Vegan Chocolate Cheesecake
User Reviews
4.8
Vegan Chocolate Cheesecake
Description
Vegan Chocolate Cheesecake relies on a crunchy, chocolate-flavored pecan crust made by processing pecans with cocoa powder, coconut oil, and maple syrup to bind the mixture. The filling uses whole raw cashews blended with peeled zucchini for added moisture without watering down the cocoa flavor, enhanced by maple syrup, vanilla extract, and melted coconut oil to create a smooth, rich texture. This mixture is poured over the chilled crust and set to firm up in the freezer. The cheesecake can be sliced into multiple servings, with its richness encouraging smaller portions.
The combination of nutty crust and creamy filling offers a balance of textures. The use of zucchini in the filling adds subtle moisture without altering the chocolate taste, keeping the dessert dense yet silky. This recipe is suitable for those avoiding dairy and eggs while still enjoying a classic chocolate cheesecake experience.
The nutrition information applies per slice assuming 12 servings, which allows for sharing and controlled portions. The prepared cheesecake needs refrigeration and should be served chilled for the best texture and flavor.
Ingredients
Chocolate Pecan Crust
- 1 1/2 cups pecans
- 3 tablespoons cocoa powder
- 2 tablespoons coconut oil
- 2 tablespoons pure maple syrup
- 1/8 teaspoon salt fine sea salt
Chocolate Cheesecake Filling
- 2 cups cashew nuts no need to soak, raw
- 1 cup zucchini peeled, diced
- 3/4 cup cocoa powder
- 3/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt fine sea salt
- 1/4 cup coconut oil melted
- 1/4 cup water
Instructions
- To make the crust, add the pecans and cacao powder in the bowl of a food processor fitted with an "S" blade and pulse briefly, until the mixture looks crumbly. Add in the maple syrup, coconut oil, and salt and process again until the mixture sticks together.
- Prepare an 8-inch springform pan by lightly spraying it with oil and pressing a piece of parchment paper into the bottom of the pan. This guarantees the cheesecake will be easy to remove later. Transfer the crust to the prepared pan and press it evenly into the bottom of the pan. Place the pan in the freezer to set while you prepare the filling.
- To make the filling, add the cashews, zucchini, cacao powder, maple syrup, vanilla, salt, coconut oil, and water to a high-speed blender and blend until smooth. Stop and scrape down the sides of the blender, as needed, to make sure everything is blended well. It will be very thick.
- Remove the pan from the freezer and add the chocolate filling on top, smoothing it with a spatula. Return the pan to the freezer and chill until the cheesecake feels firm to the touch in the center, about 3 to 4 hours.
- When the cheesecake is totally firm, it's ready to slice and serve. Be sure to serve it directly from the freezer for the best texture, as it will soften up if you leave it at room temperature for too longer. Serve with sliced berries on top, or with coconut whipped cream.
- Leftovers can be stored in an airtight container in the freezer for up to 3 months.
Notes
- Make sure to press the pecan crust firmly and chill it to help it set before adding the filling.
- The recipe yields 12 rich slices; consider slicing thinner if desired due to the dense filling.
- Use raw cashews for the smoothest filling texture; soaking is not necessary.
- Store leftovers refrigerated and serve cold for the best texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Calories | 345kcal | 17% |
| Carbohydrates | 28g | 9% |
| Protein | 6g | 12% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Sodium | 80mg | 3% |
| Potassium | 374mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 16g | 32% |
| Vitamin A | 28IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 53mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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