Delicious no-bake vegan chocolate cheesecake made silky, creamy, and smooth! It's refined-sugar free and 100% natural.
Keyword vegan cheesecake
Prep Time 15minutes
Total Time 2hours15minutes
2 and ½tablespoonscoconut oilmelted
1 and ½ cups(275g)cashewssoaked for at least two hours
½ cup(50g)cacao powderraw
½(150g)date syrupor brown rice syrup or maple syrup
1 and ½teaspoonspure vanilla extract
To make the base
To the food processor bowl, add the nuts, dates, cacao powder, salt and melted coconut oil. Chop everything until you get a crumbly mixture.
Press the mixture into the bottom of your springform pan, and place in the fridge to chill as you prepare the filling.
To make the filling
In a blender, blend the soaked cashews and the rest of the ingredients until you get a very smooth mixture.
Pour the mixture over the refrigerated base, smooth the top out using a rubber spatula then place in the freezer to freeze and set.
Allow the cheesecake to defrost and soften a little before slicing and serving. Decorate with fresh fruit, seeds, and nuts if desired.
Date syrup can be substituted with brown rice syrup or maple syrup.
I like to use the back of the my stainless steel measuring cups to press the mixture into the springform as it makes the process much easier, and it looks neater.
Topping ideas: I love decorating the cheesecake with nuts and strawberries. But you can top your cheesecake with whipped cream, fresh fruit and seeds. You can also serve it plain if desired.
Storing: To keep the cheesecake fresh and flavourful, wrap tightly in aluminium foil and keep in the freezer for up to 3 months. Before serving, take it out of the freezer and allow it to soften a bit then slice and enjoy!