Chocolate Hazelnut Vegan Cheesecake Recipe Made Easy

Indulging in a rich, creamy cheesecake while keeping it entirely plant-based is easier than you might think. This Chocolate Hazelnut Vegan Cheesecake is a decadent dessert that combines the irresistible flavors of silky chocolate and nutty hazelnut with a luscious, dairy-free filling.

Perfect for vegans, those with lactose intolerance, or anyone looking to try a healthier spin on a classic favorite, this cheesecake offers a delightful texture and a deep, satisfying flavor.

Made without any baking required, this recipe uses wholesome ingredients like soaked cashews, coconut cream, and natural sweeteners to create a smooth and creamy filling. The crust is a crunchy blend of hazelnuts and dates, providing a perfect base that complements the chocolatey richness above.

Whether you’re making it for a special occasion or simply craving a guilt-free treat, this cheesecake is sure to impress both your taste buds and your guests.

Why You’ll Love This Recipe

This chocolate hazelnut vegan cheesecake is a game-changer for several reasons. First, it’s completely plant-based and free from refined sugars, making it a healthier alternative to traditional cheesecakes.

The use of raw cashews and coconut cream gives the filling a creamy texture that mimics dairy-based cheesecakes flawlessly.

The crust, made with hazelnuts and dates, adds a subtle crunch and natural sweetness without any added sugars or flours. Plus, this recipe requires no baking, which means it’s perfect for warmer days or when you want a quick, fuss-free dessert.

Finally, the rich chocolate and roasted hazelnut flavors make it a sophisticated dessert that everyone will love, vegan or not!

Ingredients

• For the Crust:
• 1 cup raw hazelnuts, toasted and skins removed
• 1 cup Medjool dates, pitted
• 1/4 tsp sea salt
• For the Filling:
• 2 cups raw cashews, soaked for at least 4 hours or overnight
• 1/2 cup full-fat coconut cream
• 1/2 cup maple syrup
• 1/3 cup raw cacao powder
• 1/4 cup hazelnut butter (or almond butter)
• 2 tbsp coconut oil, melted
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• Pinch of sea salt
• For Garnish (optional):
• Chopped toasted hazelnuts
• Dark vegan chocolate shavings

Equipment

• Food processor or high-speed blender
• 8-inch springform pan or any round cake pan
• Mixing bowls
• Measuring cups and spoons
• Spatula
• Microwave or double boiler (for melting coconut oil)

Instructions

1. Prepare the crust: Toast the hazelnuts in a dry skillet over medium heat for 5-7 minutes, stirring frequently, until fragrant. Allow to cool, then rub them in a kitchen towel to remove most of the skins.
2. In a food processor, combine the toasted hazelnuts, pitted dates, and sea salt. Pulse until the mixture sticks together and forms a coarse, sticky dough.
3. Press the crust mixture firmly and evenly into the bottom of your 8-inch springform pan. Place in the freezer while you prepare the filling.
4. Make the filling: Drain the soaked cashews and add them to a high-speed blender along with coconut cream, maple syrup, raw cacao powder, hazelnut butter, melted coconut oil, lemon juice, vanilla extract, and a pinch of sea salt.
5. Blend on high until the mixture is completely smooth, scraping down the sides as needed. This may take 2-3 minutes depending on your blender.
6. Pour the filling over the prepared crust and smooth the top with a spatula.
7. Cover the cheesecake with plastic wrap or a lid and freeze for at least 4 hours or overnight until firm.
8. Before serving, remove from freezer and let thaw at room temperature for 10-15 minutes for easier slicing.
9. Garnish with chopped toasted hazelnuts and vegan chocolate shavings if desired.
10. Slice and enjoy your rich, creamy chocolate hazelnut vegan cheesecake!

Tips & Variations

Tip: Soaking the cashews is essential for achieving a silky smooth filling. If you’re short on time, soak them in hot water for 1-2 hours instead of overnight.

Variation: Swap hazelnut butter for almond or peanut butter if you prefer a different nutty flavor. You can also add a tablespoon of espresso powder to the filling for a mocha twist.

Storage: Keep your cheesecake in an airtight container in the freezer for up to 1 week. Thaw before serving for the best texture.

Nutrition Facts

Serving Suggestions

This vegan cheesecake pairs beautifully with fresh berries like raspberries or strawberries, which add a bright contrast to the rich chocolate and hazelnut flavors. A drizzle of raspberry coulis or vegan caramel sauce also elevates the dessert for special occasions.

For a festive touch, consider serving with a dollop of coconut whipped cream or alongside a cup of your favorite herbal tea or coffee. If you love experimenting with textures, sprinkle some crushed vegan chocolate cookies or cacao nibs on top before serving.

Conclusion

This Chocolate Hazelnut Vegan Cheesecake is a delightful treat that proves vegan desserts can be just as indulgent and satisfying as traditional ones. Its creamy texture, combined with the depth of chocolate and the nuttiness of hazelnuts, makes it a standout dessert for any occasion.

Whether you’re a long-time vegan or simply looking to try something new, this recipe is approachable, delicious, and sure to impress. Plus, it beautifully showcases how wholesome ingredients can come together to create a luxurious dessert without dairy or refined sugars.

Give it a try and enjoy every guilt-free bite!

For more inspiring and delicious recipes, be sure to check out our Thelma Sanders Squash Recipe, the hearty Bariatric Meatloaf Recipe, and the tangy Pickled Cherry Pepper Recipe.

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