Description
This vegan chocolate cheesecake features a rich and creamy chocolate cheesecake filling atop a chocolate oat crumb crust, finished with a silky vegan magic shell topping. Perfectly dairy-free and indulgent, this dessert combines wholesome ingredients with decadent flavors, making it an ideal treat for vegans and chocolate lovers alike.
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 Chocolate Crumb Crust: In a food processor or blender, pulse the whole oats, vegan brown sugar, and cocoa powder until finely ground. Add the melted vegan butter or refined coconut oil and pulse until the mixture is evenly moistened and forms a crumbly texture. Press the crust mixture firmly into the bottom of a springform pan or pie dish to create an even base. Set aside while preparing the filling.
- Make the Chocolate Cheesecake Filling: In a large mixing bowl, combine the vegan cream cheese, vegan sugar, and cocoa powder. Mix with a hand mixer or blender until smooth and creamy. Slowly pour in the melted refined coconut oil and lemon juice, continuing to mix until the batter is fully combined and silky.
- Assemble and Chill: Pour the cheesecake filling over the prepared chocolate crust in the pan, smoothing the top with a spatula. Refrigerate the cheesecake for at least 4 hours or until fully set and firm.
- Prepare the Vegan Magic Shell: In a small bowl, whisk together the refined coconut oil, cocoa powder, powdered sugar, and a dash of salt until smooth and well combined.
- Apply the Magic Shell: Once the cheesecake is fully set, pour the vegan magic shell over the top, spreading gently to coat the surface. Return the cheesecake to the refrigerator for an additional 20-30 minutes to allow the magic shell to harden.
- Serve: Carefully release the sides of the springform pan if used. Slice and serve the vegan chocolate cheesecake chilled for best texture and flavor.
Notes
- Use refined coconut oil to avoid any coconut flavor in the crust and magic shell.
- Ensure the cheesecake is fully chilled and set before applying the magic shell to prevent melting.
- For a sweeter or richer magic shell, adjust powdered sugar or cocoa powder to taste.
- Store leftover cheesecake covered in the refrigerator for up to 5 days.
- Let the cheesecake sit at room temperature for 10-15 minutes before serving for easier slicing.
Keywords: vegan chocolate cheesecake, dairy-free dessert, vegan dessert, chocolate cheesecake, no-bake cheesecake, vegan recipe, plant-based dessert