NO-BAKE NUTTY CHEESECAKE
Packed with wholesome ingredients and healthy fats, this chocolate & hazelnut cheesecake will, for sure, satisfy your sweet tooth. It has a nutty crust topped with a creamy and rich hazelnut layer drizzled with dark chocolate.
The cake is vegan, gluten-free, dairy-free, and soy-free.
Note: This is a mini cheesecake 12 cm in diameter. Makes 4-6 servings.
For more no-bake vegan cheesecake recipes, visit the link below:
6 no-bake vegan cheesecakes >>
HOW TO MAKE CHOCOLATE HAZELNUT CHEESECAKE
SOAKING CASHEWS: Put cashews in a bowl and add enough water to cover. Soak at room temperature for at least 4 hours.
NOTE: To ensure an ultra-smooth texture of the cashew cream, it’s important to use a high-speed blender.
CRUST
- Line the base of a panettone mold 12×10 cm (12cm diameter x 10cm height) with baking paper.
- Place roasted cashews and hazelnuts (check How to roast nuts) in a food processor and process until they are finely ground.
- Add raw cacao powder, date syrup, and coconut oil, and process until the mixture sticks together. Adjust sweetness.
- Tip: If the mixture is too dry, add just a tiny bit of coconut oil. If the mixture is too moist, add 1-2 teaspoons ground roasted nuts (cashews or hazelnuts).
- Once it’s all combined and the mixture is nice and sticky, press it evenly onto the bottom of the prepared mold. Place the crust into the fridge while you make the hazelnut layer.
HAZELNUT LAYER
- Drain cashews well and put them into a high-speed blender.
- Add coconut cream (see Note on coconut cream), coconut oil, date syrup, and raw cacao powder and blend on high speed until smooth and creamy.
- Add in ground hazelnuts and a couple of tablespoons of almond milk and blend again until all is well combined. Adjust sweetness if necessary.
- Carefully pour the mixture (or use a spoon) on top of the crust.
- Place the cake in the freezer to set for at least 4-5 hours or until firm.
NOTE ON COCONUT CREAM
Always use full-fat canned coconut milk or the cake won’t turn out creamy. Chill it in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon. If it’s too watery, the cake won’t be able to hold its shape.
SERVING SUGGESTION
Drizzle the cake with melted chocolate (see How to drizzle chocolate) and decorate with Chocolate Truffles or Hazelnut & Cashew Bliss Balls.
STORING
Store leftover cheesecake in the fridge or store in the freezer for up to 3 months for optimal flavor.
TIPS AND HOW-TOS
HOW TO ROAST NUTS
Roasting nuts deepens their flavor and gives them a crisper texture. Here is how to do it:
Preheat oven to 180 °C. Spread the nuts in an even layer on the baking sheet. Place in oven and roast for 10-15 minutes. Stir or shake the tray every 5 minutes to help the nuts to cook evenly.
When the nuts are browned and smell nutty, remove from the oven and immediately transfer onto a plate or another baking sheet.
Note: Always roast different nuts in separate batches cause roasting time might be slightly different for each type of nut.
HOW TO DRIZZLE CHOCOLATE
When the cake is set, take it out of the freezer and let it sit at room temperature for a couple of minutes. Melt dark chocolate in a small pot over low heat.
Using a teaspoon, do a test drip by letting melted chocolate run down the side of your cake. If it falls rapidly and reaches the bottom of the cake, your chocolate is probably too warm. Let it cool down a bit and then try again until you create those beautiful, perfect drips!
Having the melted chocolate and the cake at the right temperature is essential for this. You might need a little bit of practice, but it’s very easy once you get it.
CHOCOLATE HAZELNUT CHEESECAKE IS:
- Vegan
- Gluten-free
- Dairy-free
- Soy-free
- No-bake
- Creamy
- Packed with wholesome ingredients
Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us! Also, if you post it on Instagram, please tag us with @alltheworldisgreen because we love to see your remakes.
Chocolate Hazelnut Cheesecake
Ingredients
Crust
- 60 g roasted hazelnuts
- 60 g roasted cashews
- 10 g raw cacao powder ~ 1 tablespoon
- 1 tablespoon date syrup
- 2-3 tablespoons melted coconut oil
Hazelnut layer
- 200 g cashews previously soaked in water for minimum 4 hours
- 100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
- 100 g ground roasted hazelnuts
- 2-3 tablespoons melted coconut oil
- 5-6 tablespoons date syrup
- 1 heaped teaspoon raw cacao powder
- 2-3 tablespoons almond milk
Extra (for the drizzle)
Instructions
Crust
- Line the base of a panettone mold 12x10 cm (12cm diameter x 10cm height) with baking paper.
- Place roasted cashews and hazelnuts in a food processor and process until they are finely ground.
- Add raw cacao powder, date syrup, and coconut oil, and process until the mixture sticks together. Adjust sweetness.
- Tip: If the mixture is too dry, add just a tiny bit of coconut oil. If the mixture is too moist, add 1-2 teaspoons ground roasted nuts (cashews or hazelnuts).
- Once it’s all combined and the mixture is nice and sticky, press it evenly onto the bottom of the prepared mold. Place the crust into the fridge while you make the hazelnut layer.
Hazelnut layer
- Drain cashews well and put them into a high-speed blender.
- Add coconut cream, coconut oil, date syrup, and raw cacao powder and blend on high speed until smooth and creamy.
- Add in ground hazelnuts and a couple of tablespoons of almond milk and blend again until all is well combined. Adjust sweetness if necessary.
- Carefully pour the mixture (or use a spoon) on top of the crust.
- Place the cake in the freezer to set for at least 4-5 hours or until firm.
Serving suggestion
- Drizzle the cake with melted chocolate and decorate with chocolate truffles or hazelnut & cashew bliss balls.
Notes
NOTE ON COCONUT CREAM
Always use full-fat canned coconut milk or the cake won't turn out creamy. Chill it in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon. If it's too watery, the cake won't be able to hold its shape.* The nutritional information provided is calculated automatically and should be used as an estimate.
2 comments
Sounds quite easy to make 🙂 Thanks for the recipe.
Thank you so much, Maria!