Decadent Chocolate Cheesecake Recipe for Indulgent Desserts
Dear readers,
Allow me to introduce you to a dessert that is bound to turn even the most staunch detractors of veganism into raging converts. Presenting, the Gluten-Free, Soy-Free, Vegan Chocolate Cheesecake Recipe!
It is a decadent and luxurious dessert that will definitely leave you craving for more. It is a perfect indulgence for those who are looking for low-calorie desserts while still maintaining their diet restrictions. Not only is this cheesecake recipe vegan, but it is also free from gluten, soy and nuts – making it an apt choice for those with dietary restrictions.
But what sets this recipe apart from others and makes it irresistible is its rich, creamy and chocolatey flavor – all without dairy products! Yes, you heard it right.
So whether you are already following a plant-based lifestyle or just looking to explore it, this vegan chocolate cheesecake recipe should feature at the top of your list. Be prepared to embrace the new possibility of scrumptiousness on your plate, and trust me when I say this – you won’t be left wanting!
So let’s get started with my easy-to-follow recipe instructions that will guarantee perfect results each time you make it!
Why You’ll Love This Recipe
My dear food enthusiasts, allow me to tell you why you will love this gluten-free, soy-free, vegan chocolate cheesecake recipe. It’s true that dessert is always the best part of the meal, so why not indulge in a double dark chocolate cheesecake that’s free from dairy and nuts?
First of all, let’s talk about the rich and creamy texture that is achieved with coconut oil and dairy-free yogurt. This combination makes for a smooth and silky filling that will satisfy even the most demanding chocolate lovers. The crust is made with raw sugar and gluten-free flour, making it just as delicious as a classic cheesecake without any of the gluten.
Not only is this recipe incredibly delicious, but it’s also completely vegan which means no animal products were used in its creation. Let’s all do our part to protect the animals we share this earth with by indulging in plant-based desserts like this one. Plus, there’s no need to sacrifice taste for ethics with this recipe as it’s every bit as delectable as a traditional cheesecake but without any of the drawbacks.
Additionally, this recipe is soy-free which makes it perfect for those with soy allergies or sensitivities. So fear not, my soy-allergic friends, you can savor every bite of this decadent dessert without any discomfort or worry about unwanted reactions.
Now if you’re anything like me, you’re always on the lookout for new dessert recipes to impress your guests or just to indulge yourself. This vegan chocolate cheesecake recipe ticks all the boxes; it’s not only perfect for any dietary restrictions but it also creates an unforgettable experience for your taste buds. Serve it up with some fresh raspberries or drizzled with raspberry sauce and prepare yourself for an explosion of flavors that will leave you wanting more.
So what are you waiting for? Whip up this chocolatey delight today and find out how a vegan, gluten-free dessert can be just as delicious (if not more) than any other cheesecake out there. Trust me, your taste buds – and your conscience – will thank you!
Ingredient List
- Crust:
- 1 and 1/2 cups gluten-free graham cracker crumbs
- 3 tablespoons raw sugar
-
1/3 cup melted coconut oil
-
Cheesecake Filling:
- 2 cups raw cashews (soaked overnight)
- 2/3 cup plain vegan yogurt
- 1/2 cup maple syrup or agave nectar
- 1/3 cup melted coconut oil
- 1/2 cup unsweetened cocoa powder
-
Pinch of salt
-
Chocolate Sauce:
- 4 oz dark chocolate, chopped
- 3 tablespoons almond milk
-
1 tablespoon powdered sugar
-
Raspberry Sauce:
- One container fresh raspberries
- Two tablespoons of water
- One tablespoon of powdered sugar
Note: If you do not have gluten-free graham crackers, you can use any gf option you prefer. Also, choose the best quality chocolate available to make the double choclate sauce extra delicious!
The Recipe How-To
Now that we have gone through the ingredients, let’s get started on making this decadent Gluten-Free, Soy-Free, Vegan Chocolate Cheesecake! It’s okay if you are not an experienced baker because the steps are easy to follow.
Step 1: Preheat Oven and Prep The Crust
Preheat your oven to 350°F.
Take your 8-inch springform pan and prepare it. Use coconut oil to grease the bottom of the pan then line it with a parchment paper circle at the bottom.
Next is to make a crust by mixing 1 cup of gluten-free graham cracker crumbs with 2 tablespoons of pure maple syrup and 3 tablespoons of melted coconut oil in a medium bowl.
Press this mixture onto the prepared pan’s base firmly using your hands or a flat utensil. Bake for around 5 minutes until slightly golden-brown then let it cool while you prepare your filling.
