A vegan chocolate cheesecake? And it tastes delicious? You bet your marbles on it but I will take a money bet too! We are not vegan, vegetarian and there are also no special requirements like dairy or gluten free in my family but I often make all of the above because they are healthy and taste amazing!
This Vegan Chocolate Cheesecake is a mouthful of soft, creamy and crunchy!
A little down that the weather this week has been wet and cold so the lighting for the photo’s has been nothing short of a nightmare for a home professed self taught photographer!
Still, you can tell that I was having the time of my life with this cake right? I loved every minute!
A SOFT, CRUNCHY, LUXURIOUS, HEALTHY, DAIRY FREE, GLUTEN FREE and it’s a chocolate cheese cake! Also PALEO! #justsaying
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Here’s the thing, soaking the cashews longer gives the filling a creamier taste but in this recipe the cashews were used in the crust so 20 minutes was perfect.
Although this recipe calls for 1/2 cup almond milk I would suggest pour it in slowly and if you find the filling is too weak then use half of the half cup. An additional tablespoon of cocoa helps thicken it.
The longer you leave it in the freezer the better. I found that leaving it overnight was the best result.
No-Bake Vegan Chocolate Cheesecake
You will never tell that this cheesecake is dairy free, and paleo! It's smooth, chocolaty, creamy and just absolutely delicious any time of the year, day, season, its that good!
- 1 1/2 cups oats
- 1 cup cashews (soaked for 20 minutes)
- 1 1/4 cup pitted dates
- 2 tbsps coco powder (unsweetened)
- 2 tbsps coconut oil
- 250 grams dark chocolate (melted)
- 1/4 cup honey
- 1 fresh lemon (juice only)
- 1/2 cup almond milk
CRUST - METHOD
Layer a cake tin with baking paper on the bottom and sides, spray & cook and set aside.
Pulse/Blitz all the crust ingredients.
Using your fingers press the mix into the pan and spread it out onto the sides of the pan as well.
Leave in the fridge while you tidy up and make your filling.
FILLING - METHOD
Combine all the filling ingredients in a separate bowl.
Pour into the crust and freeze overnight or minimum till firm.
Top off with fresh fruit eg. figs, and pomegranate or any of your seasonal favorites.
Add almond milk (a tablespoon at a time) for a thinner consistency.
I used a regular sized cake tin and layered it with baking paper.
Cut the paper so that it fits the side panels as well.
Spray some spray & cook and set aside.
The quantities have been increased in this recipe so that I had enough for the sides as well.
It may not reach the top of the sides of the pan so using a small sharp knife even out the top and use any leftovers to add to your deco.
The crust (as in this recipe) can be done in advance. I made the crust a day before, left it int he fridge and made the filling the next day.