Vegan Chocolate Cheesecake

This vegan cheesecake with chocolate is something amazing that will blow you out!

I love meeting up with friends & family, and most of the times, like it or not, it happens around the table. Yes, cos we are Italian and we take any occasion to go out eating. 

I remember when I was living abroad I used to go to the pub or club, sometimes even just to have a beer, chat and get some fun with friends. Here we always go eating out, or eventually inviting over friends to have dinner for any sort of celebration. Few days ago I got invited over to a party, everyone was freaking out about what to get there. Sometimes people started preparing food even 3 days or more before! For my part, being vegan could lead to some problems, not just for me but even for everyone else who still think vegan food is just about no-taste food so what happens at the end is that no one end up for eating what has been prepared that is vegan. 

Actually I have to admit it never happened for me, but I know some of you are maybe afraid of finding themselves in this situation. If you don’t know what to take with you over this could be the solution. I can tell you that this vegan cheesecake with chocolate is something amazing and it will blow everyone out. Let’s check together how to prepare it:


For the base (26cm diameter cake mold):


  • 200 gr flour
  • 50 g cornflour
  • 170 g vegan butter
  • 150 g powdered sugar
  • 80 gr any plantbased milk
  • 2 tsp baking soda
  • pinch of salt

For the filling:

  • 600 gr vegrino cheese (see below how to make it)
  • 250 gr soy whipping cream (not yet whipped)
  • 120 gr powdered sugar
  • 60 g cornstarch
  • 60 g cacao powder
  • 1/4 tsp vanilla pods


Vegrino cheese: to make this cheese alternative you have to start 3 days in advance, but it takes actually only 5 minutes of your time, the rest will happen itself. Take a strainer and put a cheesecloth on top. Now throw in it about 1 kilo of soy yoghurt, sprinkle some coarse salt and cover. Leave in the fridge for 3 days with a bowl under the strainer. You will see the liquid part of the yoghurt separating from the other solid part wich is actually what we are going to use next. 

For the base: before to start make sure you leave the vegan butter at room temperature for at least 1/2 hour. Mix the flour with sugar and then add the other ingredients. Spread the compound on the bottom layer of the cake mold beforehand covered with a baking paper sheet.

For the vegan chocolate cheese cream: Blend the liquid whipping cream with the cornflour and cacao powder. Now add all the other ingredients and put the cream obtained on top of the base. 

Now cook at 170 C for about 25 or 30 minutes depending on your oven. Leave at room temperature to cool down and put in the fridge overnight before to serve. Tou can sprinkle with nut chunks or chocolate powder depending on your preferences


There you have your cake! Before heading to the party remember to cut it in slices so everyone can grab his own piece! Congrats!

Everyone will cheer for you and the amazing cake you’ve just done! 


Jordy Poggi Autore

Since I was young I approached to a plant-based diet for healty reasons, realizing soon that what we eat can really make a difference. Being aware of this, I started a personal research by attending nutrition courses, and being passionated about the art of cooking, i decided to move to London to work in the best raw vegan restaurants of the city. After a few years, I came back to Italy to raise awareness there by spreading healthy eating and lifestyle knowledge, organising and taking part in events and meetings.

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