Vegan No-Bake Dark Chocolate Mousse Cheesecake with Walnut Brownie Base
Ingredients
Base
- 200g (2 cups) walnuts
- 15g (2 Tbsp) coconut sugar
- Pinch of salt
- 80g butter (vegan), melted
- 35g (1/3 cup) cacao powder
- 50g (1/2 cup) coconut flour
Filling
- 150g (1 cup) raw cashews, soaked for 4 hours
- 250ml (1 cup) almond milk, divided
- 250g vegan cream cheese
- 90g (1 cup) cocoa powder
- 2 tsp vanilla extract
- 175g (1 1/4 cups) coconut sugar
- 150g 70% dark chocolate, finely chopped
Preparation
Base
Add walnuts to a food processor and blend on the SPREAD option for 5 seconds.
Transfer ground nuts into a bowl and add coconut sugar, salt, melted butter, cacao powder, and coconut flour.
Mix well and press the mixture into an 8-inch/20cm cake tin lined with parchment paper.
Ensure the mixture is pressed down firmly to form an even cake base. Set aside.
Filling
Drain the soaked cashews and blend them in a food processor with half of the almond milk until smooth.
Add vegan cream cheese to the processor and blend again until creamy.
Transfer the mixture into a large mixing bowl and add cocoa powder, vanilla extract, and coconut sugar. Whisk together until well combined.
In a heatproof bowl, combine the dark chocolate and the remaining almond milk. Place the bowl over a small saucepan with boiling water to create a double boiler.
Heat the mixture until the milk starts to bubble, then turn off the heat and let it stand for 2 minutes. Remove the chocolate bowl from the double boiler and whisk until a silky ganache forms.
Pour the ganache into the cashew mixture and fold until well combined.
Pour the filling over the prepared base and smooth it out. Place the cheesecake in the fridge to set for 4+ hours.