Vegan Cheesecake with Chocolate Fudge and Syrup – A Luxurious Plant-Based Dessert
Making a dessert as indulgent as cheesecake doesn’t have to involve dairy. This Vegan Cheesecake with Chocolate Fudge and Syrup proves that rich, creamy textures and decadent flavors can be achieved using plant-based ingredients. The cashew-based filling is smooth and velvety, with a hint of tang from lemon juice, while the chocolate fudge and syrup add layers of richness. Whether you're vegan or simply looking for a delicious dessert alternative, this cheesecake is perfect for any special occasion or when you’re craving something sweet and indulgent.
Did You Know?
Vegan Cheesecakes Have Gained Popularity for Their Rich, Creamy Texture
Vegan cheesecakes have gained popularity for their ability to replicate the creamy, rich texture of traditional cheesecakes without using dairy. This transformation is primarily achieved using cashews, a versatile nut known for its creamy texture when soaked and blended. Cashews are packed with healthy fats, proteins, and essential minerals like magnesium and copper. When soaked, they become soft and blend into a smooth, creamy consistency that mimics the texture of cream cheese. In this Vegan Cheesecake, cashews provide a luxurious base, ensuring a rich and satisfying dessert that’s entirely plant-based. Enjoy the smooth, velvety texture and subtle nutty flavor of cashews in every bite!
Recipe
Yield: 12 servings
Ingredients
For the Cheesecake:
2 1/4 cups graham cracker crumbs (use vegan graham crackers)
1/3 cup coconut oil, melted
3 cups raw cashews, soaked overnight and drained
3/4 cup coconut cream
3/4 cup maple syrup
1/2 cup lemon juice
3 teaspoons vanilla extract
For the Chocolate Fudge:
1 1/2 cups dark chocolate chips
1/3 cup coconut butter (or oil)
3/4 cup peanut butter
1/3 cup maple syrup
1 1/2 teaspoons vanilla extract
1/3 teaspoon sea salt
For the Chocolate Syrup:
3/4 cup cocoa powder
3/4 cup granulated sugar
1/3 cup water
1/3 cup maple syrup
1/3 teaspoon vanilla extract
Pinch of salt
Instructions
Prepare the Pan:
Line a 9-inch springform pan with parchment paper, allowing some overhang for easy removal.
Prepare the Cheesecake Base:
In a bowl, combine graham cracker crumbs and melted coconut oil. Press the mixture firmly into the bottom of the prepared springform pan.
Prepare the Cheesecake Filling:
In a blender, combine the soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla extract. Blend until smooth and creamy.
Pour the filling over the crust and smooth the top with a spatula. Refrigerate for at least 4 hours, or until set.
Melt the Chocolate (Using a Double Boiler):
Fill a medium saucepan with about an inch or two of water. Bring it to a simmer over medium heat. Place a heatproof bowl on top of the saucepan, ensuring the bottom does not touch the water. Add the dark chocolate chips and coconut butter (or oil) to the bowl, stirring until completely melted and smooth.
Combine Fudge Ingredients:
Stir in the peanut butter, maple syrup, vanilla extract, and sea salt until smooth. Pour the fudge mixture over the set cheesecake, spreading it evenly. Refrigerate for at least 2 hours, or until firm and set.
Prepare the Chocolate Syrup:
In a small saucepan, whisk together cocoa powder, granulated sugar, and salt. Add water and maple syrup, then cook over medium heat, stirring constantly until the mixture comes to a gentle boil. Reduce the heat and simmer for 3-4 minutes until slightly thickened. Remove from heat and stir in vanilla extract.
Top the Cheesecake:
Once the cheesecake is set, carefully remove the sides of the springform pan. Drizzle with chocolate syrup and garnish with crushed peanuts if desired.
Serve:
Slice and serve chilled. Store any leftovers in an airtight container in the refrigerator for up to a week.
Nutritional Information (Per Serving):
Calories: 450, Fat: 30g, Saturated Fat: 15g, Carbohydrates: 45g, Fiber: 5g, Sugars: 30g, Protein: 7g
Kitchen Tips, Great Ideas, How to Save Money
- Bulk Buying for Savings: Purchase cashews, coconut oil, and maple syrup in bulk. These items have a long shelf life and buying in bulk reduces the cost per unit, making your vegan cheesecake more economical.
- Homemade Alternatives: If vegan butter or coconut butter is expensive, consider making your own by blending coconut flakes until they become butter. This homemade alternative can be more cost-effective and ensures freshness.
- DIY Coconut Cream: Make your own coconut cream by refrigerating a can of full-fat coconut milk overnight. The cream will separate from the liquid, which you can then scoop out and use in your cheesecake.
- Reusable Storage: Invest in reusable silicone bags and glass containers for storing your cheesecake. This not only helps the environment but also saves money over time compared to disposable options.
- Energy Efficiency: Plan to make multiple desserts or meals that require refrigeration at the same time. This helps maximize the efficiency of your refrigerator, saving on energy costs.
- Ingredient Substitutions: If maple syrup is unavailable or too expensive, use a homemade simple syrup made with equal parts sugar and water. It’s a great alternative that provides similar sweetness.
- Exploring Flavors: Experiment with different flavors by adding fruit purees, spices, or extracts to your cheesecake filling. This can enhance the taste and make your dessert more exciting without additional cost.
- Learning and Sharing: Join online vegan cooking communities for more recipe ideas and tips. Sharing your own experiences and learning from others can enhance your cooking skills and introduce you to new, budget-friendly ingredients.
- Homemade Extracts: Make your own vanilla extract by soaking vanilla beans in vodka. This is more cost-effective and provides a rich flavor for your desserts.
- Creative Presentation: Garnish your cheesecake with fresh fruits, edible flowers, or a sprinkle of chopped nuts. This adds a professional touch and makes your dessert visually appealing without significant extra cost.
Let’s Learn About Cashews
Cashews, originally grown in tropical regions like Brazil and India, are valued for their creamy texture and rich nutritional benefits. They grow attached to the bottom of the cashew apple, a pear-shaped fruit that is edible but highly perishable. Cashews are harvested by hand from this unique fruit, which contributes to their higher cost compared to other nuts.
When purchasing cashews, it’s important to consider whether they are raw or roasted. Raw cashews are often used in vegan recipes because, when soaked, they soften and blend into a smooth, creamy consistency—perfect for desserts like vegan cheesecakes. Although cashews are not usually heavily sprayed with pesticides, opting for organic cashews is a good choice if you're concerned about chemical residues.