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! Watch the VIDEO below to see how I make it, and don’t forget to scroll down to the end of this post for the FULL PRINTABLE RECIPE!
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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.
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?
Looking for even more deliciously decadent desserts? Before you grab the recipe for this No Bake Chocolate Mousse Cheesecake below, check out these beauties!!
This Easy No Bake Nutella Cheesecake is the BEST cheesecake for Nutella lovers!! And it’s SO easy to make!!
My video for this Easy No Bake Snickers Cheesecake has reached over 4 million people on Facebook and it gets rave reviews!!
This No Bake Mint Chocolate Chip Cheesecake is perfect for mint chocolate-lovers!
KITCHEN PRODUCTS I RECOMMEND:
No Bake Chocolate Mousse Cheesecake (Vegan and Dairy Free)
This No Bake Chocolate Mousse Cheesecake is the ultimate vegan and dairy-free chocolate dessert that's so smooth and creamy, made with a secret ingredient!
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
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.
Liz Della Croce says
This looks incredible! I know this wouldn’t last long at my house!
The Busy Baker says
Thanks Liz!
Crystal Faulkner says
This looks really really good!!
Chrissie says
Thanks so much! I hope you give it a try!
team1 says
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?
Chrissie says
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.
Jennifer says
I was wondering the same as my son is allergic to soy.
Eleanor Smith says
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!
Chrissie says
I’m so glad you loved it!! Isn’t it AMAZING!? 🙂
Yuko says
Oreos are not vegan and so are most of the chocolates… help?
Chrissie says
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.
Kaisa says
What kind of silken tofu should be used (soft, firm or extra firm)
Chrissie says
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.
Becky says
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!!
Chrissie says
You’ll need the softest tofu you can find for this recipe 🙂
Marlene says
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.
Chrissie says
So glad you liked it!! And great idea with the chocolate drizzle on top! Yumm!!
Claire says
Is it possible to freeze this?
Chrissie says
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.
Sarah Shearman says
What other vegan biscuit would you recommend for the base as Oreos contain non sustainable palm oil
Thank you
Chrissie says
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.
Julianne says
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.
Chrissie says
Ha ha! Yes, you probably will! Glad you loved it! 🙂
Jen says
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 🙂
Chrissie says
So glad you loved it! It’s one of our favourites too! 🙂
Amanda says
What can you sub for the maple syrup? I used all mine up and don’t want to go to the store again lol.
Chrissie says
You can also use agave or honey in place of the maple syrup.
Nancy says
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?
Chrissie says
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.
Karen says
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!
Chrissie says
So glad you all loved it! Thanks so much for taking the time to leave a comment!!
Gina says
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!
Chrissie says
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.
Stewart says
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!!
Chrissie says
You can use crushed Oreo cookies (whole), or simply the Oreo baking crumbs (the cookies pre-crushed).
Elizabeth says
Great recipe! Made this for a neighborhood potluck, no one knew until after dessert, they were so surprised! Even the kids loved it
Chrissie says
So glad you like it! It’s our favourite too!! 🙂
Iona Gibson says
Hi I’m wondering how long it lasts in the fridge? Thanks
Chrissie says
About 2 days 🙂
Beth says
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 : )
Chrissie says
So glad you loved it!!
Ashlee Felgate says
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?
Chrissie says
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).
CC says
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 🙂
Chrissie says
So glad everyone enjoyed it! 🙂