After a very long hiatus from making videos and sharing recipes; I am back and of course my first recipe out of the gate is a Cheesecake!
Yes, cheesecake was always my favorite dessert from my non-vegan days so naturally I have spent most of my hours out of any on this blog, testing and tasting as many vegan cheesecake recipes as possible to bring you the BEST one ever!
And here it is! Vegan Double Chocolate Cheesecake!
There is a bonus though, if you are one of the peeps who likes to check out my videos, be sure to watch the full version video CLICK HERE and watch to the end for the tasting of my homemade cheesecake recipe here versus the Daiya Chocolate Cheesecake I bought.
See what Jason (a non vegan) thinks of both!
This recipe can also be made gluten free simply by using gluten free sandwich cookies of your choice for the crust!
Or just skip the crust altogether if you can’t easily find gluten free cookies in your supermarket, just be sure to use that parchment paper lining to make sure the cheesecake will come out of the pan! (Because as we all know I do not prefer spring form pans! Click here to know why!)
- For the Crust:
- Vegan Chocolate Sandwich Cookies 12
- Vegan Butter 2 Tablespoons (28g)
- For the Cheesecake Batter:
- Vegan Cream Cheese (I use Tofutti brand) 1-8ounce package (226g)
- 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
- Prepare the crust by crushing the sandwich cookies (with cream fillings) in a food processor and then add the melted vegan butter
- Press it into the greased and parchment lined 7" cake pan and freeze while you prepare the cheesecake batter
- Place all cheesecake ingredients except for the milk & the chocolate and vegan butter into the food processor and process smooth
- 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.
- Process smooth while pouring the milk alternative through the feed tube while processing to a smooth batter
- 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.
- Remove from the oven and refrigerate overnight or at least 4 hours to set before unmolding
- Decorate as you like, or leave it plain.
- I used about 1 cup of my Vegan Buttercream recipe with a small amount of ganache to make it chocolate, this is completely optional.
Store refrigerated for up to 1 week
Freeze, wrapped well for up to 2 months
Why does this cheesecake base differ from your other recipes? (no sour cream, etc)
This one is more dense like a traditional NY cheesecake texture. The others (with the sour cream addition are going to be more creamy texture, not as stiff) I did play around with using all vegan cream cheese in place of the tofu in my German Chocolate Cheesecake and it is equally amazing, but I have to say I like the tofu addition as it feels a bit lighter to me
Hi! I would love to try this recipe but where I live it is almost imposible to find vegan cream cheese, can you suggest me a good substitution? I was thinking maybe some soaked cajus? thanks in advance!!
While I have not tried the soaked cashew cheesecake recipe here in this baked version (I suspect it may not be a straight sub, but it’s worth a try!) – I have done cashew cheesecakes CLICK HERE
hi Gretcheni am obsessed with your recepies .1)Thiis particular double chocolate recepies freezes well you say .elsewhere i have read in your other cheese cake recepies that freezing changes the texture of cheeses cakes .is this recepie freezer friendly then?
2) i own a small bakery do you think that a waterbath would be a neceesity if we were to mass produce this cheesecake.Could wejust not bake the same way as we bake muffins etc . i have read your notes on cheesescake and the necessity of waterbath . But my question is do bakeries use waterbaths for making cheese cakes ? it seems a tedious practice to me?
Made this for my sister-in-law’s birthday. I added raspberries, almond milk whipcream and chocolate cookies to decorate it. Turned out amazing! Everyone loved it, tasted exactly like a regular cheesecake. I am not a professional baker nor am I a vegan, but I have 20 years of home baking experience and this cheesecake fooled my pallet! The flavors really came together to emulate the creamy, tangy texture of a regular cheesecake. Every recipe from Gretchen’s blog comes out perfect as well as her book. When I want to make something nice for my vegan sister-in-law, I always reach for your book and your blog. Thanks Gretchen!
YAY!! Thank you so much for this raving review! I too am enamored by my Vegan Cheesecake recipe(s) they are my pride & joy! I am so happy you made it and loved it and took the time to write! ThankyoU!!