Cheesecake · Chocolate · No-Bake · Vegan

Vegan Chocolate Hazelnut Cheesecake

No-bake vegan chocolate hazelnut cheesecake. This stunning dessert has a crumbly digestive biscuit base, an ultra creamy chocolate hazelnut filling and is decorated with drizzles of melted chocolate hazelnut spread, chopped hazelnuts and dairy-free whipped cream.

I’m thoroughly enjoying creating vegan cheesecake recipes and recently, I trialled out a new cheesecake flavour. I have four vegan cheesecake recipes on the WJBN blog now, with many more planned for future posts.

Before being vegan, I ate cheesecake on a regular basis. Cheesecake was a dessert I made frequently for social gatherings. I love the ease and fun involved in making cheesecake.

I thought going vegan would mean I wouldn’t get to enjoy cheesecake anymore, but I’ve said it before, I couldn’t have been more wrong! These vegan cheesecake recipes I’m creating are just as creamy and indulgent as the cheesecakes I was making containing dairy.

I’m always disappointed going out for meals. Some restaurants cater exceptionally well to vegans, but others there’s very little choice. Don’t get me wrong, there are several amazing vegan options when eating out, but I’m rarely excited or blown away, especially with the dessert choices.

I’ve tried one or two vegan cheesecakes, but unfortunately they left me unimpressed. That’s why I decided to no longer buy, but instead make my own!

I base all my vegan cheesecakes around the same recipe I devised when sharing this Vegan Biscoff Cheesecake. The only change I made was using crushed digestive biscuits instead of Biscoff and swapping the Biscoff cookie butter spread for a vegan chocolate hazelnut spread.

The vegan chocolate hazelnut spread is every bit as addictive as Nutella. I’m guilty of devouring it by the spoonful straight out of the jar…

This cheesecake is a slice of heaven!

We polished this cheesecake off in a matter of days. It’s smooth and gorgeously mousse-like, the chocolate hazelnut flavour is light but just enough with the additional drizzle of melted chocolate hazelnut spread and sprinkling of chopped hazelnuts.

The cheesecake needs at least 6 hours to set, but I recommend you leave it overnight for the best results. The longer you leave it to chill, the more set and it’ll be easier to slice neatly.

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Vegan Chocolate Hazelnut Cheesecake

No-bake vegan chocolate hazelnut cheesecake. This stunning dessert has a crumbly digestive biscuit base, an ultra creamy chocolate hazelnut filling and is decorated with drizzles of melted chocolate hazelnut spread, chopped hazelnuts and dairy-free whipped cream.
Prep Time 6 hours 30 minutes
Total Time 6 hours 30 minutes
Servings 12
Author What Jessica Baked Next

Ingredients

Digestive Biscuit Base:

  • 360 g digestive biscuits finely crushed
  • 1 tablespoon sugar (I use light brown sugar) optional
  • 150 g baking block or dairy-free spread (salted or unsalted)  melted

Nutella Cheesecake Filling:

  • 200 g vegan cream cheese
  • 200 g vegan chocolate hazelnut spread
  • 50 g icing sugar
  • 250 ml dairy-free cream

Instructions

  • To make the biscuit base: Mix the crushed biscuits and a tablespoon of sugar (if using) with the melted dairy-free spread until moistened. Press the biscuit crumbs into a 23cm springform tin until compact. Put to one side while you make the cheesecake filling.
  • To make the cheesecake filling: In a large mixing bowl whisk the vegan cream cheese, chocolate hazelnut spread and icing sugar until smooth. In another large mixing bowl, whisk the dairy-free cream until soft peaks form. Fold the cream into the Biscoff cream cheese mixture until all the ingredients are incorporated - be careful not to over mix.
  • Spread the cheesecake filling on top of the biscuit base you prepared earlier and smooth the top with either the back of a spoon, a spatula or a palette knife. Cover the cheesecake and leave it to set in the fridge for at least 6 hours or overnight. 
  • When ready to serve, remove the cheesecake from the springform tin and decorate as desired. I piped extra dairy-free cream around the edge of the cheesecake, then melted some more chocolate hazelnut spread drizzling that over each slice of cheesecake and scattered over some chopped hazelnuts.
  • The cheesecake will keep stored in the fridge for up to 3 days. 

