Description
This Vegan Chocolate Cheesecake features a rich, creamy chocolate cheesecake filling atop a wholesome chocolate crumb crust, finished with a luscious vegan magic shell topping. Perfect for those seeking a dairy-free, plant-based dessert without compromising on flavor or texture.
Ingredients
Scale
Chocolate Crumb Crust
- 1 cup whole oats
- 1/2 cup vegan brown sugar (or coconut sugar)
- 1/4 cup cocoa powder
- 4 tablespoons melted vegan butter (or refined coconut oil)
Chocolate Cheesecake Filling
- 2 (8 oz) containers vegan cream cheese (or 2 cups)
- 1 1/4 cup vegan sugar
- 1/2 cup cocoa powder
- 1/2 cup melted refined coconut oil
- 2 tablespoons lemon juice
Vegan Magic Shell
- 1/3 cup refined coconut oil
- 3 tablespoons cocoa powder
- 3 tablespoons powdered sugar
- 1 dash salt
Instructions
- Prepare the crust: In a food processor or blender, pulse the whole oats until they have a coarse flour-like texture. Transfer the processed oats to a bowl and add the vegan brown sugar and cocoa powder. Pour in the melted vegan butter or refined coconut oil and stir until the mixture holds together when pressed. Press this mixture evenly into the bottom of a springform pan to form the crust. Refrigerate while preparing the filling.
- Make the cheesecake filling: In a large mixing bowl, combine the vegan cream cheese and vegan sugar. Beat until creamy and smooth using a hand mixer or stand mixer. Add the cocoa powder, melted refined coconut oil, and lemon juice, then continue to beat until the filling is fully incorporated, smooth, and velvety.
- Assemble the cheesecake: Pour the chocolate cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula to create an even layer. Cover the cheesecake and refrigerate for at least 6 hours, or overnight, to allow it to set firmly.
- Prepare the vegan magic shell topping: In a small bowl, whisk together the refined coconut oil, cocoa powder, powdered sugar, and a dash of salt until smooth and shiny. Pour the magic shell over the set cheesecake and spread evenly.
- Final chill and serve: Return the cheesecake to the fridge for an additional 30 minutes to allow the magic shell to harden. Once set, remove from the springform pan, slice, and serve chilled.
Notes
- You can substitute vegan cream cheese with homemade cashew cream for a different texture.
- If you prefer a sweeter magic shell, adjust powdered sugar to taste.
- Ensure all ingredients are at room temperature for smoothest filling consistency.
- This cheesecake is best stored in the refrigerator and consumed within 3-4 days.
- The crust can be pre-baked for 10 minutes at 350°F if you prefer a firmer texture, though it is optional.
Keywords: Vegan chocolate cheesecake, dairy-free cheesecake, vegan dessert, chocolate crust, plant-based dessert, no-bake cheesecake, magic shell topping