Vegan No-Bake Dark Chocolate Mousse Cheesecake with Walnut Brownie Base

For the base, add walnuts to a food processor and blend on the SPREAD option for 5 seconds, turning the power paddle continuously. Transfer the ground nuts into a bowl and add the remaining base ingredients. Mix well. Transfer the mixture to a lined 8-inch/20cm cake tin and press it down firmly to form an even cake base. Set aside.

For the filling, drain the soaked cashews and place them in the food processor with half of the almond milk. Blend using the BOWL setting, turning the paddle continuously. Add the vegan cream cheese to the blender and blend again on the BOWL setting while using the paddle. Scrape the mixture into a large mixing bowl and add the cocoa powder, vanilla extract, and coconut sugar. Whisk together.

In a heatproof bowl, combine the finely chopped dark chocolate and the remaining almond milk. Create a double boiler by placing the bowl on top of a saucepan with 2cm of boiling water. Heat until the milk just begins to bubble, then turn off the heat and let it stand for 2 minutes. Remove the chocolate bowl from the saucepan and whisk the mixture to form a silky ganache. Pour the ganache into the cashew mixture and fold until well combined.

Pour the filling over the base in the cake tin and smooth it out. Place it in the fridge to set for at least 4 hours.

Serve the no-bake dark chocolate mousse cheesecake with walnut brownie base with lots of fresh raspberries, raspberry coulis, or whipped vegan cream.