Amazing Vegan Chocolate Cheesecake Recipe
23:06
That's it, you heard me right. This vegan cheesecake is a new level of yummieness that I have managed to make myself (and this means anyone can make it too). I am far from being an amazing baker, in fact I had quite a few bad batches when I was attempting to make a vegan pumpkin pie. However I do very much love cheesecake and miss the convenience of being able to pick a whole big tub for £2. There are frozen versions but they do not have as rich flavour and raw cheesecakes are expensive and often too indulgent (and flipping tiny!).
I like the idea of having cashew filling but I do not like dates in the base hence I mixed and matched a couple of recipes to reach the desired result. Do note, you will need to pre-soak your cashews for at least an hour in hot water!
Crust
2
cups of bourbon biscuits (I used a whole packet)
1/2 cup vegan butter (I mixed coconut oil and Vitalife)
1/4
cup sugar
Filling
2
cups soaked cashews
1/2
cup orange juice
2/3
cup agave
1/4
cup cocoa powder
1
teaspoon salt
1
teaspoon orange extract
1/2
cup melted coconut oil
Method
1. Preheat over to 190 and grease a 9" deep pan.
2. To make biscuit crumbs I used my food processor. Keep the inside filling for extra flavour. Transfer into a large bowl. Melt the butter and stir with sugar into the crumbs until you get a thick sticky texture. Press into your pan to get an even top layer. Put into oven and bake for 5 minutes. Take out and allow to cool. Turn off the oven.
3. After you cashews have been pre-soaked (at least an hour in hot water) put them into blender and mix until smooth. Be careful not to over heat your blender so it might be better to do that in 2-3 batches and give a shake/stir to the contents every so often.
4. Add the remaining filling ingredients and blend until smooth (have a taste of the mixture and adjust as necessary). Pour into the pan and spread evenly because the consistency will be very thick.
5. Pop the pan into a freezer for a couple of hours but I would recommend leaving it overnight for the most delicious results.
6. When mixture has been set, it will become quite solid so take care when cutting. I would recommend to take it to warm up a little 10 minutes before serving
You can top your cheesecake with chocolate flakes or orange zest. The original recipe called for digestive biscuits but my local shop did not have a vegan version (why would you add milk to digestive, just why?) so out of desperation I picked up bourbon which matched the chocolate theme very well! The hardest step is definitely blending the cashews because I am always scared to over heat my Ninja bullet and after you start blending the solid cashews tend to stay on the top while thick cashew cream at the bottom does not allow them to fall to the blades. I took regular stops and shook up the holder to try and mix in the contents. Also, I found adding liquids (like orange juice) make the contents runnier and helped with blending.
So here you go, you can now make your own vegan cheesecake at home. Let me know if you have an amazing cheesecake recipe!
Adapted from One Green Planet Orange vegan chocolate cheesecake and An Ode to Mung beans Simply the best vegan cheesecake
Agave Bun x
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