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Vegan Chocolate Cheesecake Recipe

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This vegan chocolate cheesecake combines a nourishing nutty base with a creamy, smooth cashew and cacao filling. Naturally sweetened with dates and maple syrup alternatives, it’s a decadent yet wholesome dessert perfect for plant-based diets. The cheesecake sets in the freezer for a rich, fudgy texture and is best served slightly thawed, garnished with fresh fruits and nuts.

  • Total Time: 2 hours 20 minutes
  • Yield: 12 servings

Ingredients

Base Ingredients

  • 1 cup (100g) almonds
  • 1 cup (100g) walnuts
  • ¼ cup (75g) dates (soft)
  • ½ tablespoon cacao powder
  • ¼ teaspoon salt
  • 2 and ½ tablespoons coconut oil (melted)

Filling Ingredients

  • 1 and ½ cups (275g) cashews (soaked for at least two hours)
  • ¾ cup (175ml) water
  • ½ cup (50g) cacao powder (raw)
  • ½ cup (150g) date syrup (or brown rice syrup or maple syrup)
  • 3 tablespoons coconut oil (melted)
  • 1 and ½ teaspoons pure vanilla extract
  • 2 tablespoons lemon juice
  • ¼ teaspoon salt

Instructions

  1. Prepare the Base: In a food processor, combine the almonds, walnuts, soft dates, cacao powder, salt, and melted coconut oil. Process until the mixture becomes crumbly but holds together when pressed.
  2. Form the Base: Press this mixture firmly into the bottom of a springform pan to create an even base. Place the pan in the fridge to chill and set while you prepare the filling.
  3. Make the Filling: In a blender, add the soaked cashews, water, raw cacao powder, date syrup (or alternative syrup), melted coconut oil, vanilla extract, lemon juice, and salt. Blend until completely smooth and creamy with no lumps remaining.
  4. Assemble the Cheesecake: Pour the smooth filling mixture over the chilled nut base in the springform pan. Use a rubber spatula to smooth the top evenly.
  5. Freeze to Set: Place the assembled cheesecake in the freezer and allow it to freeze until fully set and firm, approximately 2 hours or more.
  6. Serve: Before serving, let the cheesecake thaw at room temperature for about 10-15 minutes to soften slightly for easier slicing. Garnish with fresh fruits, seeds, or nuts as desired and enjoy.

Notes

  • Soaking the cashews for at least two hours helps achieve a creamy filling texture.
  • If you prefer a sweeter cheesecake, adjust the syrup quantity to taste.
  • For easier slicing, allow the cheesecake to thaw slightly before serving.
  • Store any leftovers wrapped tightly in the freezer for up to one week.
  • You can substitute walnuts or almonds with other nuts depending on availability or preference.
  • Author: Amelia
  • Prep Time: 20 minutes (plus 2 hours soaking cashews)
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: Blending
  • Cuisine: Vegan
  • Diet: Vegan

Find it online: https://recipesvibe.com/vegan-chocolate-cheesecake-recipe/