No-Bake Dairy-free Chocolate Cheesecake
This No-Bake Dairy-free Chocolate Cheesecake is lusciously creamy and velvety smooth! Made with only 8 ingredients, this no-bake treat is a delightfully delicious, dairy-free, and gluten-free way to end a meal.
Nibbling on a slice of this plant-based chocolate cheesecake is simply heavenly. It is so richly creamy and so velvety smooth. It is one of the best vegan chocolate cheesecakes my daughter and I have had.
We love this no-bake chocolate cheesecake because:
- It is so insanely delicious,
- It is incredibly easy to make – just blend and chill,
- It is dairy-free,
- It is satisfying,
- It is a plant-based dessert,
- It is made with only 8 ingredients!
What are the ingredients needed for this no-bake dairy-free chocolate cheesecake?
The ingredients needed for this no-bake chocolate cheesecake are:
- Vegan chocolate sandwich cookies,
- Coconut oil,
- Raw cashews,
- Almond milk,
- Vanilla extract,
- Almond extract,
- Vegan chocolate chips,
- Sugar or sweetener of your choice.
Over the years, I have made many, many versions of this no-bake chocolate cheesecake. Sometimes I make it without the crust and serve the filling as chocolate pudding in individual glass bowls. Sometimes I make little individual servings of this.
There have been times when I have used monkfruit sweetener instead of sugar, sugar-free chocolate sandwich cookies, and sugar-free chocolate chips so this cheesecake is diabetic friendly.
Other than these substitutions, I haven’t had much luck changing the ingredients and their quantities, so I stick to this recipe here, and the resulting chocolate cheesecake always seems to turn out decadently delicious.
This dairy-free chocolate cheesecake is a scrumptious way to end a meal. But, I’ve got to admit, there have been many a time when I have sneaked a slice of this cheesecake for breakfast!
How do you make this plant-based dessert?
I cannot stress enough how easy this chocolate cheesecake is to make.
- First off, the chocolate sandwich cookies are pulsed in a food processor so they are crumb-like in texture. If you don’t have a food processor, you can use a blender or simply add the chocolate sandwich cookies to a plastic bag, seal it, grab a mallet or rolling pin, and gently pound away so the cookies are crushed up.
- Then mix the cookie crumbs with some coconut oil and press them into a baking tray lined with plastic.
- Then, make the filling by adding the ingredients to a blender.
- Blend on high until the mixture is velvety smooth.
- Spoon the blended filling onto the crust.
- And – now comes the hardest part – let this chill undisturbed for 6-8 hours or overnight. If you need to, you can place it in the freezer for a couple of hours or until it is set.
- When it is set, you can top it with some melted chocolate, crushed cookies, berries, or some chocolate coconut cream, or a combination of all four!
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When I used to need a chocolate fix in a hurry, one of my favorite store-bought desserts used to be Edward’s chocolate pie. But this no-bake vegan chocolate cheesecake is so much more tasty than Edward’s pie. So, even though I have to endure the 6-8 hour chill period, I’d rather indulge in a slice of this. Additionally, this is dairy-free and lactose-free, which is a huge plus for me!
Remember Rick Springfield’s “Jessie’s Girl“?
Well…let me introduce you to my version: titled:
“Lactose Swirl”
Lactose was a friend,
Yeah I know he was a good friend of mine
But lately something’s changed
It’s a feeling in ma belly…no need to define
Lactose got himself in every swirl
And in every cheesecake and almost in every Madeleine
And, those non-dairy labels are sometimes just lies
But, I will keep loving him with my tastebuds, I just know it!
And I will wanna keep holding him in a bowl, late at night,
You know I wish that I had some Lactose-FILLED Swirl
I wish that I had some Lactose-FILLED Swirl
But, I will settle for some Lactose-FREE chocolate pie instead of that!
I first made this no-bake dairy-free chocolate cheesecake in the Fall of 2014, when my daughter and I stumbled on some gluten-free chocolate sandwich cookies. Since then, there have been so many gluten-free and vegan chocolate sandwich cookies adorning the shelves of grocery stores.
I was going to make a bean-“cheese”cake, but I was all out of beans. But I had a large container of raw cashews sitting in my fridge. I always store cashews and other nuts in my fridge to keep them from going bad. Well, I had seen so many versions of cashew cake/cheesecake on the interwebs so I figured I would take a stab at my own version.
Armed with the 3 C’s:
• Chocolate
• Cashews
• Coconut oil
…and bout 6 hours later….
