Vegan Chocolate Cheesecake

READY IN: 12hrs 5mins
Recipe by Lindsey Lawrence

This recipe works with my Graham Cracker Crust recipe. It's from "How it all Vegan" by Tanya Barnard and Sarah Kramer, one of my favorite cookbooks. It doesn't taste vegan at all; my boyfriend loves it even though tofu generally makes him ill.

Top Review by Elise_the_vegan

This is a really tasty "cheesecake". My filling turned out more moussy than cheesy, so I stuck it in the freezer! It was so good! Thanks for the recipe!

Ingredients Nutrition


  1. Using a blender or food processor (I prefer a hand-held mixer) blend all the ingredients until smooth.
  2. Pour ingredients into a cheesecake pan which has been lined with graham cracker pie crust.
  3. Chill for 12 hours before eating.

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