Rich Vegan Chocolate Hazelnut Cheesecake With Silky Layers

I made this vegan chocolate hazelnut cheesecake for my book club last week. The hazelnuts made the cheesecake rich, and three people asked for the recipe before the meeting ended.

With a smooth, creamy texture and a crunchy crust, this cheesecake is sure to impress even non-vegan guests. Follow this simple recipe to enjoy a delightful dessert that’s both satisfying and guilt-free.

Decadent Vegan Chocolate Hazelnut Cheesecake

This rich vegan chocolate hazelnut cheesecake is composed of a fluffy filling made from cashews, cocoa powder, and hazelnut butter, all layered on a buttery crust. The preparation may take some time, especially if soaking the nuts overnight, but the end result is a luscious cheesecake that serves 8 people.

Ingredients

• 1 cup raw cashews, soaked for at least 4 hours or overnight
• 1/2 cup hazelnut butter
• 1/2 cup unsweetened cocoa powder
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/2 cup crushed graham crackers or almond flour for the crust
• 1/4 cup coconut oil, melted (for crust)
• 2 tablespoons agave syrup or maple syrup (for crust)
• Pinch of salt

Instructions

1. Prepare the Crust: In a mixing bowl, combine crushed graham crackers (or almond flour), melted coconut oil, agave syrup, and a pinch of salt. Press this mixture firmly into the bottom of a springform pan. Set aside in the refrigerator to firm up.
2. Blend the Filling: In a blender, combine the soaked cashews, hazelnut butter, cocoa powder, maple syrup, melted coconut oil, and vanilla extract. Blend until smooth and creamy, scraping down the sides as needed.
3. Assemble the Cheesecake: Pour the chocolate filling over the prepared crust in the springform pan. Spread it evenly with a spatula.
4. Chill: Cover the cheesecake and place it in the refrigerator for at least 4 hours, or until set. For best results, allow it to chill overnight.
5. Serve: Once set, remove the cheesecake from the springform pan. Slice and serve chilled, optionally garnished with chopped hazelnuts or a drizzle of vegan chocolate sauce.

Cook and Prep Times

• Prep Time: 30 minutes
• Chill Time: 4 hours
• Total Time: 4 hours 30 minutes

Nutrition Information

• Servings: 8 slices
• Calories: 280kcal
• Fat: 20g
• Protein: 5g
• Carbohydrates: 22g

I keep the cheesecake in the fridge for up to five days. The layers stay silky, and I serve slices chilled.