No Bake Vegan Chocolate Cheesecake Recipe
What goes together better than chocolate and fruit? Not much, that’s for sure! This no-bake vegan chocolate cheesecake recipe is the perfect balance of that sweet, creamy, deliciousness that you expect from traditional cheesecake… without all the added sugar!
Ingredients
For the Crust
- 1 cup packed pitted dates around 8-12
- 1 cup raw almonds
- 3 tablespoons cocoa powder
- 1 tablespoon coconut oil
- Pinch of salt
For the Chocolate Layer
- 1 1/2 cups raw cashews soaked overnight (or soaked in boiling water for 1 hour)
- 1 tablespoon lemon juice
- 1/4 cup full-fat coconut milk
- 1/4 cup coconut oil
- 1/4 cup + 2 tablespoons cocoa powder
- 1/4 cup + 2 tablespoons maple syrup
- 1 avocado peeled and pit removed
Instructions
For the Crust
- Combine all crust ingredients in food processor
- Process on high speed until evenly mixed. If the mixture doesn't hold its shape when pressed together, add 1-2 more dates as needed
- Spoon crust mixture into plastic wrap (or paper) lined muffin tray, 1 tablespoon at a time
- Press down with back of spoon or fingertips until compacted
For the Chocolate Layer
- After soaking cashews, drain and rinse thoroughly
- Combine layer ingredients in a high speed blender (I use Vitamix)
- Turn on high and blend until smooth
- Pour 1-2 tablespoons on top of crust mixture
- Tap trays on a counter to settle and smooth filling
- Place trays in freezer and allow to set for at least 2 hours
To Finish it Off!
- We topped ours with coconut whip, strawberries, and blueberries! Experiment with different flavor combinations for even more fun!
Notes
Store in freezer for long-term storage. Can be left in fridge to thaw, but will become very soft if left out too long.