Step 2: Make The Filling
In a food processor or high-speed blender, blend two cups of raw cashews soaked overnight until smooth and creamy. Scrape the sides of the blending bowl from time to time while processing.
Add in ½ cup of melted coconut oil, ¾ cup unsweetened dairy-free yogurt, ½ cup coconut cream, 1/3 cup unsweetened almond milk, ½ tablespoon vanilla extract, 1 tablespoon apple cider vinegar and blend again until evenly mixed.
Next, add in ¾ cup of dark chocolate chips, melted in microwave-safe bowl for about 30 seconds then stir.Mix well until you reach a thick and smooth consistency.
Add ¼ teaspoon sea salt then blend one last time.
Step 3: Pour The Filling Into The Crust And Bake
Pour your rich creamy mixture onto your prepared crust while smoothing out the top with a spatula or knife.
Bake for approximately 40 minutes at 350°F or until firm around the edges but still slightly wobbly in the center.
Once done, leave it on a wire cooling rack at room temperature before placing it into the fridge to chill overnight.
Step 4: Serve With Raspberry Sauce And Enjoy!
When you are ready to serve your delicious Vegan Chocolate Cheesecake, add some fresh raspberries dusted with powdered sugar on top as garnish. Serve chilled with your homemade raspberry sauce on the side for a beautifully indulgent treat that everyone will love!
Now that you have made this easy recipe once you can try different variations using different toppings such as pistachios or strawberries, and see which works best.
Substitutions and Variations
My dearest culinary companions, as much as I relish this chocolate cheesecake recipe, I do acknowledge that not all of us can partake in every ingredient listed. Fear not, for I have a few substitutions and variations that will help cater to your dietary needs.
First and foremost, my vegan friends with soy allergies, please know that you can swap the tofu yogurt for coconut yogurt. The sourness may be somewhat milder, but the texture and creaminess remain intact.
If gluten is a concern, fret not. You can utilize gluten-free graham crackers in place of the regular kind. Almond flour performs splendidly as well for a nutty essence. For those consuming nut-free treats, leave the almond flour out and use an all-purpose gluten-free flour instead.
Should you desire alternate sweetness levels, you are at leisure to experiment with different sugars. Organic powdered sugar can be replaced with raw sugar for a blissful caramel tint. Do keep in mind that the coarser grain may produce a slightly different crust consistency.
For you indulgent chocolate aficionados, a double chocolate variation would undoubtedly entice your discerning palates. Add 1/4 cup of cocoa powder to the batter and an additional 1/4 cup of melted dark chocolate chips when blending, then decorate with shaved chocolate shavings.
Lastly, make it your own by garnishing with what tickles your fancy or accents your meal’s taste profile – be it a sweet raspberry sauce, fresh raspberries, lemon zest or chocolate sandwich cookies.
Remember always to have fun experimenting in the kitchen while creating healthy and delectable desserts suitable for everyone’s enjoyment regardless of dietary restrictions or preferences.
Serving and Pairing
Dear reader,
You will find that this vegan gluten-free chocolate cheesecake is a true delight to the senses. It boasts an indulgent double chocolate flavor in every bite, paired perfectly with a thick and creamy texture.
To serve, allow the cheesecake to chill in its pan for at least an hour in the refrigerator, then remove from pan and onto a plate or cake stand. This cheesecake is best enjoyed chilled, so it’s great for summertime when heat is no friend to decadent chocolate desserts like this one.
For a sophisticated touch, serve with homemade raspberry sauce drizzled on top. Make the sauce by simmering 1 cup of fresh raspberries with 2-3 tablespoons of raw sugar until the fruit breaks down and the mixture thickens. Then, blend and strain through a fine-mesh sieve before drizzling over individual servings of cheesecake.
If you’re looking for a beverage pairing to enhance your sweet experience, I suggest pairing this rich vegan chocolate cheesecake with your favorite bold espresso or even a glass of red wine.
I hope these serving and pairing suggestions add to your appreciation of this heavenly vegan gluten-free chocolate cheesecake recipe. Enjoy!
Make-Ahead, Storing and Reheating
My dearest readers, I understand that sometimes it can be quite a challenge to bake as often as one would like. That is why I highly recommend preparing this delightful chocolate cheesecake in advance, allowing you to enjoy it anytime you wish. Simply follow the instructions below to store and reheat this heavenly creation.
Once the chocolate cheesecake has been baked and has had time to cool down, cover it in aluminum foil or plastic wrap, carefully sealing all edges of the container. Then place it in your refrigerator for up to 4 days.
