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Vegan Chocolate Cheesecake

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  • Author: Flora & Vino
  • 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 

Instructions

  1. 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. 
  2. In the meantime, preheat the oven to 350°F and line a bread pan with parchment paper. Set aside.
  3. 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. 
  4. 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. 
  5. Transfer the mixture to a parchment-lined bread pan and spread evenly to distribute it into an even compact layer. 
  6. 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.
  7. 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.
  8. Taste and adjust flavor as needed, adding more lemon juice for acidity, maple syrup for sweetness, or cacao for chocolate. 
  9. 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.
  10. 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! 
  11. 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.
  12. 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. 
  13. To serve, lift out of the pan with parchment paper and cut into slices.
  14. 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

Find it online: https://www.floraandvino.com/vegan-chocolate-cheesecake/