Baked Chocolate Cheesecake
This rich and dense chocolate cheesecake is an elegant plant-based dessert that rivals any traditional version. A toasted hazelnut and cocoa crust provides a crunchy, Nutella-inspired base for a velvety dark chocolate filling made from cashews and vegan cream cheese. Finished with a vibrant, tart cranberry-raspberry compote, it delivers the perfect balance of sweet and tangy flavors for the holiday season.
Instructions
- 1
Preheat oven to 350°F (176°C). Toast hazelnuts (0.5 cup) on a baking sheet for 12 minutes until blistered. Steam in a towel for 1 minute, then rub off the skins.
- 2
Pulse hazelnuts in a food processor until finely chopped. Add almond flour (0.67 cup), sea salt (1 pinch), and cocoa powder (0.25 cup). With the motor running, stream in maple syrup (1.5 tbsp) and coconut oil (1.5 tbsp) until sticky.
- 3
Press the hazelnut mixture into a lined 7-inch springform pan. Bake for 15 minutes and set aside.
- 4
In a clean food processor, blend cashews (1.25 cup) and coconut cream (0.5 cup) until smooth. Add vegan cream cheese (8 oz), maple syrup (0.5 cup), dark chocolate (7 oz), lemon juice (2 tbsp), arrowroot powder (2 tbsp), vanilla extract (2 tsp), espresso powder (1 tsp), and sea salt (0.25 tsp). Blend until ultra-creamy.
- 5
Pour filling over the baked crust. Wrap the pan base in foil and place in a roasting pan with hot water (water bath). Bake for 55 minutes until edges are dry and the center is slightly jiggly.
- 6
Turn off the oven and let the cheesecake rest inside for 60 minutes to reach room temperature. Refrigerate for at least 4 hours.
- 7
Simmer cranberries (0.75 cup), raspberries (0.75 cup), cane sugar (0.33 cup), and orange juice (2 tbsp) in a saucepan over medium-low heat for 25 minutes until thick. Top the chilled cheesecake before serving.
Nutrition Facts
Per portion