An easy NO BAKE Vegan Chocolate Cheesecake with a yummy, crunch Biscoff crust. It’s so rich and delicious you won’t want to stop after just one bite. You can even save the mixture and use it as a mousse instead or make pastry cups with it – that’s how versatile the cheesecake mixture is.
This cheesecake is the perfect crowd pleaser and best part is you can’t even tell it’s Vegan.
It’s a quick and easy recipe that everyone will love. I’ve actually used the same recipe to make popsicles, chocolate mouse, and pastry mouse cups …soooo good (drool!).
PS – don’t forget to lick the bowl (it’s the best part)
Vegan Chocolate Cheesecake
- 1/2 package (about 4 oz) Biscoff cookies ** see note
- 3.5 tbsp melted Vegan butter
- 1 8 oz package of softened cream cheese
- 1/2 cup heated up coconut milk
- 1/2 cup Vegan Chocolate chips
- 1 9 oz package of Coco Whip (or vegan whip cream of your choice)
- 1/4 cup agave nectar
- 1 tsp vanilla extract
Prepare the crust by throwing all the cookies in a food processor and pulse until it becomes a coarse powder.
Add in the melted butter and pulse for another 1-2x
Add the mixture to a pie plate/springform pan/aluminum pie plate, and using your hands, push the mixture to completely fill the edges as well as the bottom.
Freeze for 20-25 minutes
Start preparing the mixture by add the cream cheese and vanilla extract to a stand mixer - mix until smooth
Add the melted chocolate (take the heated up coconut milk and add the chocolate chips - whisk until smooth)and agave nectar to the cream cheese and mix until fully incorporated
Fold in the coco whip * Be careful to fold gently and not over mix, folding will ensure a creamy and fluffy mixture.
Add the cheesecake mixture to the crust that has been in the freezer
Smooth the surface out evenly, making sure there are no rough edges
Freeze for at least 4-6 hours. Enjoy :)