Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, vegan chocolate cheesecake. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

This Vegan Chocolate Cheesecake has a velvety smooth dark chocolate filling with a delicious cookie crust! This is the easiest vegan chocolate cheesecake you can make! Learn how to make a healthy vegan chocolate cheesecake with chocolate chips and tofu but without crust. This mint chocolate vegan cheesecake is one decadent, showstopper of a dessert.

Vegan chocolate cheesecake is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Vegan chocolate cheesecake is something that I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can cook vegan chocolate cheesecake using 14 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Vegan chocolate cheesecake:

1. Make ready Cheese base
2. Get 200 g Cashews (soaked overnight)
3. Prepare 250 ml coconut milk
4. Make ready 4 tbsp lemon juice
5. Take 50 g coconut butter
6. Make ready 100 g dark chocolate (vegan)
7. Make ready 5 tbsp syrup
8. Get Crust
9. Take 5 tbsp tapioca starch
10. Prepare 1,5 tbsp agar-agar powder
11. Take 50 g unsweetened cocoa powder
12. Prepare 2 tbsp Coconut butter
13. Take 100 g vegan plain cookies
14. Make ready 150 g nut and dried fruits mix

Vegan chocolate cheesecake is an egg-free and dairy-free cheesecake. Consequently, the crust doesn’t use graham crackers or butter, unlike traditional cheesecake recipes. This vegan cheesecake is the best ever! It’s rich and creamy and topped with a salted caramel fudge sauce.

Steps to make Vegan chocolate cheesecake:

1. To the high speed blender add cashews and coconut milk. Blend until very smooth
2. While cashews are blending, melt coconut butter and chocolate chunks together and let it cool down a bit
3. While molten chocolate is cooling down in a food processor crush cookies and nuts until fine (but not powder). Melt some coconut butter and add to the cookie and nuts mixture.
4. Put this mixture into the deep round baking form and press to the bottom using a glass to form a crust. Bake it for 5 minutes on 150 degrees Celsius
5. Back to the cashews. Run the blender with the cashew cream and slowly pour in the melted chocolate followed by sugar syrup and lemon juice
6. Add some tapioca starch and run the blender until smooth
7. Add agar agar powder and pulse until well combined (make sure not to run the blender constantly to avoid excessive heating of the razors, we don’t wont to activate agar agar and tapioca starch to early)
8. Put a saucepan on a medium heat, pour your chocolate cheesecake mixture into the pan and constantly stirring (it could take 5 to 10 minutes) wait until the agar and tapioca starch will help the mass significantly thicken
9. Transfer this mass onto your crust, help yourself with an offset spatula to form a nice cheesecake layer
10. Finally, let it cool down completely in the fridge
11. Ready to serve and ENJOY!

This vegan cheesecake is the best ever! It’s rich and creamy and topped with a salted caramel fudge sauce. This Vegan Chocolate Cheesecake may be the best dessert ever! I knew I wanted to make my regular vegan cheesecake chocolate. So, I created this recipe, tested it with some friends, and it.

So that is going to wrap this up with this special food vegan chocolate cheesecake recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!