<h1 class="pgc-h-arrow-right" data-track="3" > chocolate cheesecake</h1>
This baked-free chocolate cheesecake is entirely vegan and made with simple toppings for desserts that are both simple and impressive. Enjoy a creamy cashew chocolate filling on a homemade pecan shell and taste a delicious raw chocolate cake on any occasion!
If you want to share some impressive cakes, but don't have much time to spend in the kitchen, desserts without baking are great options. This cheesecake is particularly great because it solidifies quickly and has a smooth chocolate consistency, perfect for special occasions.
The cream filling is made with soaked cashew nuts, which have a perfect texture and a full taste of milkless dessert. A simple, baked-free crust is made using almond flour, pecans and maple syrup to make a cheesecake-like "skin", reminiscent of baked crust.
Put both in a cake pan and freeze for a stunning chocolate dessert, it's completely vegan, dairy-free and gluten-free!
<h1 class="pgc-h-arrow-right" data-track="11" > feature</h1>
You can make this vegan chocolate cheesecake in advance and put it in the fridge before you are ready to put it in the refrigerator. It is also possible to freeze for up to 3 months.
No need to turn on the oven! Unbaked desserts take less time and effort to make.
Since it's dairy-free, gluten-free, vegan, and refined sugar, most people can enjoy this cheesecake while adhering to their health goals.
You can top this raw chocolate cake with something you like, including fresh berries, nuts, or dairy-free whipped cream.
It's a cheesecake, but it's lightweight and can be eaten during the warmer months.
<h1 class="pgc-h-arrow-right" data-track="17" > the ingredients you need</h1>
<h1 class="pgc-h-arrow-right" data-track="19" > for almond pecan peel:</h1>
Almond Flour – Almond flour mixed with crushed walnuts helps to form a hard crust that has a texture but still binds together. If you can't get almond flour, you can use grated bleached almonds.
Pecan – Pecans provide an excellent flavor for the crusty crust and help keep it together. You can replace walnuts if desired.
Maple Syrup – This natural sweetener helps the shell blend together while giving it a hint of sweetness.
<h1 class="pgc-h-arrow-right" data-track="23" > chocolate cheesecake filling:</h1>
Cashew Soak – After soaking and then mixing cashew nuts, it has a creamy texture and a light taste, making it an excellent alternative to thick cream or cream cheese in vegan desserts. Make sure to use regular cashews without added oil or salt.
Cocoa Powder – Gives cheesecake a rich chocolate flavor. You can use any cocoa powder, dark cocoa powder or raw cocoa powder.
Coconut oil – this is a necessary condition for making the chocolate filling firm. It cannot be replaced or omitted in this recipe.
Coconut Cream – Gives the filler a light creamy texture similar to cream. If you can't find canned coconut cream, place a whole jar of full-fat coconut milk in the refrigerator all night, and then, when you're ready to make the cake, remove the thick cream from the jar and leave the water behind.
Maple Syrup – Maple syrup sweetens the filling of the cheesecake. If desired, it can be replaced with agave syrup.
Lemon Juice – Adds the rich flavor of a traditional cheesecake.
Soy Lecithin - Optional but helps emulsify fillings. If you want to make this dessert soy-free or can't find any dessert, you can omit it.
<h1 class="pgc-h-arrow-right" data-track="31" > step-by-step instructions</h1>
Before starting: Drain the cashew nuts in water for at least 4 hours until overnight, then drain and rinse again.
Step 1. By making the crust add almond flour, pecans, maple syrup and cinnamon to food processing and blending into a brittle but sticky dough, you can easily pinch your fingers together.
Step 3. Transfer the dough to an 8-9 inch dish and press it down with your fingers into a flat, uniform layer.
Step 4. Add the filler ingredients to a high-speed blender and stir until completely smooth and similar to the mousse texture. If necessary, stop between agitations and scratch the sides a few times to ensure that all the ingredients are stirred evenly.
Step 5. Pour the filling mixture over the bottom case and smooth it out with a spatula or spoon.
Step 6. Place the cheesecake in the refrigerator for 2 hours until overnight. Before serving, let it melt at room temperature or in the refrigerator for 30-60 minutes.
<h1 class="pgc-h-arrow-right" data-track="40" > frequently asked questions</h1>
What if I can't find coconut cream?
If you can't find canned coconut cream, take 2 cans of full-fat coconut milk (you need 2 cans to produce 1 cup of cream) and leave them in the refrigerator overnight. Do not shake as the cream will rise to the top and can be used in this recipe.
When ready for use in the recipe, open the can and then pick up the thick cream from the top, leaving the watery part behind. You can use the remaining coconut water in oatmeal, smoothies, and curries.
If there is no high-speed mixer, can it be done?
The original cheesecake is made in a high-speed blender. If you don't have one, you can still make recipes, make sure the cashews have been soaked all night, and keep in mind that the strength of the blender will determine the smoothness and creaminess of the filling.
Can it be made without a springform pot?
