No-Bake Chocolate Cheesecakes

User Reviews

4.9

225 reviews
Excellent
  • Prep Time

    30 mins

  • Total Time

    30 mins

  • Servings

    12 (mini cakes)

  • Calories

    462 kcal

  • Course

    Dessert

  • Cuisine

    Vegan

No-Bake Chocolate Cheesecakes

Thick, custard-like vegan chocolate cheesecakes with a date-walnut cocoa crust. Just 10 ingredients required and entirely vegan and gluten-free. Perfect topped with coconut whipped cream and fresh fruit.

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Ingredients

Servings

CRUST

  • 1 cup packed dates (pitted // if dry, soak in warm water for 10 minutes then drain)
  • 1 ½ cups raw walnuts (or sub almonds or rolled oats)
  • 3 Tbsp unsweetened cocoa or cacao powder
  • 1 pinch sea salt

FILLING

  • 1 ½ cups raw cashews (soaked in water 4-6 hours, then drained OR pour boiling hot water over the cashews, soak for 1 hour, then drain and blend as instructed)
  • 1-2 Tbsp lemon juice (plus more to taste)
  • 1/4 cup olive or melted coconut oil (or any neutral-flavored oil)
  • 1 (14-oz.) can full-fat coconut milk (sub light coconut milk or another non-dairy milk for a less creamy result)
  • 7 ounces dairy-free dark chocolate (chopped and melted over a double boiler or in microwave in 30 second increments)
  • 1/4 cup maple syrup or agave nectar (or honey if not vegan)

TOPPINGS (optional)

  • Dairy-free peanut butter cups
  • Peanut butter sauce*
  • fresh berries
  • Coconut whipped cream
  • cacao nibs
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Instructions

  1. Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
  2. Next add nuts, salt, and cocoa powder and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates through the spout while processing. If too wet, add more almond or walnut meal.
  3. Cut out parchment paper into circles the shape of your ramekins, muffin tins or pan (see notes for size options). In addition, to make removing the cheesecakes easier, cut out two strips of parchment paper per ramekin and lay them in an "X" shape at the base. Top with circle shape. This creates little tabs that make removing the cheesecakes easier to pop out once set.
  4. Divide crust among serving dishes and carefully press with fingers to distribute. To pack it down, use a small glass or the back of a spoon and really press it down, allowing some crust to come up the sides. If it sticks, separate the crust and glass with a small piece of parchment paper. Set in fridge or freezer to firm up.
  5. Add all filling ingredients to a blender (starting with the lesser amount of lemon juice and working your way up) and mix until very smooth - up to 2-3 minutes. If it won't come together, add a splash more coconut milk as the liquid should help it blend better.
  6. Scrape down sides as needed and blend until very creamy and smooth. Taste and adjust flavor/sweetness as needed, adding more maple for sweetness or lemon for tang.
  7. Divide filling evenly among the ramekins (or other serving dish). Tap a few times to release any air bubbles, then cover loosely with plastic wrap and refrigerate until set - about 4-6 hours depending on size of dish. Expedite this process by popping them into the freezer for 1-2 hours.
  8. Once set, run a butter knife along the edge and gently remove by tugging on the tabs in an upward motion. They should pop right out. If they aren't quite set, pop them in the freezer for 15-20 minutes and they should come out easily.
  9. Top with a touch of coconut whipped cream and fresh berries, or as is! See notes for storage.

Notes

  • *Peanut Butter Sauce Recipe: 1/4 cup salted natural peanut butter + 1 Tbsp sweetener + 1/2 Tbsp melted coconut oil. Whisk to combine and warm if desired.*These store well in the fridge for a few days, and in the freezer for up to a few weeks! Unlike my other cheesecake flavors, these stay firm at room temperature for hours, so if you’re taking this to a party, you’re good to go!*Recipe (as originally written) creates 4 medium-sized cheesecakes (made in ramekins), ~12 mini cheesecakes (made in muffin tins), or 1 large cheesecake (made in a springform pan or round cake pan).*Loosely adapted from my 7-Ingredient Vegan Cheesecakes.*Nutrition information is a rough estimate for 1/3 of the above-size cheesecake, or approximately 1/12th of the original recipe calculated without additional toppings (i.e. coconut whipped cream).*Prep time does not include chilling / soaking.

Nutrition Information

Show Details
Serving 1mini cake Calories 462 (23%) Carbohydrates 35g (12%) Protein 9g (18%) Fat 34g (52%) Saturated Fat 13g (65%) Trans Fat 0g Cholesterol 0mg (0%) Sodium 23mg (1%) Fiber 4.4g (18%) Sugar 24g (48%)

Nutrition Facts

Serving: 12(mini cakes)

Amount Per Serving

Calories 462 kcal

% Daily Value*

Serving 1mini cake
Calories 462 23%
Carbohydrates 35g 12%
Protein 9g 18%
Fat 34g 52%
Saturated Fat 13g 65%
Trans Fat 0g 0%
Cholesterol 0mg 0%
Sodium 23mg 1%
Fiber 4.4g 18%
Sugar 24g 48%

* Percent Daily Values are based on a 2,000 calorie diet.

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4.9

225 reviews
Excellent

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