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chocolate cheesecake with swirl detail next to a glass of guinness stout

Guinness Chocolate Cheesecake (No-bake, Vegan)

4.82 from 11 votes
The most luscious, decadent and rich chocolate cheesecake infused with Guinness stout. This no-bake cheesecake is easy to make and nut-free.
Prep Time 40 mins
Chilling Time 4 hrs
Total Time 40 mins
Servings 12



  • 1 ½ cups rolled oats
  • ½ cup cacao powder
  • ¼ tsp flaky salt
  • 7 medjool dates pitted
  • 3 tbsp vegan butter or coconut oil (solid)


  • 500 ml can of Guinness stout
  • 300 g vegan dark chocolate I used 70%
  • 350 g silken tofu drained
  • 150 g vegan cream cheese
  • ¼ cup cacao powder
  • 1 tsp lemon juice
  • grated vegan chocolate optional, for garnish


  • Add the guinness to a saucepan and bring to a simmer over a medium heat. Keep a close eye on the pan as it may bubble over the sides of the pan once heated initially. Continue to simmer for about 20-30 minutes until the mixture has reduced to 200ml. Once reduced, transfer the liquid to a heat resistant jar and place it in a cold water bath to bring the guinness reduction to room temperature.
  • Meanwhile, to make the crust add the rolled oats, cacao powder and salt to a food processor and blitz to a fine crumb consistency. Add the dates and butter/coconut oil and continue to process until the ingredients stick together to form a dough. If the ingredients do not stick together at this stage, you can add 1-2 tablespoons of water and blend to form a dough.
  • Line the bottom and sides of a 7.5 or 8" cake tin (with removable base) with some parchment paper. Press the dough into the base of the cake tin, and smooth it out with a spatula or flat bottomed glass. Set aside in the fridge.
  • For the filling, melt the chocolate over a bain-marie (double boiler). Add the guinness reduction, melted chocolate, silken tofu, vegan cream cheese, cacao powder and lemon juice to a high speed blender and blend until smooth and creamy.
  • Transfer the filling into the cake tin using a spatula to smooth it out. To get the swirl effect on top, place the cake tin on top of a turntable, and use your spatula to make a swirl print on the surface of the cake whilst spinning the turntable. Place in the fridge to set for 3-4 hours (or overnight if preferred).
  • Once set, remove the cake from the tin. You can use a blow torch to gently heat the sides of the pan to make it easier for the cake to slide out of the tin.
  • Garnish with some grated chocolate.
  • Store in an airtight container in the fridge and consume within a 5-6 days.


Calories: 326kcal | Carbohydrates: 35g | Protein: 7g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 128mg | Potassium: 449mg | Fiber: 7g | Sugar: 16g | Vitamin A: 164IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 5mg
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