Vegan chocolate cheesecake with a gluten-free almond-oat crust, dairy-free cashew coconut cream cheese filling, and 2-ingredient chocolate ganache topping.
It’s a rare occasion to see M really enjoy sweet things.
While I enjoy my daily dose of dark chocolate, he would much rather eat all of the salty savory snacks.
So he usually skips dessert, unless said dessert starts with “cheese” and ends with “cake”.
This Vegan Chocolate Cheesecake has three layers of chocolate-y goodness that work together for a cacao explosion.
It was inspired by the Vegan Raspberry Cheesecake that I make every year for M’s birthday.
This vegan chocolate cheesecake is made with a gluten-free almond-oat crust, dairy-free cashew coconut cream cheese filling, and 2-ingredient chocolate ganache.
It’s perfect to make for birthdays, the upcoming holiday season, or any day you want to celebrate with a forkful of something intensely chocolate.
You deserve it.
The Set Up
Before you start the baking, soak the cashews.
Add the raw cashews to a mixing bowl and cover them with boiling hot water.
Let them soak for 1 hour, uncovered, then drain and rinse them.
If you’re in a hurry, you can shorten the soak time if you have a high-speed blender like a Vitamix.
In the meantime, preheat the oven to 350°F and line a bread pan with parchment paper.
I like to use a bread pan to make my vegan cheesecake.
The shape is unexpected and compact and I find it easier to manipulate than a cake pan.
Plus, I bet more people have bread pans on hand than a circular cake pan!
What You Need to Make the Gluten-Free Crust
Here’s what you need for the Almond-Oat Crust:
- gluten-free old-fashioned rolled oats
- raw almonds
- coconut sugar
- coconut oil
- Navitas Organics Cacao Powder
That’s it!
How to Make the Gluten-Free Crust
The crust is easy to blend up and bake.
Add the oats, almonds, coconut sugar, and cacao powder to a high speed blender and process them on high until you have a fine meal.
Add in the melted coconut oil and pulse everything on low until a loose dough is formed, scraping down sides as needed.
The mixture should stick together when you press it together with your fingers.
If it’s too dry, you can add in a little more melted coconut oil.
Transfer the mixture to a parchment-lined bread pan and spread it evenly to distribute.
Transfer the bread pan to the oven for 20 minutes or until the edges are golden brown.
Remove from the oven to cool slightly, then reduce oven heat to 325°F to prepare for the cheesecake filling!
What You Need to Make Chocolate Cheesecake Filling
The ingredients are simple:
- cashews
- Navitas Organics Cacao Powder
- coconut cream
- vegan cream cheese
- arrowroot or cornstarch
- pure maple syrup
- coconut oil
- lemon juice
That’s it!
How to Make the Chocolate Cheesecake Filling
Rinse out the blender (it’s OK if there are still some crumbs from the crust!) to prepare for the filling.
Add in the cashews, cacao powder, coconut cream, vegan cream cheese, arrowroot starch, pure maple syrup, coconut oil, and lemon juice.
Blend everything on high until the mixture is very creamy and smooth, scraping down sides as needed.
You want to make sure that there’s no visible nuts or clumps.
Pour the filling over the pre-baked crust and spread it into an even layer with the back of the spoon or a spatula.
Tap the cake pan on the counter several times to remove any air bubbles.
Transfer the pan back to the oven and bake it for 50 minutes to 1 hour, until the edges look very slightly dry and only the center has a little jiggle.
This is normal!
What You Need to Make 2-Ingredient Chocolate Ganache
While the cheesecake is baking, prepare the chocolate ganache.
You need:
- Navitas Organics Bittersweet Cacao Wafers, melted
- coconut milk
That’s it!
I used Navitas Organics NEW Bittersweet Cacao Wafers to make this recipe super decadent and delicious.
These cacao wafers are made with 70% dark chocolate and have a unique shape and velvety texture.
They’re perfect for all of your baking needs this fall!
How to Make 2-Ingredient Chocolate Ganache
Add the wafers to a pan over medium low heat, stirring often until the cacao is fully melted.
Transfer the melted chocolate to a glass bowl and add in the coconut milk.
Whisk them to combine and refrigerate the mixture until it’s ready for use.
The ganache will start to harden as it cools.
If the ganache thickens too quickly, you can microwave it before spreading on top of the finished cheesecake.
How to Serve Vegan Chocolate Cheesecake
When the cheesecake has cooled for 10 minutes, spread the chocolate ganache on top in an even layer.
Cover and refrigerate the chocolate cheesecake overnight or for at least 4-6 hours.
