Vegan Chocolate Cheesecake
This homemade vegan cheesecake recipe is ridiculously easy to make. With only 20 minutes of prep, does a vegan dessert get better than that?
Ingredients
For the Crust
- 1 cup pitted Medjool dates, room temperature
- 1 cup pecans, ground
- 1 teaspoon ground flax seed
- 1 teaspoon melted coconut oil
- 1/4 teaspoon Himalayan salt
- 1/2 teaspoon pure vanilla extract
- 1 packet FlavaMix
For the Filling
- 1 1/2 cups raw cashews, (soaked overnight for 8+ hours)
- 3/4 cup maple syrup
- 1 13.5- ounce can of full-fat coconut milk, use only the cream portion
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/8 teaspoon Himalayan salt
- 3-4 packets FlavaMix
Instructions
For the Crust
- Add all of the crust ingredients into a food processor and blend for 30-45+ seconds. The mixture should be pliable and on the sticky side. This is crucial for achieving that perfect cheesecake crust texture.
- Press the mixture firmly into the bottom of a lined springform pan, ensuring an even layer. Using parchment paper at the bottom of the pan makes removal easier and ensures best results.
- Place the crust in the freezer while you prepare the filling. This step is vital for a firm and crunchy base, setting the stage for the rich chocolate flavor to come.
For the Filling
- In a food processor (or blender), add all of the filling ingredients. Blend on high for about 30-60+ seconds until the mixture reaches a smooth consistency, with no cashew bits remaining.
- Pour the filling into the crust, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Freeze for at least 3 hours or until the cheesecake is firm to the touch. This no-bake cheesecake is the perfect dessert for those special occasions when you want an easy recipe that is sure to impress.
- Top with melted chocolate and fresh or frozen fruit if you like!
Equipment
Notes
Please read through the above blog post for helpful tips and tricks!
Nutrition
Calories: 204kcal, Carbohydrates: 20g, Protein: 4g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Sodium: 77mg, Potassium: 191mg, Fiber: 1g, Sugar: 13g, Vitamin A: 5IU, Vitamin C: 1mg, Calcium: 35mg, Iron: 1mg