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No bake vegan chocolate cheesecake topped with candied cranberries on a wooden board.
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5 from 4 votes

No Bake Vegan Chocolate Cheesecake

Super easy no bake vegan chocolate cheesecake is the perfect last minute dessert that you need! Great for entertaining but also just for yourself. 
Prep Time10 minutes
Cook Time0 minutes
Setting Time4 hours
Total Time4 hours 10 minutes
Course: Dessert
Cuisine: American
Servings: 16 slices
Calories: 264kcal

Ingredients

For the Crust (skip this part if using store bought graham cracker crust)

  • 2 cups oreo crumbs (we used red velvet Oreos in the photos for the red crust, but you can use any)
  • 6 tablespoon vegan butter, melted
  • 3 tablespoon vegan sugar

For the Chocolate Cheesecake Filling

Instructions

For the Crust (skip if using store bought crust)

  • In a springform pan or pie plate, add the cookie crumbs, melted vegan butter, and sugar. 
  • Use a spoon to combine the ingredients very well, making sure the butter soaks into all the crumbs.
  • Use back of the spoon to push down the mixture evenly. Refrigerate while making filling.

For the Chocolate Filling

  • Add all the ingredients into a bowl, except the whipped topping and beat together. 
  • Fold in the whipped topping. 
  • Pour the filling into the crust and then place in the fridge for at least 4 hours to set up. 
  • Once ready, remove and serve. Top with any optional toppings.

Video

Notes

*See post for notes about Top 8 Allergy Free variation
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.  Does not include optional toppings
 

Nutrition

Serving: 1slice | Calories: 264kcal | Carbohydrates: 28g | Protein: 3g | Fat: 18g | Saturated Fat: 6g | Sodium: 236mg | Potassium: 43mg | Fiber: 3g | Sugar: 19g | Vitamin A: 200IU | Calcium: 32mg | Iron: 3mg