Vegan Chocolate Cheesecake

Vegan Chocolate Cheesecake
  • Biscoff cookies
  • melted Vegan butter
  • softened cream cheese
  • coconut milk
  • Vegan Chocolate chips
  • Coco Whip cream
  • agave nectar
  • vanilla extract


  • 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
  1. Prepare the crust by throwing all the cookies in a food processor and pulse until it becomes a coarse powder.
  2. Add in the melted butter and pulse for another 1-2x
  3. 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.
  4. Freeze for 20-25 minutes
  5. Start preparing the mixture by add the cream cheese and vanilla extract to a stand mixer - mix until smooth
  6. 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
  7. Fold in the coco whip * Be careful to fold gently and not over mix, folding will ensure a creamy and fluffy mixture.
  8. Add the cheesecake mixture to the crust that has been in the freezer
  9. Smooth the surface out evenly, making sure there are no rough edges
  10. Vegan Chocolate CheesecakeFreeze for at least 4-6 hours. Enjoy :)
You don't have to use Biscoff, you can use any Vegan cookie/biscuit of your choice. You can also find ready made crusts that are Vegan friendly :)