More of my vegan cheesecake recipes!

Vegan Biscoff Cheesecake

Vegan Oreo Cheesecake

No-Bake Vegan Cheesecake

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Biscuits and Cookies · Cheesecake · No-Bake · Vegan

Vegan Oreo Cheesecake

No-bake vegan white chocolate Oreo cheesecake. Ultra creamy and mousse-like cheesecake made without any dairy.

This is officially my first new recipe in 2022, it’s been two months since I last posted on here. As you might have read from my Facebook post here, the end of 2021 and start of this year have been a difficult time for me and I needed to take a break. I have my mojo back and I’m ready to crack on with blog content and sharing new recipes.

I finally picked up my camera again, after last working on my blog properly in November. It’s been nice to get back to blogging, taking the time off made me realise how much I missed it!

After sharing my Vegan Biscoff Cheesecake last year, this recipe has become one of the most viewed vegan dessert recipes on the blog.

So far, I’ve made a Biscoff version and a classic No-Bake Vegan Cheesecake. There’re three vegan cheesecake recipes on this website, if you have any cheesecake flavours you want to see, then just comment below and let me know your ideas!

Recently, I incorporated one of the best accidentally vegan biscuit/cookies into my classic vegan cheesecake recipe.

Oreos are my guilty pleasure. They’re sweet, chocolatey and an opened pack never seems to last long when I’m around!

To make this cheesecake, start by picking your favourite biscuit for the cheesecake base. I went for Oreos, but digestives or another chocolate cream filled biscuit would work (such as bourbon creams).

Because I used Oreos, I use slightly less butter – you don’t want the base too wet, with these measurements it’s just perfectly crumbly but still holds together when sliced. If you choose to use digestives instead of Oreos, increase the butter in the biscuit base part of the recipe to 140g instead of 75g (if using Oreos).

The cheesecake filling is made by combining vegan cream cheese with icing sugar, vanilla extract and melted dairy-free white chocolate, then folding through whipped dairy-free cream and crushed Oreos.

I said before, I didn’t think cheesecake would be on the menu anymore for me following a vegan lifestyle. But how wrong I was!

This Vegan Oreo Cheesecake is not only dairy-free, it’s nut-free and easy to make gluten-free. It’s a great make-ahead dessert and perfect for feeding a hungry crowd!

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Vegan Oreo Cheesecake

No-bake vegan white chocolate Oreo cheesecake. Ultra creamy and mousse-like cheesecake made without any dairy.
Prep Time 30 minutes
Total Time 6 hours 30 minutes
Servings 12
Author What Jessica Baked Next

Ingredients

Oreo Biscuit Base:

  • 300 g Oreo cookies
  • 75 g baking block or dairy-free spread (salted or unsalted) melted

Oreo Cheesecake Filling:

  • 200 g vegan cream cheese
  • 3 tablespoons icing sugar
  • 1 teaspoon vanilla extract
  • 100 g vegan white chocolate melted and cooled slightly
  • 250 ml vegan cream
  • 154 g Oreo cookies roughly crushed

Instructions

  • To make the biscuit base: Mix the crushed Oreos with the melted dairy-free spread until moistened. Press the Oreo crumbs into a 23cm springform tin until compact. Put to one side while you make the cheesecake filling.
  • To make the cheesecake filling: In a large mixing bowl whisk the vegan cream cheese, icing sugar and vanilla until smooth. Fold through the melted vegan white chocolate until combined. In another large mixing bowl, whisk the dairy-free cream until soft peaks form. Fold the cream into the white chocolate cream cheese mixture until all the ingredients are incorporated, then finally fold through the crushed Oreos - be careful not to over mix. 
  • Spread the cheesecake filling on top of the biscuit base you prepared earlier and smooth the top with either the back of a spoon, a spatula or a palette knife. Cover the cheesecake and leave it to set in the fridge for at least 6 hours or overnight. 
  • When ready to serve, remove the cheesecake from the springform tin and decorate as desired. I love serving it with extra whipped cream and some crushed Oreos. The cheesecake will keep stored in the fridge for up to 3 days. 

