This vegan chocolate cheescake is perfect when you need something decadent and sweet tasting without the refined sugar and synthetic nasties. Packed with good fats this cheesecake should hit the spot.

The name is slightly misleading as there isn’t any actual cheese in this recipe but the look and taste are pretty close to cheesecake so that’s the best descriptor for it. I adore a good cheesecake and before I went Vegan i would always seek them out in restaurants and supermarkets. The crumbliness of the base coupled with the creaminess of the top makes for the perfect taste sensation. Good cheesecake isn’t just about taste but texture too and this one ticks both boxes.

Unlike many Vegan cheesecakes in this there is no soaking or roasting. The steps are simple, easy to follow and the result is an incredible vegan chocolate cheesecake that will stimulate the tastebuds. The base is a combination of nuts, coconut flakes and dates. While the ‘cheese’ part is made from cacoa powder, coconut oil and coconut milk with maple syrup to sweeten. 

The only tools you’ll need are a 7″ springform circular baking tray, food processor, weighing scales, bowl for mixing and a blender. Optional tools are a palette knife for smoothing but you can just use an ordinary knife. 

Ingredients:

Base

  • ½ cup (125 g) pitted dates
  • ½ cup (70 g) whole almonds
  • ⅓ cup (19 g) coconut flakes
  • 1 tablespoon coconut oil 

Filling

  • ½ cup (120 mL) virgin coconut oil, melted
  • ⅓ cup (80 mL) coconut milk
  • ⅓ cup (80 mL) lemon juice
  • ½ cup (120 mL) maple syrup 
  • 2 cups (280 g) whole cashews
  • Pinch of salt
  • 5 tablespoons cacoa powder

Instructions

Add all the crust ingredients to a food processor and pulverize until the mixture all sticks together into a ball. This should probably take 30-60 seconds depending on your food processor. If it isn’t sticking together properly add another tablespoon of coconut oil.

Grease your baking tin with coconut oil and then press the crust mixture into the bottom and smooth with the palette knife (an ordinary knife will work if you don’t have one). Place in the freezer to set while you make the ‘cheese. Freeze for 30 minutes.

Add all the filling ingredients to a high speed blender and whizz until completely smooth. Remove baking tin from the freezer and top with the filling you’ve just made. Again, smooth the top with your palette knife. Sprinkle with a little cacoa powder for decoration.

Freeze for approximately 4 hours.

Remove from freezer and let defrost for around 30 minutes at room temperature.

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