Why is silken firm tofu listed as optional in this cheesecake recipe?

Silken firm tofu is an optional ingredient that enhances the creaminess of the cashew-based filling, making the cheesecake even smoother.

How long does this vegan cheesecake need to freeze to set properly?

This Vanilla Chocolate Cheesecake requires a minimum of 24 hours in the freezer to achieve its firm, sliceable consistency.

What should the consistency of the crust mixture be before transferring it to the pan?

The crust mixture, made from dates, nuts, and coconut flour, should be sticky enough to hold together when processed with added water.

Can I prepare this Vanilla Chocolate Cheesecake in advance?

Yes, this cheesecake is designed to be frozen for 24 hours, making it an ideal dessert to prepare a day or more ahead of serving.

How should I remove the frozen cheesecake from the pan before serving?

To easily remove the cheesecake, take it out of the freezer for about 5 minutes, then carefully unmold it while it is still frozen.

10 years ago

Vanilla Chocolate Cheesecake
[Vegan]

PS By: Priscilla Soler

Author Bio

Easy raw vegan desserts with the occasional Mediterranean-inspired lunch. Priscilla is a certified health and detox... Read More

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A slice of two-layered vegan Vanilla Chocolate Cheesecake with a date-nut crust, topped with melted chocolate and fresh mulberries.

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Vanilla Chocolate Cheesecake [Vegan]

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In this recipe, creamy, decadent chocolate and vanilla cheesecake sits on a nut-and-seed crust. The crust itself requires no baking and for the cheesecake, the toughest part of the entire process is waiting for it to solidify in the freezer. This cheesecake is wonderful on its own, but divine when... Read More

Ingredients You Need for Vanilla Chocolate Cheesecake [Vegan]

For the Crust:

1 cup pitted dates
1/2 cup almonds
1/4 cup pecans
1/4 cup coconut flour
3-5 tablespoons water

For the Cake:

3 cups soaked raw cashews
1 14-ounce block silken firm tofu (optional, but makes it creamier)
1/2 cup coconut oil, melted
2 tablespoons vanilla extract
1/3 cup non-dairy milk (soy or almond are best)
1/2 cup maple syrup or coconut nectar
5 stevia drops
1/4 cup cacao powder

For the Topping:

Melted chocolate, chocolate squares, or mulberries.

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How to Prepare Vanilla Chocolate Cheesecake [Vegan]

To Make the Crust:

Prepare the crust by processing the dates, nuts and coconut flour in a food processor. Add the water as needed, until you have a sticky consistency. Transfer mixture to a cheesecake pan and leave in the freezer while you make the filling.

To Make the Cake:

Blend the cashews, melted coconut oil, maple syrup, milk, vanilla, and stevia drops until you have a very creamy consistency. Divide mixture and save half to make the chocolate layer.
Spread vanilla mixture over the crust and freeze. Meanwhile, prepare the chocolate mixture by mixing the other half with cacao powder until smooth. Remove cheesecake from freezer and top with the rest of the mixture.
Freeze for 24 hours. Once ready, leave outside the freezer for 5 minutes and remove from pan while frozen.