Easy Vegan Chocolate Cheesecake {Gluten-Free}

Description

This no-bake vegan chocolate cheesecake is a creamy chocolate custard dream! Completely gluten-free and refined sugar-free, this cheesecake is easy yet elegant, and perfect for a decadent healthier treat!

Ingredients

Crust

1 cup dates (soaked for 4–6 hours, pits removed)

2 cups gluten-free rolled oats

3/4 cup cacao powder

1 tsp vanilla extract

1/4 tsp sea salt

1/3 cup coconut milk, nut milk or water

Cheesecake Filling

2 cup cashews (soaked for 3+ hours)

1 16 oz can coconut milk

1 cup cacao powder

1/3 cup maple syrup

1 tsp vanilla extract

1/4 tsp sea salt

1/2–1 large lemon (squeezed)

Instructions

Line a 8″ springform 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).

In a large food processor, pulse the oats until they’re almost a flour (but still with some oats left). Then add in the remaining crust ingredients together until it forms a thick dough.

Press the dough into the bottom of the cake pan evenly.

In a large food processor, pulse the cashews until smooth, then add in the coconut milk and pulse until smooth.

Add in cacao powder, lemon juice, maple syrup, vanilla, and sea salt. Blend until smooth and creamy (there shouldn’t be any clumps of cashews).

Pour cheesecake batter into the pan and place on an even surface in your freezer.

Freeze for at least 3 hours, or until set. 

When removing from the freezer to slice, allow the vegan chocolate cheesecake to come to room temperature for 15-20 minutes.

Top with coconut whipped cream and enjoy!