Dairy Free Chocolate Cheesecake
Rich, deeply chocolatey, and finished with a glossy ganache, this is the kind of dessert that makes people ask for seconds before they've even finished their first slice — and nobody needs to know it skips the dairy entirely. The filling gets its luscious, creamy body from dairy free cream cheese and full-fat coconut milk, which together mimic the dense, velvety texture of a classic baked cheesecake without any compromise on flavor. A water bath and a slow cool-down in the oven keep the top smooth and crack-free, so the presentation is just as impressive as the taste. The crust is built from chocolate sandwich cookies and melted coconut oil, pressed firm and pre-baked so it holds its shape cleanly when you slice through all twelve servings. Dairy free chocolate does double duty here — folded into the filling for deep cocoa intensity and then melted with coconut milk and a touch of corn syrup for the silky ganache on top. This is genuinely one of those recipes worth making the night before, since the overnight chill in the fridge is what takes it from good to spectacular.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
12 servings
For the crust
- 1 ½ cups dairy free chocolate sandwich cookie crumbs (about 18 cookies, filling included)
- 3 tbsp coconut oil, melted
- 1 tbsp granulated sugar
For the filling
- 6 oz dairy free chocolate, finely chopped
- 24 oz dairy free cream cheese, at room temperature
- ¾ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 3 large eggs, at room temperature
- ½ cup full-fat coconut milk
- 2 tsp vanilla extract
- ¼ tsp salt
For the ganache
- 2 oz dairy free chocolate, finely chopped
- 3 tbsp full-fat coconut milk
- 1 tsp light corn syrup
Instructions
- 1
Preheat the oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan tightly with two layers of heavy-duty aluminum foil, covering the bottom and coming at least 2 inches up the sides — this keeps water from the water bath out of the crust.
- 2
In a food processor, pulse the chocolate sandwich cookies to fine, even crumbs. Add the melted coconut oil and 1 tbsp granulated sugar and pulse until the mixture holds together when pressed between your fingers. Press the crumb mixture firmly and evenly across the bottom of the prepared springform pan, using the flat bottom of a measuring cup to compact it. Bake for 10 minutes, until set and fragrant, then set aside to cool while you make the filling.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!