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No-Bake Chocolate Cheesecake

No-bake chocolate cheesecake with a nutty crust topped with a creamy chocolate layer. Easy to make, vegan, and gluten-free.
Course Dessert
Cuisine Gluten-free, Vegan
Prep Time 40 minutes
Servings 6
Author Nensi Beram

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 briefly 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.