This healthy no bake chocolate and hazelnut cheesecake is made with a date and hazelnut base topped with a fluffy chocolate and coconut filling.
It's nutty crunchy base compliments the soft mousse filling and is the perfect healthy yet delicious sweet treat.
First you'll make the base by blitzing hazelnuts with dates, coconut oil and maple syrup. It takes less than 5 minutes and when that's cooling in the fridge you can make the filling.
You'll want to refrigerate a tin of coconut milk the night before as you want the cream and not the water from the tin.
Once the cream is scooped out it gets whisked until fluffy and thick and then the melted chocolate and maple syrup are folded in.
This then gets spooned on top of the nut and date base and cooled in the fridge until set. You can speed this up by popping it in the freezer or in the fridge for a couple of hours.
I went for a simple chopped hazelnut and dusted cocoa powder topping but you can get as creative as you like if it is for a special occasion! Some grated or shaved chocolate would be pretty, or some chocolate drizzles!
This chocolate hazelnut cake is so simple to make, only has 6 ingredients and requires no baking.
It is a great cake to make the night before you need it or to have in the freezer when you have an emergency chocolate craving!
For more chocolate recipes you may enjoy these:
Chocolate and peanut butter rice crispy bars
Chocolate and hazelnut bliss balls
Double chocolate chip peanut butter cookies
As always if you make this no bake chocolate hazelnut cheesecake be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
Don’t forget to follow along on Facebook, Pinterest and Instagram – I’d love to see you all there!
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No Bake Chocolate Hazelnut Cheesecake
This vegan no bake chocolate and hazelnut cheesecake is the perfect sweet but healthy treat. With a nutty date base and creamy coconut and chocolate filling. Just 6 ingredients!
Ingredients
Base
- 150g hazelnuts
- 200g medjool dates, pitted
- 2 tablespoon coconut oil, melted
- 3 tablespoon maple syrup
Filling
- 1 tin / 400ml coconut milk, refrigerated
- 200g good quality 70% dark chocolate
- 4 tablespoon maple syrup
Instructions
- Blitz the nuts in a food processor until finely chopped. Next add the dates (pitted), melted coconut oil and maple syrup. Blitz again until the dates have broken up into small pieces and the mixture is combined, about 30 seconds.
- Line and grease an 8 inch spring form cake tin. Pour the mixture into the tin and push down firmly with the back of a spoon until there is an even layer. Place into the fridge.
- Break up the chocolate, place into a heat proof bowl and melt slowly over a bain-marie.
- Whilst the chocolate is melting, spoon the cream (not the water) from the tin of coconut milk into bowl and whisk until thick and fluffy.
- Fold in the melted chocolate and maple syrup until combined and then spoon onto the chilled base.
- Pop back into the fridge to set, it'll need at least a couple of hours. Top with some chopped hazelnuts and a dusting of cocoa powder. Serve or keep in an air tight container in the fridge for 2-3 days.
Notes
I used green & blacks 70% dark chocolate. I used medjool dates as I find them sweeter but these are a bit pricier than regular dates and either will work!
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 358Total Fat: 26gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 1mgSodium: 9mgCarbohydrates: 30gFiber: 4gSugar: 21gProtein: 4g
Im so glad i found your recipe for a vegan cheese cake that was a simple and not too many ingredients as i wanted to make it for family. Normally ill see ca cheesecake with too many things to do, it puts me off. So i made this one 2 days early and its chilling in the fridge. Hopefully it tastes delicious, because looking at it, it looks tasty?? but will wait for the verdict 2 days later and ill update you. Thank you for this life saver recipe
Hii... This recipe seems very yummy and also doable, given that I have just started baking n making cakes. I wish to make this one for my husband... One question I had was do we need to roast the hazelnuts before blitzing or the raw ones will do?
Hi Dewina, thanks for your comment. This is a great no bake cake to start with! You can use either, I do prefer roasted hazelnuts in this recipe though 🙂 xo
@Tamsin, Thanks 🙂 Will let you how it goes... Fingers crossed! His birthday is just round the corner!!
Hi, there is a health store that stocks coconut whipping cream, will this work instead of the coconut milk?
Hi Prevani, thanks for your comment! I have never tried it but I imagine it would work and saves you chilling the coconut milk 🙂 Tamsin xo
Coconut milk or cream? I put the milk in the fridge and no cream. That happens with cream. Let me know, please.
Hi Liz, after putting the tin of coconut milk in the fridge for a day the coconut cream/fat should separate from the water. Make sure it isn't a 'light' coconut milk. Hope it works out for you, Tamsin xo
Hi,
Should the hazelnuts be blanched?
I can't wait to try this recipe! Thank you!
Hi Natalie, sorry for the late reply. You can used blanched if you like, I didn't for this recipe though. Toasted is also yummy! xo
Thanks for sharing the delicious cake recipe. I will try for my family.
I just found your site through this recipe on Food Gawker and I litterally fell in love. This chocolate cheesecake is beyond amazing and all your recipes in general are mouth-watering. I will definitely come back! 🙂
Thank you so much, that is the sweetest comment. It means a lot 🙂 xo
Oh Tamsin - this is simply stunning! I am especially pleased with the base: filling ratio you've got going on!