Baked Vegan Chocolate Cheesecake Recipe

Introduction

This baked vegan chocolate cheesecake is a rich and creamy dessert that impresses without dairy or eggs. Combining a nutty cocoa crust with a smooth cashew-based filling and a bright berry compote, it’s perfect for any celebration or a special treat.

Ingredients

• 1/2 cup (~70g) hazelnuts, lightly toasted
• 2/3 cup (~75g) almond flour or almond meal
• A pinch of sea salt
• 1/4 cup (~20g) unsweetened cocoa powder
• 1 1/2 tablespoons (~22.5 mL) pure maple syrup
• 1 1/2 tablespoons (~22.5 mL) melted refined coconut oil
• 1 1/4 cups (~175g) raw cashews, soaked in water for 8 hours or overnight
• 1/2 cup (~120g) solidified coconut cream
• 8 ounces (227g) vegan cream cheese, softened (Tofutti brand recommended)
• 1/2 cup (~120 mL) pure maple syrup
• 7 ounces (200g) of 60-70% dark chocolate, melted
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons (~15g) arrowroot powder or cornstarch
• 2 teaspoons pure vanilla extract
• 1 teaspoon ground espresso powder or instant coffee powder
• 1/4 teaspoon fine sea salt
• 3/4 cup (~95g) cranberries, fresh or frozen and defrosted
• 3/4 cup (~85g) raspberries, fresh or frozen and defrosted
• 1/3 cup (~64g) organic cane sugar
• 2 tablespoons freshly squeezed orange juice

Instructions

1. Step 1: Preheat the oven to 350°F (176°C). Line a 7-inch springform pan with parchment paper and lightly grease the sides with refined coconut oil or another neutral oil.
2. Step 2: Toast the hazelnuts on a baking sheet for 10-12 minutes until skins blister slightly. Wrap warm nuts in a towel, steam for 1 minute, then rub to loosen skins. Chop the hazelnuts finely in a food processor.
3. Step 3: Add almond flour, sea salt, and cocoa powder to the hazelnuts and blend until mostly pulverized. With the motor running, pour in maple syrup and melted coconut oil until the mixture becomes slightly sticky and can be pressed together.
4. Step 4: Press the crust mixture evenly and firmly into the bottom of the prepared pan. Bake for 15 minutes, then set aside.
5. Step 5: While the crust bakes, prepare the filling. Clean the food processor bowl, add soaked cashews and solid coconut cream, and blend until the texture resembles ricotta cheese.
6. Step 6: Add vegan cream cheese, maple syrup, melted dark chocolate, lemon juice, arrowroot powder, vanilla extract, espresso powder, and sea salt. Blend until smooth and creamy, scraping down the sides as needed.
7. Step 7: Pour the filling over the baked crust in the springform pan. Wrap the pan’s bottom in two layers of aluminum foil and place it in a large roasting pan. Pour hot water around the pan’s base to create a water bath, avoiding water entering the filling.
8. Step 8: Bake in the water bath for 50-55 minutes until edges look dry and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside for 30-60 minutes, then refrigerate for at least 4 hours to set completely.
9. Step 9: Prepare the cranberry-raspberry compote by cooking raspberries, cranberries, sugar, and orange juice over medium-low heat for 10-15 minutes, gently mashing the berries. Simmer for an additional 10 minutes until thick and jammy.
10. Step 10: Serve the chilled cheesecake topped with the compote.

Tips & Variations

• If cranberries are out of season, substitute with additional raspberries for a sweeter compote.
• Soaking cashews overnight ensures a creamy filling texture; warm water can shorten soaking time slightly.
• Use refined coconut oil to avoid a coconut flavor in the crust if preferred.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. Keep the compote in a separate container in the fridge for up to one week. To serve, bring the cheesecake to room temperature for about 20 minutes for the best texture. Leftovers can be frozen for up to one month; thaw in the refrigerator overnight before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of nut instead of hazelnuts for the crust?

Yes, almonds or walnuts can be used as substitutes for hazelnuts. Each will give a slightly different flavor and texture but will work well in the crust.

Can I make this cheesecake nut-free?

This recipe relies heavily on nuts for texture and creaminess, so it’s not suitable for a nut-free diet without major ingredient changes. Consider exploring other vegan cheesecake recipes designed specifically to be nut-free.

Baked Vegan Chocolate Cheesecake Recipe

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★★★★★

4.8 from 50 reviews

• Author: Harper
• Total Time: 6 hours 30 minutes including chilling and soaking
• Yield: 10 servings 1x
• Diet: Vegan

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Description

This decadent Baked Vegan Chocolate Cheesecake combines a rich, nutty hazelnut and almond crust with a creamy, smooth cashew-based chocolate filling. Baked gently in a water bath, it ensures a perfect texture without cracks, topped with a fresh cranberry-raspberry compote that adds a tangy contrast. Ideal for vegans and anyone craving a luscious, dairy-free chocolate dessert.

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Ingredients

Scale 1x2x3x

For the Crust

• 1/2 cup (~70g) hazelnuts, lightly toasted
• 2/3 cup (~75g) almond flour or almond meal
• A pinch of sea salt
• 1/4 cup (~20g) unsweetened cocoa powder
• 1 1/2 tablespoons (~22.5 mL) pure maple syrup
• 1 1/2 tablespoons (~22.5 mL) melted refined coconut oil

For the Cheesecake Filling

• 1 1/4 cups (~175g) raw cashews, soaked in water for 8 hours or overnight
• 1/2 cup (~120g) solidified coconut cream
• 8 ounces (227g) vegan cream cheese, softened (Tofutti brand recommended)
• 1/2 cup (~120 mL) pure maple syrup
• 7 ounces (200g) of 60-70% dark chocolate, melted
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons (~15g) arrowroot powder or cornstarch
• 2 teaspoons pure vanilla extract
• 1 teaspoon ground espresso powder or instant coffee powder
• 1/4 teaspoon fine sea salt

For the Cranberry-Raspberry Compote

• 3/4 cup (~95g) cranberries, fresh or frozen and defrosted
• 3/4 cup (~85g) raspberries, fresh or frozen and defrosted
• 1/3 cup (~64g) organic cane sugar
• 2 tablespoons freshly squeezed orange juice

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Instructions

1. Preheat Oven: Set your oven to 350°F (176°C) to ensure it’s ready for toasting the nuts, baking the crust, and eventually baking the cheesecake.
2. Prepare Pan: Line a 7-inch springform pan with parchment paper and lightly grease the sides with refined coconut oil or a neutral oil to prevent sticking.
3. Make the Crust: Toast hazelnuts on a baking sheet for 10-12 minutes until skins blister. Steam in a towel and rub to remove skins. Chop finely in a food processor, then add almond flour, sea salt, and cocoa powder and process until mostly pulverized. With motor running, add maple syrup and melted coconut oil until mixture is sticky. Press firmly and evenly into pan bottom.
4. Bake Crust: Bake crust for 15 minutes to firm it up. Remove and set aside.
5. Prepare Filling: Clean the processor bowl, blend soaked cashews with solid coconut cream until ricotta-like. Add vegan cream cheese, maple syrup, melted chocolate, lemon juice, arrowroot powder, vanilla, espresso powder, and salt. Blend until smooth and creamy, scraping sides as necessary. Pour over baked crust.
6. Set up Water Bath: Wrap springform pan bottom with two layers of foil. Place pan in a larger roasting or baking pan. Pour hot water around pan base to prevent cracking during baking.
7. Bake Cheesecake: Bake in water bath for 50-55 minutes until edges look dry and center is just set but still jiggly. Turn off oven, leave cheesecake inside for 30-60 minutes to cool gradually. Then refrigerate at least 4 hours.
8. Prepare Compote: Combine raspberries, cranberries, sugar, and orange juice in a saucepan. Cook on medium-low for 10-15 minutes, crushing berries gently. Simmer an additional 10 minutes until thickened and jammy. Cool and refrigerate if preparing ahead.
9. Serve: Top chilled cheesecake with cranberry-raspberry compote before serving for a fresh, fruity finish.

Notes

• Soak cashews overnight or at least 8 hours for the creamiest texture.
• If cranberries are unavailable or out of season, substitute with extra raspberries in the compote.
• Wrapping the springform pan with foil ensures no water seeps in during the water bath baking.
• The water bath prevents cracking and creates a smooth and silky cheesecake texture.
• Use refined coconut oil to avoid coconut flavor in the crust, but unrefined can be used for added taste.
• Ensure to cool the cheesecake slowly by leaving it in the turned-off oven to avoid cracking due to temperature shocks.

• Prep Time: 15 minutes plus 8 hours soaking
• Cook Time: 1 hour 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Vegan, American

Keywords: vegan cheesecake, chocolate cheesecake, baked vegan dessert, dairy-free cheesecake, cashew cheesecake, water bath cheesecake, vegan chocolate dessert