Baked Vegan + Paleo Chocolate Cheesecake
Serves 10
30 mins prep
45 mins cook
75 mins total
This Baked Vegan + Paleo Chocolate Cheesecake is so rich and creamy it's hard to believe it's dairy- and grain-free! It's a much healthier version of the real thing with a ridiculously similar taste and texture.
Crust:
Filling:
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For the crust: Preheat oven to 325 F. Grind walnuts in a blender or food processor until they turn into a fine meal. Then add almond flour and maple syrup and blend some more until you get a crumbly mixture.
Line an 8-inch spring-form pan with parchment paper. Press the crust evenly onto the pan and set aside.
For the filling: Add all filling ingredients to the blender and blend until smooth. Pour the filling on top of the crust and smooth out the top with a spatula. Bake for 45-50 minutes until mostly set. The cheesecake should jiggle slightly in the center when it’s ready, but not be too wet.
Turn off the oven when the cheesecake is almost set, leaving the cheesecake inside. Open the oven door a few inches and let the cheesecake cool inside. Remove after about an hour and chill in the fridge for at least 1 hour before serving.
Serve chilled with fresh or stewed frozen berries, shaved dark chocolate, or raw cacao nibs, and enjoy! Store leftovers in the fridge for up to a week or in the freezer for months.
