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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.