Whether you’re vegan or not, if you’re simply looking for a delicious and decadent chocolate cheesecake then look no further. This Vegan Chocolate Cheesecake is the perfect dessert. It’s very creamy and thick, and tastes amazing with some fresh fruits in addition to the fact that it doesn’t require any cooking!
Vegan Chocolate CheesecakeCourse: DessertDifficulty: Easy
- For The Crust:
Raw whole almonds – 1 cup
Pure maple syrup – 2 tablespoons
Cocoa powder – 2 tablespoons
Vanilla extract – ¼ teaspoon
Salt – a pinch
- For The Filling:
Raw cashews – 1 ½ cups
Cocoa butter – 1 and 2 tablespoons
Water – 1 cup and 2 tablespoons
Cocoa powder – ¼ cup
Pure maple syrup – 5 tablespoons
Coconut sugar – 2 tablespoons
Fresh lemon juice – 1 tablespoon
Vanilla extract – ½ tablespoon
Salt – ¼ teaspoon
- Place the cashews in a large bowl then cover them with water and let them soak overnight.
- Once the time is up, rinse the cashews and drain them then place them aside.
- Start by lining up the bottom of a 6 inches springform pan with parchment paper then grease it and its sides with some butter and place it aside.
- Combine the sugar with cocoa powder, almonds, and salt in a food processor then pulse them several times until the almonds are finely ground.
- Add to them the vanilla extract with maple syrup then combine them well until the mixture becomes like a ball.
- Transfer to the greased springform pan then press down firmly until it covers the bottom of the pan.
- To prepare the cheesecake filling, combine the water with cashews, lemon juice, maple syrup, and vanilla extract in a food processor. Process them well until the mixture becomes very smooth.
- Add the sugar with salt and cocoa butter to the food processor then stir lightly with a spoon or a spatula and place it aside without blending it.
- Prepare a double boiler then melt in it the cocoa butter. Add it to the food processor with the filling mixture then blend them well until they become thick and smooth.
- The filling will be very thick so make sure to scrape the sides and use a spatula to stir and make sure everything is well blended.
- Pour the cheesecake filling over the crust and smooth it down. Pick up the cheesecake pan several times and drop it down on the counter to remove the air bubbles.
- Transfer the cheesecake to the freezer and let it sit for a least 6 hours overnight until it sets.
- Once you are ready to serve it, allow it to thaw for 25 minutes. Decorate it with your favorite toppings then serve it and enjoy!
8 servings per container
- Amount Per Serving% Daily Value *
- Total Fat
- Saturated Fat 10.38g 52%
- Sodium 80.17mg 4%
- Amount Per Serving% Daily Value *
- Potassium 449.02mg 13%
- Total Carbohydrate
- Dietary Fiber 5.07g 21%
- Sugars 16.03g
- Protein 9.79g 20%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Points To Know:
- When preparing the cheesecake filling, it will be very thick so make sure to stop and scrape down the sides and stir the mixture with a spatula or a spoon to ensure everything is well mixed.
- If you have a Vitamix or a good food processor you don’t have to soak the cashews, you can use them as they are, however, if you don’t, then make sure to soak them overnight. This will make them softer and they will blend better.
How To Store Vegan Chocolate Cheesecake?
You can store this vegan chocolate cheesecake in the fridge for up to 3 days in a sealable container, or you can simply transfer it to a pie dish, and cover it tightly with plastic wrap.
You can also freeze it if you wish in a freezer-friendly container for up to 3 months. If the tart is still whole or only one part of it was cut, you can freeze it as it is, but if it’s sliced, place it in a tight plastic container, and put a piece of parchment paper between the tart slices. This method will ensure the slices are frozen well and won’t stick to each other.
I also highly recommend removing any toppings that you used for garnish from it before you freeze it especially if it’s a fruit because they don’t freeze well. If you freeze them and defrost them, they become mushy and release their juices that will seep into the tart and ruin it.
To defrost it, you just have to transfer it from the freezer to the fridge and let it sit for at least 8 to 12 hours. Some cheesecakes and tarts might take longer, so if you need to serve it the next day, make sure to place it in the fridge at night so it can have enough time to thaw.
Can I Use Coconut Oil Instead of Cocoa Butter To Make Vegan Chocolate Cheesecake?
I do not recommend using coconut oil for this recipe just because coconut oil is very soft so it will not help the cheesecake and it might turn out runny. Cocoa butter is the better choice because when it hardens, it helps the cheesecake firm after you chill it in the freezer.
How To Serve Vegan Chocolate Cheesecake?
One of the hardest parts of preparing a cheesecake is actually serving it. The cheesecake could easily crack and ruin all your hard work.
The best way to make it easier for you to serve it is to line the bottom of the pan with a piece of parchment then you can place the round top of the pan on top of it. This way, after you release the springform pan and remove the sides, you can easily use the parchment paper to slide the cake onto a serving plate.
To easily cut into the cheesecake, dip a knife into some hot water then slice into it especially for this cheesecake because chocolate tends to make a mess.
This vegan chocolate cheesecake is creamy, dreamy, and so Smooth! If you have never used raw cacao powder or cacao butter, you will fall in love with them thanks to this cheesecake and this cheesecake will become a must serve on special occasions and gatherings, or anytime you are craving something smooth and decadent.