The Ultimate Vegan Chocolate Cheesecake Recipe (Gluten-Free Option)

This vegan chocolate cheesecake originally came to us from Vegetarian Times Magazine. We’ve adapted it ever so slightly, but stayed true to their timeless formula. It’s a baked cheesecake, and does require a lot of patience. It’s quick and easy to prep, but it bakes for roughly 2 hours and then chills for another 8 hours. So be sure to plan ahead!

Special Diet Notes: Ultimate Chocolate Cheesecake

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, peanut-free, vegan, plant-based, and vegetarian.

The Ultimate Vegan Chocolate Cheesecake

Prep time

20 mins

Cook time

120 mins

Total time

2 hours 20 mins

This rich dessert is a great make-ahead party option. It benefits from chilling overnight.

Author: Vegetarian Times

Recipe type: Dessert

Cuisine: Italian

Serves: 1 (9-inch) vegan cheesecake

Ingredients

1 cup chocolate graham cracker crumbs (gluten-free, if needed)
¼ cup (1 ounce) almond meal
3 tablespoons + ¾ cup sugar, divided
2 tablespoons dairy-free buttery spread
19 ounces (2⅓ cups) silken tofu
1 (8-ounce) tub dairy-free cream cheese alternative
½ cup chocolate sauce or chocolate syrup
2 tablespoon cocoa powder
1 teaspoon vanilla extract
1 teaspoon lemon juice
Fresh berries and sliced almonds, for garnish (optional)

Instructions

Grease a 9-inch springform pan. Line a baking sheet with foil.
In medium bowl, whisk together the graham cracker crumbs, almond meal, and 3 tablespoons. sugar. Whisk in the buttery spread until clumps form. Press the mixture evenly into the bottom and part way up the side of your prepared springform pan. Refrigerate for 30 minutes.
Preheat your oven to 350ºF.
In a food processor, puree the tofu. Add the cream cheese alternative and puree until smooth. Add the chocolate sauce, remaining ¾ cup sugar, cocoa powder, vanilla, and lemon juice and process until smooth.
Pour the filling into your prepared crust. Tap the pan on counter several times to release any air bubbles. Place the pan on your prepared baking sheet and place the baking sheet on the center rack in your oven.
Bake 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.
Transfer the springform pan to a wire rack and let the cheesecake cool completely, 3 to 4 hours. Refrigerate the cheesecake for 4 hours, cover it with plastic wrap, and then refrigerate it for another 4 hours or more.
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 to serve.
Garnish with fresh berries and/or more chocolate sauce, if desired.
The vegan chocolate cheesecake (ungarnished) will keep for up to 3 days in the refrigerator, covered loosely with foil.