This vegan chocolate cheesecake is so rich and creamy, you won’t believe it’s dairy-free. Perfect for satisfying your sweet tooth without any guilt.
Why This Recipe Works
- The combination of cashews and coconut cream creates a luxuriously smooth and creamy texture that mimics traditional cheesecake perfectly.
- Using high-quality cocoa powder ensures a deep, rich chocolate flavor that’s irresistible.
- The date and nut crust adds a delightful crunch and natural sweetness, making it the perfect base.
- This recipe is completely plant-based, making it suitable for vegans and those with dairy allergies.
- It’s freezer-friendly, so you can make it ahead of time for stress-free entertaining.
Ingredients
- 1 1/2 cups raw cashews (soaked overnight)
- 1/2 cup coconut cream
- 1/2 cup maple syrup
- 1/4 cup cocoa powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup dates (pitted)
- 1 cup almonds
- 2 tbsp coconut oil (melted)
Equipment Needed
- Food processor
- Springform pan
- Blender
- Measuring cups and spoons
Instructions
Prepare the Crust
Start by blending the dates and almonds in a food processor until they form a sticky dough. Press this mixture into the bottom of a springform pan lined with parchment paper. Drizzle with melted coconut oil to help it set. Chill in the fridge while you prepare the filling. Tip: For an extra crunch, you can add a handful of crushed walnuts to the crust mixture.
Make the Filling
Drain the soaked cashews and blend them with coconut cream, maple syrup, cocoa powder, vanilla extract, and salt until smooth. This might take a few minutes, so be patient. The smoother the mixture, the creamier your cheesecake will be. Pour the filling over the crust and smooth the top with a spatula.
Chill to Perfection
Place the cheesecake in the freezer for at least 4 hours, or until set. For best results, let it thaw for about 15 minutes before serving. This ensures the perfect creamy texture. Tip: If you’re in a hurry, you can speed up the setting process by placing it in the fridge, but it will take longer.
Tips and Tricks
For an ultra-smooth filling, make sure to soak your cashews overnight. If you’re short on time, soaking them in hot water for at least an hour can work in a pinch. To prevent the crust from sticking, line your springform pan with parchment paper. For a decorative touch, top your cheesecake with fresh berries or a drizzle of melted chocolate before serving. Remember, the quality of your cocoa powder can make or break the flavor of your cheesecake, so opt for the best you can find.
Recipe Variations
- Add a layer of peanut butter swirl for a chocolate-peanut butter combo.
- Incorporate orange zest into the filling for a chocolate-orange flavor.
- Top with a raspberry coulis for a fruity contrast.
- Use hazelnuts instead of almonds for the crust for a Nutella-like taste.
- Mix in some espresso powder for a mocha twist.
Frequently Asked Questions
Can I use a different type of nut for the crust?
Absolutely! While almonds provide a nice texture and neutral flavor, feel free to experiment with walnuts, pecans, or even hazelnuts for a different taste profile. Just make sure to use the same quantity to maintain the right consistency.
How long does the cheesecake last in the freezer?
This cheesecake can be stored in the freezer for up to a month. Just wrap it tightly in plastic wrap or place it in an airtight container to prevent freezer burn. Thaw in the fridge overnight before serving.
Is there a substitute for coconut cream?
If you’re not a fan of coconut, you can use soaked cashews blended with a bit of water to achieve a similar creamy texture. However, this might slightly alter the flavor and richness of the cheesecake.
Summary
This vegan chocolate cheesecake is a show-stopping dessert that’s surprisingly easy to make. With a rich, creamy filling and a crunchy nut crust, it’s a guilt-free treat that everyone will love.