Voila – this Dairy-Free, No-Bake, Totally Cool, Chocolate Cashew Cake adorned my kitchen counter – but not for too long!!!
This cashew chocolate cheesecake isn’t exactly like its dairy-filled counterpart, but if you (like me) have un-requited love issues with lactose – then this Dairy-Free, No-Bake Vegan Chocolate Cheesecake will fill the void, nurse a craving away, and will not cause a mini-earthquake in your belly in the process!
FAQ’s
Yes, the cashews need to be soaked overnight at least. Just place raw cashews in a bowl and cover with water. Set it aside in the fridge overnight. Soaked cashews result in a smooth and creamy pudding/cheesecake.
All ingredients need to be at room temperature so the melted coconut oil will mix evenly and the resulting filling will be smooth and set evenly. You can keep the cashews and almond milk out on your counter until they are at room temp. Or, you can add them to a microwave-safe bowl and microwave them for 20-30 seconds or until they are at room temperature.
Place coconut oil in a microwave-safe bowl and microwave them for 20-30 seconds or until melted.
You can store this vegan chocolate cheesecake in an air-tight container, securely covered, for up to a week in the refrigerator. This cheesecake gets gobbled up in 5-7 days in our home, so I couldn’t say if it stays fresh any longer.
Ingredients
For the Crust:
- 16-18 chocolate sandwich cookies
- 3 tablespoons melted coconut oil
For the Filling:
- 3 cups cashews soaked overnight in water
- 1 cup almond milk
- 2 teaspoons vanilla extract
- 1/2 tsp almond extract
- 1/2 cup coconut oil melted
- 1 1/2 cups chocolate chips melted
- Optional: 2-3 tbsp sugar/or monkfruit sweetener
For the topping (OPTIONAL)
- can full fat coconut milk chilled
- vegan chocolate chips
- 2-3 chocolate sandwich cookies
- berries
Instructions
- First off, add the chocolate sandwich cookies to a food processor and pulse until they are crumb-like in texture. If you don’t have a food processor, you can use a blender or simply add the chocolate sandwich cookies to a plastic bag, seal it, grab a mallet or rolling pin, and gently pound away so the cookies are crushed up and crumb-like.
- Then melt the coconut oil by placing it in a microwave-safe dish and microwaving on high for 20-30 seconds.
- Then mix the cookie crumbs with the melted coconut oil and press this mixture into a baking tray lined with plastic.
- Make sure all the ingredients are at room temperature so the melted coconut oil will mix evenly and the resulting filling will be smooth and set evenly. You can also place the ingredients (almond milk and cashews) in the microwave and heat them for 20-30 seconds so they are closer to room temperature.
- Make the filling by adding the soaked cashews, almond milk, vanilla and almond extracts, melted coconut oil (melt in microwave-safe dish for 20-30 seconds), melted chocolate chips (also melted in microwave-safe dish in microwave for 30-50 seconds) into a blender.
- Blend on high until the mixture is velvety smooth.
- Spoon the blended filling onto the crust.
- And – now comes the hardest part – let this chill undisturbed for 6-8 hours or overnight. If you need to, you can place it in the freezer for a couple of hours or until it is set. But, I have found that the best texture results from a slow chill in the refrigerator.
- When it is set, you can top it with some melted chocolate, crushed cookies, berries, or some chocolate coconut cream (made by whipping the chilled coconut milk until it is like whipped cream, then melting the chocolate chips and adding them to the whipped coconut cream. NOTE – make sure the melted chocolate chips are not hot but closer to room temperature so it does not deflate the whipped coconut cream.
- Finally – ENJOY!
Notes
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Your version of Jessie’s Girl cracked me up, Shashi – thanks for that! 🙂 This cashew cheesecake looks and sounds fantastic, my friend. I could see this showing up on the back porch on a warm summer evening…and I could see this disappearing quickly, too. Haha!
No baking involved? Sold! This looks terrific — so FULL of flavor. Thanks!
I’ve got to admit – cheesecakes are never enough. I already have a big collection of cheesecake recipes but this one is truly special. Yum!
Fantastic cheesecake and is truly one of a kind. I can’t wait to serve it to my loved ones!
Every time my vegan stepdaughter comes to visit I try to find something yummy to make. This is perfect for summer, since its no bake. So glad I found this recipe.
This No-Bake Vegan Chocolate Cheesecake was off the chain delish!
The family loved it and will be making it again.
Thank you so much for this recipe! It’s really helpful and very easy to make! It taste amazing too!
Thank you so much for sharing this very tasty and easy to make chocolate cashew cake recipe! Really helpful!
