Vegan Chocolate Cheesecake Recipe

Writer and expert3 years ago

This vegan chocolate cheesecake is downright magic. Silky-smooth, creamy and rich, it's sure to tickle your tastebuds.

It's a well-known fact that adding cacao powder to your recipes is a sure-fire way to improve it, and this vegan chocolate cheesecake is no exception to that rule. Brace yourselves for a truly decadent dessert that'll go down an absolute treat - whether you're entertaining friends and family, or simply need something sweet after a long day at work (no judgement here!).

Made with a few healthier alternatives, such as Sugar-Free Maple Syrup in place of sugar and Gluten-Free Rolled Oats in place of digestive biscuits, this vegan chocolate cheesecake is a great source of fibre and complex carbohydrates, to support the recovery process after exercise and help you feel fuller for longer.

¹

Even better - it tastes like the real deal and comes in single serve size so there's absolutely no guesswork. Warning: One may not be enough!

Vegan Chocolate Cheesecake Recipe

Ingredients

For the crust:

1 cup packed dates, pitted (if dry, soak in warm water for 10 minutes then drain)
1 ½ cups Gluten-Free Rolled Oats
3tbsp Organic Cacao Powder
Pinch of sea salt

For the filling:

1 ½ cups raw cashews. (soak for 1 hour in boiling hot water)
1-2 tbsp lemon juice (plus more to taste_
¼ cup melted coconut oil
1 can full-fat coconut milk
7 ounces vegan dark chocolate (chopped and melted)
1/4 cup Sugar-Free Maple Syrup

Toppings:

Chocolate sauce
Organic Cacao nibs
Raspberries

Method

Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
Next, add the oats, salt and cacao powder and blend into a meal. Add dates back in and blend until a loose dough forms – it should stick together, but if too dry, add a few more dates and blend.
Cut out parchment paper into circle shapes of your ramekins.
Divide crust among serving dishes, by using the back of a spoon, allowing some crust to come up the sides.
Add all filling ingredients to a blender and mix until smooth and creamy. If ingredients won’t come together, add a splash more coconut milk.
Divide filling evenly among the ramekins. Tap a few times to release any air bubbles, then refrigerate (about 4-6 hours depending on size of dish). After a few hours, place cheesecakes into freezer for 1-2 hours until set.
Run a knife along the edge to remove cheesecakes from the ramekins. Enjoy as it is or serve with your choice of toppings.