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Easy Chocolate Cheesecake

When I want a simple, gorgeous yet stunning dessert that will fool non vegans, thinking it's full of double cream, I make a chocolate cheesecake. Although I have several videos with different recipes for cheesecake I thought it only fair to share a basic chocolate recipe which is easy to make and I'm hoping non vegans will even give it a go. Dairy is incredibly cruel and very bad for you. This version is as good as the original (if not better) that's fairly guilt free. With protein and plant goodness!
Course: Dessert
Keyword: chocolate cheesecake, easy chocolate cheesecake
Servings: 8 slices



  • 100 g vegan biscuits I used Biscoff
  • 2 tbsp coconut oil
  • 3 tbsp cacao powder
  • 1 tsp vanilla extract
  • 1 tbsp agave/maple syrup
  • pinch of sea/pink salt


  • 150 g raw unsalted cashews soaked overnight and drained
  • 150 g dark chocolate
  • pinch of salt
  • 1 tsp vanilla extract
  • 1/2 cup plant milk unsweetened
  • 1 tbsp lemon juice
  • 1/4 cup agave/maple syrup



  • Blend the biscuits in a blender/food processor until you have crumbs. Add the remaining ingredients and blend until everything is combined. Press into a loose based cake tin 6”-7” (approx). Use the base of a glass to get a flat, even surface. Set aside while you prepare the filling.


  • Drain the cashews and place in a blender. Add the milk, syrup, vanilla, juice and blend until you have a thick lump-less cream. Add a little more milk if its too thick to blend properly. Melt the chocolate in the microwave or on the hob and pour into the cashew cream. Blend again (give the blender a shake now and then) and pour over the base. Make sure you have a level surface and gently tap the sides to remove any air. Place in the freezer for 3 hours to set. Remove from the tin and decorate with melted chocolate or fruit. Allow to rest at room temperature for 20 minutes to make sure it has defrosted enough to slice. Enjoy!



TIP: Its important to blend the cashews until you have no lumps. This may take a few minutes and you can add a little more milk if it's too thick, 1 tbsp at a time. If you want a healthier base use the base recipe in the video description of my blueberry and mint cheesecakes. If you don't have a lot of time soak the cashews in just boiled water for 2 hours. Blender I use.