No-Bake Chocolate Cheesecakes
User Reviews
4.9
No-Bake Chocolate Cheesecakes
Description
No-Bake Chocolate Cheesecakes feature a crust made from dates, walnuts, cocoa powder, and a pinch of salt that binds into a dough-like base when processed. The filling blends soaked cashew nuts, lemon juice for brightness, olive or coconut oil for creaminess, full-fat coconut milk, melted dark chocolate, and maple syrup for sweetness. Pressed firmly in lined ramekins or molds and chilled until set, the cakes have a dense, creamy texture with rich chocolate flavor but remain cool and fresh without baking.
The combination of ingredients results in a smooth, indulgent dessert with a slightly nutty crust contrasting the chocolate filling. Optional toppings such as peanut butter sauce or fresh berries can add texture and complementary flavor. Suitable for vegan or dairy-free diets when using suitable chocolate and sweeteners, these cheesecakes hold their shape well at room temperature for a reasonable time, allowing for transport to events or gatherings.
Using parchment paper strips in an "X" beneath the crust helps easily lift cheesecakes from their molds. Dates can be adjusted to balance moisture in the crust, and soaking cashews properly is crucial for the filling's creamy consistency. The recipe adapts to various serving sizes from mini portions to a large cheesecake, accommodating different needs.
Ingredients
CRUST
- 1 cup dates pitted // if dry, soak in warm water for 10 minutes then drain, packed
- 1 ½ cups walnut or sub almonds or rolled oats, raw
- 3 Tbsp unsweetened cocoa powder or cacao powder
- 1 pinch salt sea salt
FILLING
- 1 ½ cups cashew nuts 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, raw
- 1-2 Tbsp lemon juice (plus more to taste)
- 1/4 cup olive oil or any neutral-flavored oil, or melted coconut oil
- 1 (14-oz.) coconut milk sub light coconut milk or another non-dairy milk for a less creamy result, can, full-fat
- 7 ounces dark chocolate chopped and melted over a double boiler or in microwave in 30 second increments, dairy-free
- 1/4 cup maple syrup or honey if not vegan, or agave nectar
TOPPINGS (optional)
- peanut butter cups dairy-free
- Peanut Butter Sauce
- fresh berries
- Coconut whipped cream
- cacao nibs
Instructions
- Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Top with a touch of coconut whipped cream and fresh berries, or as is! See notes for storage.
Notes
- Soak cashews for 4-6 hours or use boiling water soak for at least 1 hour to achieve a creamy filling.
- Press crust firmly into molds and use parchment strips to help remove cheesecakes after chilling.
- Store these cheesecakes in the refrigerator for a few days or freeze for longer storage.
- The recipe yields about 4 medium cheesecakes or can be adapted to larger or miniature portions.
- Adding toppings like dairy-free peanut butter cups or fresh berries can enhance texture and flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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