This vegan chocolate cheesecake with a homemade double chocolate cookie crust is light yet indulgent and perfect for holidays, Valentine’s Day, or any occasion that calls for something unique. It's made with one of my all-time favorite seed butter from Sunbutter and comes with a creamy chocolate filling and a melt-in-your-mouth chocolate mousse frosting. There are no compromises on flavor, only better-for-you ingredients. Happy Baking!
Like my Healthy Vegan Eggnog Cheesecake, this chocolate cheesecake will impress. It has that creamy texture of a regular cheesecake but with a plant-based twist and comes with a delicious nut-free crust thanks to Sunbutter. And despite its beautiful look, it comes together with minimal effort. You only need a little bit of time to set the filling and frosting. Grab your cake pan and gather your ingredients because you'll want to enjoy this easy vegan chocolate cheesecake. And I promise you'll love every bite.
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Ingredients To Make The Best Vegan Chocolate Cheesecake:
Here's what you need to pick up to make this delicious vegan chocolate cheesecake.
- Sunbutter: This No Sugar Added Sunflower Seed Butter creates a creamy, nut-free crust with a subtle, toasty flavor. It truly is one of my favorite pantry staples to make luxurious sweets like this cheesecake or my 3-ingredient SunButter Vegan Fudge. And I even use it to create healthy, creamy, hearty dishes like my Gnocchi With Mushrooms. So, plan to purchase a few jars so you never run out of this amazing vegan staple. Plus, I'm also using it as a base to make the chocolate mousse frosting.
- Vanilla Extract: Used for the crust and the frosting, it enhances the overall flavors of the cheesecake.
- Flours and Starches: Gluten-free flour, cornstarch, and ground flaxseed help bind and stabilize the crust, while the latter also adds a nutritional punch of fiber, protein, and fatty acids.
- Cacao Powder and Chocolate Chips: They add rich chocolate flavor and give us the luscious chocolate cheesecake filling and mousse. Melted chocolate also helps thicken and set the layers. You can use chocolate chips or dark chocolate.
- Baking Soda: You only need a little to combine with the cacao powder and act as a leavening agent.
- Coconut Sugar: This unrefined sweetener lends a hint of butterscotch flavor and pairs beautifully with chocolate. It also keeps the recipe a bit more wholesome. I'm using some to sweeten the crust and the cheesecake filling.
- Cream Cheese, Yogurt, and Coconut Cream: Combined, they achieve that creamy texture without dairy! A tad of coconut cream also goes into making the frosting, which brings a luxurious richness and helps whip up that airy mousse on top of the cheesecake.
- Vanilla Bean Powder: Beautifully deepens the complexity of this cheesecake's flavors. You need a bit for both the cheesecake filling and the frosting.
- Maple Syrup: A touch of this liquid sweetener adds depth and subtle caramel notes to the mousse.
See the recipe card for quantities.
How To Make It:
It all comes together rather quickly. You just need to factor in some extra time to let the creamy chocolate filling and mousse set. But other than that, it's an easy recipe. Let's have a look.
- Crust Preparation: Combine your wet and dry ingredients in a large bowl. Press the final mixture firmly into the bottom of the springform pan. Pre-bake the crust to set it.
- Make The Cheesecake Filling: Blend the cheesecake filling ingredients until smooth and creamy. Pour it over the cooled reserved SunButter crust, smooth the top of the cheesecake, and let it chill until set.
- Make The Chocolate Mousse Frosting: Melt chocolate with coconut cream and SunButter using a double boiler. Remove from heat and stir in maple syrup, cacao powder, and a touch of vanilla extract until smooth. Chill until thickened, then whip it to create a light, airy chocolate filling that tops the cheesecake. You can also make my Healthy Vegan Double Chocolate Cupcakes with the same mousse frosting!
- Assemble & Serve: Spread the whipped mousse on top of the cheesecake layer and let it all set. Garnish with fresh fruit like berries, chocolate shavings, or even dollops of whipped cream, and serve for a chocolate cheesecake mousse indulgence.
Top Tips:
- Gather The Ingredients: It's best to gather all the ingredients beforehand so that making this vegan dark chocolate cheesecake goes faster.
- Room-Temperature Ingredients: Ensure all ingredients are at room temperature before mixing to prevent lumps.
- Lining the Cake Pan: Parchment paper helps you easily remove the cheesecake from the pan.
- For Best Results: Chill the entire dessert overnight to let flavors marry (optional but highly recommended and great if you want to make this cake ahead of time).
Variations & Substitutions:
I would not change much to make this indulgent yet healthy vegan chocolate mousse cheesecake. But here are a few suggestions.
- Coconut Sugar: Try different brand sweeteners like maple crystals from my Healthy Coffee Cake.
