Dreamy Vegan Chocolate Cheesecake Recipe: Silky & Divine

Crafting an irresistible vegan chocolate cheesecake sparks pure culinary magic in my kitchen.

Decadent plant-based ingredients come together with surprising smoothness and richness.

Creamy textures blend seamlessly, challenging traditional dessert expectations.

Passionate bakers discover how simple techniques can produce extraordinary results.

Silky chocolate layers promise an unforgettable experience that delights every sense.

My friends cannot believe this dessert is completely dairy-free and egg-free.

You’ll want to savor each luxurious bite and share this delectable creation with everyone you know.

Vegan Chocolate Cheesecake That Stuns

• Delivers rich, decadent chocolate flavor that satisfies both vegans and non-vegans, proving plant-based desserts can be incredibly delicious.
• Packed with nutritious ingredients like cashews and almond flour, offering a guilt-free dessert that doesn't compromise on taste or texture.
• Minimal active preparation time allows you to create a stunning dessert with just a blender and simple ingredients, ideal for last-minute gatherings or sweet cravings.

Ingredients for This Plant-Based Cheesecake

• Almond Flour: A gluten-free base that provides a nutty foundation for the cheesecake crust.
• Cocoa Powder: Adds rich chocolate flavor and dark color to the crust.
• Salt: Enhances the overall flavor profile of the crust.
• Coconut Oil: Helps bind the crust ingredients and provides a smooth texture.
• Maple Syrup: Adds natural sweetness and helps hold the crust together.

• Raw Cashews: The primary creamy base that creates the cheesecake-like texture.
• Almond Milk: Helps create a smooth and creamy consistency for the filling.
• Cocoa Powder: Provides deep chocolate flavor throughout the cheesecake.
• Maple Syrup: Sweetens the filling with a natural, rich taste.
• Vanilla Extract: Adds depth and enhances the overall flavor profile.
• Coconut Oil: Helps set the filling and provides a silky texture.

• Vegan Whipped Cream, Fresh Berries: Optional toppings that add visual appeal and extra flavor to the finished cheesecake.

How to Make a Smooth Vegan Cheesecake

Step 1: Whip Up the Chocolatey Crust

Fire up your oven to a toasty 350F (175C).

• Almond flour
• Cocoa powder
• Salt
• Melted coconut oil
• Maple syrup

Mix everything until it forms a deliciously crumbly mixture.

Press this chocolatey goodness firmly into the bottom of a 9-inch springform pan.

Pop it in the oven and bake for 10-12 minutes until it looks slightly firm.

Let the crust cool down and set the stage for cheesecake magic.

Step 2: Blend the Luxurious Filling

Drain those soaked cashews and get ready for creamy perfection.

• Soaked cashews
• Almond milk
• Cocoa powder
• Maple syrup
• Vanilla extract
• Melted coconut oil

Blend everything until silky smooth, scraping down the sides to ensure no lumps remain.

Take a quick taste and adjust the sweetness if your sweet tooth demands it.

Step 3: Create the Cheesecake Masterpiece

Gently pour the luscious filling over the cooled crust, spreading it evenly with love.

Cover the pan and let it chill in the refrigerator for at least 4 hours – or better yet, overnight for maximum flavor development.

Step 4: Unveil and Celebrate

Carefully remove the springform pan’s sides to reveal your stunning creation.

Slice into generous pieces and serve chilled.

For an extra touch of indulgence, top with vegan whipped cream or scatter some fresh berries on top.

Prepare for a taste sensation that’ll make your taste buds dance!

Tips for Creamy Texture Without Dairy

• Choose raw, unsalted cashews for the smoothest, creamiest texture in your cheesecake filling.
• Ensure cashews are fully softened by soaking them overnight or using a quick hot water method for at least 2 hours before blending.
• Press the crust mixture firmly and evenly into the pan to create a solid base that holds together when sliced.
• Blend the cashew mixture for an extended time, stopping to scrape down sides, to eliminate any grainy texture and create a luxurious consistency.
• Refrigerate the cheesecake for a minimum of 4 hours, preferably overnight, to allow it to set completely and develop rich, deep flavors.

Store and Chill Vegan Cheesecake Properly

• Store the cheesecake in an airtight container or cover with plastic wrap. Keep chilled for up to 5 days in the refrigerator. Avoid placing near strong-smelling foods to prevent flavor absorption.
• Wrap tightly in plastic wrap and aluminum foil. Place in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.
• Cut individual portions and separate with parchment paper. Place in sealed containers for easy grab-and-go treats. Keeps well for 4-5 days when properly stored.
• Best enjoyed chilled. If desired, let sit at room temperature for 10-15 minutes before serving to soften slightly. Avoid microwaving, as it can change the texture and compromise the creamy consistency.