When you are ready to relish your beautiful gluten-free, soy-free, vegan chocolate cheesecake again, remove it from the refrigerator and allow it to sit at room temperature for approximately 30 minutes. Remember, this delicious dessert is best served chilled or at room temperature.
If you prefer your vegan cheesecake warmed up slightly, then reheat a slice in a preheated oven at 350 degrees Fahrenheit for 10-15 minutes. Once heated thoroughly, serve with fresh raspberries on top or with a beautiful raspberry sauce that compliments the double chocolate perfectly.
This recipe even allows for pre-made crusts to be stored separately from the cake filling. Place each item into their own clearly labeled containers and store them in the same manner as mentioned above.
By taking these few steps, my dear readers, you can savor this mouth-watering chocolate cheesecake whenever your heart desires without sacrificing any of its wonderful flavour or texture.
Tips for Perfect Results
As a vegan chef, I have learned a few tricks to make sure that this gluten-free, soy-free, vegan chocolate cheesecake is perfect every time. Here are some tips and recommendations that will make your cheesecake the star of any occasion:
1. Use a high-quality dark chocolate
If possible, choose dark chocolate with at least 70% cocoa solids. The richness and depth of flavor will create a decadent taste in every bite.
2. Make sure to use room temperature ingredients
This is crucial for the smooth texture of the batter. Take out all the ingredients – coconut oil, yogurt, cream cheese – from the fridge at least an hour before cooking.
3. Puree the ingredients until smooth
When making the batter for the vegan cheesecake, it’s important to puree all the ingredients until they are completely smooth. This aids in creating a creamy texture.
4. Don’t over-bake the cheesecake
Be sure not to over-bake this cheesecake as it might dry out and crack. To check if it’s done, give the pan a gentle shake; there should be a slight wobble in the centre when it is ready.
5. Refrigerate overnight
After baking, let your cheesecake chill in the fridge overnight for best results. Not only will this help its flavours mature but also lets it get its structure right without drying out.
6. Rich Raspberry Topping
Take your free gluten-free chocolate cheesecake recipe to new heights by adding that delightful fruity explosion of raspberry sauce on top! Drizzle raspberry sauce over entire cake or individual slices before serving.
Following these tips will ensure that you achieve that thick creamy cheesecake rich with double chocolate flavor without dairy or gluten in every slice! Enjoy!
Bottom Line
In conclusion, this gluten-free, soy-free, vegan chocolate cheesecake recipe is a must-try for all dessert lovers, especially those with dietary restrictions. The combination of dark chocolate and raspberries make this dessert rich, creamy, and decadent.
With easy-to-find ingredients such as cream cheese, coconut oil, and raw sugar or powdered sugar, you can whip up this dessert in no time. Plus, the recipe offers several options to adapt to different preferences or dietary needs.
Whether you are a seasoned baker or just starting out with baking vegan desserts, this cheesecake recipe is simple to follow and guarantees perfect results. With tips for storing and reheating, you can also prepare it ahead of time for any special occasion.
Don’t wait any longer to indulge your sweet tooth with this double chocolate delight. Give it a try and impress your family and friends with the best vegan chocolate cheesecake they’ve ever tasted!
Gluten-Free, Soy-Free, Vegan Chocolate Cheesecake Recipe
Ingredients
- 3/4 cup almond meal
- 2 tablespoons coconut sugar crystals or 2 tablespoons other raw sugar
- 3 tablespoons extra virgin coconut oil, melted
- 200 ml almond milk
- 2 (3 1/2 ounce) soy-free dark chocolate bars
- 3 (6 ounce) greek almond milk or (6 ounce) coconut milk yogurt
- 1/3 cup coconut sugar crystals or 1/3 cup other raw sugar
- 1/3 cup gluten-free flour or 1/3 cup rice flour
- 1 cup raspberries
- powdered sugar, for dusting (optional)
Instructions
- In a bowl, combine almond meal, sugar, and melted coconut oil and mix well. Press the mixture on the bottom of a 7 or 8-inch (18 cm - 21 cm) springform pan. Set aside.
- Preheat the oven to 350°F/180°C.
- In a sauce pan, heat almond milk under a low heat and add broken pieces of chocolate. Stir until the chocolate is completely melted. Do not boil the milk.
- In a blender, mix yogurt, sugar, and flour. Add the chocolate milk mixture and mix again. Pour in the springform pan.
- Bake for 45-60 minutes. The cheesecake is still soft when you take it out of the oven, but it will get firm.
- Store in the refrigerator overnight.
- Garnish with raspberries and powdered sugar if desired before serving.
Add Your Own Notes
Nutrition
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.