Vegan Chocolate Cheesecake

Posted: 13th October 2014 by doomthings in Dessert, The Foodening

I must begin by noting that I am unapologetically opposed to vegan dishes “because it’s healthier”.  If you need to supplement your food with weird things to get the taste and texture of animal products, you should probably just eat the animal products, because many of them were meant to be eaten.  If you’re philosophically opposed to eating them, eat organic/grass-fed/whatever makes you happy.  Humans need animal proteins.

That said, I tried this recipe because it was by far one of my most re-pinned pins.   I’m not sure why this is such a popular recipe.  It’s kind of bitter, some of the ingredients are mega expensive (and I won’t use the leftovers), and it’s definitely not good for you (remember, vegan does not necessarily equal healthier).  All the people who tried mine said they’d eat it if it was there, but wouldn’t make or request it.  They figured if they were going to have a cheese-cake style dessert, they’d go for real cheesecake.  Now, if you are lactose intolerant (as one of my taste testers is) and want something cheesecake-like, this is definitely for you, so I say go for it!!  Let’s put it this way:  there are a lot of leftovers and I can’t get rid of them.

Vegan Chocolate Cheesecake | doomthings

This recipe uses a 8- or 9-inch spring form pan.  The original recipe is half the amount and made in half-pint mason jars.

Ingredients (adapted from The Bojon Gourmet)


  • 1 1/2 cups almonds
  • 6 tbsp cocoa powder
  • 1/4 tsp salt
  • 3 tbsp maple syrup


  • 2 cups soaked cashews
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 6 tbsp cocoa powder
  • 4 tsp lemon juice
  • 1/2 cup + 1/4 cup water
  • 1/2 cup + 1/4 cup coconut oil, melted


  • 4 tbsp coconut oil
  • 4 tbsp maple syrup
  • 4 tbsp cocoa powder
  • 1/4 tsp vanilla extract



  1. Process almonds until fine.
  2. Add in maple syrup.
  3. Press into bottom of spring form pan.


  1. Soak cashews for at least 4 hours, drain and rinse.
  2. Process syrup, cashews, vanilla, salt, cocoa powder, and lemon juice.
  3. Drizzle in water, then oil, process until well blended.
  4. Spread on crust.


  1. Combine all ingredients in bowl.
  2. Place over simmering water and whisk until oil is melted and mixture is smooth.
  3. Drop by spoonfuls onto case, swirl w/toothpick.

*Cover and chill overnight.  Let stand at room temperature for around 15 minutes before cutting to serve.