Vegan Chocolate Cheesecake
Indulge in the decadence of this Vegan Chocolate Cheesecake, a creamy, plant-based dessert that’s as luxurious as it is easy to make. This no-bake recipe features a rich, chocolatey cashew cream filling layered over a naturally sweetened crust made from Medjool dates, raw almonds, and cocoa powder. Sweetened with maple syrup and enhanced by the velvety texture of coconut cream and melted vegan dark chocolate, every bite is a delightful mix of smoothness and depth. Perfect for any occasion, this dairy-free and gluten-free cheesecake sets beautifully in the freezer and can be garnished with chocolate shavings, fresh berries, or a dusting of cocoa powder for a stunning presentation. Ready in just 25 minutes of prep time, this guilt-free treat is a show-stopper that will impress vegans and non-vegans alike!
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Recipe Information
Ingredients
- 1 cup Raw almonds
- 1 cup Medjool dates (pitted)
- 2 tablespoons Cocoa powder
- 2 cups Cashews (soaked overnight or for at least 4 hours)
- 1 cup Coconut cream
- 0.5 cup Maple syrup
- 1 teaspoon Vanilla extract
- 2 tablespoons Lemon juice
- 1 cup Dark chocolate (melted, vegan)
- 2 tablespoons Coconut oil (melted)
- 1 pinch Pinch of salt
Instructions
Begin by preparing the crust. Place the raw almonds, pitted Medjool dates, cocoa powder, and a pinch of salt into a food processor. Blend until the mixture sticks together when pressed between your fingers.
Line the bottom of a 9-inch springform pan with parchment paper. Transfer the crust mixture to the pan and press it down evenly and firmly to form the base. Place the pan in the freezer while preparing the filling.
Drain and rinse the soaked cashews. Add them to a high-speed blender along with coconut cream, maple syrup, vanilla extract, lemon juice, melted vegan dark chocolate, and coconut oil.
Blend the filling ingredients until smooth and creamy, ensuring there are no lumps. This process may take 2–3 minutes depending on your blender's power.
Remove the springform pan from the freezer and pour the filling over the crust. Spread it evenly with a spatula and gently tap the pan on the counter to remove any air bubbles.
Place the cheesecake in the freezer to set for at least 4–6 hours or until firm.
Once set, remove the cheesecake from the springform pan and let it sit at room temperature for 10–15 minutes before slicing.
Garnish with shaved chocolate, fresh berries, or a dusting of cocoa powder as desired. Serve and enjoy!
Nutrition Facts
Calories |
748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 53 mg | 2% | |
| Total Carbohydrate | 86.2 g | 31% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 66.1 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 7.3 mg | 40% | |
| Potassium | 806 mg | 17% | |
*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.
