Chocolate-Layered Raw Vegan Cheesecake

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This is a fun layered version of my classic Raw Vegan Cheesecake recipe. It’s the perfect compromise to have both a chocolate dessert with the decadence of a good cheesecake!

Chocolate-Layered Raw Vegan Cheesecake

Yield: 1 Cheesecake/12 Mini Cheesecakes

Ingredients

    Crust
  • 1 1/2 Cups Oat Flour
  • 1/2 Tsp Himalayan Pink Sea Salt
  • 1/4 Tsp Stevia Powder
  • 1/2 Tsp Cinnamon (optional, but adds that "cheesecake crust" flavor)
  • 1 TBSP Cocoa Powder
  • 1/3 Cup Coconut Oil
    Filling
  • 9oz (or 1 1/2 - 2 Cups) Cashews, soaked 8 - 16 hours
  • *The longer the cashews are soaked the creamier the cheesecake will be; 5 hours would still be acceptable for those of you who want a faster recipe, but the resulting filling would not be as creamy. It is possible, however, to boil the cashews for about 30 minutes to speed up the process. But, it's important to note that this recipe would no longer be considered "raw" if you boiled the cashews.
  • 1 Tsp Vinegar (white or red wine)
  • 1/2 Cup Almond or Coconut Milk
  • 1/3 Cup Coconut Oil
  • 1/4 Tsp Himalayan Pink Sea Salt
  • 2 Tsp Stevia Powder
  • 1 1/2 Tsp Agar Agar
    Chocolate Topping
  • 1/3 Cup Coconut Oil
  • 1/4 Cup Cocoa Powder
  • 1 Tsp Stevia Powder
  • 1/4 Tsp Sea Salt
  • 1 TBSP Oat Flour
  • 1 Tsp Cinnamon (optional)

Instructions

    For the Crust
  1. Mix all the ingredients together except the coconut oil.
  2. Use a fork to incorporate the coconut oil into the dry ingredients, or use coconut oil that has been melted (not heated, just melted).
  3. Press the crust into the pie pan (it will be somewhat sticky). Put the pie pan with the crust in the fridge to set.
    For the Filling
  1. After soaking the cashews, put them into a food processor along with a bit of the water they were soaked in (1-3 TBSP). Run the food processor until the cashews turn into a mix that looks more creamy.
  2. While running the food processor, add the almond/coconut milk, coconut oil, and vinegar. More milk may be needed if the mix is still not particularly creamy, but wait at least 3 minutes running the food processor before adding more milk.
  3. Stop the food processor and add the salt, stevia, and agar agar. Then run the processor again to incorporate.
  4. Take the pie pan with the crust out of the fridge and spoon the cheesecake filling into the pan. Make sure the filling is spread as evenly as possible. Add any toppings (fruit, nuts, etc.) and then put the cheesecake in the fridge to set for at least 30 minutes.
  5. *For mini cheesecakes, use cupcake liners to line a cupcake tin and then press the crust into the bottom of each liner. Spoon the mixture into each cupcake liner and then put the cupcake tin in the fridge for 30 minutes to set, like with the full pie pan of cheesecake.
    For the Chocolate Topping
  1. Mix together all the ingredients for the topping in a small bowl using a spoon.
  2. Spoon the chocolate onto the top of the cheesecake(s) and spread it around as evenly as possible. Do this before putting the cheesecake in the fridge. After having spread the chocolate topping on the cheesecake, then put the whole thing in the fridge to set.
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https://travellingtreats.com/2018/09/09/chocolate-layered-raw-vegan-cheesecake/

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