Chocolate Chip Vegan Cheesecake with Chocolate Cookie CrustChocolate Chip Vegan Cheesecake with Chocolate Cookie Crust

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I’ve tried my hand at vegan cheesecake once or twice, but they always kind of left me feeling really meh about them and not feeling like they could pass for a ‘real’ cheesecake, if put to a taste test. One of my main goals here in this space is to make vegan desserts that a.) could beat their non-vegan counterpart anytime and b.) don’t use crazy weird ingredients that are super un-healthy in the process. I know there are plenty of recipes out there for vegan cheesecake that use an all cashew base or utilize the many vegan cream cheeses on the market, but I just didn’t feel like that was the recipe for me. I wanted to use more whole ingredients and less processed stuff, just to make it slightly better for you (I mean there is still sugar, so I won’t call it healthy). So, much like when I was stumped by my key lime pie recipe, I thought the answer may be vegan yogurt! Needless to say, when Kite Hill reached out and wanted to know if I wanted to create a recipe using their almond milk yogurt, it was met with a resounding YES.

Chocolate Chip Vegan Cheesecake with Chocolate Cookie CrustChocolate Chip Vegan Cheesecake with Chocolate Cookie Crust

I had been wanting to tinker with my vegan cheesecake recipe for a while now, knowing that there was a better recipe out there than the ones I had found or already tried. Mine had either resulted in a super dense cheesecake (all cashew base) or something that never set up (coconut milk base). A few months back, I had a chocolate chip cookie dough cheesecake disaster that I will never try to re-visit again, mainly because I sunk 3 hours into making and chilling it, tried it, then promptly threw it away because it was not good, at all. This time, I knew I could use almond milk yogurt as a base, combined with cashews and lots of good vanilla bean (these are so good). The ingredient list for the cheesecake filling ended up being much shorter than I anticipated, proving that the yogurt really was the key here, especially to get that signature cheesecake tang and taste to it. My husband is a huge fan of chocolate chip cheesecake, so I had a flavor profile locked in already, along with the signature chocolate cookie crust. I topped mine with whipped coconut cream and a few extra chocolate chips, bringing the whole thing home. Just a note, I had been looking for Kite Hill yogurt at my Whole Foods the last few months (before they even approached me!) and it was always sold out. Proof that this stuff is really quite good (I can vouch for all of the flavors, they are delicious) and if you do see it in your local grocery store, you should snatch it up, STAT.

Chocolate Chip Vegan Cheesecake with Chocolate Cookie CrustChocolate Chip Vegan Cheesecake with Chocolate Cookie Crust

Chocolate Chip Vegan Cheesecake with Chocolate Cookie Crust

Chocolate Chip Vegan Cheesecake with Chocolate Cookie Crust

  • Author: Abby Thompson
  • Prep Time: 60 minutes
  • Cook Time: 90 minutes
  • Total Time: 150 minutes
  • Yield: 8 1x
  • Category: Cheesecake


Vegan cheesecake is made perfectly with yogurt and cashews, with a hint of vanilla bean and plenty of chocolate, all atop a vegan chocolate cookie crust.



  • For the crust:
  • 2/3 cup whole wheat flour
  • Pinch of salt
  • 1/2 cup brown sugar
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 cup granulated sugar
  • 1/4 cup olive oil
  • 3/4 cup cocoa powder
  • For the cheesecake filling:
  • 1 1/2 cups raw cashews
  • 15 ounces vanilla or plain almond milk yogurt (This is about 3 small containers of the yogurt. I used a combination of both vanilla and plain)
  • 1 teaspoon vanilla extract
  • Juice of 1 lemon
  • 2 tablespoons cornstarch
  • Pinch of salt
  • 2 tablespoons maple syrup
  • 1/2 cup granulated sugar
  • 1 vanilla bean (scraped)
  • 1 cup semi sweet chocolate chips


  1. Preheat oven to 325 degrees F. Line the bottom of a 8 or 9 inch springform pan with a parchment paper circle, spray with nonstick spray and set aside.
  2. To make the crust: Stir together all of the crust ingredients in a large bowl until thoroughly combined. Press into the bottom of the springform pan and set aside until ready to fill with the cheesecake filling.
  3. To make the filling: Combine all of the filling ingredients in a high powdered blender. Blend until smooth and creamy. Pour the filling into a large bowl and fold in the inside of the scraped vanilla bean and chocolate chips. Pour the filling into the prepared pan with crust.
  4. Bake for 1 hour and 20 minutes, or until the top is golden brown and the middle does not jiggle when shaken. Chill for at least 2 hours before serving.