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+ servings

No-Bake Vegan Chocolate Cheesecake

Miranda | My Anosmic Kitchen
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!

Ingredients
  

CRUST INGREDIENTS

  • 1 ½ cups oats
  • 1 cup cashews (soaked for 20 minutes)
  • 1 ¼ cup pitted dates
  • 2 tbsps coco powder (unsweetened)
  • 2 tbsps coconut oil

FILLING INGREDIENTS

  • 250 grams dark chocolate (melted)
  • ¼ cup honey
  • 1 fresh lemon (juice only)
  • ½ cup almond milk

Instructions
 

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.  

Notes

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. 

Nutrition

Serving: 0gCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
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