This is looking totally irresistible.. love the idea of using cashews in your chocolate cake.. perfect for kids
Happy Birthday! What a great cake to celebrate your birthday with!!
This cake is amazing! Please accept my Belated Birthday wishes …I am here to join with you to share the cake.And do you know the secret?That was my Birthday week too… 🙂
Belated Happpyyyyyy Birthday Week to you too!!!
Thanks so very much Amila – the way I see it is – no matter how late the wishes come, they are an excuse for me to keep celebrating right? And maybe eating more cake? 🙂 🙂
Happy birthday! I love the look of your cake. It’s gorgeous. And I love how it’s a no-bake recipe, so good for you and GF and dairy-free. Great recipe! xx
Thanks so very much Charlie – unfortunately, I over compensated for the :healthier” nature of this cake and ate way too much!
xx
OMG!!!! Why, why, why did you have to post this when I’m dieting? haha 😉 Happy belated birthday!
Oh dang – well – save this for when you are not…but don’t ask me to save you a piece – this cake barely lasted 2 days in our fridge let along 2 weeks!
BTW, thanks so much Tara and good luck with your weight cutting!
Love the photos and everything about this sounds fantastic! I will have to give it a try 🙂
http://www.prettybitchescancooktoo.com
Thanks so very much Tamara
Gorgeous photos, and this looks incredible! Dairy doesn’t stand a chance against you 🙂
Ha! Ain’t that the truth! Thanks so much Erin!
Happy happy birthday week friend!! And what an awesome cake to celebrate – this looks delicious and I’m not even lactose intolerant!
Haha – thanks so much Ashley!
Happy Birthday Shashi! Hope you’ve had a wonderful birthday week. This cake looks amazing. I love the way the crushed cookies and drizzle look on top. 🙂
Thanks so very much Christin – this cake was a pure pleasure to eat 🙂
Y-E-S. I don’t like cheesecake but my husband does, this looks like a good substitute
Thanks Kelsey – I love cheesecake but I don’t like “the after” eating part…hooray for lactose free! 🙂
Happy B’day to you,loved the cute lil poem :)Cake looks ravishing,is there a susbstitute for coconut oil or will it leave a significant flavor in the cake?
Thank you Harini! No, the coconut oil did not overpower the cake, there was no strong coconut taste at all – but, the coconut oil plays a big part in helping the cashew cream set and harden ever so slightly so it’s not like a puree.If you left it out,you might have to use something else to help the cake set – I haven’t tried any other options so far…hope this helps.
Love this recipe and love post in general. Happy Birthday!!!!
Thanks so very much Sheryl!
you can definitely have your cake and eat it too with this! YUM! we love glutino and love the lactose free version. Happy bday!
Thanks Lindsay! Glutino cookies are dabomb!
GORGEOUS….BEAUTIFUL…CHOCOLATY-HEAVEN….this dessert is going to be cleaned off within minutes at our home,thanks for such inspiring and perfect recipes 🙂
Thanks so much Kumar’s Kitchen!
Happy birthday Shashi!
Okay, now that we’ve got the niceties out of the way-
…………
You fill the blanks. I legit have no words.
Haha – Thanks Arman!
Okay – so I got words – how bout you overnight me some of those Lindt truffles of yours – they look and sound insanely delish!!!!
Hope you have a wonderful weekend!
Cashew cream never looked so good!
Thanks so much!
Happy birthday week – I hope that it is been full of fun and friends!!!
That cake looks amazing – the no bake part is my favorite!!!
Thanks Kim – if you had asked me what my favorite part was before I inhaled i would say the no baking part too – but then I tasted it…and EATING IT is my favorite part now 🙂
This is one crazy chocolatey cake! Totally birthday worthy. Hope you have a great birthday love!!
Thanks so much Joanne – hope you have a hassle free move!
Oh my gosh hahah that song fits perfectly. This cake looks divine and your photos are GORGEOUS. Happy birthday week!!
🙂 Thanks so very much Erin!
It looks divine! A fantastic dessert.
Cheers,
Rosa
Thanks so much Rosa!
Wow no bake?! And my buddy Tyler would love this because he’s sensitive to dairy. Awesome! Gonna let him know about this!!
Thanks Chris! I am big time “sensitive” too – and this cashew cake was a tad bit better than the navy bean one I made before.
So sorry, pressed the enter button too soon 🙂
Happy Birthday, Sashi!
No worries-I’ve done that a bunch of times myself! Thanks so very much, btw.
Looks like a delightful and guilt free treat.
