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Villionaire Cheesecake

After my hugely popular triple chocolate cheesecake https://www.youtube.com/watch?v=f473Q... post and one of my other most popular posts was Villionaire (vegan millionaire) shortbread squares https://www.youtube.com/watch?v=JNwie... I thought I'd combine the two. So I bring you Villionaire Cheesecake! A salted healthy wholesome nut and oat base topped with a layer of cashew cream & blended dates, which gives it a rich caramel taste. Topped with milk chocolate. My friends who tried this said it's one of the best things I've ever made. This is a great dessert for a dinner party and your non vegan guests will be fooled by its creaminess into thinking its not vegan.
Course: Dessert, sweet treat
Keyword: cheesecake, dairy free, vegan cheesecake, villionare
Servings: 8 slices

Equipment

  • loose base tin 6/7"

Ingredients

Base

  • 70 g almonds
  • 50 g oats use gluten free if intolerant
  • 2 tbsp coconut oil melted
  • 1/2 tsp pink/sea salt
  • 1 tsp vanilla extract
  • 8 dates (pitted & soaked) Soak in hot water for 15 minutes and drain

Filling

  • 150 g raw, unsalted cashews - soaked soak overnight or for 1 hour in just boiled water (drain)
  • 100 g dates Pitted, soaked and drained
  • 8 tbsp plant milk
  • 1 tsp vanilla extract
  • 2 tbsp coconut oil
  • 2 tbsp agave/maple syrup
  • 60 g melted vegan white chocolate or coco butter

Topping

  • 80 g vegan milk chocolate melted
  • 50 ml coconut cream or soya cream

Instructions

Base

  • In a food processor add the almonds, oats, sugar and salt and blend until you have fine crumbs. Now add the oil, vanilla and dates. Blend until combined. In a loose based tin 6/7” pour in the mixture and press down firmly with the bottom of a glass. Set aside while you make the cheesecake filling. I put mine in the freezer to set quicker.

Filling

  • In a blender add the cashews, syrup, vanilla and milk and blend for a few minutes (stirring occasionally) until you have a thick cream with no lumps. If the mixture is too thick to blend add a little more milk. Now add the oil, coco butter/chocolate (melt in the microwave or on the hob) and dates. Blend until fully mixed together. You will probably have to stir in the dates stuck around the edge of the blender a couple of times. Pour over the base and spread out evenly. Tap the sides of the tin gently to remove any air bubbles. Place in the freezer for one hour minimum.

Topping

  • Melt the chocolate and briskly whisk in the cream. Pour over the frozen cheesecake and pop back in the freezer for at least 3 hours. This will make sure the liquids set and when the cheesecake defrosts it will be soft but not runny. Remove from the freezer and tin half an hour before serving. Store in the fridge for up to a week (covered). When cutting slices I found a knife heated in a glass of boiling water slides through easily and keeps the layers from mixing into each other.

Video

Notes

TIP: I originally made the top with solid chocolate which was difficult to cut unless I used a heated knife so I changed it adding cream to make it softer. When you remove the cheesecake from the freezer allow it to defrost for half an hour outside the fridge and removed from the tin.