Vegan Chocolate Fudge Cheesecake

Vegan Chocolate Fudge Cheesecake!

This Vegan Chocolate Fudge Cheesecake is super thick and rich. The chewy chocolate base is topped with a dense and fudgy ‘cheesecake’ filling, making the ultimate chocolatey dessert. This would be a perfect dessert to serve at a dinner party or family gathering. I created this cheesecake to serve for Christmas dinner, but it could be enjoyed any time of year. It is super rich and elegant and perfect for any special occasion.

This elegant dessert is vegan, gluten-free, and refined sugar-free. I lightly sweetened this recipe with dates and maple syrup, which are both natural sweeteners with added nutrients. The base is gluten-free and made with a simple combination of nuts, dates, and cocoa powder. Both the base and filling of this cheesecake are filled with tons of healthy fats and some protein, making this a super rich and satisfying dessert.

I topped this cheesecake with some chocolate shavings and fresh raspberries, but you can get creative with topping choices. Some light and fluffy coconut whip cream would be amazing here!

For more chocolate dessert inspo, try my Double Chocolate Chunk Peppermint Fudge Cookies or my Chocolate Cupcakes.

For more recipes and nutrition tips, follow me on Instagram @livesimplyhealthy

Vegan Chocolate Fudge Cheesecake

Laura Brining

Rich and velvety Chocolate Fudge Cheesecake!

5 from 1 vote

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings 16

Ingredients

  

Base:

• 1 1/2 cups pecans
• 3/4 cup Medjool dates pitted
• 2 tablespoons cocoa powder

Filling:

• 1 cup soaked raw cashews
• 1/2 cup coconut cream the thick white part from a can of chilled coconut milk
• 4 tablespoons coconut milk you can use the remaining liquid part from the can of coconut milk
• 1/4 cup Medjool dates pitted
• 4 tablespoons coconut oil
• 3 tablespoons maple syrup
• 4 tablespoons cocoa powder
• 2 teaspoons vanilla

Instructions

 

• To make the base, add the pecans and pitted dates to a blender. Blend until fully combined and no large chunks remain. Add the cocoa powder and blend until combined. Press into an 8 or 9 inch round springform pan. Set aside.
• To make the filling, add the soaked cashews, coconut cream, coconut milk, pitted dates, coconut oil, maple syrup, cocoa powder, and vanilla to a blender. Blend on high until fully combined and smooth, this may take up to 5 minutes. Pour over the prepared base.
• Place the cheesecake in the fridge to set for at least 6 hours or overnight. Slice into 16 servings. Store in the fridge and remove just before serving.
• Top with chocolate shavings, coconut whip cream, or berries if desired.