Vegan Chocolate Cheesecake has the creamy texture you’re keen on, with a wealthy chocolate taste. It’s the right no-bake dessert to make for any chocolate followers in your life.
Why You’ll Love It
This more healthy chocolate recipe is of course sweetened with maple syrup, and even has a veggie hiding contained in the creamy filling. However you’d by no means know simply by tasting it!
Because the filling is made with cashews as a substitute of cream cheese, it’s additionally dairy-free, vegan and Paleo pleasant.
Elements You’ll Want
What’s in vegan chocolate cheesecake?
- Maple syrup
- Cacao powder
- Zucchini (sure, a veggie!)
- Coconut oil
- Vanilla extract
- Sea salt
That’s all you want for the filling, and I wish to pour it over the identical no-bake chocolate crust I take advantage of for my vegan cheesecake bars. A easy mix of pecans (or walnuts), cacao powder, maple syrup, and coconut oil brings that collectively very quickly.
Professional Tip: Should you don’t look after the flavour of coconut oil, search for a refined or “expeller pressed” model at your native grocery retailer. Refined coconut oil has zero coconut taste, so that you received’t style it in any respect within the closing dessert. I take advantage of this trick for making vegan cream cheese and selfmade magic shell, once I don’t need coconut taste.
Easy methods to Make Vegan Chocolate Cheesecake
1. Put together the crust. Place the pecans and cacao powder within the bowl of a meals processor fitted with an “S” blade, and course of briefly, till the feel is crumbly.
Add within the maple syrup, coconut oil, and salt, and course of once more till the crust sticks collectively.
Switch the crust to an 8-inch springform pan that has been greased and lined with parchment paper, in order for you the cheesecake to be very straightforward to take away later.
Press the crust evenly into the underside of the pan, after which place it within the freezer to agency up whilst you put together the filling.
2. Make the filling. Add the cashews, zucchini, cacao powder, maple syrup, melted coconut oil, vanilla extract, and salt right into a high-speed blender and mix till easy.
This may work finest in case your substances are NOT chilly from the fridge, so the coconut oil doesn’t thicken up from the chilly.
I usually don’t soak my cashews forward of time (as a result of I don’t plan forward very properly) so I additionally add in a 1/4 cup of water to assist with mixing. Should you would like to soak the cashews, cowl them with 2 inches of water in a big bowl and allow them to soak for two hours.
Then drain and rinse properly, earlier than including them to the blender. Soaked cashews will mix simpler, and will not require any further water for mixing, however you’ll be able to add water 1 tablespoon at a time, if mandatory, to make every part mix easily.
Be ready to cease and scrape down the edges of the blender, or use a tamper in case your blender comes with one, as a result of this chocolate filling is fairly thick!
3. Chill. Take away the crust from the freezer and use a spatula so as to add the chocolate filling from the blender container.
Clean the highest, after which place the pan again within the freezer to sit back till the highest of the cheesecake feels agency to the contact, about 3 to 4 hours.
When the cheesecake is agency, you’ll be able to slice and serve it chilled. It pairs properly with contemporary fruit on high, like raspberries or strawberries.
Remember that the coconut oil is what holds this vegan cheesecake collectively, so it would soften in case you depart it out at room temperature for too lengthy. I like to recommend storing it within the freezer till simply earlier than serving. It might sit out for as much as half-hour when frozen, however now not than that!
Since this cake must be served from the freezer, you’ll be able to retailer it in an hermetic container for as much as 3 months.
Should you would reasonably make this in an 8-inch sq. pan, you can too slice it into bars for a simple deal with to have available.
Vegan Chocolate Cheesecake
This Vegan Chocolate Cheesecake has a creamy texture and wealthy chocolate taste, with out utilizing cream cheese. Made with cashews, cacao powder, and pure maple syrup, it is a simple no-bake dessert.
To make the crust, add the pecans and cacao powder within the bowl of a meals processor fitted with an “S” blade and pulse briefly, till the combination appears to be like crumbly. Add within the maple syrup, coconut oil, and salt and course of once more till the combination sticks collectively.
Put together an 8-inch springform pan by evenly spraying it with oil and urgent a bit of parchment paper into the underside of the pan. This ensures the cheesecake will likely be straightforward to take away later. Switch the crust to the ready pan and press it evenly into the underside of the pan. Place the pan within the freezer to set whilst you put together the filling.
To make the filling, add the cashews, zucchini, cacao powder, maple syrup, vanilla, salt, coconut oil, and water to a high-speed blender and mix till easy. Cease and scrape down the edges of the blender, as wanted, to ensure every part is mixed properly. It will likely be very thick.
Take away the pan from the freezer and add the chocolate filling on high, smoothing it with a spatula. Return the pan to the freezer and chill till the cheesecake feels agency to the contact within the middle, about 3 to 4 hours.
When the cheesecake is completely agency, it is able to slice and serve. Remember to serve it instantly from the freezer for the perfect texture, as it would soften up in case you depart it at room temperature for too longer. Serve with sliced berries on high, or with coconut whipped cream.
Leftovers will be saved in an hermetic container within the freezer for as much as 3 months.
Diet info is for 1 of 12 slices, however you can also make the slices even smaller if you would like to– it is a very wealthy dessert! Diet info is simply an estimate, not a assure.
Energy: 345kcal | Carbohydrates: 28g | Protein: 6g | Fats: 26g | Saturated Fats: 9g | Polyunsaturated Fats: 5g | Monounsaturated Fats: 11g | Sodium: 80mg | Potassium: 374mg | Fiber: 4g | Sugar: 16g | Vitamin A: 28IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 3mg
This recipe was initially posted in 2013, and was up to date in 2022. I elevated the maple syrup and cacao powder within the filling by a 1/4 cup every to spice up the chocolate taste, however you’ll be able to omit that addition in case you want. I feel it vastly improves the flavour, although!
Should you do that Vegan Chocolate Cheesecake, please depart a remark and star ranking beneath letting me know the way you prefer it.