PALEO VEGAN CHOCOLATE CHEESECAKE
(VEGAN, GRAIN FREE, GLUTEN FREE, DAIRY FREE, PALEO)
There is no such thing as too much chocolate. It’s a principle I’ve lived my whole life by. The more, the merrier! This rich and decadent cheesecake is filled with dark chocolate and is over the top in all the best ways. A chocolate crust is topped with a smooth and creamy chocolate cheesecake layer and then finished off with a chocolate topping. Without further ado, I present to you my favorite cheesecake!
This cheesecake looks fancy but it’s actually no bake and your blender does the majority of the work. We start by making the crust. Simply add all the ingredients to your blender and blend until crumbly and nuts are broken up. Press this mixture into a parchment lined springform pan. I used an 8 inch pan but this would work with a 6 inch pan as well (it would have thick layers!). For the cheesecake layer, first melt the chocolate chips and coconut oil. Then, add all the ingredients to a clean blender and blend until smooth. You may have to stop and scrape down the sides of your blender a couple times. Once it’s smooth and creamy, pour this over the crust layer and set in the freezer while you make the topping. To make the topping, simply melt the ingredients together in 30 second increments in your microwave. Pour this mixture over the cheesecake and set it back in the freezer. Freeze for 2+ hours or until frozen and set. Before serving, allow the cheesecake to sit at room temperature for a few minutes to warm up just a bit. If desired, you can make some coconut whipped cream for a garnish!
My love for chocolate runs deep. This cheesecake is not for the faint of heart! It’s smooth and creamy, rich and decadent, and truly a showstopper. It’s filled with ingredients you can feel good about. You’d never guess it was vegan given how creamy it is. I hope you make this and love it as much as I do!
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Prep Time: 20 minutes (plus time to soak cashews)
Cook Time: 0 minutes
Total Time: 6 hours, 20 minutes
Course: Dessert, Snack
3/4 cup nuts (I used pecans and walnuts)
3/4 cup pitted dates
2 TBL cocoa powder
2 TBL coconut flakes
2 TBL maple syrup
1.5 cup cashews (soaked in water for 6+ hours)
2/3 cup full fat coconut cream
1/3 cup coconut oil, melted
1/3 cup maple syrup
1/3 cup dark chocolate chips, melted
1/3 cup creamy almond butter
2 TBL cocoa powder
1 tsp vanilla
1/2 cup dark chocolate chips
3 TBL creamy almond butter
1 tsp coconut oil
Whipped Coconut Cream:
1 13 ounce can full fat coconut cream
1 TBL maple syrup
1 tsp vanilla
First, line the bottom of an 8 inch springform pan or cheesecake pan with parchment paper. Set aside.
Make the bottom crust first. Add all ingredients to a high powered blender and blend until combined. Mixture will be crumbly and nuts broken up. Press this mixture into the bottom of your springform pan and set aside.
To make the cheesecake filling, first melt the chocolate chips with the coconut oil. Then add all ingredients (including melted chocolate mixture) to a clean blender and blend until smooth. You may have to stop and scrape down the sides of the blender with a spoon or spatula. Keep blending until smooth and uniform. Pour this mixture down into springform pan.
Place in freezer while making the topping.
To make the topping, simply melt the ingredients together. I like to microwave in 30 second increments, stirring between each. Pour this over cheesecake layer. Freeze for at least 2 hours until frozen through.
To serve, allow cheesecake to thaw on the countertop for 5-10 minutes before cutting into. Store leftovers covered in the freezer for best results.
To make coconut whipped cream, add ingredients to a KitchenAid and whip it for 2 minutes.