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Cheesecake · No-Bake · Vegan

No-Bake Vegan Cheesecake

Silky smooth vegan vanilla cheesecake (without tofu or nuts) served with homemade raspberry coulis. I challenge you to tell the difference between this vegan version and a dairy cheesecake!

I promised with this Vegan Biscoff Cheesecake that it wouldn’t be long before you saw another vegan cheesecake creation from me!

Really, I should’ve started my vegan cheesecake recipes with a classic and plain vanilla cheesecake. With this cheesecake I planned to recreate both my Best No-Bake Cheesecake and White Chocolate Cheesecake recipes.

I used the Biscoff cheesecake as a base recipe, with a little free-styling as I went along!

My vegan cheesecakes are made without tofu or nuts and they can be made gluten-free too.

The biscuit base is pretty simple: made by mixing crushed digestive biscuits and melted vegan butter. That is followed by the ultra creamy cheesecake layer, which is made by combining vegan cream cheese (I recommend Violife) with icing sugar (I used vanilla sugar which was kindly gifted to me from Santa Maria) and a bar of melted vegan white chocolate.

The vanilla sugar is divine, it smells gorgeous and it really enhances bakes. I’m looking forward to adding it to buttercream, cake batter and more cheesecakes I plan to make. If you don’t have vanilla sugar though, you can scrape the seeds from a vanilla pod and add that to your cheesecake mix or add 1 teaspoon of vanilla extract instead.

I served my cheesecake with raspberry coulis. This is such a quick and easy sauce to make, take fresh or frozen raspberries, heat those in a small saucepan with sugar and lemon juice/water until the raspberries have broken down and the sauce has thickened. Pass the raspberry mixture through a fine mesh sieve, discard the seeds and chill the coulis until ready to serve.

Drizzle the coulis over the top of your slice of creamy vegan cheesecake. I love the cheesecake its own, but drizzling the raspberry sauce make this a spectacular dairy-free dessert that’s certainly worthy of appearing on a restaurant menu.

I also served the cheesecake with extra whipped vegan cream and some mini jammie dodgers.

But as this cheesecake is plain, you can flavour it however you like or serve the dessert with other sauces such as caramel or melted chocolate.

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No-Bake Vegan Cheesecake

Silky smooth vegan vanilla cheesecake (without tofu or nuts) served with homemade raspberry coulis. I challenge you to tell the difference between this vegan version and a dairy cheesecake!
Course Dessert
Prep Time 30 minutes
Total Time 6 hours 30 minutes
Servings 12
Author What Jessica Baked Next

Ingredients

  • 360 g digestive biscuits finely crushed
  • 140 g baking block or dairy-free spread (salted or unsalted) melted
  • 250 ml dairy-free cream
  • 200 g vegan cream cheese (such as Violife)
  • 50 g icing sugar (I used vanilla sugar)
  • 100 g vegan white chocolate melted and cooled slightly

Instructions

  • To make the biscuit base: Mix the crushed biscuits with the melted dairy-free spread until moistened. Press the biscuit crumbs into a 23cm springform tin until compact. Put to one side while you make the cheesecake filling.
  • To make the cheesecake filling: In a large mixing bowl whisk the vegan cream cheese and icing sugar until smooth. Fold through the melted vegan white chocolate until combined. In another large mixing bowl, whisk the dairy-free cream until soft peaks form. Fold the cream into the white chocolate cream cheese mixture until all the ingredients are incorporated - be careful not to over mix. 
  • Spread the cheesecake filling on top of the biscuit base you prepared earlier and smooth the top with either the back of a spoon, a spatula or a palette knife. Cover the cheesecake and leave it to set in the fridge for at least 6 hours or overnight. 
  • When ready to serve, remove the cheesecake from the springform tin and decorate as desired. I love serving it with homemade raspberry coulis, some extra whipped cream and some mini jammie dodgers.
  • The cheesecake will keep stored in the fridge for up to 3 days. 

So now I have two vegan cheesecake recipes on my website, I’ll be continuing to add more. I have near enough a page full of various cheesecake ideas/recipes I want to make! If you have any requests, then be sure to comment below.

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Biscuits and Cookies · Cheesecake · Vegan

Vegan Biscoff Cheesecake

No-bake vegan Biscoff cheesecake. Vegans shouldn’t miss out on enjoying cheesecake, this dairy-free dessert is quick and easy to make and super delicious. 

