Vegan Chocolate No Bake Cheesecake

    2 hours 20 minutes

    Perfect for most people this tasty cheesecake recipe is vegan and gluten free, plus it doesn't use any refined sugars.

    22 people made this

    Serves: 10 

    • Base
    • 110g walnuts
    • 40g unsweetened cocoa power
    • 200g pitted dates
    • 1 tablespoon vanilla essence
    • 1 pinch salt
    • Filling
    • 360g raw cashews, soaked overnight in cold water, then drained
    • 75g pitted dates
    • 165g frozen ripe banana
    • 1 tablespoon fresh lemon juice
    • 1 1/2 teaspoons vanilla essence
    • 3 tablespoons water
    • 1 pinch salt
    • 40g unsweetened cocoa powder

    Preparation:20min  ›  Extra time:2hours freezing  ›  Ready in:2hours20min 

    1. Base: In a food processor, blitz the walnuts until you get coarse crumbs. Add the cocoa, dates, vanilla and salt then blitz again until well combined. The mixture will be still quite crumbly.
    2. Press about 200g of the base mix evenly into a plastic wrap lined 20cm round springform cake tin. Set aside.
    3. Filling: Wipe out the food processor bowl then blitz the cashews, dates, banana, lemon juice, vanilla, water, salt and cocoa until well incorporated and smooth. Taste the sweetness and add more dates as you wish.
    4. Pour into the base and smooth out using a wet spatula or spoon. Cover with plastic wrap and place into the freezer for at least 2-3 hours. Thaw for 1 hour to serve.

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    Reviews in English (13)


    How is this a cheesecake, it has no cheese in it???  -  25 Nov 2013


    Is there something missing from those ingredients??  -  25 Nov 2013


    Can you taste the cashews when the cheesecake is done? If yes, do you think it would work with a different kind of nut (almonds or hazelnuts or something)? thanks  -  19 Mar 2015  (Review from Allrecipes UK & Ireland)