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Vegan Chocolate Cheesecake with Chocolate Crumb Crust and Vegan Magic Shell Recipe

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★★★★★

4.7 from 131 reviews

This vegan chocolate cheesecake features a rich, creamy chocolate filling atop a wholesome oat-based chocolate crumb crust, topped with a glossy homemade vegan magic shell. Crafted entirely from plant-based ingredients, this dessert is perfect for those seeking a dairy-free, egg-free indulgence that doesn’t compromise on flavor or texture.

Ingredients

Scale

Chocolate Crumb Crust

  • 1 cup whole oats
  • 1/2 cup vegan brown sugar (or coconut sugar)
  • 1/4 cup cocoa powder
  • 4 tablespoons melted vegan butter (or refined coconut oil)

Chocolate Cheesecake Filling

  • 2 (8 oz) containers vegan cream cheese (or 2 cups)
  • 1 1/4 cups vegan sugar
  • 1/2 cup cocoa powder
  • 1/2 cup melted refined coconut oil
  • 2 tablespoons lemon juice

Vegan Magic Shell

  • 1/3 cup refined coconut oil
  • 3 tablespoons cocoa powder
  • 3 tablespoons powdered sugar
  • 1 dash salt

Instructions

  1. Prepare the Chocolate Crumb Crust: In a food processor, pulse the whole oats until they become a coarse flour-like consistency. Transfer the oats to a mixing bowl and combine with vegan brown sugar and cocoa powder. Stir in the melted vegan butter until the mixture is evenly moistened and crumbly. Press the mixture firmly into the bottom of a springform pan to form an even crust layer. Set aside.
  2. Make the Chocolate Cheesecake Filling: In a large bowl, blend the vegan cream cheese with vegan sugar until smooth and creamy using a hand mixer or stand mixer. Add cocoa powder, melted refined coconut oil, and lemon juice to the cream cheese mixture. Continue mixing until fully incorporated and silky. Pour the filling evenly over the prepared chocolate crumb crust in the springform pan.
  3. Chill the Cheesecake: Cover the springform pan and refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow the filling to set and flavors to meld fully.
  4. Prepare the Vegan Magic Shell: Combine the refined coconut oil, cocoa powder, powdered sugar, and a dash of salt in a small heat-proof bowl. Gently heat the mixture over a double boiler or in short bursts in the microwave, stirring frequently until completely melted and smooth.
  5. Apply the Magic Shell Topping: Once the cheesecake has set, carefully pour the slightly warm vegan magic shell over the chilled cheesecake surface, spreading it evenly. Allow the shell to set and harden at room temperature or in the refrigerator before slicing and serving.

Notes

  • Use refined coconut oil to avoid coconut flavor in the crust and magic shell unless you prefer a hint of coconut taste.
  • Ensure the vegan cream cheese is softened to room temperature for easier mixing and a smoother filling.
  • Press the crust firmly to prevent crumbling when slicing.
  • Refrigerate the cheesecake for at least 4 hours or overnight for the best texture and flavor development.
  • The magic shell topping will harden quickly when exposed to the cold cheesecake, creating a delicious crackly chocolate surface.

Keywords: vegan chocolate cheesecake, chocolate crumb crust, vegan dessert, plant-based cheesecake, dairy-free chocolate cheesecake, vegan magic shell

Find it online: https://busyrecipe.com/vegan-chocolate-cheesecake-with-chocolate-crumb-crust-and-vegan-magic-shell-recipe/