Vegan Chocolate Cheesecake

5 from 3 votes

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?

Prep Time20

Freeze Time4

Total Time4 20

Course: Dessert

Cuisine: American

Diet: Vegan

Servings: Servings

Calories: 375kcal

Author: Rae Aflatooni

Equipment

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 salt
1/2 teaspoon pure vanilla extract
1 packet FlavaMix (or 1 tablespoon of 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
3-4 packets FlavaMix (or 1/4 cup cacao powder)

US Customary - Metric

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!

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!

Nutrition