- Oreo Cookies: For a nostalgic twist, crush some Oreos left from my Cookie Monster Ice Cream with a rolling pin and press them into the bottom of the pan for an extra crunchy crust.
- Pinch of Salt: Add a pinch of salt or sea salt to the cheesecake filling to enhance the chocolate’s complexity.
- Dash of Espresso Flavor: If you want a slight twist, add a dash of instant espresso powder for depth, especially if you have leftovers from making my Chewy Vegan Coffee Cookies.
Equipment Needed:
Here's what you need to make this amazing vegan chocolate cheesecake recipe.
- 9-inch Springform Pan: Essential for easy removal.
- Food Processor or High-Powered Blender: To combine ingredients into a smooth chocolate filling.
- Small Saucepan or Double Boiler: For gently melting coconut cream and chocolate.
- Large Bowl: For mixing dry and wet ingredients.
- Spatula: To smooth the top of the cheesecake layers.
- Piping Bag (optional): if you plan to pipe the mousse frosting on top of the cake.
Storage:
Store leftover cheesecake in an airtight container in the fridge. It will keep for several days, allowing you to enjoy a slice whenever the chocolate craving hits. For more extended storage, you can freeze individual slices and thaw them as needed, preserving the rich chocolate flavor and creamy texture.
Recipe FAQs:
Try silken tofu to achieve a similar creamy texture.
Ensure your ingredients are at room temperature and blend with a blender until silky.
More Vegan Cheesecake Recipes To Try Next:
Looking for other vegan cheesecake recipes like this vegan chocolate cheesecake? Try these:
From its velvety chocolate cheesecake filling to its fluffy mousse topping and delicious crust, thanks to SunButter, this rich chocolate dessert will even be a favorite amongst non-vegans.
If you try this Healthy Vegan Chocolate Mousse Cheesecake recipe, I’d really love to hear your thoughts in the comments below. I’d also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!
Healthy Vegan Chocolate Mousse Cheesecake (Nut Free!)
Equipment
- 1 spring form pan
Ingredients
For the crust:
Wet Ingredients:
- ½ cup Sunbutter No Sugar Added Sunflower Seed Butter
- 1 teaspoon vanilla extract
- 3 tablespoon water
Dry Ingredients:
- 1 tablespoon ground flax seed
- ½ cup coconut sugar
- ½ cup gluten-free flour
- ½ teaspoon baking soda
- 1 tablespoon cornstarch
- 1 tablespoon cocoa powder
- ¼ cup plant based chocolate chips
For the Cheesecake:
- 16 oz vegan cream cheese
- ⅔ cup vegan yogurt I recommend a thick kind, such as coconut yogurt
- 1 13.5 oz can heavy coconut cream
- 1 cup coconut sugar
- 1 teaspoon vanilla bean powder
- 7 oz dark chocolate you can also use chocolate chips
For the chocolate mousse frosting:
- 1 14 oz can coconut cream chilled for a couple of hours or overnight
- 7 oz dark chocolate 1 cup of vegan chocolate chips
- ½ cup maple syrup or any liquid sweetener
- ¼ cup Sunbutter No Sugar Added Sunflower Seed Butter
- 3 tablespoon cacao powder
- 2 teaspoon vanilla extract or 1 teaspoon vanilla bean powder
Instructions
Prepare the Crust:
- Preheat the oven to 350°F (175°C).
- In a small bowl, combine the Sunbutter, vanilla extract, and water. Stir well.
- In a separate larger bowl, mix the ground flaxseed, coconut sugar, gluten-free flour, baking soda, cornstarch, cocoa powder, and chocolate chips.
- Add the wet ingredients to the dry ingredients and mix until combined.
- Press the mixture into the base of a lined 9-inch springform pan. Bake for 10-12 minutes until firm. Set aside to cool.
Make the Cheesecake Filling:
- In a food processor or blender, combine the vegan cream cheese, vegan yogurt, coconut cream, coconut sugar, vanilla bean powder, and melted dark chocolate.
- Process until smooth and creamy.
- Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula
- Place in the fridge to chill until set (this should take 1-2 hours).
Prepare the Chocolate Mousse Frosting:
- In a double boiler, melt the coconut cream with the dark chocolate and Sunbutter.
- Once melted, remove from heat and add the maple syrup, cacao powder, and vanilla. Mix until smooth.
- Allow the mixture to chill in the fridge for about 2 hours until it thickens.
Whip the Chocolate Mousse:
- After chilling, whip the mousse mixture with an electric mixer until fluffy and light.
Assemble the Cheesecake:
- Spoon the mousse frosting over the cheesecake layer, spreading it evenly, or pipe it on top.
Serve and Enjoy:
- Once set, slice and serve! You can garnish with extra chocolate shavings or berries if desired.
More Recipes For Chocolate Lovers:
Are you a fellow chocolate lover? Make sure to check out some of the other recipes on my website!
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