Happy happy birthday Shashi! Hope you have a wonderful birthday week 🙂 I absolutely love this gorgeous cake! The no bake, dairy free, cashew cream cheesecake sounds outstanding! And those Glutino cookies sound awesome! I am head over heels in love with everything about this cake! Pinning 🙂
Thanks so very much Kelly! Hope you have a wonderful weekend!
LOL that song 🙂 and dont mind me, just sitting here literally salivating over that cake that promises to not give me any lactose-induced stomach issues. is it possible to swoon over cake, bc thats whats happening here..
Hahaha – thanks Charlotte! 🙂
Happy Birthday to you!! That is one beautiful and delicious cake. Perfect GF,LF and it’s TD (totally divine!!
Haha – “TD” – I love that!!! Thanks so so very much Suzanne!
BAH HA HA! OMG Homer Simpson’s BELLY = MY BELLY’S TWIN!! 😀
Haha! Too funny GiGi!!!
Happy Birthday Shashi! This cake looks amazing. I’m not lactose intolerant but plan to go vegan for this month and this cake would make it so easy to skip dairy!!
Thanks so much Archana! Good luck – hope to read about your vegan journey
Happy Birthday!! Mine is Saturday. Virgos rock! 🙂 That cake looks absolutely DELICIOUS!-Ashley
Happy, Happy Birthday Ashley! Hope you get to take a break from all your running around to enjoy a little time to celebrate you! Virgos do ROCK!!!
HAPPY BIRTHDAY SHASHI!!!!! What a way to celebrate with a cake like that. Looks scrumptious!
Hope you have a blast, all week long!
Thanks so much Mike!!! I need some of your cauliflower bagels to balance out all this chocolate! Hope you have a wonderful weekend my friend!
Happy [belated] birthday! This looks amazing!!
Thank you so very much!
Mouthwatering, stunning, spectacular… I can’t stop look at this cake! If I don’t eat some chocolate in the next few minutes I’ll go crazy! By the way, belated happy birthday!
Haha – I hope you got your hands on some chocolate Daniela! Thanks so much!
I love ‘cashew cheese’! Your ‘cheese’ cake looks really smooth and gorgeous, Shashi.
Thanks so much Angie!
Yay for Birthday Week! Happy Birthday, lovely lady! 😀 And what a way to celebrate! This cake looks ah.maze.ing. I’m not a huge fan of traditional cheesecakes, but I do love the alternatives… now if only my body loved cashews 😥 I keep hearing so many good things about cashew creams, but I got the allergies! I can still appreciate a work of beauty, though. Gah! Luscious…
Thanks so much lovely lady!
Wait – you are allergic to cashews too? I thought it was just peanuts – bummer! I wonder if the same can be done with almonds – you know those ones without their skin – I wonder if they would work after being soaked…hmmmm
HAPPY BIRTHDAY, SHASHI!!! Lactose or not, this cake looks absolutely delicious. I’ll take a slice, please. Just make sure the envelope is big enough! Hope you have a great day! 🙂
Hahaha! Thanks David – yup – this cake’s in the mail -in a box!!! But if it doesn’t make it there – the postman might have gotten to this cake too – don’t know what’s going on with cakes and postmen!?!?! 😉
Happy birthday Shashi! This cheesecake looks fabulous! You’re so creative in the kitchen.
Pinned. Have a great day!
Thanks so much Melanie! Hope you have a wonderful weekend!
First of all HAPPY BIRTHDAY pretty lady!
This cake?! It looks AHMAYZING. And I loved your little song…you so creative 😉
You know I just discovered cashew cream and I love anything cheesecakeish…so I need this. PLUS, I have seen those Glutino cookies and have wondered how they taste! Love everything about this here post! Pinning 🙂
Aww-Taylor you are the sweetest – thank you my dear friend!
Those Glutino cookies are surprisingly good! My daughter said that they are better than oreos!
Hope you have a wonderful weekend!
That looks amazingly good-the texture is so smooth! 😮 And hehe I’ll never listen to Jesse’s Girl the same way again 😛
Haha!
Thanks so much Lorraine!
Oh my laws- this looks so divine Shashi…can you bake my birthday cake please??? Cheesecake is a favroite around here too :). And clearly you’re not just a masterchef- hello, POET :)!
Yes! I can do that – better yet – this is no bake and cashew”cheese” cake! Woohoo! Hope your weekend is wonderful Khushboo!
That’s one beauty of a birthday cake. Happy Birthday! all week long!
Thanks so very much Maureen!