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Recipes » Desserts » Vegan Chocolate Cheesecake
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Vegan Chocolate Cheesecake

16 oz oil-free plant-based cream cheese

1 cup silken tofu

1 cup pumpkin puree

8 Tbsp cacao powder

½ cup date paste (see tips)

¼ cup date sugar


⅓ cup quick cooking oats

⅓ cup oat flour

3 Tbsp date paste


1 ½ cups plant-based milk

¼ cup unsweetened cacao powder

2 Tbsp cornstarch

¼ cup date paste (see tips)

¼ tsp vanilla extract


Fresh berries

Plant-based fudge sauce (see below)

Shaved dark chocolate

1 Preheat oven to 350 degrees F.

2 In a bowl, combine all the crust ingredients.

3 In a springform pan, spread and press to form the crust at the bottom of the pan.

4 Process all the cheesecake ingredients in a blender until smooth.

5 Pour the cheesecake mixture over the crust in the springform pan.

6 Bake for 45 minutes.

7 Turn off the oven and allow the cheesecake to continue to cook in the oven for one hour.

8 Remove the cheesecake from the oven and allow it to cool to room temperature.

9 Refrigerate the cheesecake for several hours before serving.

10 Decorate with plant-based fudge sauce, berries, and dark chocolate shavings.


1 In a saucepan, whisk together all fudge ingredients until well combined.

2 Cook over medium heat, stirring occasionally, until thickened. Set aside.

The Kite Hill brand of plant-based cream cheese has minimal ingredients and is oil-free.

You can substitute the date sugar with coconut sugar.

You can make your own date paste at home using this recipe.

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