Vegan, No-Bake Chocolate Cheesecake

Celebrate Women’s History Month with Oliver’s and select deals on great products from our favorite women owned or led businesses! This completely decadent and totally vegan cheesecake is a cinch to prepare, especially with 20% off our entire line of Miyoko’s Creamery organic and vegan dairy products. Made with their ultra-creamy Vegan Cultured Cream Cheese and super rich Vegan Cultured Butter, it’s a no-bake chocolate cheesecake that is sure to impress without the stress!

  • Serves: 1 Cheesecake
  • Prep Time: 15 minutes
  • Cook Time: 3-4 hours


  • 2 (8oz) packs Miyoko’s Creamery Vegan Cultured Cream Cheese
  • 1/2 c. Cocoa Powder, sifted
  • 2/3 c. Brown Rice Syrup
  • 1 tsp. Vanilla Extract
  • 1/4 c. Coconut Oil
  • 1/2 tsp. Salt
  • Vegan Caramel Sauce (optional topping)
  • 2 c. Unsalted Roasted Almonds
  • 1 c. Vegan Chocolate, roughly chopped
  • 1/2 c. Miyoko’s Creamery Vegan Cultured Butter
  • 1 c. Pitted Dates
  • 1/2 tsp. Salt


  1. To make the crust, add almonds, dates, and salt to bowl of food processor. Melt Miyoko’s vegan butter over medium-low heat, then stir in chocolate until melted; pour mixture into blender with other ingredients. Process until mixture forms a coarse paste. Press crust evenly into the bottom of a 9 inch springform pan, then place in the fridge until needed.

  2. To make the filling, add all filling ingredients to the bowl of a food processor or blender, and blend until smooth. Pour filling into prepared springform pan, and smooth into an even layer. Cover pan tightly with plastic wrap and place in the freezer for 3 to 4 hours or until cheesecake is completely set.

  3. To serve, remove from springform pan and allow cake to thaw for 5 to 10 minutes. Top with vegan caramel sauce, if desired.

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