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Indulge in this dairy free and peanut free chocolatey treat! Our Triple Chocolate Vegan Cheesecake has a gluten free option and requires no baking
The recipe that I put up on a whim soon became a reader favorite, so I decided to make more flavors of vegan cheesecake recipes so we have a whole collection of them on the blog. My family certainly isn’t mad about it 😉
We made the Oreo cheesecake, a pumpkin cheesecake, a strawberry cheesecake, and now I’m adding this yummy Triple Chocolate Vegan Cheesecake! This allergy friendly cheesecake has a chocolate cookie crust, a chocolate cheesecake filling, and a smooth chocolate ganache drizzle.
This chocolate cheesecake will definitely cure chocolate cravings!
Vegan Cheesecake notes
If you want to make any changes to this recipe, don’t forget to read our recipe notes below!
Making this cheesecake gluten free
I used regular Oreo cookies for the crust in this recipe, but you can use a gluten free chocolate sandwich cookie instead to make this recipe gluten free. I’ve used the Kinnikinnick Kinnitoos sandwich cookies since they are soy free, peanut and tree nut free, and dairy free.
If you want to make this gluten free with the Kinnitoos cookies or another gluten free cookie, follow the same directions as the regular crust. In one of my other dairy free cheesecakes, I’ve made this with just 18 Kinnitoos and the same amount of coconut oil since there are only 18 cookies in a package of Kinnitoos.
The gluten free crust with Kinnitoos turned out great, except it was slightly more crumbly and stuck to the bottom of the pan easier than the regular Oreo cookie crust.
If you want to make this a bit easier, you can also look for the Mi-Del pre-made graham style crusts for this vegan cheesecake. The Mi-Del crusts taste good and work great when you don’t want to make your own crust, but homemade cookie crusts are always better than pre-made ones in my opinion.
What kind of vegan cream cheese can I use?
One of the most frequent questions I get on my other cheesecake recipes is what kind of non-dairy cream cheese can be used for our cheesecake recipes.
Pretty much any kind you like! Since all of our vegan cheesecakes are no-bake, you can use any brand of non-dairy cream cheese you prefer. I use Daiya brand since its available here in my town, it fits all of our family’s food allergies, and it tastes good.
Check out our other no-bake vegan cheesecakes made without cashews:
- Easy Vegan Oreo Cheesecake
- Dairy Free Pumpkin Cheesecake
- Mini Strawberry Cheesecakes with Granola Crust
- Vegan Strawberry Cheesecake
Triple Chocolate Vegan Cheesecake
Vegan, Gluten Free option; Free of: peanuts, tree nuts (except coconut)
- 25 Oreo chocolate sandwich cookies (or gluten free chocolate sandwich cookies*)
- 1/4 cup coconut oil
Chocolate Cheesecake Filling
- 8 ounces Daiya non-dairy cream cheese (or other brand of non-dairy cream cheese)
- 1/4 cup + 1 Tablespoon cocoa powder
- 1/4 cup + 1 Tablespoon powdered sugar
- 1 Tablespoon vanilla extract
- 9 ounces SoDelicious CocoWhip (or other non-dairy whipped cream)
Chocolate ganache drizzle
- 1/3 cup allergy friendly chocolate chips
- 3 Tablespoons canned full-fat coconut milk
- Add the Oreo (or gluten free sandwich cookies) to a large food processor and process the cookies until fine crumbs.
- Melt the coconut oil and stir the melted oil into the cookie crumbs until well combined. Press the cookie crumb mixture into a pie pan and chill while you mix the filling.
- In a medium bowl, beat the non-dairy cream cheese with a hand mixer until softened.
- Beat in the cocoa powder, powdered sugar, vanilla, and non-dairy whipped cream until well blended, stopping to scrape down the sides of the bowl a couple times to make sure it all gets mixed in.
- Scoop the cheesecake mixture into the prepared cookie crust, and spread it out evenly. Chill for 4+ hours until well set.
Chocolate ganache drizzle
- Melt the chocolate chips in the microwave (30 seconds at a time, stirring after each time), OR in a double boiler.
- Once the chocolate chips are completely melted, stir in the coconut milk. Allow this to cool a bit before drizzling on top of our cheesecake.
- Store this at room temperature for up to 3 days. Enjoy!
This recipe should work good with other brands of non-dairy cream cheese and non-dairy whipped cream, but since I haven’t tried this with other brands, I can’t guarantee the results if you try it with a different brand.
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist