About our no-bake vegan chocolate cheesecake recipe:
This no-bake cheesecake is perfect if you need to whip up a last-minute pudding for guests. It is also suitable for vegans, and it's gluten-free, egg-free and dairy-free.
9 ingredients5 steps
Egg-Free Recipes
Dairy Free Recipes
Gluten Free
Vegetarian
Vegan Recipes
Ingredients
MetricImperial
For the Base
340gHazelnuts (chopped, roasted)
13Dates
3 tbspHoney (or maple syrup for vegan version)
2 tspCacao
For the Chocolate Layer
3Avocados (ripe)
1Coconut milk (tin)
2 tspCacao
3 tbspHoney (or maple syrup for vegan version)
For decorationHazelnuts (chopped)
Method
Step 1
Before making the cheesecake, chill the coconut milk tin in the fridge to allow a cream layer to build on the top.
Step 2
Pulse together the hazelnuts, pitted dates, honey and cacao in a food processor until they start to form a dough.
Ingredients for this step
340gHazelnuts (chopped, roasted)
13Dates
3 tbspHoney (or maple syrup for vegan version)
2 tspCacao
Step 3
Line a cake tin with greaseproof paper and press the dough down to form the base. Chill in the fridge whilst you make the topping.
Step 4
Skim the cream top layer of the coconut milk and blitz together with the avocado flesh, cacao powder and honey in a food processor or high speed blender until it is smooth. You may have to scrape down the sides during this process to ensure that all of the ingredients are blended. Spoon out the mixture on top of the cheesecake base and smooth the top with a palette knife.
Ingredients for this step
3Avocados (ripe)
1Coconut milk (tin)
9 tbspCacao
3 tbspHoney (or maple syrup for vegan version)
Step 5
Place the cheesecake in the freezer for an hour to firm up before transferring to the fridge. Before serving, decorate with a sprinkling of hazelnuts.
Ingredients for this step
For decorationHazelnuts (chopped)
12 Baker Ratings
I’m very excited to try this. My sweetheart is vegan and gluten-free. I’ve made other recipes for him, and I always have really great success with avocado as a base. I substituted cashews for the hazelnuts. Only because hazelnuts here in the states are so very expensive. I also plan on garnishing the top with not only nuts but some dairy free whipped topping and pomegranate seeds. I’ll take pictures and let you know how it turns out. I’m so very excited.
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1 baker loved this!
My husband makes me a raw cheesecake on my birthday most years. This year I wanted something chocolate and he tried this recipe. It was honestly a disaster. He followed the recipe exactly but the taste was so bitter, and 3 out of 4 of our guests, including myself, got a swollen tongue and scratchy throat. That was really odd because nothing like that has happened to us before, and we can't figure out what caused it. No one took more than 1 bite of it, because it was not a good taste. Such a waste of expensive ingredients and such a disappointment on my birthday for not only me but my poor husband who worked hard to make this for me and our guests.
