Description
This rich and creamy chocolate cheesecake is a decadent dessert that’s easy to make and secretly healthier than traditional versions. It’s perfect for chocolate lovers looking for a delicious treat without refined sugar or dairy.
Ingredients
- 2 cups raw cashews (240g)
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 1/3 cup virgin coconut oil
- 1 tbsp pure vanilla extract
- 1/4 tsp salt
- 1/2 cup water
- Optional crust of choice (store-bought or homemade)
Instructions
- Soak the cashews in a bowl of water for at least 4–6 hours or boil for 15 minutes for a quicker version. Drain and rinse well.
- In a high-speed blender, combine all ingredients except the crust and blend until completely smooth.
- If using a crust, press it into a 9-inch springform pan or any lined pan of choice.
- Pour the chocolate cheesecake filling over the crust and smooth out the top.
- Refrigerate for at least 6 hours or overnight to allow the cheesecake to firm up.
- Once set, slice and serve chilled. Store leftovers covered in the fridge or freezer.
Notes
- You can use a store-bought crust, graham cracker crust, or make your own with dates and nuts.
- For a nut-free version, try replacing cashews with soaked sunflower seeds.
- Add melted chocolate to the filling for an extra rich version.
- Best stored in the refrigerator for up to 5 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 11g
- Sodium: 60mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
