This No Bake Chocolate Mousse Cheesecake is vegan and dairy-free! It’s made with a secret ingredient that makes this cheesecake silky smooth, extra creamy and perfect for anytime you need a decadent dessert without the guilt!
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Friends, do I ever have an AMAZING recipe for you today!! I have been counting the days until I’ve been able to hit the publish button on this post and it is finally today! This No Bake Chocolate Mousse Cheesecake is the chocolate dessert of your dreams. It’s light, it’s oh so smooth, it’s totally decadent and best of all it’s made with mainly healthy ingredients making it VEGAN and DAIRY-FREE! Can you believe it?
No bake cheesecakes are absolutely a go-to dessert of mine, especially around the holiday season, and given my busy lifestyle as a work-at-home-mom of two, they’re kind of my default when I need an impressive dessert with not a lot of effort behind it. I’ve shared lots and lots of no bake cheesecakes with you before, like this No Bake Orange Creamsicle Cheesecake, or this No Bake Oreo Cheesecake, and even this Easy No Bake Mint Chocolate Chip Cheesecake, but I’m telling you – this No Bake Chocolate Mousse Cheesecake trumps them all. Seriously.
All you need for this recipe is a blender – here’s a link to my favourite one (affiliate link) – and a 9-inch spring form pan. That’s it! It’s as simple as making the 2-ingredient crust, chilling it while you make the filling, and then dumping the filling ingredients in the blender, blending until smooth, and then chilling everything for a few hours to set. Honestly, it’s more work to drive to the bakery and buy an already-made cheesecake than it is to make this one yourself at home!!
Now for all you skeptics and purists out there who can’t fathom a cheesecake without cheese, let me put your minds at ease. I was completely skeptical too. A lovely friend of mine passed this recipe on to me after she hosted our family for a dinner party recently. My husband follows a dairy-free diet, so because my friend is as sweet as can be she made a variation of this No Bake Chocolate Mousse Cheesecake for us for dessert because it was something we could all enjoy (my friend adapted this recipe from Baking Equals Love). Normally I’m a skeptic too, but her dessert was so beautiful I just couldn’t help but try a piece. After one bite I was completely sold. This may be, hands down, the best dessert I’ve ever, ever tasted. Period. And the filling is only 3 ingredients (4 if you add vanilla extract). Seriously.
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Looking for even more delicious no-bake cheesecakes? Try my No Bake Snickers Cheesecake or this delicious No Bake Nutella Cheesecake!
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I hope you enjoy this No Bake Chocolate Mousse Cheesecake as much as we do! Let me know in the comments below, what’s your favourite cheesecake flavour?
KITCHEN PRODUCTS I RECOMMEND:
Looking for even more deliciously decadent desserts? Before you grab this recipe check out these beauties!!
- Best Ever Vegan Peppermint Chocolate Tart
- Best Ever No Bake Chocolate Cheesecake
- Easy No Bake Triple Chocolate Cheesecake
- Easy No Bake After Eight Cheesecake
- Classic No Bake Cheesecake
- Easy No Bake Oreo Cheesecake
- Easy No Bake Bailey’s Irish Cream Cheesecake
- Easy No Bake Nutella Cheesecake
- Easy No Bake Snickers Cheesecake
- No Bake Mint Chocolate Chip Cheesecake
EASY NO-BAKE CHEESECAKE RECIPES & TIPS
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Recipe Video
Watch the video below to see exactly how I make this tasty recipe. You can find more delicious recipe videos on my YouTube channel
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No Bake Chocolate Mousse Cheesecake (Vegan and Dairy Free)
Recipe: Ingredients
- 32 chocolate sandwich cookies (Oreos are vegan, but there are many other brands that are vegan, dairy-free, and even gluten-free)
- 3 tablespoons melted margarine (or other vegan butter)
- 600 grams silken tofu, drained (approximately 20-21 oz)
- 1/2 cup real maple syrup
- 2 teaspoons real vanilla extract
- 400 grams dark chocolate, melted (approximately 14 oz)
- fruit, powdered sugar, or vegan whipped cream for serving
Recipe: Instructions
- Crush the chocolate sandwich cookies in your blender and add the melted margarine, pulsing to combine completely.
- Press the cookie crumb mixture into the bottom and up the sides of a 9-inch spring form pan lined with parchment paper (for easy removal of the cheesecake later on!)
- Chill the crust to set while you make the filling.
- To a clean blender add the silken tofu, maple syrup, vanilla extract.
- Melt the chocolate in a double-boiler over low heat, or melt it in the microwave at 50% power for 30-second increments until the chocolate is melted and smooth.
- Let the chocolate cool slightly before adding it to the blender with the other ingredients. This will ensure a smooth texture.
- Blend until very smooth, scraping down the sides of the blender if necessary.
- Pour the filling into the chilled crust and smooth out the top with a rubber spatula.
