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Paleo Vegan Chocolate Cheesecake

Organically Addison Verified

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Ingredients

Warning0 allergens identified

Paleo Vegan Chocolate Cheesecake

For the bottom crust

¾ cup nuts(I used pecans and walnuts)

¾ cup pitted dates

2 tablespoons cocoa powder

2 tablespoons coconut flakes

2 tablespoons maple syrup

For the cheesecake layers

1 ½ cups cashews(soaked in water for 6+ hours)

⅔ cup full fat coconut cream

⅓ cup coconut oilmelted

⅓ cup maple syrup

⅓ cup dark chocolate chipsmelted

⅓ cup creamy almond butter

2 tablespoons cocoa powder

1 tsp vanilla

For the chocolate topping

½ cup dark chocolate chips

3 tablespoons creamy almond butter

1 tsp coconut oil

For the whipped coconut cream

1 can full fat coconut cream

1 tbsp maple syrup

1 tsp vanilla

Instructions

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Instructions

First, line the bottom of an 8 inch springform pan or cheesecake pan with parchment paper. Set aside.

Make the bottom crust first. Add all ingredients to a high powered blender and blend until combined. Mixture will be crumbly and nuts broken up. Press this mixture into the bottom of your springform pan and set aside.

To make the cheesecake filling, first melt the chocolate chips with the coconut oil. Then add all ingredients (including melted chocolate mixture) to a clean blender and blend until smooth. You may have to stop and scrape down the sides of the blender with a spoon or spatula. Keep blending until smooth and uniform. Pour this mixture down into springform pan.

Place in freezer while making the topping.

To make the topping, simply melt the ingredients together. I like to microwave in 30 second increments, stirring between each. Pour this over cheesecake layer. Freeze for at least 2 hours until frozen through.

To serve, allow cheesecake to thaw on the countertop for 5-10 minutes before cutting into. Store leftovers covered in the freezer for best results.

To make coconut whipped cream, add ingredients to a KitchenAid and whip it for 2 minutes.

Nutrition

My Calorie Intake

0
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Tips & Tricks (5)

Soak Cashews for Ultimate Creaminess 💧
Soak raw cashews in hot water for at least 30 minutes before blending to achieve the silkiest, most luxurious cheesecake texture that rivals dairy-based versions.
Temper Your Chocolate Chips 🍫
Melt chocolate chips slowly over a double boiler or in short microwave bursts to prevent seizing, ensuring smooth incorporation into your filling for a glossy, professional finish.
Chill Between Layers 🧊
Refrigerate your crust for at least 1 hour before adding the filling to prevent layers from merging and to maintain distinct, defined textures in each component.
Balance Sweetness with Dates 📅
Blend pitted dates thoroughly with other wet ingredients before adding to the filling to distribute sweetness evenly and avoid clumpy texture throughout the cheesecake.
Use Full-Fat Coconut Cream, Not Milk 🥥
Always use the thick cream from canned coconut milk (not the thin liquid) and avoid lite versions, as the higher fat content is essential for achieving that rich, creamy consistency that fools non-vegans.