Chocolate Fudge Vegan Cheesecake
Recipe type: Vegan Cheesecake, Dairy Free, Gluten Free, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 1 large cheesecake. Serves: 6-8
  • Base
  • 1 cup pitted dates, soaked in boiling water for 10 minutes
  • 1½ cups gluten free rolled oats
  • 3 Tbsp cacao powder
  • 3 Tbsp maple syrup
  • Filling
  • 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 Tbsp cacao powder
  • ¼ cup full fat canned coconut cream
  • 1 tsp vanilla bean extract
  • ¼ tsp Himaliayan pink salt
  1. Base
  2. Grease a 22cm or 8" round springform pan. Set aside.
  3. Drain soaked dates. Add to a high speed processor and pulse until broken up and smooth.
  4. 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.
  5. Press base mixture into prepared tin, refrigerate to firm up.
  6. Filling
  7. 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.
  8. Place broken up chocolate into bowl, stir until completely melted. Remove from double boiler and set aside to cool down to room temperature.
  9. Drain soaked cashews and add to food processor.
  10. Add coconut cream, maple syrup, jam and melted coconut oil to the processor. Blend on high until well combined and cashews have broken up.
  11. 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.
  12. Pour filling mixture over base layer in tin.
  13. Refrigerate until completely set, approx. 4-6 hours or ideally overnight. You can also freeze it until completely set and then thaw it out.
  14. Chocolate Fudge Sauce
  15. Melt butter in a small saucepan over low heat until completely melted.
  16. Add icing sugar, cacao, coconut cream and vanilla, mix well.
  17. Turn heat to high and bring to a simmer, whisking until well blended and smooth.
  18. Once bubbles appear around the edge, simmer for a further 2 minutes or until shiny and thick. Remove from heat.
  19. Pour into a heatproof glass jar and refrigerate to cool.
  20. Once cheesecake has completely set, pour over chocolate fudge sauce.
  21. Serve and enjoy!
Store in an airtight container, refrigerated, for 1 week.
*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.
Recipe by Wholesome Patisserie at