Chocolate cheesecake is always a treat with its smooth and velvety texture and richness. It's one of the desserts everyone can't resist. However, to make it into vegan versions can feel like an attempt to replicate an impossible creaminess without the milk. What if you could be indulged as much by your traditional cheesecake without the inclusion of any animal product? Here are some vegan chocolate cheesecake options to try.
These plant-based versions utilize simple yet effective substitutions to produce a dessert just as rich and decadent. You don't have to sacrifice on taste or texture. If you have the right ingredients, a vegan chocolate cheesecake can definitely melt in your mouth. It doesn't matter whether you're vegan, lactose intolerant, or simply looking for something a little different-this chocolate cheesecake is good for all occasions. So, let's dive into how you can make this dessert that will make even non-vegans go back for seconds.
Ingredients:
Method:
Begin by preparing the base. Crush the digestive biscuits into fine crumbs and mix with melted coconut oil until the mixture holds together when pressed. Press this mixture firmly into the base of a springform pan, making sure it's evenly spread. Chill the base in the fridge for at least 30 minutes to set.
Meanwhile, melt the vegan dark chocolate in a heatproof bowl set above simmering water or in the microwave and stir until smooth. Allow it to cool.
In a blender or food processor, puree silken tofu with soaked cashews, coconut cream, maple syrup, vanilla extract, cocoa powder, and sea salt to taste. So smooth and creamy. Melt chocolate and combine with the mixture above. Let everything mix well. Pour this filling over the chilled biscuit base and finish the top with a spatula.
Place the cheesecake in the fridge to set for at least 4-6 hours, or overnight for best results. Once set, remove from the pan and garnish with your favorite toppings, such as chocolate shavings, fruit, or crushed nuts.
For a nutty depth to your cheesecake, use almond butter. You can combine it so well with chocolate, and it also deepens the smooth texture of dessert. Add a few tablespoons to the filling and pamper the indulgence.
Instead of using coconut cream, you can substitute it with coconut yogurt to introduce a tangy, creamy taste to your cheesecake. It makes the texture lighter while still holding a thick, rich consistency ideal for balancing out the sweetness from the chocolate.
Dates are sweet and sticky by nature, so it's great to add them to the crust or filling. They add a sweetness layer and also help bind the crust together without refined sugar. Soak them beforehand to make sure they blend smoothly.
To give it a warm, spicy flavor, use a pinch of ground nutmeg or cinnamon. Both of these spices go quite well with chocolate and add another dimension to the flavor of your cheesecake, which, being vegan, already tastes rather decadent.
Peanut butter is the other tasty addition to your cheesecake filling. It gives that creamy, slight saltiness when combined with chocolate-just perfect for a cheesecake. Swirl it into your cheesecake filling for a marbled effect or add some to the crust for an added crunchy bite.
Maple syrup or coconut sugar can be used in place of refined sugars to introduce a more natural sweetness. Both alternatives have their own subtle flavors; maple syrup provides a caramel-like undertone, and coconut sugar gives a richer, deeper sweetness.
To those who love coffee and chocolate in combination, adding a teaspoon of espresso powder into the filling will make the chocolate even stronger. Coffee bitterness has the effect of strengthening the richness of the chocolates: it is a sophisticated dessert, great for adults only.
Sprinkle a generous amount of vegan chocolate chips over the top of your cheesecake. The texture and another layer of chocolatey will definitely complement this dessert, but you may even fold them into the filling for little pockets of melted chocolate throughout.