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No-Bake Vegan Chocolate Cheesecake with Coconut Cream

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Prep Time 30 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes
Course Dessert
Cuisine Vegan
Servings 8

Equipment

  • Blender or food processor Essential for getting that ultra-smooth, creamy filling. A high-speed blender like a Vitamix works best, but a food processor will also do.
  • Springform pan (6-inch or 8-inch) Helps the cheesecake release cleanly. If you don’t have one, use a pie dish lined with parchment paper.
  • Mixing bowls For preparing crust and ganache.
  • Spatula For scraping down the sides and spreading layers smoothly.
  • Refrigerator Since it’s a no-bake recipe, chilling time is key.

Ingredients
  

For the Crust

  • 1 ½ cups vegan chocolate cookies or graham crackers gluten-free if needed
  • ¼ cup coconut oil melted
  • 1 tablespoon maple syrup
  • Pinch of salt

For the Chocolate Cheesecake Filling

  • 1 ½ cups raw cashews soaked for at least 4 hours or overnight
  • ½ cup full-fat coconut cream scooped from a can of chilled coconut milk
  • ½ cup vegan dark chocolate melted
  • ⅓ cup maple syrup
  • 2 tablespoons cocoa powder
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon juice
  • Pinch of salt

For the Vegan Chocolate Ganache Topping

  • ½ cup vegan dark chocolate chips
  • ¼ cup canned coconut milk

Optional Toppings (for chocolate cheesecake decoration)

  • Shaved dark chocolate
  • Fresh berries raspberries or strawberries pair beautifully
  • Toasted coconut flakes
  • Edible flowers or mint leaves

Instructions
 

Prepare the Crust

  1. Start by blitzing the vegan chocolate cookies or graham crackers in a food processor until fine crumbs form. Add in the melted coconut oil, maple syrup, and a pinch of salt. Pulse again until the mixture holds together like wet sand.
  2. Press the mixture firmly into the base of your springform pan, creating an even layer. Use the bottom of a glass to compact it well. Place the pan in the freezer to set while you prepare the filling.

Soak and Blend the Filling

  1. If you haven’t already, soak the raw cashews in hot water for at least 4 hours or overnight to soften them. Drain and rinse them thoroughly.
  2. In a high-speed blender, combine soaked cashews, coconut cream, melted chocolate, maple syrup, cocoa powder, vanilla extract, lemon juice, and a pinch of salt. Blend until completely smooth and creamy. This might take a minute or two, depending on your blender.
  3. Taste and adjust sweetness if needed. If the texture seems too thick, add 1–2 tablespoons of almond milk or water to loosen it.

Assemble the Cheesecake

  1. Remove the crust from the freezer. Pour the cheesecake filling over the crust and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
  2. Cover with plastic wrap or foil and refrigerate for at least 4 hours, or overnight for best results.

Make the Vegan Chocolate Ganache

  1. Just before serving (or once the cheesecake is fully set), make your ganache. Heat the coconut milk in a small saucepan or microwave until just simmering. Pour it over the vegan chocolate chips in a bowl and let sit for 1–2 minutes. Stir until smooth and glossy.
  2. Drizzle the ganache over the chilled cheesecake and let it set for 10–15 minutes in the fridge.

Decorate and Serve

  1. Top your vegan chocolate cheesecake with whatever decorations you like—shaved chocolate, berries, toasted coconut flakes, or even a little dusting of cocoa powder.
  2. To serve, run a hot knife around the edges of the springform pan before releasing. Slice with a warm knife for clean edges.