A sinful dessert that is guilt free? That’s the magic of this vegan chocolate cheesecake recipe. And it’s super easy to make!

When I want a simple, gorgeous yet stunning dessert that will fool non vegans into thinking that it’s full of double cream, I make a chocolate cheesecake. I thought it only fair to share a simple vegan chocolate cheesecake recipe which is easy to make and I’m hoping non vegans will even give it a go.

Dairy is incredibly cruel and not good for you. This version is as good as the original (if not better) in that it’s fairly guilt free. With protein and plant goodness!

TIP: It’s important to blend the cashews until you have no lumps. This may take a few minutes and you can add a little more milk if it’s too thick, 1tbsp at a time. If you want a healthier base use the base recipe in the video description of my blueberry and mint cheesecakes. If you don’t have a lot of time soak the cashews in just boiled water for 2 hours.

Ingredients – Base

Use a loose based cake tin approx 6-7”

100g vegan biscuits (I used Biscoff)
2 tbsp coconut oil
3 tbsp cacao powder (I always use Nature’s Heart Superfoods)
1 tsp vanilla extract
1 tbsp agave/maple syrup
Pinch of sea or Himalayan salt

Photo: Aaron Calder

How to Prepare:

Blend the biscuits in a blender/food processor until you have crumbs. Add the remaining ingredients and blend until everything is combined. Press into a loose based cake tin 6”-7” (approx). Use the base of a glass to get a flat, even surface. Set aside while you prepare the filling.

Ingredients – Filling

150g unsalted raw cashews (soak in water overnight and drain)
150g dark chocolate (I used Plamil)
Pinch of salt
1 tsp vanilla extract
½ cup unsweetened milk (I used soya as its creamy)
1 tbsp lemon juice
¼ cup agave nectar/maple syrup

How to Prepare:

Drain the cashews and place in a blender. Add the milk, syrup, vanilla, juice and blend until you have a thick lump-less cream. Add a little more milk if its too thick to blend properly.

Melt the chocolate in the microwave or on the hob and pour into the cashew cream. Blend again (give the blender a shake now and then) and pour over the base. Make sure you have a level surface and gently tap the sides to remove any air. Place in the freezer for 3 hours to set.

Remove from the tin and decorate with melted chocolate or fruit. Allow to rest at room temperature for 20 minutes to make sure it has defrosted enough to slice. Enjoy!

Store in the fridge for up to 4-5 days. Enjoy this easy vegan chocolate cheesecake recipe!

Also Read:

Bake to Impress: Vegan Chocolate Chip Carrot & Orange Loaf Recipe

Dreamy Desserts: Vegan White Chocolate Tarts Recipe

Vegan Brownies Recipe: Chocolate Goji Brownies That Will Melt in Your Mouth