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
Description
Ingredients
- 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
Ingredients
Instructions
Video
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Prepare the crust by throwing all the cookies in a food processor and pulse until it becomes a coarse powder.
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Add in the melted butter and pulse for another 1-2x
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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.
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Freeze for 20-25 minutes
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Start preparing the mixture by add the cream cheese and vanilla extract to a stand mixer - mix until smooth
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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
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Fold in the coco whip * Be careful to fold gently and not over mix, folding will ensure a creamy and fluffy mixture.
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Add the cheesecake mixture to the crust that has been in the freezer
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Smooth the surface out evenly, making sure there are no rough edges
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Freeze for at least 4-6 hours. Enjoy :)
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