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No-Bake Chocolate Hazelnut Cheesecake

No-bake chocolate hazelnut cheesecake has a nutty crust sweetened with dates and topped with two rich and creamy layers. A healthy dessert that's ultra delicious!
Course Dessert
Cuisine Gluten-free, Vegan
Prep Time 1 hour
Servings 10
Calories 484kcal
Author Nensi Beram

Ingredients

Crust

  • 100 g dry roasted hazelnuts
  • 25 g coconut flour
  • 90 g dates previously soaked in water for 1-2 hours

Hazelnut layer

  • 200 g cashews previously soaked in water for a minimum of 4 hours
  • 100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
  • 50 g dry roasted hazelnuts
  • 20 ml lemon juice
  • 40 ml coconut oil
  • 50-60 ml maple syrup

Chocolate layer

  • 100 g cashews previously soaked in water for a minimum of 4 hours
  • 100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
  • 50 g dark chocolate (85% cacao)
  • 20 ml lemon juice
  • 50 ml maple syrup

Extra

Instructions

Crust

  • Line the base of a 16 cm springform cake tin with baking paper.
  • Drain dates really well after soaking them - you can use a fork to remove any excess water.
  • Place roasted hazelnuts, fine coconut flour, and dates in the food processor and process until the mixture sticks together.
  • Once it’s all combined, press the mixture evenly onto the bottom of the prepared cake tin.
  • Place the crust into the fridge while you make the hazelnut layer.

Hazelnut layer

  • Drain cashews well and place them into a high-speed blender.
  • Add coconut cream (see Note on coconut cream), roasted hazelnuts, lemon juice, coconut oil, and maple syrup.
  • Process until smooth and creamy. Adjust sweetness if needed.
  • Pour the mixture over the crust.
  • Place the cake in the freezer for approx. 10-15 minutes while you make the chocolate layer.

Chocolate layer

  • Melt dark chocolate in a small pot over low heat. Set aside.
  • Drain cashews well and place them into a high-speed blender.
  • Add coconut cream, melted chocolate, lemon juice, and maple syrup.
  • Process until smooth and creamy. Adjust sweetness if needed.
  • Carefully pour the mixture on top of the first layer.
  • Place the cake in the freezer to set for at least 4-5 hours or until firm.

Serving suggestion

Storing

  • Keep the leftovers in the fridge or the freezer. The cake can last up to 1 month in the freezer.

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.

 

Nutrition

Calories: 484kcal | Carbohydrates: 33g | Protein: 10g | Fat: 38g | Sodium: 13mg | Fiber: 6g | Sugar: 17g | Iron: 5mg