I am no stranger to cheesecake especially the no bake cheesecakes purely based on the no bake aspect. Less or minimal chance of you getting it wrong! This chocolate cheesecake which has a baked pecan nut flour crust and a no bake white and dark chocolate creamy filling was whipped up the night before I found out that I was making lunch for the next day!
CHOCOLATE CHESSECAKE
You can find out more about my quick family re-union meal but first let me just say this chocolate cheesecake has melted chocolate in it. Now, it uses both white and dark chocolate melted, some fresh whipping cream - just the right about to tighten that craving and say 'hallelujah!'. The crust was supposed to be made with a biscuit crumb but I though let's do cashews since I am going all the way with this one. I know intimidating or absolutely not bothered I can be sometimes with the whole gelatin mix so thankfully there is no gelatin in this recipe and the kicker? Wait for it, it sets in practically no time!
I left it in the fridge to set and in about 2 hours or less it was ready but we were not using it until the next day and it was absolutely perfect!
CRUST
This chocolate cheesecake crust is almost exactly as I've made most of my previous cheesecakes. A solid yet soft and textured crust which consists of a few ingredients.
- Rolled oats
- Raw almonds
- Soft dates
- Coconut oil
- Honey
- Vanilla essence
- Salt
HOW I PUT THIS RECIPE TOGETHER IN NO TIME AT ALL
I've been re-inventing and re-creating this recipe so many times that it was more a matter of remembering the quantities for you! I have tried this recipe or very similar when I made this No-Bake Vegan Chocolate Cheese Cake and dare I forget this Vegan Gluten Free Berry Cheesecake Recipe – Healthy and Delicious - I know, that title is a tongue twister to say the least :)!
RECIPE INGREDIENTS
It couldn't be easier than these 3 simple steps. Add all the crust ingredients into the food processor and let the processor do the work for you. It takes all of about a minute. Your consistency should not be too fine, we are all about the crunch in the crust because the filling is smooth and creamy!
- For the crust: I always tend to go straight for raw almonds or cashews but biscuits work beautifully especially the digestives.
- Soft Dates: They add natural sweetness hence eliminating granulated sugar and the stickiness of the dates helps with the binding of all the ingredients. Try to buy a good quality dates and if you can help it not the hard ones because they leave hard bits in the mix unless you are prepared to get your hands dirty and start separating the bits.
- Honey: This is optional unless you want that extra sweet especially if your chocolate is sugar free. If you are using regular cooking chocolate you can leave the honey out or it just might be too sweet.
- Coconut oil: Helps binding. I like pouring the honey into the oil and then into the crust but either way it still goes in. If the coconut oil is hard and not liquid type then heat it to melt and get the right measurement.
- Vanilla: For flavor
- Salt: To eliminate that taste you get when you don't add salt thus creating the perfect balance in taste.
HOW TO MAKE THIS CHOCOLATE CHEESECAKE
There are two images of two different types of baking tins in this recipe. You can use either or as long as they are lined with parchment paper. It helps to if you are going for a loose bottom tin to make sure you have a good quality tin. You don't want the bottom falling out! I have had a LOT of experience trust me.
TIP!
Line the tin properly. Make sure the paper is tucked in. Fit the loose bottom over the paper and then fit the tin over the loose bottom with the paper and lock it in. Use a scissors to cut off any long bits of paper underneath. This is especially important if your filling is more like a cake batter because you don't want it seeping through!
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THIS IS HOW YOU MAKE THIS CHOCOLATE CHEESECAKE
- Line the baking tin
- Heat the oven to 185 degrees Celsius
- Prepare the crust - combine all the crust ingredients in a food processor or blender adding the oil as the food processor goes on a medium setting. Stop and using a spatula, scrape the sides making sure everything is included. Your crust should not be dry so if you hold it between your fingers and it feels dry then add coconut oil. It's best to add the oil by a tablespoon at a time if needed.
- When you happy with the texture - it will be clumpy and sticky, press it into the prepared baking tin and bake in on the middle rack of the oven for 10 to 15 minutes. Check in at 10 or 12 minutes and take it out when it's golden brown. It wont bake for long or it will burn. You just want the pecan flour to bake and the crust will go a beautiful golden brown as well.
WHY YOU SHOULD MAKE THIS CHOCOLATE CHEESECAKE
- Healthy
- Less sugar
- No gelatin or agar agar
- Easy
- Sets in no time
- Creamy based filling
- Chocolate!
