Vegan Chocolate Cheesecake (Light Version)
Prep time
Cook time
Total time
Please note that the Prep time is hands-on time only. This rich dessert is a great make-ahead recipe because it necessitates plenty of cooling and chilling time.
Recipe type: Dessert
Cuisine: Italian
Serves: 1 (9-inch) vegan cheesecake (10 slices)
Chocolate Crust
  • 1½ cups dairy-free chocolate graham cracker or cookie crumbs (store-bought or homemade; use gluten-free, if needed)
  • ⅓ cup dairy-free buttery spread or sticks
  • ¼ cup sugar
Vegan Chocolate Cheesecake
  • 19 ounces (2⅓ cups) extra-firm silken tofu
  • 1 (8-ounce) tub dairy-free cream cheese alternative
  • ¾ cup sugar
  • ½ cup dairy-free chocolate sauce or chocolate syrup (see post above)
  • 2 tablespoon cocoa powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • Fresh berries and sliced almonds, for garnish (optional)
  1. Grease a 9-inch springform pan.
Chocolate Crust
  1. In medium bowl, whisk together the cracker crumbs and 3 tablespoons. sugar. Whisk in the butter alternative until evenly sized clumps form.
  2. Press a thick layer of the crumb mixture evenly into the bottom and part way up the side of your prepared springform pan.
  3. Refrigerate the crust for 30 minutes.
Vegan Chocolate Cheesecake
  1. Preheat your oven to 350ºF.
  2. In a food processor, puree the tofu. Add the cream cheese alternative and puree until smooth. Add the ¾ cup sugar, chocolate sauce, cocoa powder, vanilla, and lemon juice and process until smooth.
  3. Pour the filling into your prepared crust. Tap the pan on counter several times to release any air bubbles.
  4. Place the pan on a baking sheet and place the baking sheet on the center rack in your oven. Bake the cheesecake for 1 hour (the center will still be wobbly). Turn your off oven, and leave the cheesecake in the oven with the door closed for 1 hour.
  5. Transfer the springform pan to a wire rack and let the cheesecake cool completely, about 4 hours.
  6. Refrigerate the cheesecake for 4 hours, cover it with plastic wrap, and then refrigerate it for another 4 hours or more.
  7. If the cake top still looks wet, just blot it gently with a paper towel. Place the springform pan on a serving plate, and carefully release the side wall to serve.
  8. Garnish the dessert with fresh berries and/or more chocolate sauce, if desired.
  9. This dairy-free chocolate cheesecake (ungarnished) will keep for up to 3 days in the refrigerator, covered loosely with foil.
Nutrition Information
Serving size: 1 slice Calories: 260 Fat: 7.8g Saturated fat: 2.6g Carbohydrates: 42.9g Sugar: 30.6g Sodium: 276mg Fiber: 1.6g Protein: 5.3g
Recipe by Go Dairy Free at