Vegan Dark Chocolate Cheesecake

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Vegan Dark Chocolate Cheesecake

Are these your first days on a plant-based diet but you are craving sweets more than ever? Or are you trying to eat healthier and more wholesome but you feel like you deserve a treat? Congratulations, you found the right recipe.

This luscious yet guilt-free cheesecake recipe is not only vegan but also refined-sugar free. I know that it sounds impossible but believe me, this no-bake dark chocolate cheesecake will surprise you.

  • Total Time: 3 hours



For the Filling


  • 300 g Cashews (soaked overnight) 
  • 80 ml Agave Syrup
  • 1 tsp Vanilla Extract
  • 50 g Cocoa Butter (melted)
  • 200 ml Coconut Milk (full-fat)
  • 300 ml 70% Dark Chocolate (melted) 

For the Base


  • 90 g Almond Flour
  • 75 g Coconut Flour
  • 60 g Pistachio Flakes 
  • 40 g Cocoa Butter (melted)
  • 1 tbsp Agave Syrup


  • Line a 23 cm ring mould’s sides with baking paper cut to size and set aside.
  • To prepare the base, mix the almond flour, coconut flour, and pistachio flakes in a blender.
  • Add the melted cocoa butter and agave syrup and pulse until everything is incorporated.
  • Pour the base mixture into the cake mould and flatten it out evenly with the help of a metal spoon. Put the mould in the refrigerator while preparing the filling.
  • Add the soaked cashews to a high-speed blender with coconut milk. Blend it until it is smooth.
  • Add the agave and vanilla extract and keep blending it until no crumbs remain. 
  • Add the melted chocolate and cocoa butter while the blender is running. Make sure that the chocolate doesn’t freeze up, and keep blending it until the mixture is completely smooth.
  • Pour the filling on top of the base and flatten it out, ensuring it is all even.
  • Put the cheesecake back in the refrigerator and let it rest for 2 hours.
  • You can slice and serve the cheesecake after it has firmed up.


  • Author: Yağmur Dide Vurgun
  • Prep Time: 30 minutes
  • Refrigeration Time: 2 hours
  • Category: Baking
  • Cuisine: Vegan
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