This No bake Chocolate Cheesecake is raw and vegan. It has a creamy texture based on cashews and a magical aroma of cacao. It is especially nice to eat such a dessert on a warm summer day. And if you add a cup of aromatic coffee to the cheesecake, then you will understand that the day is successful.
No bake Cheesecake Ingredients
The ingredients in a cheesecake recipe can be divided into two groups. This is the crust and the cheesecake itself. For the crust you will need almond flour, refined coconut oil, and some pink Himalayan salt or sea salt. This time I decided not to add syrup to the crust. And see what comes of it.
The main ingredient in cheesecake is cashews. To solidify the entire mass, take refined coconut oil and cacao butter. The last to add flavor to our cheesecake. As a sweetener, coconut sugar. Any syrup will do the same. Use what you like. Also on the ingredient list are cacao powder and vanilla extract.
We have prepared the products. Now let’s move on to making the cheesecake.
How to make No bake Chocolate Cheesecake
The process of making cheesecake is very simple. But it takes a long time. First, soak the cashews in water for 4 hours. And better at night. Drain and rinse cashews before using.
Before you start making No bake Chocolate Cheesecake, prepare the mold. For our recipe, a 16 cm round shape is suitable. It can be a detachable shape or a ring. I prefer to line the bottom and walls with parchment. You can also form coconut oil. After preparing the form, we move on to the cheesecake. And we start with a crust.
Mix almond flour, refined coconut oil, and Himalayan salt in a bowl. Then spread the dough evenly across the bottom of the pan. That’s all the crust is ready.
For the next step, we need a blender. Preferably powerful. If you have a small blender, divide the ingredients into equal parts. I did everything in two passes. So. In a blender, combine cashews, coconut sugar, melted coconut oil and cacao butter. As well as vanilla extract and cacao powder. Beat until the mixture becomes smooth.
Pour the filling into the mold over the crust. Smooth the top of the filling and tap the mold on the table a couple of times to release air bubbles. Place the mold in the freezer for at least 2 hours until the cheesecake is firm. If desired, the finished No bake Chocolate Cheesecake can be decorated with fruit or chocolate ganache.
Store the cheesecake in the refrigerator for up to 3 days or in the freezer. After the freezer, let the dessert thaw a little. Before cutting the cheesecake, heat the knife in hot water.
That’s all. Our No bake Chocolate Cheesecake is ready.
Enjoy your meals!
Be healthy and love yourself!
No bake Chocolate Cheesecake (Vegan | Gluten-Free)￼Course: Gluten free, Vegan
1.5 cups (150g) almond flour
2 tablespoons refined coconut oil
1/3 teaspoon pink Himalayan salt or sea salt
2 cups cashews soaked in water for four hours or overnight
5 tablespoons melted cacao butter
7 tablespoons melted refined coconut oil
2 tablespoons cacao powder
3 tablespoons coconut sugar or any syrup
1 tablespoon vanilla extract or 1/2 teaspoon vanilla powder
- Combine almond flour, Himalayan salt and melted coconut oil. Put the dough on the bottom of the form.
- In a blender, mix all the ingredients for the filling. Whisk until the mixture is smooth. If you do not have a large blender, do this procedure in several approaches. Then pour the mixture over the crust.
- Place the mold in the freezer for at least two hours. Until the cheesecake is completely set.
- Store the cheesecake in the refrigerator for up to 3 days or in the freezer. After the freezer, let the dessert thaw a little. Before cutting the cheesecake, heat the knife in hot water.
- Cup 250ml. Shape round 16cm.
- If the mixture is thick and not smooth, add some coconut milk.