This lusciously creamy and velvety smooth No-Bake Vegan Chocolate Cheesecake is dairy-free and gluten-free! Made with only 8 ingredients, this no-bake treat is a delightfully delicious way to end a meal.
Ingredients
For the Crust:
- 16-18 chocolate sandwich cookies
- 3 tablespoons melted coconut oil
For the Filling:
- 3 cups cashews soaked overnight in water
- 1 cup almond milk
- 2 teaspoons vanilla extract
- 1/2 tsp almond extract
- 1/2 cup coconut oil melted
- 1 1/2 cups chocolate chips melted
- Optional: 2-3 tbsp sugar/or monkfruit sweetener
For the topping (OPTIONAL)
- can full fat coconut milk chilled
- vegan chocolate chips
- 2-3 chocolate sandwich cookies
- berries
Instructions
- First off, add the chocolate sandwich cookies to a food processor and pulse until they are crumb-like in texture. If you don’t have a food processor, you can use a blender or simply add the chocolate sandwich cookies to a plastic bag, seal it, grab a mallet or rolling pin, and gently pound away so the cookies are crushed up and crumb-like.
- Then melt the coconut oil by placing it in a microwave-safe dish and microwaving on high for 20-30 seconds.
- Then mix the cookie crumbs with the melted coconut oil and press this mixture into a baking tray lined with plastic.
- Make sure all the ingredients are at room temperature so the melted coconut oil will mix evenly and the resulting filling will be smooth and set evenly. You can also place the ingredients (almond milk and cashews) in the microwave and heat them for 20-30 seconds so they are closer to room temperature.
- Make the filling by adding the soaked cashews, almond milk, vanilla and almond extracts, melted coconut oil (melt in microwave-safe dish for 20-30 seconds), melted chocolate chips (also melted in microwave-safe dish in microwave for 30-50 seconds) into a blender.
- Blend on high until the mixture is velvety smooth.
- Spoon the blended filling onto the crust.
- And – now comes the hardest part – let this chill undisturbed for 6-8 hours or overnight. If you need to, you can place it in the freezer for a couple of hours or until it is set. But, I have found that the best texture results from a slow chill in the refrigerator.
- When it is set, you can top it with some melted chocolate, crushed cookies, berries, or some chocolate coconut cream (made by whipping the chilled coconut milk until it is like whipped cream, then melting the chocolate chips and adding them to the whipped coconut cream. NOTE - make sure the melted chocolate chips are not hot but closer to room temperature so it does not deflate the whipped coconut cream.
- Finally - ENJOY!
Notes
*The cashews need to be soaked overnight. Just place raw cashews in a bowl and cover with water. Set it aside in the fridge overnight.
*All ingredients need to be at room temperature so the melted coconut oil will mix evenly and the resulting filling will be smooth and set evenly. You can keep the cashews and almond milk out on your counter until they are at room temp. Or, you can add them to a microwave-safe bowl and microwave them for 20-30 seconds or until they are at room temperature.
*Make sure to melt the coconut oil before using it in the crust and filling. Simplay place them in a microwave-safe bowl and microwave them for 20-30 seconds or until melted.
*You can melt the chocolate chips over a double boiler or in the microwave. If using the microwave - add them to a microwave-safe bowl and microwave them for 30-50 seconds or until melted.
*If making the chocolate coconut whipped topping - make sure to chill the can of coconut milk overnight so the coconut fat/flesh will be separated from the coconut water. Then spoon it out and whip with an electric mixer or whisk.
Nutrition
Serving: 1slice | Calories: 486kcal | Carbohydrates: 39g | Protein: 7g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 14g | Cholesterol: 2mg | Sodium: 227mg | Fiber: 3g | Sugar: 24g
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