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This no bake vegan chocolate cheesecake is completely gluten free and refined sugar free, but just as decadent and custard-like as a traditional cheesecake!

Easy Vegan Chocolate Cheesecake {Gluten-Free}


  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 10 1x

Description

This no bake vegan chocolate cheesecake is completely gluten free and refined sugar free, but just as decadent and custard-like as a traditional cheesecake!


Scale

Ingredients

Crust

  • 1 cup dates (soaked, pits removed)
  • 1 cup oat flour (1.5 cups oats blended)
  • 3/4 cup cacao powder
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/3 cup nut milk or water

Cheesecake Filling

  • 2 cup cashews (soaked for 3+ hours)
  • 1 16 oz can coconut milk
  • 1 cup cacao powder
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/21 large lemon (squeezed)

Instructions

  1. Line a 8″ removable-side cake pan with parchment paper (trick: to get the parchment paper to stick, grease the cake pan first with coconut oil and then place the parchment paper on top).
  2. In a large food processor, pulse all crust ingredients together until it forms a thick dough.
  3. Press the dough into the bottom of the cake pan evenly.
  4. In a large food processor, add cashews and coconut milk and pulse until smooth.
  5. Add in cacao powder, lemon juice, maple syrup, vanilla, and sea salt. Blend until smooth and creamy (batter shouldn’t be very clumpy).
  6. Pour cheesecake batter into the pan and place on an even surface in your freezer.
  7. Freeze for at least 3 hours, or until set. 
  8. When removing from the freezer to slice, allow the cheesecake to dethaw for 15-20 minutes.
  9. Top with coconut whipped cream and enjoy!

  • Category: Dessert
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