Vegan Chocolate Cheesecake Recipes

NO-BAKE CHOCOLATE CHEESECAKES

Steps:

• Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
• Next add nuts, salt, and cocoa powder and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates through the spout while processing. If too wet, add more almond or walnut meal.
• Cut out parchment paper into circles the shape of your ramekins, muffin tins or pan (see notes for size options). In addition, to make removing the cheesecakes easier, cut out two strips of parchment paper per ramekin and lay them in an "X" shape at the base. Top with circle shape. This creates little tabs that make removing the cheesecakes easier to pop out once set.
• Divide crust among serving dishes and carefully press with fingers to distribute. To pack it down, use a small glass or the back of a spoon and really press it down, allowing some crust to come up the sides. If it sticks, separate the crust and glass with a small piece of parchment paper. Set in fridge or freezer to firm up.
• Add all filling ingredients to a blender (starting with the lesser amount of lemon juice and working your way up) and mix until very smooth - up to 2-3 minutes. If it won't come together, add a splash more coconut milk as the liquid should help it blend better.
• Scrape down sides as needed and blend until very creamy and smooth. Taste and adjust flavor/sweetness as needed, adding more maple for sweetness or lemon for tang.
• Divide filling evenly among the ramekins (or other serving dish). Tap a few times to release any air bubbles, then cover loosely with plastic wrap and refrigerate until set - about 4-6 hours depending on size of dish. Expedite this process by popping them into the freezer for 1-2 hours.
• Once set, run a butter knife along the edge and gently remove by tugging on the tabs in an upward motion. They should pop right out. If they aren't quite set, pop them in the freezer for 15-20 minutes and they should come out easily.
• Top with a touch of coconut whipped cream and fresh berries, or as is! See notes for storage.

VEGAN CHOCOLATE CHEESECAKE (NO-BAKE, NUT-FREE)

Steps:

• Line the bottom and sides of a 7.5 or 8" cake tin (with removable base) with some parchment paper.
• Add the cookies and sea salt to your food processor and blitz for about 30 seconds until evenly finely ground. Add in the vegan butter and blend again until evenly combined and the mixture sticks together between your fingers. Press the cookie mixture into the base of the cake tin, and smooth it out with a ¼ cup measure or flat bottomed glass, making sure it is compact. Set aside in the freezer while you prepare the filling.
• Finely chop the chocolate and add it to a heat-resistant bowl. Place the bowl on top of a saucepan that is about 1/4 ways filled with simmering water (bain-marie). Stir the chocolate with a rubber spatula every so often to melt it evenly.
• Add the silken tofu, vegan cream cheese, maple syrup, lemon juice, vanilla extract, coffee, oat milk, and salt to a high-speed blender and blend until smooth and creamy. Add the melted chocolate and cocoa powder (if using) and blend again until smooth.
• Transfer the filling into the cake tin using a spatula to smooth it out. To get the swirl effect on top, place the cake tin on top of a turntable, and use your spatula to make a swirl print on the surface of the cake whilst spinning the turntable. Place in the fridge to set for 3-4 hours (or overnight if preferred). Once set, remove the cake from the tin.
• To make the chocolate curls, melt the chocolate and pour it into a small plastic container lined with parchment paper. Freeze for 20-30 minutes, then remove the block of chocolate from the container and use a potato peeler to create chocolate curls in long movements while applying pressure. I recommend wearing latex gloves for this step as the heat from your hands will melt the chocolate. If the chocolate gets too soft, return it to the freezer for 10 minutes and repeat.
• Finely chop the chocolate and set it aside in a heat-resistant bowl. Add the coconut milk to a saucepan and place it on medium heat until gently simmering. Pour the heated coconut milk over the chocolate and allow it to sit for 2-3 minutes uncovered, before stirring with a spatula until smooth. Pour over the chocolate cheesecake slices before serving.
• Place the no-bake chocolate cheesecake in an airtight container and refrigerate. It will keep in the fridge for up to 5 days. To freeze, place it in an airtight container for up to a couple of months. You can also slice and wrap it into single servings and freeze them individually. Just take the cheesecake out to defrost at room temperature for a couple of hours before serving it.

VEGAN CHOCOLATE CHEESECAKE

Steps:

• Make graham cracker crust:
• Preheat oven to 350°F with racks in middle and lower third and put a baking sheet on lower rack. Flip bottom of springform pan so lip is facing down, then lock in place. Grease bottom and side of pan.
• Stir together all crust ingredients, then press onto bottom and 1 inch up side of pan. Bake until set, 10 to 12 minutes, then cool completely, about 45 minutes.
• Make chocolate tofu filling:
• Heat 1 cup sugar in a 1 1/2-to 2-quart heavy saucepan over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling pan occasionally so sugar melts evenly, until it is dark amber. Remove from heat and carefully stir in water (mixture will bubble up and steam and caramel will harden), then cook over medium-low heat, stirring, until caramel has dissolved. Remove from heat and whisk in chopped chocolate until smooth. Cool fudge sauce slightly.
• Purée tofu and cocoa in a food processor until smooth.
• Beat soy cream cheese and remaining 1 1/4 cups sugar with an electric mixer at medium-high speed until fluffy. At low speed, beat in tofu purée, vanilla, salt, and fudge sauce until incorporated.
• Pour filling into crust and bake on middle rack until top of cake is shiny but center is still slightly wobbly when pan is gently shaken, about 1 hour. Turn oven off and leave cake in oven 1 hour more.
• Run a knife around top edge of cake to loosen, then cool completely in pan on rack (cake will continue to set as it cools). Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving if desired.