I made this vegan chocolate cheesecake for my book club last week. The chocolate made the cheesecake rich, and three people asked for the recipe before the meeting ended.
Made with simple ingredients, this Vegan Chocolate Cheesecake Recipe is easy to prepare and showcases the versatility of vegan desserts. Using cashews, cocoa powder, and a dairy-free crust, you can create a creamy and satisfying dessert that everyone will enjoy.
Delicious Vegan Chocolate Cheesecake Recipe
This vegan chocolate cheesecake features a smooth, rich filling made from blended cashews and dark chocolate, set on a crumbly crust of nuts and dates. It takes about 30 minutes of prep time and requires chilling in the refrigerator to set, serving as a delightful dessert for any occasion.
Ingredients
- 1 ½ cups raw cashews, soaked for at least 4 hours
- 1 cup pitted dates
- 1 cup almonds or walnuts
- ½ cup unsweetened cocoa powder
- ⅓ cup maple syrup or agave nectar
- ⅓ cup coconut oil, melted
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup dark chocolate (dairy-free), melted (for the filling)
- Fresh berries or shaved chocolate for garnish (optional)
Instructions
- Prepare the Crust: In a food processor, combine the almonds or walnuts and pitted dates. Blend until the mixture resembles coarse crumbs and holds together when pressed. Press the mixture firmly into the bottom of a springform pan to form the crust.
- Blend the Filling: In a high-speed blender, combine the soaked cashews, cocoa powder, melted coconut oil, maple syrup, vanilla extract, and salt. Blend until completely smooth and creamy. Add the melted dark chocolate and blend again until well mixed.
- Assemble the Cheesecake: Pour the chocolate filling over the prepared crust in the springform pan, spreading it evenly. Smooth the top with a spatula.
- Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or until fully set. For best results, chill overnight.
- Serve: Once set, remove the cheesecake from the springform pan. Slice and serve chilled, garnished with fresh berries or shaved chocolate if desired.
Cook and Prep Times
- Prep Time: 30 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 30 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 350kcal
- Fat: 25g
- Protein: 6g
- Carbohydrates: 30g
I keep the cheesecake in the fridge for up to five days. The center stays fudgy, and I serve slices chilled.
