No-Bake Vegan Chocolate Cheesecake
on Mar 19, 2021, Updated Aug 23, 2024
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This vegan no-bake chocolate cheesecake recipe is made with simple ingredients for an easy but impressive dessert.
About the Recipe
No-bake desserts are great when you want to share something impressive but don’t have a ton of time to spend in the kitchen. No-bake cheesecakes are especially beautiful and endless flavour variations can be created like this No-Bake Matcha Cheesecake, Vegan No-Bake Blueberry Cheesecake and No-Bake Pumpkin Cheesecake.
This chocolate version is especially great because it sets quickly and has a smooth chocolatey consistency that’s perfect to serve for a special occasion.
The creamy filling is made with soaked cashews that have the perfect rich, decadent texture for dairy-free desserts. The simple no-bake crust uses almond flour, pecans and maple syrup to create a delicious base reminiscent of a baked crust.
Layer the two together in a springform cake pan and chill for a stunning chocolate dessert that’s completely vegan, dairy-free and gluten-free!
Ingredients
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
- Almond Flour – If you don’t have access to almond flour, you can use finely ground blanched almonds.
- Pecans – You can substitute walnuts if needed.
- Soaked Cashews – Be sure to use plain cashews with no added oil or salt (very pale in colour and labelled “raw” cashews).
- Cocoa Powder – You can use any cocoa powder, dark cocoa powder or raw cacao powder.
- Coconut Oil – Can’t be substituted or omitted in this recipe.
- Coconut Cream – If you can’t find canned coconut cream, place a whole can of full-fat coconut milk in the fridge over night then when you’re ready to make the cake, scoop the thick cream out of the can, leaving the watery part behind.
- Maple Syrup – Can be substituted with agave syrup if needed.
- Soy Lecithin – Optional but it helps to emulsify the filling. If you’d like to keep this dessert soy-free or can’t find any, you can leave it out.
Step-by-Step Instructions
Before You Start: Soak the cashews for at least 4 hours up to overnight in water before draining and rinsing.
Step 1. Make the crust by adding the almond flour, pecans, maple syrup and cinnamon to a food processor and blending into a crumbly but sticky dough you can easily pinch together between your fingers.
Step 3. Transfer the dough into a 8-9 inch springform pan and firmly press it down into a flat, even layer using your fingers.
Step 4. Add the filling ingredients to a high-speed blender and blend until it’s completely smooth and resembles a mousse texture.
If needed, stop and scrape down the sides a few time between blending to ensure everything is evenly blended.
Step 5. Pour the filling mixture on top of the crust and use a spatula or spoon to smooth it out.
Step 6. Place the cheesecake in the freezer for 2 hours up to overnight.
Let the cake thaw briefly at room temperature, or in the fridge for 30-60 minutes before slicing and serving. You can slice it earlier but it will be quite firm and frozen, I prefer to let it soften a bit before serving.
FAQs
If you can’t find canned coconut cream, take 2 cans of full-fat coconut milk (you will need 2 cans to produce 1 cup of cream) and place them in the fridge overnight. Do not shake as the cream will rise to the top and can be used in this recipe.
When ready to use in the recipe, open the can and scoop the thick cream off the top, leaving the watery portion behind. You can use the leftover coconut water in oatmeal, smoothies, soups and curries.
Raw cheesecakes are definitely best made in a high-speed blender such as a Vitamix or Blendtec.
If you don’t have one, you can still make the recipe, make sure the cashews have been soaked overnight and keep in mind the strength of your blender will determine how smooth and creamy the filling is.
Sure. It’s easiest with a springform pan but if you don’t have one you can use an 8-9 inch pie tin or a square baking pan to make chocolate cheesecake bars.
if you’re not using a spring form pan, I’m recommend lining the pie dish or baking tray with parchment paper so it’s easier to remove the cheesecake once it’s ready.
If you’d like to purchase one, you can buy a springform pan here.
I’d recommend soaking them overnight for the best results but in a pinch you can do a quick soak.
If you have a couple hours, place the cashews in a bowl and pour boiling water over them and let them soak for 2 hours. If you don’t have time, boil the cashews in a small pot of water for 10 minutes then straining and proceeding with the recipe.
No problem. You have two options if you don’t have access to almond flour:
1. Blend 1 cup of blanched almonds a very fine, powdery consistency. Make sure you don’t over blend them or you’ll end up with almond butter! You should achieve a powdery consistency in 10-15 seconds of blending, stopping to scrape down the sides a few times in between blends.]
2. Use the crust from my No-Bake Pumpkin Cheesecake or No-Bake Mango Cheesecake. All you’ll need is dates and walnuts or almonds, dates and coconut.
You could even do a chocolate crust by using the base of these No-Bake Chocolate Fudge Bars made from almonds, cashews, dates and cocoa powder or try chocolate graham crust from this No-Bake Vegan Chocolate Pie.
Soy lecithin is a food additive used as an emulsifier.
This just means it encourages ingredients to remain one smooth, combined mixture rather than separate (think oil and water). It also helps to thicken and stabilize.
It’s optional and I’ve made many no-bake cheesecakes without it but you do get a smoother, creamier result more like a traditional baked cheesecake if you use it.
You can purchase a small bag of soy lecithin here or liquid lecithin here if you’d like to try it.
Storing & Freezing
- Be sure to keep cool until just before serving as the cheesecake will melt after sometime at room temperature.
- Storing: You can store this cheesecake in your fridge for up to 1 week in an airtight container.
- Freezing: Leftover cheesecake can be frozen whole or in individual slices in a container for up to 3 months. When ready to eat, thaw it in the fridge overnight.
Did you try this recipe? I’d love to hear about it! Scroll down to comment section below to leave your star rating and review.
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Vegan No-Bake Chocolate Cheesecake
Ingredients
For the Crust
- 1 cup almond flour, 120 g
- 1/2 cup pecans, 65 g
- 3-4 tablespoons maple syrup, 45-60 mL
- 1 teaspoon cinnamon
For the Chocolate Cheesecake
- 1 1/2 cups cashews, 225 g, soaked in water overnight
- ½ cup cocoa powder, 50 g
- 1/3 cup melted coconut oil, 80 mL
- 1 cup of coconut cream, 240 mL
- 1/2 cup maple syrup, 170 g
- 2 teaspoons vanilla extract, 10 mL
- 2 tablespoons lemon juice, 30 mL
- 1 teaspoon soy lecithin, optional, improves emulsion
Instructions
- Soak the cashews for at least 6 hours up to overnight in a bowl of water. When you’re ready to make the cheesecake, drain and rinse.
- Add the ingredients for the crust to a food processor and blend into a moldable dough, starting with 3 tbsp maple syrup and adding an additional 1 tbsp if needed to reach a sticky consistency.
- Prepare a 8-9 inch springform pan and press the dough into the pan using your hands until flat and even across the bottom of the pan.
- Add the drained cashews to a high-speed blender with the rest of the cream ingredients and blend into a very smooth consistency, stopping to scrape down the sides of the blender as needed.
- Pour the cream over the crust in the pan and use a spatula or spoon if needed to smooth.
- Place the cake in the freezer for 2 hours up to overnight. Let thaw briefly at room temperature or in the fridge for 30-60 minutes before slicing.
This is so delicious and easy to make! A perfect amount of sweetness and a wonderful consistency. I love that you feel good eating it without the added refined sugars. I am not one to bake but will be making this again and again! My guests also asked for the recipe!