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
Units
Scale
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
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
