Vegan Chocolate Cheesecake
Prep time
Bake time
Total time
Serves: 1-7" cake serves 8-10
  • For the Crust:
  • Vegan Chocolate Sandwich Cookies 12
  • Vegan Butter 2 Tablespoons (28g)
  • For the Cheesecake Batter:
  • Vegan Cream Cheese 1-8ounce package (226g) * I only use Tofutti Brand for baking
  • Medium or Firm Tofu half package drained 7ounces
  • Semi Sweet Baking Chocolate 4 ounces (113g)
  • Granulated Sugar ½ cup (100g)
  • Cornstarch 2 Tablespoons (20g)
  • Natural unsweetened Cocoa Powder 2 Tablespoons (
  • Salt ¼ teaspoon
  • Lactic Acid 1 teaspoon (or 1 tsp apple cider vinegar)
  • Vegan Butter 2 Tablespoons (28g)
  • Soy milk ¾ cup
  1. Prepare the crust by crushing the sandwich cookies (with cream fillings) in a food processor and then add the melted vegan butter
  2. Press it into the greased and parchment lined 7" cake pan and freeze while you prepare the cheesecake batter
  3. Place all cheesecake ingredients except for the milk & the chocolate and vegan butter into the food processor and process smooth
  4. Melt the chocolate with the vegan butter over a low heat stirring constantly (or in the microwave) and then add it to the other ingredients in the food processor.
  5. Process smooth while pouring the milk alternative through the feed tube while processing to a smooth batter
  6. Pour batter into prepared pan with the cookie crust and bake in a water bath in a preheated 350°F oven for 1 hour, then turn the oven off and leave the cheesecake inside for another hour.
  7. Remove from the oven and refrigerate overnight or at least 4 hours to set before unmolding
  8. Decorate as you like, or leave it plain.
  9. I used about 1 cup of my Vegan Buttercream recipe with a small amount of ganache to make it chocolate, this is completely optional.
Cheesecake should be kept refrigerated at all times, but can stay out at room temperature for up to 2hours

Store refrigerated for up to 1 week

Freeze, wrapped well for up to 2 months
Recipe by Gretchen's Vegan Bakery at