Vegan Chocolate Cheesecake – No-Bake & Irresistible

Table of Contents

• Key Takeaways
• Why This Vegan Chocolate Cheesecake Is a Must-Try
• The Secret to a Perfect No-Bake Vegan Dessert
• How Betty Cooks Keeps It Simple and Delicious
• Serving Suggestions to Elevate Your Dessert Game
• Storing and Freezing Tips for Long-Lasting Freshness
• Final Thoughts from Betty at Betty Cooks
• Recipe
• Notes & Tips

Key Takeaways

This rich, creamy vegan chocolate cheesecake is the ultimate no-bake treat. It’s completely plant-based, gluten-free, and paleo-friendly, making it perfect for all kinds of diets. You only need a few wholesome ingredients and a blender to create a luxurious dessert that’s as easy to make as it is satisfying to eat.

Why This Vegan Chocolate Cheesecake Is a Must-Try

If you’re searching for vegan easy recipes that impress, this chocolate cheesecake should be at the top of your list. From the smooth texture to the decadent flavor, it’s the kind of dessert that turns heads at any gathering. Betty from Betty Cooks believes in simplicity without sacrificing taste—and this no-bake wonder proves just that.

The Secret to a Perfect No-Bake Vegan Dessert

Creating a no-bake vegan dessert that’s both silky and rich comes down to three things: quality ingredients, a high-speed blender, and a little patience while it chills. This recipe checks all the boxes and delivers a flavor that rivals traditional cheesecakes. It’s one of the best quick and easy dinner recipes 5 min-style sweets you’ll ever try.

How Betty Cooks Keeps It Simple and Delicious

At Betty Cooks, every recipe is designed with home cooks in mind. Whether you’re trying Lazy Dinner Ideas or diving into a dessert like this vegan chocolate cheesecake, the goal is always to make cooking approachable and rewarding. The main keyword—vegan easy recipes—is more than a trend. It’s a lifestyle.

Serving Suggestions to Elevate Your Dessert Game

To make this cheesecake extra special, top it with fresh berries, vegan whipped cream, or a drizzle of homemade chocolate sauce. Serve it at birthdays, holiday parties, or quiet family dinners when you want something sweet yet guilt-free. It’s also great for entertaining guests looking for dinners to make with a wow factor!

Storing and Freezing Tips for Long-Lasting Freshness

This cheesecake keeps well in the freezer for up to two weeks, making it a wonderful make-ahead dessert. Simply thaw for 10–15 minutes before serving. It’s the kind of dish that goes from frozen to flawless without any fuss—ideal for dinner recipes easy healthy families simple weeknight meals too.

Final Thoughts from Betty at Betty Cooks

Vegan easy recipes like this no-bake chocolate cheesecake are the kind that inspire a better way of eating—full of flavor, comfort, and health-conscious choices. Whether you’re indulging after a meal or prepping for a party, let this dessert be a reminder that good food doesn’t have to be complicated. Oh, and don’t forget to pair it with a little String Cheese or fruit on the side for added contrast!

Vegan Chocolate Cheesecake – No-Bake & Irresistible

This no-bake vegan chocolate cheesecake is pure bliss—rich, creamy, and made with wholesome ingredients.

Prep Time20 minutes mins

Total Time20 minutes mins

Course: Desserts

Cuisine: Vegan

Keywords: Beef And Beans, dinner recipes easy healthy families simple weeknight meals, Dinners To Make, Lazy Dinner Ideas, quick and easy dinner recipes 5 min, String Cheese, vegan easy recipes

Servings: 12 slices

Author: Betty

Ingredients

Crust

• 1 cup raw almonds
• 1 cup Medjool dates, pitted
• 2 tablespoons cacao or cocoa powder
• Pinch of sea salt

Filling

• 2 cups raw cashews (soaked 2-3 hours or overnight)
• 1/2 cup maple syrup
• 1/2 cup melted coconut oil
• 1/2 cup almond milk (or other plant milk)
• 1/2 cup cacao or cocoa powder
• 2 teaspoons vanilla extract
• Pinch of sea salt

Topping (Optional)

• Shaved vegan chocolate
• Fresh berries

Instructions

Make the Crust

1. Line a springform pan with parchment paper.
2. In a food processor, blend almonds, dates, cacao powder, and salt until sticky and crumbly.
3. Press the crust mixture evenly into the bottom of the pan. Set aside.

Prepare the Filling

1. Drain soaked cashews and place them in a high-speed blender.
2. Add maple syrup, coconut oil, almond milk, cacao powder, vanilla, and salt.
3. Blend until completely smooth and creamy, scraping down sides as needed.

Assemble & Chill

1. Pour the filling over the crust and smooth the top with a spatula.
2. Cover and freeze for at least 4 hours or until firm.
3. Before serving, let thaw for 10-15 minutes. Top with shaved chocolate or berries if desired.

Notes

For best texture, use a high-speed blender. Store leftovers in the freezer for up to 2 weeks.