- Super delicious chocolate cheesecake
HOW TO STORE THIS CHEESECAKE?
This chocolate cheesecake is best stored in the refrigerator. An airtight container works best however in saying that I've also left my cheesecake in the fridge without a container and it tastes perfectly fine. If you are concerned about it drying out in your climate conditions then use a large piece of foil to loosely cover the cheesecake making sure it doesn't touch the sides, more like a tent.
CAN YOU FREEZE THIS CHEESECAKE?
Absolutely 100% yes! Place it in large enough sealable container and when you are ready to use it, simply remove it from the freezer and let it sit at room temperature if you need quick defrosting, If time permits leave it in the fridge to defrost.
MAKING AHEAD
Since this cheesecake is freezer friendly that means you can make it and freeze it. Remember if you are making ahead to not add any toppings until just before serving.
TOPPINGS USED WITH THIS CHEESECAKE
- Organic cocoa
- Coco-nibs
- Dark semi melted chocolate
More Cheesecake Recipes? Both Healthy and Healthy-ish!
- Cheesecake, Baked Crust And A Creamy Filling
- Berry Mousse Mini Cheesecakes With A Hint of ‘Time For Cake’
- Vegan Gluten Free Berry Cheesecake Recipe – Healthy and Delicious
- Mixed Berry Creamy Cheesecake
- No Bake No Freeze Chocolate Cheesecake
- Delicious Healthy Easy Chocolate Cheesecake
I hope that you enjoy this recipe because this is a fact this Chocolate Cheesecake is absolutely delicious!
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Chocolate Cheesecake
Ingredients
Crust
- 1 cup raw almonds
- 1 cup soft dates chopped
- 1 cup pecan nut flour
- 1 ½ cups rolled oats
- ¼ cup coconut oil
- 2 tbsps honey optional see Note 2
- vanilla extract
- pinch of salt
Filling
- 1 cup raw cashews soaked overnight
- 400 ml coconut milk 1 regular size can is 400ml
- ¼ cup organic cocoa
- 250 ml whipping cream
Instructions
- Line a baking pan with parchment/baking paper and set aside. The pan used in this recipe is a 20cm round baking tin. Preheat the oven to 180 degrees Celsius and have the rack in the middle of the oven.
Crust
- Add all the crust ingredients into a food processor starting with the almonds. Spin on high to break down the almonds. Add the soft chopped dates and spin to mix with the almonds. Add the pecan nut flour and rolled oats and run the food processor on high to combine for 10 seconds. Lower the speed and slowly add the coconut oil through the nozzle while it turns. Stop when the ingredients resemble a crust. It should be a soft chewy textured combination so no need to over mix. IF your mix is too dry then add the oil by the tablespoon through the nozzle, if needed. See Note 1. Press into a lined baking tin.Bake at 180 degrees Celsius for 10 to 12 minutes or until a little darker brown.
Filling
- Drain the cashews from their overnight water and rinse under a running tap. Shake well and add into a food processor/blender and blend until the nuts have broken down.
- Pour the coconut cream into a saucepan and bring to a simmer just until heated. About 8 minutes. Remove from the heat. Add the coco and whisk until well combined, a few seconds. Once cooled pour into the processer with the cashews. Use a spatula to scrape the sides. No need to blend.
- Melt the dark and white chocolate in a microwave bowl in the microwave for 30 second intervals until it's all melted. Or use the stove top method. Pour the melted chocolate into the food processor. Let the food processor run for a few seconds until the cashews, coconut cream, coco and chocolate is well combined.
- Whip the cream into a thick and fluffy peak using a stand electric mix. Fold into the rest of the filling and pour into the crust.
- Leave in the fridge to until set. It will take about 2 hours to set but the longer you leave it the firmer it sets.
Notes
Note 1.
The images below is how your crust should look after you've combined all the crust ingredients. If your crust is too dry then simply add more oil but be careful to not add too much so start with a tablespoon and use your finger to press everything together so that you can feel the texture between your fingers. It should be slightly sticky and slightly moist when you press it into the baking pan.
Note 2
Honey: This is optional unless you want that extra sweet especially if your chocolate is sugar free. If you are using regular cooking chocolate you can leave the honey out or it just might be too sweet.Join my free newsletter list and receive THREE free E-Cookbooks with 15 Recipes!
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