What to do with Cacao Nibs? Part 10 Vegan Cheesecake

Vegan Cheesecake ChocolateSpiel

Vegan Cheesecake. I thought it’s not possible to make a delicious cheesecake without dairies. And to be 100% honest it also doesn’t taste like a classic cheesecake. It’s missing the typical light- and tanginess. Nevertheless this recipe comes extremely close to the original. Smooth, creamy, rich and if you add cacao nibs it’s chocolaty on top! Definitely worth a try!

I got the base recipe from one of my favorite sides: Minimalistbaker.

What you need to make the vegan cheese cake:


Filling:

  • 1/2 cup or 120g cashews

  • 1/2 cup or 120g cacao nibs

  • 1 cup or 240g coconut cream

  • 8oz or 227g vegan cream cheese

  • 1 tablespoon cornstarch 

  • 1 tablespoon syrup (I used a Trivia syrup, but feel free to use maple syrup or honey)

  • 1 tablespoon coconut oil

  • 1 tablespoon lemon zest

  • 1 tablespoon lemon juice

  • a pinch of salt

Crust:

  • 3/4 cup or 70g oats

  • 3/4 cup or 85g almonds

  • 2 tablespoons sugar or sugar alternative

  • 4 tablespoons melted coconut oil


How to make the cheese cake:

  1. Put cashews and nibs in a bowl and cover with boiling water and let soak for 1 hour

  2. Start with the crust: blend oats, almonds and sugar till you get a fine meal

  3. Add coconut oil and mix

  4. Transfer crust to a parchment paper lined pan, spread evenly and press down firmly

  5. Bake for 15 minutes at 350°F or 180°C

  6. Bake another 5-10 minutes at 375°C or 190°C

  7. Remove from oven and allow to cool down a bit

  8. Finish the filling: drain the cashews and cacao nibs

  9. Blend cashews, nibs, coconut oil, coconut cream, cream cheese, cornstarch, syrup, lemon zest, lemon juice and salt till your filling is smooth

  10. Pour filling over crust

  11. Bake for 50 minutes at 325°C or 160°C

  12. Allow to cool down at room temperature 

  13. Let set in the refrigerator for at least 5-6 hours.


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Angela Pfleiderer