No Bake Chocolate Cheesecake Recipe (Gluten Free, Vegan)

This chocolate cheesecake recipe is no bake, vegan friendly and a raw version of it's baked counterpart with a creamy filling made from whipped cashews and cacao spread over a gluten free walnut base. This dessert is perfect for the family to feast on or to bring to a potluck.

Ingredients you will need

• Walnuts - Walnuts are quite coarse in texture compared to other nuts like almonds/cashew and that coarseness really works to form the crust.
• Shredded coconut - Unsweetned shredded coconut gives the crust a subtle hint of coconut flavour and sweetness.
• Maple syrup - Used both of the sweetening the crust and to form part of the filling.
• Coconut oil - This is very important, for both the crust/filling because coconut oil solidifies this helps with the structure of the cheesecake.
• Zucchini - Also known as courgette, a hidden vegetable that helps to create that silky smooth chocolate texture for the filling.
• Pink salt/vanilla/nutmeg - All used as flavour enhancers.
• Cashew nuts - When pureed they a silky smooth, very neutral in taste which means they won't overpower the flavour of the cheesecake and outshine the chocolate flavour.
• Cacao powder - Dairy free/vegan friendly alternative to cocoa powder.

The steps

• Line and grease and a 9 inch spring form pan with parchment paper and then set aside.
• Fit a food processor with an S blade.
• Add the walnuts and proceed to pulse at a low speed until it starts to break down, half way through pulsing stop the machine and remove the lid to check the consistency, if it too chunky, pulse for alittle longer.

• Add the shredded coconut and pulse again.
• Drizzle in the maple syrup and coconut oil.
• Pulse on slow speed in intervals, don't leave the machine continuously running or the mixture may turn into a doughball, just run enough so all of the ingredients combine and almost clump together.

• Scoop the contents out of the food processor and place in the springform pan.
• Use the back of a large spoon to press down to form a crust, rotating the pan so the mixture is evenly distributed then set aside.

• In a high speed blender, add the liquid ingredients first - coconut oil, maple syrup, nutmeg, pink salt, cacao powder, zucchini and cashew nuts.
• Blitz at high speed until a smooth consistency is formed (check the consistency with a spoon, it should be silky smooth) you may need to add more melted coconut oil, if the texture is gritty and repeat.

• Scoop out the mixture onto the base of the cheesecake.
• Use the back of a spoon to spread out the filling, rotating the pan so it is evenly distributed.
• Cover with saran wrap/cling film.
• Freeze overnight or until it is completely firm.

• Remove the cheesecake from the freezer and leave to thaw out.
• Once thawed, push the base of the pan upwards to release the cheesecake.
• Remove the parchment paper that is wrapped around the circumference of the cheesecake and discard.
• Slice into portions and serve accordingly.

Notes and tips

• Make sure you are using a spring form with a loose base, this will make it easier when removing the cheesecake when serving it.
• Leave the cheesecake to rest at room temperature for roughly 30 minutes prior to serving this should leave enough time for it to thaw out.
• I highly recommend storing the cheesecake in the freezer and not in the refrigerator. The filling will soften although still hold its shape if refrigerated.
• It will be more convenient if you slice the cheesecake into equal portions, store if necessary and then serve when you are ready.
• You should get approximately 6-8 slices from this recipe.
• You will need a food processor and a high speed/sturdy blender for the filling.
• Make sure to soak the cashew nuts for several hours/overnight ahead of time, alternatively you can fast track the softening process by using boiling water for up to an hour.

More cheesecakes and desserts to try

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No Bake Chocolate Cheesecake Recipe (Gluten Free, Vegan)

This chocolate cheesecake recipe is no bake, vegan friendly and a raw version of it's baked counterpart with a creamy filling made from whipped cashews and cacao spread over a gluten free walnut base. This dessert is perfect for the family to feast on or to bring to a potluck.

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Course: Dessert

Cuisine: American

Prep Time: 40 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 50 minutes minutes

Servings: 8 people

Calories: 569kcal

Author: Charla

Ingredients

For the crust

• ▢ 2 cups of walnuts (234g)
• ▢ 3 tablespoon coconut oil melted
• ▢ 3 tablespoon shredded coconut
• ▢ ¼ cup maple syrup (60ml)
• ▢ ⅛ teaspoon pink salt

For the filling

• ▢ 2 cups cashew nuts (258g)(they must be soaked)
• ▢ 1 zucchini peeled and chopped
• ▢ ½ cup raw cacao powder (48g)
• ▢ ¼ cup coconut oil (60ml)melted
• ▢ ½ cup maple syrup (118ml)
• ▢ ½ teaspoon nutmeg
• ▢ ½ teaspoon vanilla extract or powder
• ▢ ⅛ teaspoon pink salt

Instructions

• Line and grease and a 9 inch spring form pan with parchment paper and then set aside.
• .Fit a food processor with an S blade.
• Add the walnuts and proceed to pulse at a low speed until it starts to break down, half way through pulsing stop the machine and remove the lid to check the consistency, if it too chunky, pulse for alittle longer.
• Add the shredded coconut and pulse again.
• Drizzle in the maple syrup and coconut oil.
• Pulse on slow speed in intervals, don't leave the machine continuously running or the mixture may turn into a doughball, just run enough so all of the ingredients combine and almost clump together.
• Scoop the contents out of the food processor and place in the springform pan.
• Use the back of a large spoon to press down to form a crust, rotating the pan so the mixture is evenly distributed then set aside.
• In a high speed blender, add the liquid ingredients first - coconut oil, maple syrup, nutmeg, pink salt, cacao powder, zucchini and cashew nuts.
• Blitz at high speed until a smooth consistency is formed (check the consistency with a spoon, it should be silky smooth) you may need to add more melted coconut oil, if the texture is gritty and repeat.
• Scoop out the mixture onto the base of the cheesecake.
• Use the back of a spoon to spread out the filling, rotating the pan so it is evenly distributed.
• Cover with saran wrap/cling film.
• Freeze overnight or until it is completely firm.
• Remove the cheesecake from the freezer and leave to thaw out.
• Once thawed, push the base of the pan upwards to release the cheesecake.
• Remove the parchment paper that is wrapped around the circumference of the cheesecake and discard.
• Slice into portions and serve accordingly.

Video

Notes

• Make sure you are using a spring form with a loose base, this will make it easier when removing the cheesecake when serving it.
• Leave the cheesecake to rest at room temperature for roughly 30 minutes prior to serving this should leave enough time for it to thaw out.
• I highly recommend storing the cheesecake in the freezer and not in the refrigerator. The filling will soften although still hold its shape if refrigerated.
• It will be more convenient if you slice the cheesecake into equal portions, store if necessary and then serve when you are ready.
• You should get approximately 6-8 slices from this recipe.
• You will need a food processor and a high speed/sturdy blender for the filling.
• Make sure to soak the cashew nuts for several hours/overnight ahead of time, alternatively you can fast track the softening process by using boiling water for up to an hour.

Nutrition

Calories: 569kcal | Carbohydrates: 39g | Protein: 12g | Fat: 45g | Saturated Fat: 14g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 11g | Sodium: 90mg | Potassium: 566mg | Fiber: 5g | Sugar: 23g | Vitamin A: 55IU | Vitamin C: 5mg | Calcium: 85mg | Iron: 4mg

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