Gluten Free Soy Free Vegan Chocolate Cheesecake
Indulge in the decadent delight of this Gluten-Free, Soy-Free, Vegan Chocolate Cheesecake, a guilt-free dessert that caters to multiple dietary needs without sacrificing flavor. With a nutty almond flour and oat crust sweetened with coconut sugar, and a luscious, creamy filling made from soaked cashews, rich cocoa powder, and dairy-free dark chocolate, this no-bake cheesecake is a true showstopper. Naturally sweetened with maple syrup and balanced with a hint of lemon juice, it’s perfectly smooth, velvety, and irresistibly chocolatey. This plant-based cheesecake is as easy to make as it is to enjoy, requiring just 20 minutes of prep for a stunning dessert suitable for any occasion. Serve it chilled and watch as it becomes the highlight of your dinner table!
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Recipe Information
Ingredients
- 1 cup Gluten-free rolled oats
- 1 cup Almond flour
- 2 tablespoons Coconut sugar
- 4 tablespoons Coconut oil, melted
- 2 cups Cashews, soaked overnight
- 1 cup Coconut cream
- 1 cup Maple syrup
- 2 tablespoons Lemon juice
- 2 teaspoons Vanilla extract
- 1 cup Cocoa powder
- 1 cup Dark chocolate, melted (dairy-free, soy-free)
Instructions
Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan or line it with parchment paper.
In a food processor, combine the gluten-free rolled oats, almond flour, and coconut sugar. Pulse until the oats are ground into a fine flour-like texture.
Add the melted coconut oil to the food processor and pulse until the mixture forms a crumbly dough.
Press the crust mixture evenly into the bottom of the prepared springform pan, making sure to pack it down firmly.
Bake the crust in the preheated oven for 10 minutes, then remove and let it cool while you prepare the filling.
Drain and rinse the soaked cashews, then add them to a high-speed blender along with the coconut cream, maple syrup, lemon juice, vanilla extract, and cocoa powder. Blend until completely smooth and creamy. Scrape down the sides as needed.
Add the melted dark chocolate to the blender and blend again until fully incorporated and the filling is a rich, smooth chocolate mixture.
Pour the chocolate filling over the cooled crust, spreading it evenly with a spatula.
Refrigerate the cheesecake for at least 4 hours, or until fully set. For best results, refrigerate overnight.
Before serving, carefully remove the springform pan and slice the cheesecake into individual servings. Enjoy chilled.
Nutrition Facts
Calories |
634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 21 mg | 1% | |
| Total Carbohydrate | 72.9 g | 27% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 50.0 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 597 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
