Vegan Chocolate Cheesecake (Gluten-Free)

Last updated - July 14, 2021; Published - August 17, 2018 By Rhian Williams 10 Comments

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This Vegan Chocolate Cheesecake is seriously indulgent yet secretly healthy. It's rich and creamy, tangy and perfectly sweet.

Why you'll love this Vegan Chocolate Cheesecake:

it's rich and creamy
it's sweet and tangy
it's seriously chocolatey
it's oil-free
it's grain-free and gluten-free
it's refined sugar free
it's paleo
it's easy to make
all you'll need to make it isone food processor
it comes together in 20 minutes
it's no-bake and doesn't require any cooking
its taste and texture remains unchanged for up to a few days
it's perfect for entertaining!

How to make this Vegan Chocolate Cheesecake

You'll need to use afood processor to makeboth the crust and the filling - don't worry, there's no need to wash it out in between.

To make the crust, just pulse together dates, walnuts and a pinch of salt, and press it into a18cm / 7 inch springform baking tin using your fingertips.Using a springform baking tin will make your job so much better later on, as it'll make the cheesecake easier to remove.

Tip: Placing a circle ofbaking paperon the bottom of the baking tin before you add the crust will prevent the crust from sticking, also making it much easier to remove.

You can make the filling in the same food processor - the base is soaked cashew nuts, which create a luxuriously creamy, velvety texture, as well as a pleasantly neutral flavour.

Coconut yogurtadds extra creaminess, as well as a fermented taste reminiscent of cream cheese, whilstlemon juice adds extra tanginess.

A tiny amount of cacao butter helps the cheesecake to firm up, as well as adding extra richness and chocolate flavour.

Once the filling is done, just pour it into the baking tin and place in the fridge for at least a few hours until it's firmed up.

Then you can decorate it with cacao nibs or dark chocolate shavings!

Substitutions you can make to this recipe:

the dates in the crust can be substituted with dried figs or dried apricots(although the flavour will be affected slightly)
the walnuts in the crust can be substituted with almonds, pecan nuts, Brazil nuts, macadamia nuts, sunflower seeds or desiccated coconut
thecoconut yogurtin the filling can be substituted with any other type of plant-based yogurt
the cacao butter in the filling can be omitted or substituted with coconut oil

HOW LONG DOES THIS CHOCOLATE Cheesecake KEEP FOR?

This Chocolate Cheesecake keeps well covered in the fridge for a good few days and its taste and texture will remain unchanged, which means it’s a great dessert for entertaining as it’s perfect for preparing in advance.

MORE GLUTEN-FREE VEGAN NO-BAKE DESSERTS:

Blueberry Cheesecake
Chocolate Silk Pie
Peanut Butter Pie
Healthy Snickers Ice Cream Bites
Key Lime Pie
Chocolate Pudding Pots

If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! Thank you.