Vegan Chocolate Cheesecake Recipe

This Vegan Chocolate Cheesecake recipe by Rosalia Barresi has a ginger biscuit crust and a rich, creamy and decadent ganache.

10 Mins 10 Mins plus setting time Easy


For the base
  • 100g ginger biscuits
  • 6 Medjool dates
  • 50g desiccated coconut
For the ganache
  • 200g dark chocolate
  • 250g soya cream


For the ganache

  1. Heat up the soya cream in a pan, making sure the heat is low.
  2. When it heats up and making sure it doesn’t bubble over take it off the heat and stir in the chocolate until it melts and becomes glossy.
  3. Leave to one side.

For the base

  1. Line a spring-back tin with parchment paper.
  2. Blitz the ginger biscuits in a food processor and add the dates and the coconut, so it becomes a sticky texture.
  3. Remove from processor and place in the lined spring-back tin. Leave in the fridge for about an hour.
  4. When it has set, add the ganache to the top of the biscuit base and smooth over with a spoon.
  5. Place in the fridge for up to four hours before you serve.

About this recipe

This rich, creamy and decadent Vegan Chocolate Cheesecake recipe is courtesy of Rosalia Barresi, a Complementary Therapist & Nutritionist based in Wallingford, Oxfordshire. Rosalia (Ros) is the author of This Wellbeing Thing: Recipes for Wellbeing & More which is available to buy on and Blackwells.

Buy it on



Affiliate disclosure: We may earn a commission if you click through and purchase this product. The commission we earn helps towards the cost of running this website. Please visit our affiliate marketing disclosure page for more information.

More from The Oxford Magazine