I usually make my Vegan Chocolate Cheesecake the night or day before I want to serve it to ensure the best taste and texture.
To serve your Vegan Chocolate Cheesecake, lift out of the pan with parchment paper and cut the loaf into slices.
Store your leftover cheesecake covered with seran wrap in the refrigerator for up to one week.
Swaps and Substitutions
I haven’t tested this cheesecake with different filling ingredients except cashews and coconut cream.
You can substitute the date paste for maple syrup for the filling for the same consistency.
If you don’t have chocolate wafers, you can substitute your favorite dark chocolate chips or chopped dark chocolate bar instead.
Almond milk works instead of coconut milk for the chocolate ganache, too!
Enjoy!
More Vegan Cheesecake Recipes
-
Vegan Raspberry Cheesecake
-
SunButter Cheesecake Cups
-
Raspberry Swirl Chocolate Cheesecake Bars
-
Chocolate Dipped Cashew Cheesecake Bites
-
Double Chocolate Cheesecake Bars
I Want to Hear From You
If you make this Vegan Chocolate Cheesecake, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!
XO Lauren
Vegan Chocolate Cheesecake
- Total Time: 1 hour 30 minutes
- Yield: 8-12 servings
- Diet: Vegan
Description
Vegan chocolate cheesecake with a gluten-free almond-oat crust, dairy-free cashew coconut cream cheese filling, and 2-ingredient chocolate ganache topping.
Ingredients
Almond-Oat Crust
- 3/4 cup gluten-free old-fashioned rolled oats
- 3/4 cup raw almonds
- 2 TBSP coconut sugar
- 6 TBSP coconut oil, melted
- 2 TBSP Navitas Organics Cacao Powder
Chocolate Cheesecake Filling:
- 1 cup raw cashews
- ¼ cup Navitas Organics Cacao Powder
- 1 cup coconut cream (use coconut cream OR solid parts of full-fat coconut milk ONLY)
- 8-oz. vegan cream cheese
- 1 TBSP cornstarch
- generous 1/2 cup pure maple syrup
- 1 TBSP coconut oil, melted
- 2 TBSP lemon juice
Chocolate Ganache
- 1 cup Navitas Organics Bittersweet Cacao Wafers*, melted
- ½ cup coconut milk
Instructions
- Add the raw cashews to a mixing bowl and cover with boiling hot water. Let them soak for 1 hour, uncovered, then drain and rinse.
- In the meantime, preheat the oven to 350°F and line a bread pan with parchment paper. Set aside.
- Add the oats, almonds, sea salt, coconut sugar, and cacao powder to a high speed blender and process them on high until you have a fine meal.
- Add in the melted coconut oil and pulse it on low until a loose dough is formed, scraping down sides as needed. The mixture should stick together when pressed with two fingers.
- Transfer the mixture to a parchment-lined bread pan and spread evenly to distribute it into an even compact layer.
- Transfer the bread pan to the oven for 20 minutes or until the edges are golden brown. Remove from the oven to cool slightly, then reduce oven heat to 325°F.
- Rinse out the blender, then add in the cashews, cacao powder, coconut cream, vegan cream cheese, arrowroot starch, pure maple syrup, coconut oil, and lemon juice. Blend on high until the mixture is very creamy and smooth, scraping down sides as needed.
- Taste and adjust flavor as needed, adding more lemon juice for acidity, maple syrup for sweetness, or cacao for chocolate.
- Pour the filling over the pre-baked crust and spread into an even layer. Tap the cake pan on the counter several times to remove any air bubbles.
- Bake for 50 minutes to 1 hour, until the edges look very slightly dry and only the center has a little jiggle. This is normal!
- While the cheesecake is baking, prepare the chocolate ganache. Add the wafers to a pan over medium low heat, stirring often until the chocolate is fully melted. Transfer it to a glass bowl and add in coconut milk. Whisk them to combine and refrigerate the mixture until it’s ready for use.
- When the cheesecake has cooled for 10 minutes, spread the chocolate ganache on top in an even layer. Cover and refrigerate the chocolate cheesecake overnight or for at least 4-6 hours.
- To serve, lift out of the pan with parchment paper and cut into slices.
- Store leftovers in the refrigerator, covered, for 5-7 days. Serve chilled straight from the refrigerator!
Notes
Wafers can be subbed with your favorite dark chocolate chips or chocolate bar, chopped
Adapted from my Vegan Raspberry Cheesecake
- Prep Time: 30 mins
- Cook Time: 60 mins
- Category: Dessert
- Method: Oven-Bake, Blender
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free
This post is brought to you by Navitas Organics, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
Leave a Reply