Chocolate Fudge Vegan Cheesecake anyone? YES PLEASE! *drools*
I haven’t made enough vegan cheesecakes in my time because I could always taste the cashews too much, more than I preferred, know what I mean? They are such a wonderful idea but I was always finding myself on the hunt for cashew-less vegan cheesecakes. Not that I don’t like cashews, I love cashews, just not in my cheesecakes, not to mentioned that grainy texture because they didn’t break up completely and turn creamy. This chocolate vegan cheesecake is the complete opposite of that though, but there is a twist, I used cashews! Durn durn durn….
I know what you’re thinking, ‘Sam, why did you just go on a rant about disliking cashews in your cheesecakes?’. Because I wanted to prove myself wrong and provide you guys with an easy, great tasting, smooth chocolate cheesecake recipe and that is exactly what it is! The secret? Soak your cashews for as long as possible, in boiling hot water is best and blend blend blend! Until all broken up and it turns completely smooth.
The crucial part though is adding in that melted dark chocolate. You melt the chocolate beforehand and then you must bring it back down to nearly room temperature, you don’t want it too hot otherwise it will solidify in your filling because the rest of the ingredients are cold. That is why I have said in the recipe that you must stream the melted chocolate through the processor lid tube whilst your processor is blending on high at the same time, I hope you’re following this! 😉 After you have poured in all of your chocolate, blend for a further 1-2 minutes, the more the better I say! This will ensure your cheesecake filling is completely smooth with no lumps, we ain’t got no time for lumps and uneven consistency do we now?
I have mentioned this before but many years ago I was a MASSIVE cheesecake fanatic. I used to devour one of those frozen supermarket cheesecakes all by myself and get lemon cheesecakes every birthday as my birthday cake. Guess what you guys, my Mum even got me a Spongebob Squarepants Cheesecake for one of my birthdays!!! How awesome is that?! I LOVE spongebob, my dad even took me to see the Spongebob movie back in the day hehe.
Ok guys, I’ll leave it as that! This is just another delicious Easter recipe for you to enjoy! Or anytime of the year at that! Enjoy!
- 1 cup pitted dates, soaked in boiling water for 10 minutes
- 1½ cups gluten free rolled oats
- 3 tablespoon cacao powder
- 3 tablespoon maple syrup
- 2 cups raw cashews, soaked in boiling hot water for 1-2 hours or cold water and left overnight
- 200g dark cooking chocolate, broken into squares
- 1 x 400g canned coconut cream
- ¼ cup maple syrup
- ¼ cup raspberry or strawberry jam, store bought
- ¼ cup coconut oil, melted
- Chocolate Fudge Sauce
- ¼ cup dairy free butter*
- ½ cup icing sugar (powdered sugar)
- 2 tablespoon cacao powder
- ¼ cup full fat canned coconut cream
- 1 teaspoon vanilla bean extract
- ¼ teaspoon Himaliayan pink salt
- Grease a 22cm or 8" round springform pan. Set aside.
- Drain soaked dates. Add to a high speed processor and pulse until broken up and smooth.
- Add remaining base ingredients to processor, oats, cacao and maple syrup and blend on high until well combined. Mixture should stick together and hold its shape, if not, keep adding more maple syrup, 1 tablespoon at a time.
- Press base mixture into prepared tin, refrigerate to firm up.
- Make a double boiler by filling a medium sized pot half way with water and place a large glass bowl into the pot, making sure the base of the bowl doesn’t touch the water. Put onto a medium heat.
- Place broken up chocolate into bowl, stir until completely melted. Remove from double boiler and set aside to cool down to room temperature.
- Drain soaked cashews and add to food processor.
- Add coconut cream, maple syrup, jam and melted coconut oil to the processor. Blend on high until well combined and cashews have broken up.
- Turn processor on high, using the tube of the processor lid, slowly stream in melted chocolate whilst blender is blending on high. This will help the melted chocolate incorporate well. Continue to blend on high for a further 1-2 minutes or until completely smooth and thick. There should be no lumps of chasers or chocolate.
- Pour filling mixture over base layer in tin.
- Refrigerate until completely set, approx. 4-6 hours or ideally overnight. You can also freeze it until completely set and then thaw it out.
- Chocolate Fudge Sauce
- Melt butter in a small saucepan over low heat until completely melted.
- Add icing sugar, cacao, coconut cream and vanilla, mix well.
- Turn heat to high and bring to a simmer, whisking until well blended and smooth.
- Once bubbles appear around the edge, simmer for a further 2 minutes or until shiny and thick. Remove from heat.
- Pour into a heatproof glass jar and refrigerate to cool.
- Once cheesecake has completely set, pour over chocolate fudge sauce.
- Serve and enjoy!
*I found my dairy free butter from my local health food store.
If you want to serve your cheesecake with hot chocolate fudge sauce, simply make it just before serving the cake. Remember, this is slightly melt the cheesecake because it’s cold. As long as you eat it fast! Or you can make the fudge sauce before hand and store it when ready, just give it a good stir.
I found leaving the cheesecake to set overnight is the best.
The chocolate fudge sauce makes approx. half a cup. You can easily double this recipe if you want more sauce.