Vegan Chocolate Cheesecake
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Making a decadent chocolate cheesecake without any dairy? Trust me, it's easier than you think! This recipe comes together in just 45 minutes total, making it perfect for when you want something fancy but don't have all day. The base is built on dates and almonds, which means you're getting natural sweetness plus the heart health benefits of almonds in every bite. What I love most is how simple the ingredient list is and how affordable it keeps your baking, since you're swapping out expensive cream cheese for budget friendly tofu and vegan alternatives. The result is a rich, fudgy dessert that even non vegans will devour.
Ella x
Ingredients
- 12medjool dates
- 473 mlalmonds
- 237 mlcocoa powder
- 2 blocksvegan cream cheese
- 1 blocksilken tofu
- 237 mlmaple syrup
- 237 mlcocoa powder (for filling)
- 237 mlvegan chocolate chips
- 1 tspvanilla extract
- 2 tbspcoconut oil
Detail level
Instructions
- 1
Combine dates, almonds, and 2 tbsp of cocoa powder in a food processor and process until a sticky dough forms.
- 2
Press the dough into a springform pan and set aside.
- 3
In a separate bowl, mix together the vegan cream cheese, silken tofu, maple syrup, 1/2 cup cocoa powder, and vanilla extract until smooth.
- 4
Melt the chocolate chips and coconut oil together in a microwave or double boiler.
- 5
Pour the melted chocolate over the cheesecake filling and swirl with a knife to create a marbled effect.
- 6
Chill in the fridge for at least 30 minutes before serving.
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