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
LOOKING FOR MORE EASY AND DELICIOUS CHEESECAKE RECIPES AND TIPS?
Get my Easy No-Bake Cheesecakes E-Cookbook!
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.
This looks incredible! I know this wouldn’t last long at my house!
Thanks Liz!
This looks really really good!!
Thanks so much! I hope you give it a try!
What could I substitute for the tofu? Is it like cream cheese or butter or…? Liddell’s d dairy free cheese, cream cheese, cream, milk, butter etc.. What could I use of that?
Your best bet is to stick with the silken tofu for this recipe. Cream cheese or other dairy products contain a different water content than the silken tofu and you run the risk of the cake not setting properly.
Help! I accidentally bought regular tofu instead of silken. I don’t have time to go get another kind of tofu. Is there no chance that regular tofu will work, even if I drain it well?
It should be okay just make sure that you drain it very well, blend it very well and use it at room temperature. Enjoy 😊
I was wondering the same as my son is allergic to soy.
I made this last night for my lactose intolerant friend and it was so easy to make and absolutely delicious, it was better than any chocolate mousse I’d made before using dairy products and he said it was the best lactose free dessert he’s ever eaten!
I’m so glad you loved it!! Isn’t it AMAZING!? 🙂
Oreos are not vegan and so are most of the chocolates… help?
Most Oreo cookies actually ARE vegan (check the ingredients – no milk products, no butter, etc.), and vegan baking chocolate is easy to find in most grocery stores, as well as health food stores for SURE, depending on where you live.
What kind of silken tofu should be used (soft, firm or extra firm)
Silken tofu is almost always sold in one firmness, but I’d recommend firm. Be sure the tofu is called “Silken Tofu” – it has a different water content than regular tofu and a different texture. Regular tofu will not work in this recipe.
Hi Chrissie!
I wanted to let you know that there is different types of silken tofu as Kaisa was asking. Depending on the brand, most silken tofu comes in soft, firm, and extra firm.
Now I can’t wait to make this!!
You’ll need the softest tofu you can find for this recipe 🙂
Hi, sorry but I’m a bit confused. So do I go for soft or firm silken tofu? The previous answer says firm but this one says the softest you can find.
Firm silken tofu is best for this recipe. I’ve made it with soft before and I have better results with firm silken.
THANK YOU! This is an incredible dessert not only from a taste perspective but also the ease of preparation. Our guests were so impressed. I drizzled a little dark chocolate on top.
So glad you liked it!! And great idea with the chocolate drizzle on top! Yumm!!
Is it possible to freeze this?
I’ve never frozen it, and I wouldn’t recommend freezing, simply because the texture of the chocolate when thawing might cause the cake to separate. It’s best to make it a few days ahead and store it in the fridge.
What other vegan biscuit would you recommend for the base as Oreos contain non sustainable palm oil
Thank you
I’m sorry, I can’t recommend one as I’m not from the UK. Try visiting your local health food store to purchase a different variety.
I made this cake for my boss at work, we all ate it at a Site Meeting. It was delicious and super easy to make. Warning to the cook though: you may end up eating a lot of OREO cookies in the process of making this delicious cake.
Ha ha! Yes, you probably will! Glad you loved it! 🙂
This was so, sooo good! I don’t usually comment on recipes I’ve tried but had to share how much I enjoyed this. Im not usually a chocolate lover and even my ridiculously fussy mum went back for another slice (I didn’t tell her it was tofu before she ate it as I knew she wouldn’t try it otherwise). Making it again wknd for my husband’s family so hopefully it’ll be a success again. Thanks 🙂
So glad you loved it! It’s one of our favourites too! 🙂
What can you sub for the maple syrup? I used all mine up and don’t want to go to the store again lol.
You can also use agave or honey in place of the maple syrup.
My came out to be sandy texture after I blended. Do you know why? Would this because chocolate? What brand of dark chocolate you use?
My guess is that your tofu was cold, straight from the fridge and it partially solidified the chocolate as it blended. It’s important that all your ingredients are at room temperature when blending or the chocolate will begin to harden and you won’t achieve that ultra-smooth texture.
I didn’t tell hubby this cheesecake had tofu in it – if I had, I know he’d not have eaten it. This cheesecake was one of the nicest, lightest, I’ve eaten and I’m not lactose intolerant but had guests who are. Full on chocolate flavour, light and fluffy it’s ideal for a make ahead dessert (I made the day before) and I’d recommend this recipe to everyone- in fact my daughters headed off with the recipe!
So glad you all loved it! Thanks so much for taking the time to leave a comment!!
This looks AMAZING! I’m going to attempt to make this for Easter Sunday. What percent dark chocolate do you recommend for this recipe? TIA!
I just buy a dairy-free dark baking chocolate that’s closer to semi-sweet chocolate, but minus the added milk. This isn’t a fussy recipe, so use whatever you’d like. Try to avoid milk chocolate as it’s softer and the cake won’t set as well.
Just checking, do you use the whole oreo (ie. with the filling) or just the cookie part? Will try this recipe tonight. Looks and sound awesome!!
You can use crushed Oreo cookies (whole), or simply the Oreo baking crumbs (the cookies pre-crushed).
Great recipe! Made this for a neighborhood potluck, no one knew until after dessert, they were so surprised! Even the kids loved it
So glad you like it! It’s our favourite too!! 🙂
Hi I’m wondering how long it lasts in the fridge? Thanks
About 2 days 🙂
This is fabulous! I am a true “foodie underdog” so when there’s a family gathering coming up I generally bring drinks or a salad, but no more–from now on, I’ll be bringing vegan chocolate mousse cheesecake : )
So glad you loved it!!
This came out tasting great, however, the mousse didn’t keep it’s shape for some reason. I had it in the fridge for the recommended time. Any ideas/suggestions?
My guess is that you used tofu with too much water in it. It’s important to drain the tofu well and use silken or very soft tofu that’s a good quality (not too much water).
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! 🙂
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! 🙂
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.
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!
Tried it and it came out so tasty!!!
Really happy to hear that it turned out so great! Thank you!!
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.
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!🙂
I don’t have a spring form pan, can I use a pie dish?
Yes!
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!🙂
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!☺️
Is the calorie count for one slice or for the entire pie?
Hi Jenni, that is for one serving of cheesecake.🙂
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!!
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.
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!
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.
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.