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? This no-bake cheesecake with chocolate is dairy and gluten-free so all can enjoy!
Servings: 10 Servings
Calories: 435kcal
Equipment
Ingredients
For the Crust
- 1 1/2 cup pitted Medjool dates room temperature
- 1 1/2 cup pecans
- 1 1/2 teaspoon ground flax seed
- 1 1/2 teaspoon melted coconut oil
- 1/2 teaspoon salt
- 3/4 teaspoon pure vanilla extract
- 2 tablespoons cacao powder
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 salt
- 1/3 cup cacao powder
Instructions
For the Crust
- Add pecans to your food processor and pulse until fully blended and crumbly (about 15 seconds). Add all remaining crust ingredients into the food processor and blend for 30-45+ seconds. The mixture should look pretty crumbly but stick together when squeezed together. 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.
- Top with melted chocolate and fresh or frozen fruit if you like!
Notes
Serving Tips
Remove the cheesecake from the freezer about 15-20 minutes before serving. This step is crucial for achieving the perfect creamy texture. Garnish with fresh raspberries, chopped chocolate, or a sprinkle of sea salt for an extra flavor boost. Storage Tips
If anything is left of this no-bake chocolate cheesecake, you must keep it in the freezer. Having leftovers is the best, since you’ll have a tasty chocolaty treat waiting for you any time the mood strikes. Just make sure you eat it within one month!
Remove the cheesecake from the freezer about 15-20 minutes before serving. This step is crucial for achieving the perfect creamy texture. Garnish with fresh raspberries, chopped chocolate, or a sprinkle of sea salt for an extra flavor boost. Storage Tips
If anything is left of this no-bake chocolate cheesecake, you must keep it in the freezer. Having leftovers is the best, since you’ll have a tasty chocolaty treat waiting for you any time the mood strikes. Just make sure you eat it within one month!
Nutrition
Calories: 435kcal | Carbohydrates: 45g | Protein: 7g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Sodium: 156mg | Potassium: 553mg | Fiber: 5g | Sugar: 31g | Vitamin A: 42IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 4mg
