Vegan Chocolate Cheesecake

Vegan Chocolate Cheesecake

My favourite dessert of all time is a uncooked cheesecake. I love the fresh, creamy texture with the harden base. This chocolate cheesecake ticks all the boxes and even better it is vegan!!


  • 600g Silken Tofu
  • 200g Dark Chocolate 70%
  • 100ml Maple Syrup
  • Zest of a Lime
  • 1 tbsp Spiced Rum
  • 1 tsp Vanilla Extract
  • 1 tsp Sea Salt
  • 250g Pitted Dates
  • 60g Raw Walnuts
  • 60g Macadamia Nuts


  1. To make the base, place the macadamia nuts, raw walnuts and dates in to the food processor until it forms a fine sticky crumb.
  2. Place into the bottom of a lined springform tin and flatten till it is compressed and place in the fridge for 30 minutes.
  3. Place the silken tofu into a clean tea towel and squeeze as much water as you can out of it.
  4. Melt the dark chocolate in bowl over hot water and leave on the side to cool.
  5. Place the Tofu, dark chocolate, zest of a lime, rum, vanilla extract and sea salt into a food processor and keep blending until smooth.
  6. Spread the mixture over the base and leave in the fridge for two hours to set.
  7. Decorate with chopped nuts and sliced dates.
  8. Serve and enjoy.

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