Silky, rich, and utterly irresistible, this Vegan Chocolate Cheesecake is a testament to the delightful possibilities of plant-based desserts. Made with wholesome ingredients, it’s a guilt-free indulgence that will leave you coming back for more. Let’s dive into the recipe and learn how to create this delectable masterpiece.
There are few things as satisfying as a slice of rich and creamy cheesecake, wouldn’t you agree? From its buttery and crumbly crust to the luscious filling that practically melts in your mouth, every bite of this delectable dessert is simply divine. Whether you prefer a classic New York-style cheesecake or something a little more adventurous like a raspberry-swirled cheesecake, there’s no denying that this dessert is an indulgence worth savoring. Whether you enjoy a slice on a special occasion or treat yourself to one after a long day, cheesecake is a timeless classic that has won the hearts of dessert-lovers everywhere. So why not spoil yourself a little and indulge in this heavenly treat? Trust me, your taste buds will thank you!
Serving Ideas
Fresh Berries: Arrange a selection of fresh berries like strawberries, raspberries, or blueberries around the cheesecake for a burst of color and fruity sweetness.
Chocolate Shavings: Sprinkle some dark chocolate shavings or cocoa powder over the cheesecake for an extra chocolatey touch.
Coconut Whipped Cream: Top with a generous dollop of coconut whipped cream for a creamy and indulgent finish.
Mint Leaves: Garnish with a few fresh mint leaves for a burst of color and a refreshing aroma.
Toasted Nuts or Seeds: Sprinkle some toasted almonds, hazelnuts, or sunflower seeds for a crunchy contrast.
Caramel Sauce (vegan): Drizzle some vegan caramel sauce over the cheesecake for extra sweetness and richness.
Raspberry Sauce (vegan): A drizzle of raspberry sauce can add a tart and fruity element.
Chopped Dates or Figs: Scatter some chopped dates or dried figs around the cheesecake for a natural sweetness and chewy texture.
Edible Flowers (optional): For an elegant touch, decorate with some edible flowers like pansies or violas.
Equipment used
You will need the following to make these:
- A bowl to mix the ingredients
- 9 inch springform pan
- High speed blender
- Spatula or spoon
Storing Tips
This cheesecake can be stored in the fridge for 7 days or frozen for up to a month.
Please note that I may earn a small commission on sales from Amazon. These sales help me to continue creating healthy recipes to share with you. Thank you!
Looking for other Sweet Vegan Recipes?
Vegan Chocolate Cheesecake
Silky, rich, and utterly irresistible, this Vegan Chocolate Cheesecake is a testament to the delightful possibilities of plant-based desserts. Made with wholesome ingredients, it’s a guilt-free indulgence that will leave you coming back for more. Let’s dive into the recipe and learn how to create this delectable masterpiece.
Ingredients
- For the Crust:
- 180 g or 1 1/2 cups almond flour
- 30 g or 1/4 cup cocoa powder
- 60 ml or 1/4 cup maple syrup
- 60 ml or 1/4 cup coconut oil, melted
- Pinch of salt
- For the Filling:
- 360 g or 2 cups raw cashews, soaked overnight and drained
- 60 g or 1/2 cup cocoa powder
- 120 ml or 1/2 cup coconut milk
- 120 ml or 1/2 cup maple syrup
- 60 ml or 1/4 cup coconut oil, melted
- 5 ml or 1 tsp vanilla extract
- Salt
Instructions
Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a bowl, combine almond flour, cocoa powder, maple syrup, melted coconut oil, and a pinch of salt. Mix until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
- Bake the crust for about 10 minutes, then remove from the oven and let it cool while you prepare the filling.
Make the Filling:
- In a high-speed blender, combine soaked cashews, cocoa powder, coconut milk, maple syrup, melted coconut oil, vanilla extract, and a pinch of salt.
- Blend until you have a smooth and creamy mixture. You may need to stop and scrape down the sides of the blender a few times to ensure everything is well incorporated.
Assemble and Chill:
- Pour the filling over the crust in the springform pan. Smooth the top with a spatula.
- Tap the pan gently on the counter to remove any air bubbles.
- Place the cheesecake in the refrigerator and let it chill for at least 4-6 hours, or until it's set.
Serve:
- Once the cheesecake is fully chilled and set, carefully remove it from the springform pan.
- You can garnish it with additional vegan chocolate shavings or cocoa powder if desired.
Nutrition Information
Serving Size 8Amount Per Serving Calories 300
