Vegan Chocolate Cheesecake

We don’t make cakes that often, but when we do we want them to be perfect. This one word that can express this recipe is “PERFECT”. If you love chocolate this is the best Vegan Chocolate Cheesecake we’ve ever made. It’s super creamy, delicious, perfectly sweetened, and incredibly delicious!

No baking involved, a high speed blender and a food processor are the only things you need! 🙂 This amazing chocolate cheesecake is super simple to make. It’s velvety smooth texture is the best chocolate delight we’ve ever tasted. This recipe is a keeper!

We decided to go with a bit of a different crust than what is usual for. Our choice was to include almonds instead of crackers, maple syrup instead of sugar, and cacao powder to make it more chocolaty. No dairy, oil, refined sugar, is added to the recipe. Our main goal was to make a healthy chocolate dessert so everyone can enjoy it.

 
If you like this recipe let us know in the comment section below. Also make sure to check some of our favorite chocolate recipe – all vegan: Vegan Chocolate Almond Energy Balls, Best Vegan Hot Chocolate, and Vegan Almond Dark Chocolate.

Prep time: 7 h 30 mins   Cook time: 30 min  Total: 8 h   Servings: 6

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INGREDIENTS – Crust

• 1 cup (150g) roasted almonds
• 2 tablespoons (14g) raw cacao powder
• 2.5 tablespoons (50g) maple syrup

INGREDIENTS – Filling

• 1 1/3 cup (180g) raw cashews
• 1/4 cup (60ml) water
• 7 tablespoons (140ml) maple syrup
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla paste or extract
• 2 tablespoons coconut sugar
• 1/4 cup (35g) raw cacao powder 
• 1/3 cup (100g) melted raw cacao butter

INSTRUCTIONS

• Soak cashews in water overnight or for at least 4 hour. When done drain, rinse and set aside.
• Prepare 6” (15cm) round cake pan. Line it with the parchment paper and set aside.
• Add almonds and cacao into blender and process for about 20 seconds until it’s grown but too much. What you want to reach almost a sandy texture but not super fine. When done pour in maple syrup and process again until it comes together. Tip the mixture into a prepared round pan and press with your hands until evenly incorporated.
• Melt the cacao butter and let it cool to a room temperature.
• Add all filling ingredients into a blender. If the mixture is super thick add one table spoon of water (this shouldn’t happen). Make sure to use high speed blender otherwise your filling will be chunky. When filling is done (completely smooth) pour it over crust and smooth the top with spatula.
• Let the cheese cake sit in the fridge for at least 3-4 hours. When it has fully set keep in fridge.
• Serve and enjoy your Vegan Chocolate Cheesecake!

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