Add cashews to a small bowl and pour in enough boiling-hot water to cover. Soak for 1 hour. Preheat the oven to 350°F. Grease a 9-inch springform pan with some oil and set aside.
Add all crust ingredients to a food processor and process until a fine meal is achieved. Transfer to the prepared springform pan and press with your hands to create the crust.
Bake for 5 minutes.
Remove from the oven and cool for a while. Meanwhile, add the remaining ingredients to a food processor and process until nice and creamy. Pour the mixture over the chilled crust and bake for 1 hour at 325°F.
When done, remove from the oven and cool to room temperature. Refrigerate for at least 4 hours (preferably overnight) before serving.
Optionally, top with some fresh or frozen fruit, nuts, cocoa nibs, or dust with cacao powder.
This beautiful chocolate cheesecake is a completely vegan, gluten-free and closest thing you’ll get to the original creamy texture and delicious flavor of cheesecake. Furthermore, the recipe is quite simple to prepare because the only thing you’ll need is a good food processor. Some crust recipes use nuts and dates as their base but adding some rolled oats will definitely improve the texture and give you the real thing.
As for the filling, we have tried various different vegan cheesecake recipes, and this one is by far the best. Soaked cashews with some vegan cream cheese, bananas, and delicious cacao powder will give you a mind-blowing rich texture that can’t be compared with anything else. As for the toppings, this lovely vegan chocolate cheesecake will work perfectly with some fresh or frozen fruit, desiccated coconut, cocoa nibs, chopped nuts, vegan whipped cream or anything else that comes to your mind. Enjoy!
Nutrition information per serving: Calories: 546, Protein: 10.6g, Total Carb: 39.4g, Dietary Fiber: 4.6g, Total Fat: 41.9g