Imagine a dessert so rich, creamy, and sinfully delicious that it requires zero baking and delivers maximum flavor. This Chocolate and Cashew No Bake Cheesecake is your ticket to dessert paradise - a velvety smooth, dairy-free delight that proves healthy can be absolutely heavenly. Whether you're a chocolate lover, a health-conscious foodie, or just someone who craves an effortless yet impressive dessert, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 cup cashews, soaked
- 1/2 cup cocoa powder
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Chocolate crust (store-bought or homemade)
Instructions
- Place raw cashews in a bowl and cover with hot water. Let soak for 2-3 hours or overnight to soften completely. If short on time, use boiling water and soak for 30 minutes.
- Drain and rinse the soaked cashews thoroughly under cold water to remove excess starch.
- Prepare your chocolate crust by pressing it firmly into the bottom of 6 individual serving ramekins or a 9-inch springform pan. Ensure an even, compact layer.
- In a high-powered blender or food processor, combine the soaked cashews, cocoa powder, maple syrup, melted coconut oil, vanilla extract, and salt.
- Blend the mixture on high speed for 3-5 minutes, stopping occasionally to scrape down the sides, until the mixture becomes completely smooth and creamy with no cashew chunks.
- Taste the filling and adjust sweetness by adding more maple syrup if desired. The consistency should be thick and glossy.
- Pour the chocolate cashew mixture evenly over the prepared chocolate crust in each ramekin or pan.
- Smooth the top with a spatula and tap the container gently to release any air bubbles.
- Refrigerate the cheesecakes for at least 4 hours, preferably overnight, to allow them to set completely and develop a rich flavor.
- Before serving, garnish with optional toppings like shaved chocolate, cocoa powder dusting, or fresh berries.
- Remove from refrigerator 10 minutes before serving to soften slightly. Serve chilled.
Tips
- Cashew Soaking Secrets: For the smoothest texture, soak cashews thoroughly. If you're short on time, use boiling water to speed up the softening process.
- Blending Brilliance: Use a high-powered blender or food processor and blend long enough to achieve a completely smooth, chunk-free consistency.
- Crust Matters: Press your chocolate crust firmly and evenly to create a solid base that holds together when serving.
- Patience is Key: Allow the cheesecakes to set completely by refrigerating for at least 4 hours or overnight for the best flavor development.
- Temperature Trick: Let the cheesecakes sit at room temperature for 10 minutes before serving to soften slightly and enhance the creamy texture.
- Get Creative with Garnishes: Experiment with toppings like shaved chocolate, cocoa powder, fresh berries, or a drizzle of melted chocolate to elevate your presentation.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 22g
Protein: 8g
Fat: 32g
Saturated Fat: 16g
Cholesterol: 0mg
