Again looking for inspiration recipes vegan chocolate cheesecake that are interesting? How to prepare it is indeed difficult and easy. If wrong processing, the result will be unsatisfactory and even unpleasant. Even though the delicious vegan chocolate cheesecake should had aroma and taste that could provoke our taste buds.

Many things that more or less affect the taste quality of vegan chocolate cheesecake, first from the type of material, next material selection fresh, until the way of processing and serving it. No need worry if want prepare vegan chocolate cheesecake good wherever you are, because as long as you know the trick, this dish is can be treat special

Ingredients and seasonings used for make

1. Prepare Cheese base
2. Use 200 g Cashews (soaked overnight)
3. Take 250 ml coconut milk
4. Prepare 4 tbsp lemon juice
5. Prepare 50 g coconut butter
6. Prepare 100 g dark chocolate (vegan)
7. Use 5 tbsp syrup
8. Take Crust
9. Take 5 tbsp tapioca starch
10. Use 1,5 tbsp agar-agar powder
11. Use 50 g unsweetened cocoa powder
12. Use 2 tbsp Coconut butter
13. Use 100 g vegan plain cookies
14. Prepare 150 g nut and dried fruits mix

If it's difficult to do now, wait until it thaws a bit more. Can be stored in the fridge for a softer consistency. Notes Finally, a few technical tips for baking this vegan cheesecake. Easy vegan chocolate cheesecake made silky, creamy, and smooth!

Instructions to cook Vegan chocolate cheesecake:

1. To the high speed blender add cashews and coconut milk. Blend until very smooth
2. While cashews are blending, melt coconut butter and chocolate chunks together and let it cool down a bit
3. While molten chocolate is cooling down in a food processor crush cookies and nuts until fine (but not powder). Melt some coconut butter and add to the cookie and nuts mixture.
4. Put this mixture into the deep round baking form and press to the bottom using a glass to form a crust. Bake it for 5 minutes on 150 degrees Celsius
5. Back to the cashews. Run the blender with the cashew cream and slowly pour in the melted chocolate followed by sugar syrup and lemon juice
6. Add some tapioca starch and run the blender until smooth
7. Add agar agar powder and pulse until well combined (make sure not to run the blender constantly to avoid excessive heating of the razors, we don’t wont to activate agar agar and tapioca starch to early)
8. Put a saucepan on a medium heat, pour your chocolate cheesecake mixture into the pan and constantly stirring (it could take 5 to 10 minutes) wait until the agar and tapioca starch will help the mass significantly thicken
9. Transfer this mass onto your crust, help yourself with an offset spatula to form a nice cheesecake layer
10. Finally, let it cool down completely in the fridge
11. Done and ready to serve!

This no-bake cheesecake is made with cashews. Nothing beats a delicious, healthy, and no-bake dessert on a hot summer day! Easy vegan chocolate cheesecake with an oreo cookie crust and chocolate ganache sauce. This vegan cheesecake is no-bake and made without cashews. The perfect decadent chocolatey dessert for any occasion.

how ? Easy isn’t it? That’s the make vegan chocolate cheesecake that you practice at home. Congratulations enjoy