Imagine a dessert so rich, so creamy, and so sinfully delicious that you won't believe it's completely vegan! This No-Bake Nutella Cheesecake is about to revolutionize your dessert game, proving that plant-based treats can be just as indulgent as their dairy-laden counterparts. With a luscious cashew-based filling and a crunchy nut crust, this recipe is your ticket to dessert paradise without turning on a single oven!
Prep Time: 30 mins
Cook Time: -
Total Time: 30 mins
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 1 cup dates, pitted
- 1 cup nuts (almonds or walnuts)
- 1 1/2 cups cashews, soaked
- 1/2 cup Nutella (vegan)
- 1/4 cup coconut oil, melted
- 1/4 cup almond milk
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Begin by preparing the cashews. Soak 1 1/2 cups of cashews in water for at least 4 hours, or overnight if possible. This will soften the nuts and make them easier to blend into a creamy texture.
- Once the cashews are soaked, drain and rinse them under cold water to remove any excess salt or impurities.
- In a food processor, combine 1 cup of pitted dates and 1 cup of nuts (either almonds or walnuts). Pulse the mixture until it resembles a coarse crumb texture. The dates should break down and bind the nuts together.
- Transfer the date and nut mixture into a 9-inch springform pan. Press it firmly into the bottom of the pan to form an even crust. Use the back of a measuring cup or your fingers to ensure it is tightly packed.
- In the same food processor, add the soaked and drained cashews, 1/2 cup of vegan Nutella, 1/4 cup of melted coconut oil, 1/4 cup of almond milk, 1 tsp of vanilla extract, and a pinch of salt.
- Blend the mixture on high speed until it is completely smooth and creamy. You may need to stop and scrape down the sides of the processor a few times to ensure everything is well combined.
- Once the filling is smooth, pour it over the prepared crust in the springform pan. Use a spatula to spread it evenly across the top.
- Cover the cheesecake with plastic wrap or a lid and place it in the refrigerator for at least 2 hours to set. If you’re short on time, you can also place it in the freezer for about 30 minutes.
- After the cheesecake has set, carefully remove it from the springform pan. You can serve it as is or garnish with additional vegan Nutella, fresh berries, or chopped nuts for added texture and flavor.
- Slice the cheesecake into 8 servings and enjoy your delicious vegan no-bake Nutella cheesecake!
Tips
- Cashew Soaking is Key: Always soak your cashews for at least 4 hours or overnight. This ensures a super smooth and creamy filling that rivals traditional cheesecake.
- Blend to Perfection: Take your time when blending the filling. The smoother the mixture, the more luxurious your cheesecake will be.
- Freezer Hack: If you're short on time, use the freezer to set your cheesecake faster. Just 30 minutes can help it firm up quickly.
- Customize Your Crust: Feel free to experiment with different nuts like almonds or walnuts to create your perfect base.
- Storage Tip: This cheesecake keeps well in the refrigerator for up to 5 days, making it a great make-ahead dessert.
- Garnish Creatively: Top with extra vegan Nutella, fresh berries, or chopped nuts to add extra texture and visual appeal.
- Room Temperature Serving: Let the cheesecake sit at room temperature for 10-15 minutes before serving for the best texture and flavor.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
