Indulge in the best vegan cheesecake crafted with rich, dark chocolate. Our best chocolate vegan cheesecake recipe is easy to make and full of flavour - your whole family will love it. Get ready to savour every bite of this velvety smooth, and decadent dairy-free cheesecake.
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An Easter celebration isn't complete without the perfect dessert centrepiece and this vegan chocolate cheesecake is exactly that. It is a no bake vegan chocolate cheesecake recipe decorated with vegan chocolate mini eggs and it will be a big hit with the children and big children alike! Perfect for if a member of your party is vegan or has a dairy intolerance or dairy allergies, this dessert will accommodate a lot of dietary restrictions without making guests feel that they are left out or being short changed!
Why you need to make this dairy-free cheesecake
- This dairy-free cheesecake is not only visually appealing but also caters to various dietary needs. It's an ideal dessert for gatherings, ensuring that all guests can enjoy a slice of this delightful dairy-free cheesecake.
- For those who love desserts, this dairy-free cheesecake can satisfy your sweet tooth without compromising on taste or texture.
- This recipe for dairy-free cheesecake is not only easy to prepare but also a healthier alternative to traditional cheesecakes, allowing everyone to indulge.
- This vegan chocolate cheesecake can be made ahead the night before so it is perfect for special occasions or if you are hosting a celebration. Just whip it out of the fridge when you are ready to serve it. You will want to serve it cold rather than at room temperature.
My favourite thing about this recipe is that it is made from healthy ingredients, with no added sugar or nasties. The base is made from walnuts and dates and the creamy cheesecake layer is made from blended cashews and coconut milk rather than vegan cream cheese. This recipe is also a no bake cheesecake which means it is really easy to make, no need for a water bath etc. you will just need a decent high-speed blender (we use a Nutrininja or Vitamix). It's a great healthier version of vegan cheesecake recipes which will still go down really well with chocolate lovers everywhere - and it looks and tastes just like a traditional cheesecake!
Ingredients
- medjool dates (pitted)
- walnuts
- cocoa powder
- sea salt
- raw cashews (soaked)
- lemon juice
- coconut oil (melted)
- maple syrup
- tinned coconut milk
- vegan dark chocolate
- vegan mini eggs
For exact quantities see the recipe card below.
You will need nuts, cocoa powder and dates to make the base. I use medjool dates because they are juicy and just generally much nicer but they can be a little bit more expensive. If you use regular dates that are quite dry you might want to soak them in hot water for ten minutes before using them. Simply soak, drain and blend as per the recipe.
The cheesecake layer is made from blended cashews which is much healthier than processed dairy-free cream cheese. The cashews will need to be soaked in water overnight or if you are short on time you can soak them in boiling water for an hour. Don't be tempted to skip the soaking process altogether though as this is essential for getting a smooth chocolate layer.
You will also need to use tinned coconut milk - I would recommend using the full fat version to make your cheesecake really creamy. For the chocolate I would use the best vegan chocolate that you can afford as it will make a big difference to the flavour.
I found the vegan chocolate eggs in Holland and Barratt from the brand Daisy and Dam. This is definitely a favorite dessert of mine and I hope that you enjoy it too!
Instructions
Soak your cashews in a large bowl overnight or in boiling water for an hour or two. Drain and rinse and keep for later.
To make the base blend the dates in a food processor (soaking them for 5 minutes or so in boiling water first if they are a bit dry). Set these aside in a separate bowl and add the walnuts, cocoa powder and sea salt to the food processor and blend into crumbs. At this point add the dates back in and blend again until a sticky mixture forms.
Press this mixture into the base of a 20cm springform cake tin and press down firmly, using a glass to push the mixture down smoothly across the bottom of the pan.
Place in the fridge to set while you make the cheesecake filling layer.
Blend the soaked cashews together with the lemon juice, maple syrup, melted coconut oil, coconut milk and melted chocolate. Blend until really smooth using a high-powered blender. For best results use a nutri ninja or vitamix or similar so that you get a really creamy filling.
Remove the base from the fridge and pour the chocolate filling over the top in an even layer before returning to the fridge for several hours to set. Once set place vegan mini eggs on top of the cheesecake and serve straight from the fridge.
Enjoy this really easy recipe for a delicious cheesecake!
