William and Susan Brinson
No-Bake Vegan Chocolate Cheesecake
Chocolate. Cookie crumbs. Cheesecake. Could you ask for anything else?
February 19, 2025
Don’t let the title fool you—no-bake does not mean raw. That said, when you’re craving a double-chocolate-anything, this recipe from Robin Robertson’s Veganize It! will hit the spot without firing up the oven.
What you need:
1¾ cups vegan chocolate cookie crumbs
¼ cup vegan butter or coconut oil, melted
7 ounces vegan semisweet chocolate chips
1½ cups raw cashews, soaked in hot water for 30 minutes, then drained
1 (14-ounce) can full-fat coconut milk
¼ cup pure maple syrup or agave nectar
¼ cup coconut oil, melted
What you do:
- Lightly oil an 8-inch springform pan or spray with cooking spray. Into a food processor, add cookie crumbs and melted butter and pulse to combine. The mixture should hold together when pressed between two fingers. If it’s too dry, add another tablespoon of melted butter; if it’s too wet, add another tablespoon of crumbs.
- Transfer crumb mixture to prepared pan and spread evenly. Press mixture into springform pan using your fingers to make a firm, even crust. Refrigerate or freeze while preparing the filling.
- Place chocolate chips in a heatproof bowl and melt in the microwave or over a saucepan of simmering water. Keep warm.=
- In a high-speed blender, combine drained cashews, coconut milk, maple syrup, and coconut oil, and process until smooth. Add melted chocolate and process until smooth and creamy, scraping down sides as needed.
- Pour filling into prepared crust. Tap on thecounter a few times to release any air bubbles, then refrigerate until set, at least 4 hours or overnight. Once set, run a butter knife along the edge and gently remove the sides of the pan. Top with your choice of berries, whipped cream, or chocolate curls. Store leftovers tightly covered in the refrigerator for up to a week.
For more plant-based recipes like this, read:
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