Great Sides and Sips for Vegan Cheesecake

• Decadent Chocolate Wine Pairing: Select a rich, full-bodied port wine that complements the deep chocolate flavors, enhancing the cake's luxurious velvety texture.
• Refreshing Berry Contrast: Serve alongside tart raspberry coulis or fresh strawberries to cut through the cheesecake's richness and provide a bright, acidic balance.
• Creamy Coffee Companion: Pair with a smooth, dark roast espresso or cold brew coffee to amplify the chocolate notes and create a classic dessert experience.
• Nutty Liqueur Accent: Drizzle hazelnut or almond liqueur around the plate, adding depth and a sophisticated adult twist to the vegan cheesecake.

Variants of Vegan Chocolate Cheesecake

• Low-Sugar Option: Replace maple syrup with stevia or monk fruit sweetener to reduce overall sugar content while maintaining rich chocolate flavor.
• Nut-Free Adaptation: Swap almond flour crust with sunflower seed flour and use oat milk instead of almond milk for those with nut allergies.
• Raw Chocolate Cheesecake: Skip baking the crust and filling completely. Freeze the cheesecake instead of refrigerating for a chilled, no-bake dessert with similar creamy texture.
• Protein-Packed Version: Add a scoop of vegan chocolate protein powder to the filling for extra nutritional boost and enhanced muscle-supporting benefits.

FAQs

• Are cashews the key ingredient for the cheesecake texture?

Yes, soaked cashews create a creamy, smooth base that mimics traditional dairy cheesecake texture. They blend perfectly to give a rich, velvety consistency without using any dairy products.

• Can I use a different type of nut flour for the crust?

Almond flour works best, but you can substitute with similar nut flours like hazelnut or walnut flour. Just ensure they’re finely ground to create a stable crust that holds together well.

• What makes this cheesecake vegan-friendly?

The recipe uses plant-based ingredients like cashews, almond milk, coconut oil, and maple syrup instead of traditional dairy products. These ingredients create a delicious dessert without any animal-derived components.

• How do I know the filling is blended correctly?

The filling should be completely smooth with no visible chunks of cashews. When you taste it, it should have a creamy, consistent texture and rich chocolate flavor without graininess.

Indulgent Vegan Chocolate Cheesecake Recipe

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4.8 from 34 reviews

• Total Time: 27 minutes
• Yield: 8 1x

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Description

Silky smooth vegan chocolate cheesecake delivers pure plant-based bliss with its rich, creamy layers of chocolate decadence. Chocolate lovers will savor each luxurious bite of this irresistible dessert that proves dairy-free can be deliciously elegant.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 cups raw cashews (soaked for 4 hours or overnight)
• 1 1/2 cups almond flour
• 3/4 cup cocoa powder
• 1/2 cup almond milk

Sweeteners and Syrups:

• 3/4 cup maple syrup
• 1/4 cup maple syrup

Fats and Seasonings:

• 1/4 cup coconut oil, melted
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 pinch of salt

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Instructions

1. Create a rich, chocolatey foundation by combining almond flour, cocoa powder, and salt in a mixing bowl. Integrate melted coconut oil and maple syrup until the mixture forms a cohesive texture.
2. Transfer the crust mixture into a 9-inch springform pan, pressing firmly and evenly across the bottom to create a compact base.
3. Preheat the oven to 350F (175C) and bake the crust for 10-12 minutes until it sets slightly. Allow the crust to cool completely at room temperature.
4. Drain and thoroughly rinse the pre-soaked cashews to ensure a smooth consistency.
5. Combine cashews, almond milk, cocoa powder, maple syrup, vanilla extract, and melted coconut oil in a high-powered blender.
6. Blend the ingredients until achieving a velvety, uniform texture, periodically scraping down the blender sides to ensure complete integration.
7. Taste the filling and adjust sweetness if necessary by adding more maple syrup.
8. Gently pour the chocolate filling over the cooled crust, spreading evenly to create a smooth surface.
9. Refrigerate the cheesecake for a minimum of 4 hours, preferably overnight, to allow complete setting and flavor development.
10. When ready to serve, carefully release the springform pan’s sides and slice the cheesecake.
11. Optionally enhance presentation with a dollop of vegan whipped cream or a sprinkle of fresh berries.

Notes

• Soak cashews overnight or use hot water for a quick 30-minute soak to ensure ultra-smooth, creamy filling consistency.
• Choose high-quality cocoa powder for rich, deep chocolate flavor that elevates the entire dessert’s taste profile.
• Freeze the cheesecake for firmer texture if preferring a more solid, ice cream-like experience when serving.
• Swap almond flour with gluten-free alternatives like ground oats or coconut flour for those with nut allergies, maintaining similar crust texture.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 320
• Sugar: 8 g
• Sodium: 10 mg
• Fat: 24 g
• Saturated Fat: 14 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 4 g
• Protein: 6 g
• Cholesterol: 0 mg