Print📖 Recipe
Chocolate Cheesecake Recipe (Dairy-Free, Egg Free, Vegan)
- Total Time: 15 minutes
- Yield: 12 1x
- Diet: Vegan
Description
Indulge in the best vegan cheesecake crafted with rich, dark chocolate. Our best chocolate vegan cheesecake recipe is easy to make and full of flavor - your whole family will love it. Get ready to savour every bite of this velvety smooth, and decadent dairy-free cheesecake.
Ingredients
For the base
- 200 g medjool dates (pitted)
- 180 g walnuts
- 20 g cocoa powder
- 1 pinch salt
Cheesecake layer
- 180 g cashews (soaked)
- 1 Tbsp lemon juice
- 60 ml coconut oil (melted)
- 60 ml maple syrup
- 400 ml tinned coconut milk
- 200 g vegan dark chocolate
Topping
- vegan mini eggs
Instructions
To make the base
- Blend the dates in a food processor (soaking them for 5 minutes or so in boiling water first if they are a bit dry).
- Set dates aside in another bowl.
- Add the walnuts, cocoa powder and salt to the food processor and blend into crumbs. Add the dates back in and blend again until a sticky mixture forms.
- Press the mixture into the base of a 20cm springform or loose bottomed cake tin. Press down firmly, using a glass to pack the mixture down smoothly.
- Place in the fridge to set whilst you make the filling layer.
To make the cheesecake layer
- Soak your cashews in water overnight or in boiling water for an hour or so. Drain and rinse.
- Blend them together with the rest of the cheesecake layer ingredients in a powerful blender until smooth.
- Pour the liquid over the walnut and date base and refrigerate for several hours until set.
- Top with vegan mini eggs to decorate and serve straight from the fridge.
Nutrition
- Calories: 454
Make ahead tips
As this cheesecake needs to set for several hours in the fridge you can make this the night before you want to serve it, which makes it perfect for serving when you are hosting, like Easter lunch. It will keep in the fridge in an airtight container for a couple of days after it is made.
Serving this dairy-free cheesecake at events will surely impress your guests, who might not even realise it's dairy-free.
Variations and Substitutions
The best part about this dairy-free cheesecake is that it's versatile, allowing you to tweak the ingredients and create new variations. For a unique twist, consider adding different flavours to your dairy-free cheesecake to cater to various preferences.
I haven't tried it but I think that hazelnuts would work really well in the base in place of the walnuts. You could also use light coconut milk in the cheesecake layer if you are looking to save on calories but it will give your cheesecake a less creamy texture as there is less coconut cream.
Flavour wise you could add espresso powder to make the a vegan mocha cheesecake.
Otherwise I wouldn't change the ingredients in this dairy-free cheesecake recipe or you might change the texture and setting point.
You can of course change the topping, try oreo cookies crushed with a rolling pin, chopped chocolate, vegan chocolate ganache, fresh berries such as fresh strawberries or raspberries or vegan whipped cream.
This dairy-free cheesecake can also be made in advance, making it a convenient choice for busy hosts who still want to provide a tasty treat.
FAQ's
What cake pan is the best to make this cheesecake in?
A springform pan with a loose base is best as it makes removing the cheesecake really easy so it stays looking good when you serve it. Using a springform pan should mean that you won't need to line it with parchment paper so you will get smooth edges. If you can't remove the bottom of the springform pan when you are serving you can just leave it in place.
Is this a healthy cheesecake?
Generally yes, with the exception of the chocolate and vegan mini eggs - but life is all about balance!
Is this cheesecake suitable for people with allergies?
This vegan chocolate cheesecake is dairy free, egg free and soya free if you use soya free chocolate. It can be easily made gluten free as long as you check the gluten contents of the ingredients. However it is not suitable for people with nut allergies.
How long will this cheesecake keep for?
This will keep for up to 3 days in the fridge. Wrap in plastic wrap inside an airtight container.
If you liked this no bake vegan chocolate cheesecake recipe, share it with your friends using the links to the left. It is definitely one of my favorite recipes and I would be so happy if it becomes yours too! If you are on instagram post a picture and tag me @wemadethisvegan and use the hashtag #wemadethisvegan. I love to see what you are baking! You can also Pin this best vegan chocolate cheesecake recipe for later.
Enjoy experimenting with toppings on your dairy-free cheesecake, as this can elevate its presentation and flavour.
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If you're looking for a simple yet impressive dessert, this dairy-free cheesecake is a fantastic choice that will leave everyone satisfied.
Next time you need a dessert, remember this dairy-free cheesecake recipe and how easy it is to make.
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