- Place the cheesecake in the fridge to chill for at least 6 hours, or overnight, before transferring to a plate to slice and serve.
- Serve with fresh berries, powdered sugar, or your favourite vegan whipped cream.
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I really love this cheesecake. I discovered it on your blog years ago and have been making it for special occasions ever since. My favourite thing is making it for non-vegans and getting them to guess the main ingredient. They’re always absolutely amazed when I tell them it’s tofu. Thank you for this recipe!
Thanks so much for the comment Jen, so happy to hear you like the recipe!!
Everyone loved it!
We’re so happy you enjoyed our recipe! Thank you for taking the time to leave your feedback!
Looks great! My husband is lactose intolerant but doesn’t like chocolate. Could I use Nutella or lemon?
Nutella has lactose in it so we wouldn’t suggest it and unfortunately we didn’t try this recipe as a lemon cheesecake so we couldn’t advise you on it.
I made this today. I followed the recipe but used the conversion to make it for 6 people. I’m not sure what went wrong but There was far too much chocolate. It was really dark brown and nothing like the picture.
What conversion are you talking about? The recipe serves 10.
Made this with firm regular tofu and it worked great! Looks like yours is a little fluffier than mine but it was SO SO good. Super smooth, super easy, and nobody would know there’s tofu in it! Will absolutely make this recipe again and again! Thank you for sharing!
I’m so happy you enjoyed it! Thank you for taking the time to leave your feedback!
how do you drain silken tofu? im looking online but still confused. if use a press it will just smush. thanks!
I usually just leave it out of the fridge for a while in a colander.
So rich and chocolatey that it’s hard to eat a whole slice! If you’re worried about it tasting like tofu, it absolutely does not. I did not make mine vegan because I am not vegan (used semi sweet morsels instead of dark chocolate), but I just happened to have silken tofu and no use for it, so I decided to give this a try. Mine is a little more like pudding even though I had it in the fridge overnight. That’s okay though because it’s the taste that matters most. I actually think this would be a fantastic recipe for dirt cups, vegan or not.
Thanks so much Jenni for letting us know! Glad you liked it!!
Is the calorie count for one slice or for the entire pie?
Hi Jenni, that is for one serving of cheesecake.🙂
Hi, I would like to make this but a smaller portion if possible. Would it still come out fine if I halved the recipe? Thanks!
Sure! But you would need a smaller pan. Enjoy!☺️
This is an excellent pie. I’ve made it twice now, once for my lactose-intolerant sister and again for vegan friends. Everyone loves it, including those with no dietary restrictions. I used soft silken tofu the first time and another brand of soft tofu the second time. Both worked out great. I just made sure to ring out a good portion of the water from each before use. It is SO good with berries, and I recommend using lindt dark chocolate + sea salt bars for the chocolate 😀 Thank you for the recipe, Chrissie!
You’re welcome Brit!! Thanks so much for you feedback!🙂
I don’t have a spring form pan, can I use a pie dish?
Yes!
I recently went dairy free for breastfeeding purposes and haven’t had a ton of luck with desserts. I was really skeptical about the use of tofu in this recipe, but honestly this was really good! I would have had no idea it used tofu or that it was dairy free. I would definitely make this again, even when I can have dairy again 😊
I’m so glad you love it!
Thanks so much Megan! Happy to hear you like the recipe!🙂
Hi there 🙂
What type of dark chocolate would be best to use? Like if I buy a bar of dark chocolate, what percentage of cocao should it be?
This recipe isn’t fussy – any kind of dark chocolate will work. I’ve even used semi-sweet and it worked just fine. To keep it vegan, choose a chocolate that’s dairy-free.
Tried it and it came out so tasty!!!
Really happy to hear that it turned out so great! Thank you!!
I made this cake twice already and everyone loved it so much! It’s also such a treat for my boyfriend who has gluten intolerance! I keep making this cake over and over again!
So glad you liked it!
Any idea how well this does sitting at room temperature for a while? I was thinking of making & taking to a pot luck where it would likely sit out for an hour or more. Would the slices be likely to start melting and making a mess?
It shouldn’t melt, although it will soften slightly in a warm room because of the chocolate.
Thanks. I loved the idea of this recipe. I substituted gluten free ginger nut biscuits for the base. Perfect for Christmas. My guests loved it.
So glad you enjoyed it! 🙂
Thanks for the recipe! I just made this for a friend’s holiday potluck and everyone loved it. I made a few adjustments. Since a box of silken tofu was only 16 oz., I cut down the chocolate amount (I used a 10 oz bag of dark chocolate chips, melted). I was shocked that you couldn’t taste the tofu at all once blended with the chocolate. The mousse was so smooth and creamy. I will definitely need to drain more water from the tofu since it didn’t set as firm as I wanted it to. Finally, I topped my cake with macerated raspberries. I’m making this again for a company potluck 🙂
So glad everyone enjoyed it! 🙂