Chocolate Vegan Cheesecake Recipe That Everyone Will Love

If you’re craving a rich, creamy dessert but want to keep it plant-based, this Chocolate Vegan Cheesecake is the perfect treat for you. Combining the decadence of chocolate with the smooth texture of a classic cheesecake, this recipe is entirely dairy-free and made from wholesome ingredients that you can feel good about.

Whether you’re vegan, lactose-intolerant, or simply looking to try something new, this cheesecake will satisfy your sweet tooth without compromising on taste or texture.

This cheesecake features a luscious cashew-based filling, infused with velvety cocoa powder and natural sweetness from maple syrup. The crust is made from crunchy nuts and dates, providing a delightful contrast to the creamy filling.

Plus, it requires no baking! Just a few hours in the fridge and you’ll have a dessert that’s perfect for any occasion, from special celebrations to a simple weekend indulgence.

Why You’ll Love This Recipe

This chocolate vegan cheesecake is not only delicious but also incredibly easy to make. It uses natural, plant-based ingredients that are good for you and kind to the planet.

Here’s why it stands out:

• Rich and creamy texture without any dairy or eggs.
• Simple ingredients that are easy to find and wholesome.
• No baking required, making it a quick and fuss-free dessert.
• Customizable – add your favorite nuts, fruits, or toppings.
• Perfect for dietary restrictions including vegan, gluten-free, and refined sugar-free diets.

Ingredients

• For the crust:
• 1 ½ cups raw almonds
• 1 cup Medjool dates, pitted
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract
• Pinch of salt
• For the filling:
• 2 cups raw cashews (soaked in water for at least 4 hours)
• ½ cup full-fat coconut milk
• ½ cup maple syrup
• ½ cup unsweetened cocoa powder
• 2 tablespoons melted coconut oil
• 1 teaspoon vanilla extract
• Pinch of salt

Equipment

• Food processor or high-speed blender
• Springform pan (8-inch)
• Mixing bowls
• Spatula
• Measuring cups and spoons
• Microwave-safe bowl or small saucepan (for melting coconut oil)

Instructions

1. Prepare the crust: In a food processor, pulse the almonds until they reach a coarse meal consistency. Add the dates, cocoa powder, vanilla extract, and salt. Pulse again until the mixture sticks together when pressed. If it’s too dry, add one more date or a teaspoon of water.
2. Press the crust: Transfer the crust mixture into the bottom of your springform pan. Use the back of a spoon or your fingers to press it down firmly and evenly. Place the pan in the fridge while you prepare the filling.
3. Make the filling: Drain the soaked cashews and add them to a high-speed blender along with the coconut milk, maple syrup, cocoa powder, melted coconut oil, vanilla extract, and salt. Blend until completely smooth and creamy. This may take 2-3 minutes depending on your blender’s power. Stop to scrape down the sides as needed.
4. Assemble the cheesecake: Pour the filling over the chilled crust in the springform pan. Smooth the top with a spatula to create an even layer.
5. Chill: Cover the cheesecake with plastic wrap or a lid and refrigerate for at least 4 hours, preferably overnight, until firm and set.
6. Serve: Once set, remove the cheesecake from the pan, slice, and serve. You can garnish with fresh berries, vegan chocolate shavings, or a drizzle of melted vegan chocolate for an extra touch.

Tips & Variations

For the creamiest texture, make sure to soak your cashews for a minimum of four hours or overnight. This softens them and makes blending easier.

• Try swapping almonds for walnuts or pecans in the crust for a different flavor profile.
• Add a tablespoon of espresso powder to the filling for a mocha twist.
• Top with sliced strawberries, raspberries, or a dollop of coconut whipped cream to elevate presentation and taste.
• If you prefer a sweeter cheesecake, increase the maple syrup to ⅔ cup.
• For a no-nut version, use sunflower seeds or pumpkin seeds in the crust.

Nutrition Facts

Serving Suggestions

This chocolate vegan cheesecake is a versatile dessert that pairs wonderfully with a variety of accompaniments. Try serving it with fresh berries such as raspberries or blackberries to add a tart contrast.

A drizzle of raspberry or cherry coulis can also brighten the flavors.

For an extra indulgent touch, add a scoop of vegan ice cream or a dollop of coconut whipped cream on the side. If you’re hosting a party, consider slicing the cheesecake into mini portions and topping each with shaved dark chocolate and crushed pistachios for a beautiful presentation.

Looking for other delicious vegan treats? Check out our Peanut Butter Gelato Recipe for a creamy frozen delight or explore savory options like the Thelma Sanders Squash Recipe to balance your meal.

Conclusion

Whether you’re a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, this chocolate vegan cheesecake is a must-try dessert. It beautifully combines indulgence with wholesome ingredients, proving that dairy-free treats can be just as decadent and satisfying as traditional desserts.

The ease of preparation and no-bake method make it accessible for bakers of all skill levels, while the rich chocolate flavor ensures it will be a crowd-pleaser.

Feel free to customize this recipe to your taste and dietary needs, making it a versatile addition to your dessert repertoire. Don’t forget to bookmark this recipe and share it with friends who love delicious, guilt-free sweets.

For more creative recipes to complement your vegan lifestyle, explore the Bariatric Meatloaf Recipe or try your hand at the tangy and vibrant Pickled Cherry Pepper Recipe. Happy baking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Chocolate Vegan Cheesecake”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A rich and creamy chocolate cheesecake made entirely with plant-based ingredients. Perfect for dessert lovers seeking a dairy-free treat.”, “prepTime”: “PT20M”, “cookTime”: “PT15M”, “totalTime”: “PT35M”, “recipeYield”: “8 servings”, “recipeIngredient”: [“1 1/2 cups raw cashews (soaked overnight)”, “1/2 cup coconut cream”, “1/2 cup maple syrup”, “1/4 cup cocoa powder”, “1 teaspoon vanilla extract”, “1 tablespoon lemon juice”, “1/4 teaspoon salt”, “1 1/2 cups vegan chocolate cookies (crushed)”, “1/4 cup coconut oil (melted)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Prepare the crust by mixing crushed cookies with melted coconut oil.”}, {“@type”: “HowToStep”, “text”: “Press the crust mixture firmly into the bottom of a springform pan.”}, {“@type”: “HowToStep”, “text”: “Drain and rinse soaked cashews.”}, {“@type”: “HowToStep”, “text”: “Blend cashews, coconut cream, maple syrup, cocoa powder, vanilla, lemon juice, and salt until smooth.”}, {“@type”: “HowToStep”, “text”: “Pour the filling over the crust and smooth the top.”}, {“@type”: “HowToStep”, “text”: “Refrigerate for at least 4 hours or until set before serving.”}], “nutrition”: {“calories”: “320”, “proteinContent”: “6g”, “fatContent”: “22g”, “carbohydrateContent”: “28g”}}