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Vegan Chocolate Cheesecake – No-Bake & Irresistible

This no-bake vegan chocolate cheesecake is pure bliss—rich, creamy, and made with wholesome ingredients.
Prep Time20 minutes
Total Time20 minutes
Course: Desserts
Cuisine: Vegan
Keywords: Beef And Beans, dinner recipes easy healthy families simple weeknight meals, Dinners To Make, Lazy Dinner Ideas, quick and easy dinner recipes 5 min, String Cheese, vegan easy recipes
Servings: 12 slices
Author: Betty

Ingredients

Crust

  • 1 cup raw almonds
  • 1 cup Medjool dates, pitted
  • 2 tablespoons cacao or cocoa powder
  • Pinch of sea salt

Filling

  • 2 cups raw cashews (soaked 2-3 hours or overnight)
  • 1/2 cup maple syrup
  • 1/2 cup melted coconut oil
  • 1/2 cup almond milk (or other plant milk)
  • 1/2 cup cacao or cocoa powder
  • 2 teaspoons vanilla extract
  • Pinch of sea salt

Topping (Optional)

  • Shaved vegan chocolate
  • Fresh berries

Instructions

Make the Crust

  1. Line a springform pan with parchment paper.
  2. In a food processor, blend almonds, dates, cacao powder, and salt until sticky and crumbly.
  3. Press the crust mixture evenly into the bottom of the pan. Set aside.

Prepare the Filling

  1. Drain soaked cashews and place them in a high-speed blender.
  2. Add maple syrup, coconut oil, almond milk, cacao powder, vanilla, and salt.
  3. Blend until completely smooth and creamy, scraping down sides as needed.

Assemble & Chill

  1. Pour the filling over the crust and smooth the top with a spatula.
  2. Cover and freeze for at least 4 hours or until firm.
  3. Before serving, let thaw for 10-15 minutes. Top with shaved chocolate or berries if desired.

Notes

For best texture, use a high-speed blender. Store leftovers in the freezer for up to 2 weeks.