Description
Remember the iconic Choco Tacos with the waffle taco shells, fudge ripple vanilla ice cream, and crunchy chocolate peanut coating? We’re taking that and turning it into a NO BAKE cheesecake recipe! This no bake choco taco cheesecake features an easy 2 ingredient waffle cone crust, vanilla and fudge ripple swirled cheesecake batter and a crunchy peanut chocolate ganache on top! Choco Taco officially got an upgrade- and it’s unbelievably dairy free and vegan!
Ingredients
Scale
Waffle Crust:
- 24 cones (250 g) of organic waffle cones
- 1/3 cup (76 g) vegan butter, melted
Fudge Ripple (inspired by Crowded Kitchen’s Fudge Ripple):
- 2 tbsp cocoa powder
- 2 tbsp granulated sugar
- 2 tbsp vegan heavy cream
- 2 tbsp vegan butter, melted
- 1/4 tsp sea salt
Cheesecake batter:
- 36 ounces vegan cream cheese
- 1 cup (240 mL) vegan heavy cream or cashew cream
- 1 1/2 cups (300 g) granulated sugar
- 1/2 cup (120 g) dairy-free yogurt
- 1 tbsp vanilla extract
- 1 tsp vanilla bean seeds
Peanut Chocolate Coating:
- 1 batch vegan chocolate ganache
- 3/4 cup shelled salted peanuts, chopped finely
Instructions
- Prep: Line a 9″ springform pan with parchment paper, including along the walls.
- Make the crust: We’ll make the crust in a food processor. Pulse the waffle cones until they resemble a fine crumb. Then add in the melted vegan butter and pulse again until you have a wet crumb. Pour the crumbs into the springform pan, and press the crust firmly into the base of the pan. You can also work part of the crust up the walls of the cheesecake pan or just leave it as one even layer. Place the crust into the freezer to chill while you make the filling.
- Make the fudge ripple: In a small bowl, whisk together all fudge ripple ingredients. Set aside.
- Make the vanilla cheesecake filling base: In a food processor, blend the vegan cream cheese, heavy cream, sugar, yogurt, vanilla extract and vanilla bean paste together until you reach a silky consistency. You can pause the food processor to scrape down the sides as needed.
- Finish assembling the cheesecake: Pour half of the vanilla cheesecake batter into the crust. Place about 4 dollops (half of the fudge ripple sauce) on top, and swirl them around with a butter knife or toothpick. Then top the remaining vanilla bean cheesecake batter, followed by the remaining fudge ripple in dollops. Swirl the batter again.
- Chill: Chill the cheesecake in the freezer for 4-6 hours, or overnight.
- When ready to serve: Carefully remove the cheesecake from the springform pan. Make the peanut chocolate coating by preparing the vegan chocolate ganache then stirring in the chopped peanuts. Allow the cheesecake to sit at room temperature for 15-20 minutes. During that time, you can top the cheesecake with the peanut chocolate crunch coating. Slice when ready and enjoy! Store any leftovers in an airtight container and in the fridge for up to 4 days or in the freezer for up to 3 months.
Notes
See blog post for how to make the mini choco tacos on top!