Chocolate Almond No Bake Cheesecake

Chocolate Almond No Bake Cheesecake

Vegan & Gluten-Free

 

I’ve made quite a few cheesecakes in my time…Salted Chocolate Orange, Oreo, Amaretto, Strawberry Pretzel, and Eggnog, just to name a few. I realized this past week though, even with all of the cheesecakes I have posted for you so far, I hadn’t shared a no bake version. I had to remedy that.

 

So today, I decided to share with you a hybrid of two of my most popular cheesecakes: chocolate and almond. I combined them to create a vegan and gluten-free Chocolate Almond No Bake Cheesecake!

 

You’ll need…

Crust:

2  5.5oz Simple Mills Double Chocolate Cookies, crumbled

2 heaping tbsp coconut oil

 

Chocolate Almond No Bake Cheesecake

 

In a bowl, combine cookie crumbs and coconut oil. Stir until the mixture starts to hold together. Press into the bottom of a greased 11″ springform pan and set aside until needed.

 

Cheesecake:

3  3.5oz Green & Black Dark Chocolate Bars

4  8oz packages Kite Hill Almond Cream Cheese

1 1/2 cups organic sugar

1/4 cup + 2 tbsp potato starch

1/2 tsp salt

1 tbsp almond extract

1 tbsp vanilla extract

1/4 cup cocoa powder

3/4 cup coconut cream

 

In a double boiler, melt the chocolate bars until smooth and creamy. Set aside until needed.

 

Using an electric mixer on medium speed, mix the vegan cream cheese together, one block at a time, until soft and creamy.

Chocolate Almond No Bake Cheesecake Vegan cream cheese

Beat in sugar and extracts, then whip in the potato starch. Be sure to beat this in at low speed, otherwise you will have a powdery mess all over your counter!

 

Next, mix in the cocoa then scrape down the sides and continue mixing on a medium-high speed to be sure all the ingredients are completely incorporated.

 

Stir in the coconut cream, then gently beat in the melted chocolate.

 

Next, scoop the cheesecake batter into the prepared springform pan. Your batter should be thick and a little hard to spread, but keep spreading it around with a spatula until it’s evenly distributed and smooth on top. Place in the fridge for at least two hours.

 

Coconut Crème Topping

 

1 cup coconut cream

3 heaping tbsp powdered sugar

1 tsp vanilla extract

 

In a bowl using an electric mixer, whip the coconut cream on medium. Beat in the powdered sugar and vanilla. Place in the fridge until you’re ready to top the cheesecake.

 

Once the cheesecake has cooled and fully set up, pop it out of the springform pan. Then slice and serve with a dollop of coconut crème and a sprinkle of slice almonds to garnish this delicious Chocolate Almond No Bake Cheesecake!

Chocolate Almond No Bake Cheesecake

 

 

Chocolate Almond No Bake Cheesecake

Chocolate Almond No Bake Cheesecake

Ingredients

    Crust:
  • 2 5.5oz Simple Mills Double Chocolate Cookies, crumbled
  • 2 heaping tbsp coconut oil
    Cheesecake:
  • 3 3.5oz Green & Black Dark Chocolate Bars
  • 4 8oz packages Kite Hill Almond Cream Cheese
  • 1 1/2 cups organic sugar
  • 1/4 cup + 2 tbsp potato starch
  • 1/2 tsp salt
  • 1 tbsp almond extract
  • 1 tbsp vanilla extract
  • 1/4 cup cocoa powder
  • 3/4 cup coconut cream
    Coconut Crème Topping
  • 1 cup coconut cream
  • 3 heaping tbsp powdered sugar
  • 1 tsp vanilla extract

Instructions

    For the Crust:
  1. In a bowl, combine cookie crumbs and coconut oil and stir until the mixture starts to hold together.
  2. Press into the bottom of a greased 11" springform pan. Set aside.
    For the Cheesecake:
  1. In a double boiler, melt the chocolate bars and set aside until needed.
  2. Using an electric mixer on medium speed, mix the vegan cream cheese together, one block at a time.
  3. Beat in sugar and extracts, then whip in the potato starch at low speed.
  4. Mix in the cocoa, scrape down the sides, then continue mixing on a medium-high speed until fully combined.
  5. Stir in the coconut cream.
  6. Gently beat in the melted chocolate.
  7. Scoop the cheesecake batter into the prepared springform pan. Spread with a silicone spatula until evenly distributed and smooth. Chill in the fridge for at least two hours.
    For the Coconut Creme Topping:
  1. In a bowl using an electric mixer, whip the coconut cream on medium.
  2. Beat in the powdered sugar and vanilla. Refrigerate until you are ready to top the cheesecake.
  3. Once the cheesecake has cooled and fully set up, remove from springform pan.
  4. Then slice and serve with a dollop of coconut crème and a sprinkle of slice almonds.
http://delectablydifferentkitchen.com/2017/05/chocolate-almond-no-bake-cheesecake/

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