Vegan No-Bake Dark Chocolate Hazelnut Cheesecake
Rich, creamy vegan cheesecake with layers of chocolate cookie crust and silky cashew-coconut filling infused with dark chocolate and cocoa. This no-bake version skips the oven entirely, relying on chilling time to set. Topped with whipped dairy-free cream, chocolate shards, and homemade cocoa-hazelnut truffles. Perfect for dinner parties, celebrations, or anyone seeking an impressive plant-based dessert. The combination of raw cashews and coconut cream creates an unexpectedly luxurious texture without dairy or eggs, while the double chocolate element and nutty hazelnuts add sophisticated depth.
Ingredients
- 11 oz chocolate sandwich cookies, crushed
- 5 ½ tbsp vegan butter, melted
- 6 ½ oz raw cashew nuts, soaked and drainedmacadamia nuts or blanched almonds1:1nut-free-friendlyFull guide →
- 1 cups coconut cream, scooped from chilled full fat coconut milk
- 5 ½ oz dark chocolate, chopped smalldairy-free white or milk chocolate alternatives1:1veganadds dairyFull guide →
- 4 tbsp coconut oil, melted
- 4 tbsp maple syrupagave syrup or coconut nectar1:1vegan sweetenersFull guide →
- 3 ½ tbsp cocoa powder
- ½ tsp vanilla extract
- 1 pinch salt
- ⅝ oz desiccated coconut, for rollingcrushed toasted hazelnuts or cocoa powder1:1tree nut concernsadds tree_nuts
for rolling truffles
Full guide → - 7 tbsp whipped dairy-free cream
- dark chocolate, chopped small, for topping(optional)dairy-free white or milk chocolate alternatives1:1veganadds dairyFull guide →
- 2 tbsp hazelnuts, chopped, for topping(optional)
Instructions
- 1
Soak cashew nuts in water for 8 hours or overnight, or pour boiling water over them and soak 30 minutes. Drain and rinse.
- 2
Place full fat coconut milk tin in fridge overnight to allow cream to separate.
- 3
Line 7.75" loose-bottomed tin with baking parchment, greasing the sides.
- 4
Blitz cookies into fine crumbs and mix with melted vegan butter until consistency resembles wet sand.
- 5
Press mixture firmly into tin base and sides to form compact crust. Chill.
- 6
Melt dark chocolate in microwave or over simmering water bain-marie until smooth. Cool 5-10 minutes.
- 7
Scoop solid coconut cream from chilled tin, measuring 250g. Reserve liquid.
- 8
Add drained cashews, coconut cream, melted chocolate, coconut oil, maple syrup, cocoa powder, vanilla and salt to high-speed blender or food processor. Blend until smooth and creamy, scraping sides as needed.
- 9
Pour filling into chilled crust, smoothing top. Refrigerate 4-6 hours or overnight, covering with clingfilm if overnight.
- 10
Pour any leftover filling into container, cover tightly, and chill. When solid, scoop into 12 small pieces and roll into balls. Roll in desiccated coconut and return to fridge.
- 11
Remove cheesecake from tin before serving. Top with whipped cream, truffle balls, chocolate shards and hazelnuts. Slice and serve.
Tips
Use a high-speed blender or food processor for the filling to achieve a truly creamy texture. If the mixture seems thick, pulse in brief bursts and scrape sides frequently.
Make sure the coconut milk tin is fully chilled overnight so the cream separates from liquid completely. Full fat versions work best.
The truffle balls can be made 2-3 days ahead and stored in the fridge, making this dessert easy to assemble last-minute.
Good to Know
Cover and refrigerate up to 5 days with whipped cream topping, or 1 week without. Freeze unwrapped cheesecake (no cream) for 1 month wrapped well. Thaw in fridge before decorating.
Prepare entire cheesecake and truffle balls 1-2 days ahead. Add whipped cream and garnish within 2 hours of serving.
Serve chilled, straight from the fridge. Slice with a hot knife wiped clean between cuts for neat portions.
Common Mistakes
Over-blend the filling to avoid splitting or curdling, especially when adding chocolate
Press cookie crust firmly to avoid crumbling when removing from tin
Chill coconut milk overnight to ensure solid cream separates properly
Don't skip cooling melted chocolate before blending to prevent curdling
Substitutions
Dairy-Free Swaps
Vegan Options
Nut-Free Alternatives
General Alternatives
for rolling truffles
Full guide →FAQ
Can I make this without soaking the cashews?
No. Soaking is essential to soften them for blending into a smooth cream. Use boiling water and 30 minutes minimum as the quick method, but overnight soaking yields best results.
What if my filling is too thick to pour?
Add melted coconut milk liquid or plant-based milk 1 tablespoon at a time while blending. Avoid over-thickening, as the filling sets as it chills.
How long can I keep the truffle balls?
Store in an airtight container in the fridge for up to 1 week, or freeze for 2 months. They firm up when cold and soften at room temperature.