DELICIOUS Vegan Chocolate Cheesecake Recipe UK
Rated 5.0 stars by 1 users
Category
Vegan
Servings
12
Prep Time
20 minutes
Cook Time
0 minutes
Calories
320
Try this rich vegan chocolate cheesecake made with Whitakers Dark Chocolate.
It has a crunchy biscuit base and a smooth filling that uses silken tofu, vegan cream cheese, maple syrup, cocoa powder, vanilla extract, and a pinch of salt.
This dessert works well for parties or special meals. Chill it in the fridge for at least six hours to set.
Add toppings like grated chocolate or fresh berries. With simple steps, you can make a treat that tastes great without dairy.
Ingredients
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250g vegan digestive biscuits
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100g vegan butter (melted)
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300g Whitakers Dark Chocolate (vegan-friendly)
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400g silken tofu (drained well)
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200g vegan cream cheese (e.g. coconut or soy-based)
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120ml maple syrup (or agave)
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2 tbsp cocoa powder
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2 tsp vanilla extract
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Pinch of salt
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Grated Whitakers Dark Chocolate
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Fresh raspberries or strawberries
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A dusting of cocoa powder
For the Base
For the Filling
Optional Toppings
Directions
Make the base
Crush the digestive biscuits into fine crumbs (use a food processor or rolling pin).
Mix with melted vegan butter until combined.
Press firmly into the base of a springform cake tin (23cm).
Chill in the fridge while you prepare the filling.
Prepare the chocolate
Melt Whitakers Dark Chocolate gently using the double boiler method or in short microwave bursts.
Set aside to cool slightly.
Make the filling
In a blender or food processor, blend silken tofu, vegan cream cheese, maple syrup, cocoa powder, vanilla, and salt until completely smooth.
Slowly pour in the melted chocolate and blend again until silky.
Assemble
Pour the filling over the chilled biscuit base and smooth the top with a spatula.
Chill
Refrigerate for at least 4–6 hours (or overnight) until set.
Serve & enjoy
Remove from the tin, add toppings of choice, slice, and indulge!
Recipe Notes
If you have any questions about how to make this recipe, please post a comment below and we will get back to you.
Servings: The recipe typically yields 12 delicious portions of chocolate cheescake cake for vegans.
Calories per serving: 320 calories.
Remember: Please tag #whitakerschocolates with photos of your homemade Vegan-Friendly Chocolate Cheese Cake.
Nutritional Information:
| Nutrient | Amount per slice (approx. 1/12 of cheesecake) |
|---|---|
| Calories | 320 kcal |
| Fat | 18g |
| Carbohydrates | 34g |
| Sugars | 22g |
| Protein | 5g |
Serving Suggestions
- Serve with fresh berries to add a sharp taste.
- Top with vegan whipped cream for more creaminess.
- Use as the main dessert at gatherings.
- Cut into small squares for afternoon tea.
- Pair with hot drinks like tea or coffee.
How to Store Your Homemade Vegan Chocolate Cheesecake
Keep it in the fridge. It will last up to four days.
Freeze without toppings for up to one month.
Thaw in the fridge overnight before you eat it.
A Brief History of Cheesecake
Cheesecake began in ancient Greece around 2000 BC. They made it with cheese, honey, and wheat.
The Romans took the idea and spread it across Europe. In the Middle Ages, recipes changed to include eggs and sugar.
New York-style cheesecake came in the 1900s with cream cheese.
Today, there are many types, including plant-based, vegan ones without any dairy.
