EASY NO-BAKE DESSERT
If you are craving something sweet but don’t feel like turning on the oven, here is a solution for you – you could try and make this delicious no-bake chocolate cheesecake.
This chocolaty cheesecake has a nutty crust topped with a rich and creamy chocolate cashew filling. It is very easy to make and perfect to fix the sweet tooth.
It is also vegan, gluten-free, dairy-free, and soy-free. A great recipe for hot summer days!
Makes approx. 6 servings.
MEET THE INGREDIENTS
This is what you’ll need to make this no-bake chocolate cheesecake:
CRUST
- Roasted almonds (check How to roast almonds)
- Rolled oats
- Dates
CHOCOLATE LAYER
- Cashews
- Date syrup
- Rice milk
- Coconut oil
- Lemon juice
- Dark chocolate
HOW TO MAKE NO-BAKE CHOCOLATE CHEESECAKE
Soak cashews in water for at least 4 hours and dates for 1-2 hours before making this cake.
CRUST
- Line the base of a 16 cm cake tin with baking paper.
- Place roasted whole almonds (check How to roast almonds), ground rolled oats and dates in a food processor and process until the mixture sticks together.
- Make sure to drain dates thoroughly to prevent the crust from getting too mushy. If that happens, add a bit more ground rolled oats (maybe 1/2 teaspoon).
- Adjust sweetness by adding 1-2 teaspoons of maple syrup if needed.
- Press the crust mixture into the cake tin, making sure you press it out evenly. Place the crust in the fridge while you make the chocolate layer.
CHOCOLATE LAYER
- Melt chocolate over low heat in a medium pot -> high-quality dark chocolate (85%) is the best choice.
- Drain cashews well and place them in a blender. Add rice milk, coconut oil, lemon juice, and date syrup and blend on high speed until smooth and creamy.
- Add in melted chocolate and blend again shortly until all is well combined. Adjust sweetness.
- Pour the filling over the crust.
- Place the cake in the freezer to set for at least a couple of hours.
- Serving suggestion: Drizzle the cake with melted chocolate (check How to drizzle chocolate) or top with berries.
You can find instructions and the exact measurements in the recipe card below.
HOW-TOS
HOW TO ROAST ALMONDS
Roasting almonds deepens their flavor and gives them a crisper texture. Here is how to do it:
Preheat oven and spread almonds on the tray. Preheat oven to 175 °C. Spread the almonds in an even layer on the baking sheet. Place in oven and roast for 8-12 minutes. Stir or shake the tray every 5 minutes to help the almonds to cook evenly.
When the almonds are browned and smell nutty, remove from the oven and immediately transfer onto a plate or another baking sheet.
HOW TO DRIZZLE CHOCOLATE
When the cake is set, take it out of the freezer and let it sit at room temperature for 5-10 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.
NO-BAKE CHOCOLATE CHEESECAKE IS:
• Vegan
• Gluten-free
• Dairy-free
• Soy-free
• Rich
• Creamy
• No-bake
INTERESTED IN MORE NO-BAKE CHEESECAKE RECIPES?
If you enjoyed this no-bake chocolate cheesecake recipe, here are a few more favorites:
- Hazelnut Coffee Cake
- Stracciatella Maqui Cheesecake
- Coconut Blue Spirulina Raspberry Cheesecake
- Blue Spirulina Mini Cheesecake
- Cherry Coconut & Chocolate Cake
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.
No-Bake Chocolate Cheesecake
Ingredients
Crust
- 100 g roasted almonds
- 20 g ground rolled oats
- 70 g dates previously soaked in water for 1-2 hours
Chocolate layer
- 250 g cashews previously soaked in water for minimum 4 hours
- 7 tablespoons date syrup
- 60 ml coconut oil
- 60 ml rice milk
- 2 tablespoons lemon juice
- 100 g dark chocolate
Instructions
Crust
- Line the base of a 16 cm springform cake tin with baking paper.
- Place almonds, ground rolled oats and drained dates in a food processor and process until the mixture sticks together. Adjust sweetness by adding 1-2 teaspoons of maple syrup if needed.
- Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out evenly. Place it in the fridge.
Chocolate layer
- Melt chocolate over low heat in a medium pot.
- Drain cashews well and place them in a blender. Add rice milk, coconut oil, lemon juice, and date syrup and blend on high speed until smooth and creamy.
- Add in melted chocolate and blend again shortly until all is well combined. Adjust sweetness.
- Pour the filling over the crust.
- Place the cake in the freezer to set for at least a couple of hours.
- Serving suggestion: Just before serving, drizzle the cake with melted chocolate.
4 comments
Can you use vegan milk (coconut, almond, soy, oat, cashew milk) instead of rice milk?
Yes, of course, you can! It’s just 60 ml so it won’t affect the consistency.
Hi,
Can I sub dark choc for raw cocao if so how much do you recommend and would o need to adjust anything else?
Dark chocolate helps the cake to stay firm so without it, it probably won’t be nearly as firm. You could add maybe 2-3 tablespoons cacao powder. Skip milk and instead of 60 ml, you could add maybe 100 to 120 ml of coconut oil. Also, adjust sweetness if needed. Place the cake in the freezer to set for at least 4-5 hours. Hope that helps!