This smooth, creamy, no-bake vegan chocolate cheesecake is the perfect dessert for chocolate lovers. This no-bake brownie base is easy to turn into bars top with the fudgiest chocolate cheesecake entirely made of wholesome ingredients.
I love making dairy-free versions of the classic cheesecakes such as my Vegan na Kalabasa na Cheesecake or Vegan Blueberry Cheesecake because replacing the main ingredient is such an interesting challenge! A cheese cake without cheese is a bit of a contradictions that can also turn into one of the most delicious desserts you’ll ever try.
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Vegan Chocolate Cheesecake (Mga Bar na Walang Bake)
Ingredients
Chocolate Crust
- 1 tasa Mga almendras
- ½ tasa Desiccated Coconut
- 1 tasa Malambot na mga Date na may Pitted - ibinabad sa maligamgam na tubig, pinatuyo
- ¼ tasa Unsweetened kakaw pulbos
- ¼ kutsarita Asin
- 2 tablespoons Langis ng niyog - melted, or cocoa butter
- ½ kutsarita vanilla
Pagpuno ng tsokolate
- ¾ tasa Mga almendras - or cashews, soaked 30 minutes in boiling water, drained
- ½ tasa Almond Milk
- ¾ tasa Maple syrup
- ¾ tasa Langis ng niyog - melted, refined to avoid coconut flavor
- ¼ kutsarita Asin
- ¼ tasa Unsweetened kakaw pulbos
Paghahatid ng Mungkahi
- 1 dollop Coconut Yogurt
- ½ kutsara Melted Vegan Dark Chocolate
tagubilin
- Using a pastry brush, brush some melted coconut oil all over a 9-inch square pan and place a piece of parchment paper at the bottom. This makes it easier to unmold the bar.
- In a food processor, with the S-blade attachment, add all the almonds and coconut. Process on high speed until it forms a coarse mixture – about 1 minute.
- Stir in the rest of the ingredients: soft pitted dates, unsweetened cocoa powder, salt, coconut oil, and vanilla.
- Process again until it forms a sticky dough that you can easily press into the pan to make a raw biscuit base. If it is too dry (this can happen if you used dry dates), add 1 tablespoon of water, process for 20 seconds until the batter is sticky.
- Transfer the mixture onto the prepared pan and press firmly with your fingers to evenly cover the bottom of the pan.
- Place in the fridge while you make the filling.
Chocolate cheesecake filling
- Add all the cheesecake layer ingredients into a high-speed blender starting with soaked, drained almonds, unsweetened almond milk, melted coconut oil, maple syrup, salt, and unsweetened cocoa powder.
- Blend on high speed until it forms a creamy, thick chocolate batter with no lump.
- Pour the chocolate filling onto the prepared crust.
- Slightly tap the pan on the bench to remove any air bubbles.
- Freeze 30 minutes until the filling is set or place in the fridge overnight, making sure you cover the top of the pan with a silicone lid to prevent it from drying.
- Cut into 16 slices and serve with a dollop of coconut yogurt and melted dark chocolate pieces (most 70% dark chocolate bars are vegan).
Mga Tala
Pagkain
Vegan chocolate cheesecake is an egg-free and dairy-free cheesecake. The crust doesn’t use graham crackers or butter, unlike traditional cheesecake recipes. Instead, vegan cheesecake use nuts, dates, and cocoa powder for the biscuit.
The filling can be made of tofu, vegan cream cheese, or healthy vegan cheesecake using soaked nuts like cashews or almonds. This vegan chocolate cheesecake bar recipe is a healthy version of your favorite chocolate cheesecake recipe. Therefore, it is made with nourishing nuts, unsweetened cocoa powder, and refined sugar-free sweeteners.
Ingredients at Substitutions
The ingredients you need to make these vegan chocolate cheesecake bars are:
- Mga almendras – the base and filling are made of almonds. However, for the filling, make sure you soak the almonds in boiling water for 30 minutes to make the cheesecake layer smooth and creamy. If you have a powerful blender, like a Vitamix or professional KitchenAid, you can skip the soaking step and well on high speed around 8-9.
- Unsweetened kakaw pulbos or cacao powder for a stronger chocolate flavor.
- Langis ng niyog – You must use coconut oil in raw desserts. In fact, coconut oil is solid at room temperature, below 73°F (23°C), and it is the key ingredient that gives texture to no-bake vegan desserts. Other oils won’t work in this recipe. Same, you can’t make oil-free raw dessert, so don’t be tempted to replace the oil with applesauce.
- Pinatuyong Niyog na Walang Tamis – Or shredded coconut.
- Dates – Any variety of dates works fine. Some varieties are drier, so it is recommended to pre-soak them in hot water for 20 minutes, drain then use them in the recipe.
- vanilla – para mas lalong maanghang.
- Sirop ng Maple – or any liquid sweetener you like, agave syrup or rice syrup works too. You cannot use a crystal sweetener like coconut sugar in this recipe. It needs to be liquid.
- Gatas na Almond na Walang Tamis – or non-dairy plant-based milk of choice, like oat milk or soy milk.
How To Make Vegan Chocolate Cheesecake (in Pictures)
This is a healthy vegan cheesecake recipe or no-bake vegan cheesecake using raw, wholesome ingredients, no refined sugar, and is gluten-free. It is a pretty easy recipe to make, even if you are new to no-bake dessert recipes.
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Mga Mungkahi sa Paghahatid
You can serve these vegan chocolate cheese bars with:
- A dollop of coconut yogurt or Vegan Whipped Cream
- Fresh berries like raspberries or strawberries
- A few vegan chocolate chips
- A drizzle of melted dark chocolate
Mas Maraming No-Bake Vegan Desserts
If you love vegan desserts, you may also like my raw dessert recipes below.
Can I just use coconut flour?
NO, I am sorry it will be way too dry.
Could you sub the cocoa for carob powder?
Probably, but it will impact the taste and texture as well. Carob powder won’t absorb the liquid the same way and it will add a bitter taste.
What could be the substitute for coconut oil? I am ok to use dairy products, no eggs though
You can use melted cocoa butter but it’s expensive. You do need one of the other to firm up the no-bake cheesecake. I can’t recommend on dairy option because I don’t use dairy in my kitchen.
I would like to try this recipe, however, I am not a fan of dates.
What can I replace them with, for the crust?
Maybe try other dried fruits like apricot, dried figs or maybe maple syrup would work but I am unsure how much you need as I didn’t try this option yet.
I made this for the 1st time today. I was not a fan of the crust. I replaced the almonds with walnuts / and I had forgotten to soak. The chocolate layer had taste but I have to get a better blender to completely break down the cashews. I added cut strawberries to the chocolate layer which was great.
I wouldn’t recommend walnuts it’s a very bitter nut for dessert that’s why I am using almonds in the recipe. Maybe you can try that next time! Enjoy
Can this no-bake chocolate cheesecake be made with Crisco instead of coconut oil?
Coconut oil firm up at room temperature and hold the cheesecake batter together. I am not familiar with Crisco so I am not sure it’s an option here.
Is there anyway I can make this without almonds because I’m allergic to them
Sure, you can use hazelnuts of cashews. Enjoy!