Double Chocolate Hazelnut Cheesecake (Vegan No-Bake)

This rich and delicious Double Chocolate Hazelnut Cheesecake has a no-bake creamy mousse-like filling with a chocolate cookie base. Top this cheesecake dessert with whipped coconut cream and more chocolate for the best dessert.

I love a good cheesecake and this one is perfect if you like a rich and chocolatey dessert. It’s almost mousse or ganache like in texture as it’s so creamy and smooth and comes together easily in the blender. This dessert is a great one to share with friends and family for special occasions and gatherings and really is the dream to eat. Not only is it vegan and gluten-free, it’s also made with good-for-you ingredients, making it lighter, too.

A Double Chocolate Hazelnut Cheesecake
Double Chocolate Hazelnut Cheesecake

Why will I love this cheesecake?

This dessert is amazing:

  • Rich, chocolatey and indulgent
  • Nutty and delicious like Nutella chocolate spread
  • Has lots of chocolate and nuts throughout
  • Has a chocolate cookie base
  • Filled with the best mousse-like cheesecake mix
  • Topped with extra chocolate truffles and nuts
  • Made with good-for-you ingredients
  • Requires no baking or fancy ingredients
  • Naturally vegan, gluten-free, egg-free and dairy-free
  • Naturally sweetened with maple syrup
  • Great for all the family
  • Ideal for celebrations and dinner parties
  • Can be made ahead of time

If you love the sound of this cheesecake then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

You can see the full ingredients with weights in the recipe card and see my favourites in the “shop the recipe” section, too.

For the base:

  • Chocolate sandwich cookies: these can be Oreo-like or chocolate bourbon-like cookies, or you can use a gluten-free alternative, too. Both are accidentally vegan, but please check the packaging.
  • Vegan butter: this mixes with the cookie crumbs to make the best base.
  • An alternative base: made with nuts and oats, can be found here.

As for the cheesecake filling:

  • Raw cashew nuts: these make the creamiest filling and it’s important to soak them first, either overnight or in boiling water for 30 minutes.
  • Coconut cream: this is the thick creamy part from a tin of chilled full-fat coconut milk (do not swap for light coconut milk).
  • Dark chocolate: I used the dark hazelnut chocolate from Divine which is so silky smooth and perfect for the flavours of the dessert. You can use other chocolate, too.
  • Coconut oil: this helps the mix set to the perfect texture.
  • Maple syrup: for sweetness and you can also use agave syrup/
  • Cocoa powder: to make the filling really chocolate. Make sure it’s 100% unsweetened cocoa or cacao powder.
  • Vanilla extract and salt: for flavour.
  • Desiccated coconut: this is for the truffles when rolling them.

Finally for the topping:

  • Whipped dairy-free cream: like coconut cream or you can use thick coconut yoghurt, too.
  • Truffles: these are made from the leftover chocolate cheesecake filling mix.
  • Extra chocolate: chopped small.
  • Hazelnuts: for some crunch.

Is this gluten-free and nut-free?

This is naturally gluten-free, as long as your cookies for the base do not contain gluten. This is not nut-free, but please look at my this nut-free chocolate filling.

How do I make this?

This cheesecake is ready in a few steps:

  • Make the base: blitz the cookies to a fine crumb and stir with the melted butter.
  • Press into a lined tin: and chill in the fridge.
  • Soak the cashew nuts and chill the coconut milk: either in cold or hot water for the nuts and overnight in the fridge for the coconut milk.
  • Blend together all of the filling ingredients: until really smooth.
  • Pour the filling into the chocolate base: and pour extra into a container.
  • Smooth over the top and chill: in the fridge for 4-6 hours, or overnight, until firm to touch.
  • When set, roll the extra mix into balls and then into the coconut: to make truffles.
  • Remove the cheesecake from the tin: and place on a plate.
  • Decorate with some whipped vegan cream, truffles, chocolate and hazelnuts: and enjoy.

How long will it last?

Once made, this cheesecake will keep for 3-5 days in the fridge in a sealed container, or you can cover it tightly and freezer without the cream for 1 month. Allow to thaw and then decorate.

A slice of Double Chocolate Hazelnut Cheesecake
Chocolate Hazelnut Cheesecake

What other desserts can I make?

For more dessert ideas:

The inside of Double Chocolate Hazelnut Cheesecake

Double Chocolate Hazelnut Cheesecake (Vegan No-Bake)

Yield: 10
Prep Time: 30 minutes
Total Time: 30 minutes

This rich and delicious Double Chocolate Hazelnut Cheesecake has a no-bake creamy mousse-like filling with a chocolate cookie base. Top this cheesecake dessert with whipped coconut cream and more chocolate for the best dessert.


For the Base:

  • 300g chocolate sandwich cookies
  • 75g vegan butter

For the Cheesecake:

  • 180g raw cashew nuts, soaked
  • 250g coconut cream, from 1 can full fat coconut milk, chilled
  • 160g dark chocolate, chopped small
  • 60ml melted coconut oil
  • 60ml maple syrup
  • 25g cocoa powder
  • ½ tsp vanilla extract
  • Pinch of salt
  • 20g desiccated coconut, for rolling

For the Topping:

  • Whipped dairy-free cream (about 100ml)
  • Extra dark chocolate, chopped small
  • 2 tbsp chopped hazelnuts


  1. To prepare: soak the cashew nuts in water and leave to soak for 8 hours or overnight. Or, cover in boiling water and leave for 30 minutes to soak. Drain and rinse the cashews. Place the tin of coconut milk in the fridge overnight.
  2. Line the base and grease the sides of a 20cm/8-inch loose-bottomed round tin with baking parchment.
  3. For the base: blitz the cookies into fine crumbs and melt the butter. Stir the two together to reach a consistency of wet sand and then tip into the lined tin. Press down the mix firmly to form a compact base and sides of the cheesecake. Chill in the fridge while you continue.
  4. Melt the dark chocolate in a microwave or over a pan of simmering water (known as a bain-marie) until smooth and leave to one side to cool for 5-10 minutes.
  5. For the coconut cream: remove the tin lid from the coconut milk and scoop off the solid cream part so you have 250g. Save the water for smoothies and curries.
  6. For the cheesecake filling: add the cashews, coconut cream, melted chocolate, coconut oil, maple syrup, cocoa powder, vanilla and salt to a high-speed blender or food processor and blend until really smooth and creamy. Stop to scrape down the sides, as necessary.
  7. Pour the cheesecake into the biscuit base, right to the top of the cookie crust. Smooth over the top and place in the fridge for set for 4-6 hours, or overnight.
  8. Cover with clingfilm if leaving overnight.
  9. With any leftover filling, pour this into a container and cover tightly. Chill at the same time as the cheesecake. When solid, scoop into small pieces (approximately 12) and roll into balls before rolling in the desiccated coconut. Return to the fridge.
  10. When ready to serve, carefully remove the cheesecake from the tin and place on a plate. Top with some whipped cream, a few of the truffle balls, some extra chocolate and hazelnuts.
  11. Slice and serve straight away or keep leftovers in the fridge for 3-5 days (or longer without the whipped cream). You can freeze the cheesecake without the cream for 1 month, wrapped well, and allow to defrost before decorating.

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Stay in touch

I look forward to hearing what you think of this Double Chocolate Hazelnut Cheesecake so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With double choc nut love x

p.s. this recipe was first made with Divine Chocolate but this blog post is not sponsored and all opinions are my own.

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