Of course. Using a springform pan is the easiest, but if there is no pan, you can use an 8-9-inch pie tin box or a square baking pan to make chocolate cheesecake strips.
If you don't use a pan, it is recommended that you spread parchment paper on top of a pie pan or baking tray so that the cheesecake can be easily removed once it is ready.
Can I soak cashews quickly?
It is recommended to soak them overnight for best results, but in a pinch, you can do a "quick soak".
If you have a few hours, place the cashew nuts in a bowl, then pour boiling water on top of them and soak them for 2 hours. If you don't have time, cook the cashew nuts in a small pot of water for 10 minutes, then tighten and continue with the recipe.
No almond flour.
If you can't use almond flour, you have two options:
1. Mix 1 cup of bleached almonds into a very fine powdered consistency. Make sure you don't overmix them or you'll end up with almond butter! After mixing for 10-15 seconds, you should reach a powdery consistency and stop scratching a few times between mixes. ]
2. Please use the cheesecake crust from pumpkin cheesecake or mango cheesecake. All you need is dates and walnuts or almonds, dates and coconuts. You can even make chocolate crusts using the base form of these chocolate fudge bars made from almonds, cashews, dates, and cocoa powder.
What exactly is soy lecithin?
Soy lecithin is a food additive used as an emulsifier. It just means it encourages the ingredients to remain a smooth, mixed mixture rather than separate (think of oil and water). It also helps to thicken and stabilize.
It's optional, and without it I'd make a lot of unbaked cheesecakes, but if you use it, you do get a smoother, creamier effect, more like a traditional baked cheesecake.
You can buy a small bag of soy lecithin or buy liquid lecithin.
<h1 class="pgc-h-arrow-right" data-track="53" > stored and frozen</h1>
Keep cool until the cake is at room temperature for some time.
Storage: You can store the cheesecake in the refrigerator in an airtight container for 1 week.
Frozen: The remaining cheesecake can be frozen whole or divided into small pieces and frozen in a container for 3 months. When it's ready to eat, melt it in the refrigerator overnight.
<h1 class="pgc-h-arrow-right" data-track="64" > chocolate cheesecake</h1>
Preparation time: 15 minutes
Cooking time: 2 hours
Total time: 2 hours 15 minutes
Yield: 8
Category: Desserts
Cuisine: American
Diet: Vegetarian
Despite being easy to make and no baking required, this amazing vegan chocolate cheesecake is the perfect dessert to impress guests! Enjoy this delicious cake on any special occasion or store it in the fridge so you can enjoy it at any time!
<h1 class="pgc-h-arrow-right" data-track="85" > raw material</h1>
Hickory shell
1 cup almond flour (120 g)
1/2 cup pecans (65 g)
3 - 4 tbsp maple syrup (45-60 ml)
1 tsp. cinnamon
Chocolate cheesecake
1 1/2 cup cashews (225 g, soaked in water overnight)
1/2 cup cocoa powder (50 g)
1/3 cup melted coconut oil (80 ml)
1 cup coconut cream (240 ml)
1/2 cup maple syrup (170 g)
2 tsp. vanilla extract (10 ml)
2 Tbs. lemon juice (30 ml)
1 tsp. soy lecithin (optional, improvement lotion)
<h1 class="pgc-h-arrow-right" data-track="100" > the production process</h1>
Soak the cashew nuts in a bowl for at least 6 hours, and when you are ready to make a cheesecake, drain and rinse.
Add the ingredients from the cake base to the food processor and mix into the plastic dough, starting with 3 tablespoons of maple syrup and then adding another 1 tablespoon of syrup if the consistency is to be reached.
Prepare an 8-9 inch pan and press the dough into the pan by hand until the dough is flat, even across the bottom of the pan.
Add the drained cashew nuts to a high-speed blender along with the rest of the cream ingredients, stir to a very smooth consistency, and stop scraping off the sides of the blender as needed.
Pour the cream over the crust of the pan and smooth it out with a spatula or tablespoon if necessary.
Place the cake in the refrigerator for 2 hours until overnight.
Before serving, let it melt at room temperature or in the refrigerator for 30-60 minutes.
<h1 class="pgc-h-arrow-right" data-track="108" > notes</h1>
If you don't have almond flour, mix 1 cup of white almonds for 10-15 seconds, scraping the sides a few times between blends to make your own almonds. Alternatively, dates and walnut shells from this non-baked cheesecake recipe can also be used.
If you can't find canned coconut cream, place 2 cans of premium full-fat coconut milk in the refrigerator overnight. In the morning, carefully open the thick coconut cream and top from top of it, leaving the remaining water behind.
If you don't have much time, you can cook the cashews quickly in a small pot for 10 minutes, or pour boiling water in a bowl and soak for 2 hours for a quick soak. Overnight soaking is recommended for best results.
<h1 class="pgc-h-arrow-right" data-track="113" > nutrition</h1>
Servings: 1
Calories: 507
Sugar: 19 g
Fat: 30 g
Carbohydrates: 33 g
Fiber: 4 g
Protein: 9 g