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.
1 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.
2 Line an 8-inch spring-form pan with parchment paper. Press the crust evenly onto the pan and set aside.
3 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.
4 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.
5 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.