So we’re more than halfway through the year and I now have lots more vegan bakes under my belt. I wanted to focus on sharing basic vegan recipes at first and as I get my mojo and gain confidence, I’ll explore more vegan recipe options.

I’ve had creating a vegan cheesecake on my mind for a while and today I have my FIRST completely vegan cheesecake recipe. It’s no-bake, has 6 ingredients and reminds me of this No-Bake Biscoff Cheesecake!

Not everything goes perfectly when food blogging and creating recipes in my kitchen. This cheesecake was a disaster when I first tested the recipe. I made the silly error of over mixing the cheesecake filling and from the moment I realised what I’d done wrong, I instantly regretted it! The cheesecake tasted great so I knew I was onto a winner in the taste department, but the texture was wrong because of over mixing it.

Being the perfectionist I am, I wasn’t happy at that point to share the cheesecake, so I decided to make it again as soon as I could!

The biscuit base is soft and crumbly and you can make it with any biscuit/cookie you want. Gingernuts, speculoos or digestives/graham crackers are all brilliant choices.

For the biscuit base, mix the biscuit crumbs with melted dairy-free butter/spread until the biscuit crumbs are moistened, then transfer to a 23cm / 9-inch springform cake tin and press down until firm.

The cheesecake filling is made with a pack of dairy-free cream cheese. This can be quite pricey, but my recipe uses just one pack to keep costs down, however that doesn’t mean we’re skimping on flavour or that perfect creamy cheesecake texture.

To the dairy-free cream cheese I mix in Biscoff spread (crunchy or smooth) – I used the crunchy spread this time as I got 1.5kg as a birthday present and am finding numerous ways of incorporating it into my recipes!

To that I added some icing sugar and whisked until the mixture was combined and smooth (if you use the crunchy Biscoff spread it won’t be completely smooth because of the biscuit chunks).

In a separate bowl, whisk dairy-free cream until soft peaks form. Add the whipped cream to the Biscoff mixture and fold until everything is just combined. Pop the cookie butter cheesecake layer on top of the biscuit base and smooth it over. Chill the cheesecake for at least 6 hours or overnight if you’re not in such a rush to eat it!

The cheesecake serves 10-12, we found it produced 10 generous slices. I’m excited now to crack on and create lots of vegan cheesecakes, it certainly won’t be long before you see more!

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Vegan Biscoff Cheesecake

Divine no-bake vegan cookie butter cheesecake with spiced biscuit base and a layer of dairy-free Biscoff flavoured cheesecake!
Course Dessert
Prep Time 30 minutes
Total Time 6 hours 30 minutes
Servings 12
Author What Jessica Baked Next

Ingredients

  • 360 g speculoos biscuits (such as Lotus brand) finely crushed
  • 140 g baking block or dairy-free spread (salted or unsalted) melted
  • 200 g vegan cream cheese
  • 200 g Lotus Biscoff spread (crunchy or smooth)
  • 50 g icing sugar
  • 250 ml dairy-free cream

Instructions

  • To make the biscuit base: Mix the crushed biscuits with the melted dairy-free spread until moistened. Press the biscuit crumbs into a 23cm springform tin until compact. Put to one side while you make the cheesecake filling.
  • To make the cheesecake filling: In a large mixing bowl whisk the vegan cream cheese, Biscoff spread and icing sugar until smooth (this mixture won't be completely smooth if using the crunchy Biscoff spread). In another large mixing bowl, whisk the dairy-free cream until soft peaks form. Fold the cream into the Biscoff cream cheese mixture until all the ingredients are incorporated - be careful not to over mix.
  • Spread the cheesecake filling on top of the biscuit base you prepared earlier and smooth the top with either the back of a spoon, a spatula or a palette knife. Cover the cheesecake and leave it to set in the fridge for at least 6 hours or overnight. 
  • When ready to serve, remove the cheesecake from the springform tin and decorate as desired. I melted some extra Biscoff cookie butter spread and drizzled that over each slice of cheesecake and scattered over some Speculoos biscuit crumbs.  
  • The cheesecake will keep stored in the fridge for up to 3 days. 

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