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No-Bake Double Chocolate Cheesecake [Vegan]

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This no-bake double chocolate cake is super creamy and, bonus, it doesn't require any fancy ingredients. Almonds and cashews give this dessert its creamy, melt-in-your-mouth texture, and the dates and cocoa provide the sweetness. Serve this one chilled with a cup of hot cocoa.

No-Bake Double Chocolate Cheesecake [Vegan]


For the Crust:

  • 1 cup almonds, soaked in filtered water for at least 8 hours, then drained
  • 3/4 cup dates
  • 1/3 cup cocoa, or cacao
  • 1 pinch salt
  • 1/8-1/4 cup water

For the Filling:

  • 1 1/2 cup cashews, soaked in filtered water for at least 4 hours, then drained
  • 1 1/2 cup dates
  • 1 1/2 cup water
  • 1/4 cup coconut oil, melted
  • 1/3 cup cocoa, or cacao
  • 1/2 teaspoon salt
  • Fresh lemon zest (optional)

For the Topping:

  • 1/4 cup dates
  • 1/2 cup water
  • 1/4 cup cocoa or cacao
  • 1 tablespoon coconut oil, melted


To Make the Crust:

  1. Pulse the almonds to fine crumbles and transfer to a medium sized bowl. Pulse the dates to crumbles and add to the bowl.
  2. Sprinkle with salt and sift the cocoa (or cacao) into bowl.
  3. Mix well and then pour in the water. Start with 1/8 cup water. If it is too dry, add more. It should become moist enough to be able to knead it with your hands.
  4. Line a spring-form with baking paper.
  5. Pour the dough into the spring from and spread it evenly. Place the cake pan in the refrigerator while preparing the filling.

To Make the Filling:

  1. Blend all ingredients to a fine cream.
  2. Take the cake tin out of the fridge and pour the filling into it.

To Make the Topping:

  1. Blend the ingredients for the topping to a fine cream.
  2. Pour the topping in circles onto the cake. If you hold it up higher, it will drop deeper into the main filling.
  3. Then use the end of a spoon or fork and make swirls by stirring through it.
  4. Place in freezer until set, approximately 3 hours. Cut while still semi-frozen, it makes nice clean edges.

Nutrional Information

Total Calories: 3679 | Total Carbs: 474 g | Total Fat: 201 g | Total Protein: 79 g | Total Sodium: 1626 g | Total Sugar: 350 g





The best no-bake vegan desserts you'll ever try. Jana is a graphic-designer, passionate organic gardener and food blogger. After going onto a gluten-free diet, I developed so many vegan and gluten-free recipes that I decided to share them. This is how my blog, The Vegan Monster, was born.



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62 comments on “No-Bake Double Chocolate Cheesecake [Vegan]”

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Natalie Anastasiou mmmmmmmmmmmmm

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