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, e.g., naturli), 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 blender (e.g., Ninja Nutri Duo) and blend on the SPREAD option for 5 seconds, turning the power paddle continuously.
Transfer the ground nuts into a bowl and add coconut sugar, salt, melted butter, cacao powder, and coconut flour. 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.
Filling
Drain the soaked cashews and place them in the blender with half of the almond milk. Blend using the BOWL setting while continuously turning the paddle.
Add vegan cream cheese to the blender and blend again on the BOWL setting using the paddle. Transfer the mixture to a large mixing bowl.
Add cocoa powder, vanilla extract, and coconut sugar to the mixing bowl. Whisk the ingredients together until well combined.
In a heatproof bowl, combine the chopped dark chocolate and the remaining almond milk. Create a double boiler by placing the bowl over a small saucepan with 2cm of boiling water. Heat until the milk begins to bubble, then turn off the heat and let it stand for 2 minutes.
Remove the chocolate bowl from the heat and whisk to create a silky ganache. Pour the ganache into the cashew mixture and fold until thoroughly combined.
Pour the filling over the prepared base, then smooth it out. Place the cheesecake in the fridge to set for 4+ hours.
