Fat

Vitamins & Minerals

  • Calcium
  • Iron
    < 1mg
  • Vitamin A
    < 1mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
  • Vitamin B12
    < 1mcg
  • Vitamin C
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
  • Manganese
    < 1mg
  • Phosphorus
  • Selenium
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp