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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Bake Crust: Bake crust for 15 minutes to firm it up. Remove and set aside.
- 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.
- 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.
- 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.
- 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.
- 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
