Vegan Triple Chocolate Cheesecake Recipe MUST SEE Gluten Free

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This recipe has been extremely popular so it’s only fair I share it. While the video may look complicated once you have soaked the cashews overnight and the bits where you leave the layers to set in the freezer its actually really easy. This cheesecake is not only stunning and you’d never guess it was dairy free but its absolutely delicious. Not as healthy as my other creations but miles healthier than a regular cheesecake that is full of saturated fat and sugar. My cruelty free version is full of plant goodness, protein, fiber and is gluten free.

TIP. I like my recipes to be quick and easy so often find short cuts but with this recipe you must let the cashews soak for a good few hours or overnight to get a really creamy texture.

Ingredients base
150g almonds
6 soaked and drained dates
½ tsp sea/Himalayan salt
1 tsp vanilla extract
1 tbsp coconut oil
1 tbsp coconut sugar

Blend all the ingredients in a food processor until you have a sticky crumb like mixture. Press firmly into a 6/7” loose base cake tin. Use a spoon to start and then the bottom of a glass to get an even finish. Set aside in the freezer to let it set quicker.

For the cheesecake
300g of unsalted raw cashews. Soak overnight in water or for a few hours in hot water. Drain before you use them. Divide into 3 equal portions (160g approx per layer)

For the dark chocolate layer
100g dark chocolate (I used Plamil)
160g soaked cashews
2 tbsp maple/agave syrup (optinal)
¼ cup of soya milk
1 tsp vanilla extract

Method for all three layers.
Add the cashews, milk, vanilla and syrup into a blender and blend for a few minutes until you have a lump free cream. If you have trouble with the mixture being too thick to blend add a little more milk. Melt the dark chocolate and add it to the cream. Blend again until combined. Pour over the base and tap the sides gently of the tin to get an even level layer. Make sure the sides of the tin above the dark chocolate are clear or it will effect the look of the finished cake. Pop in the freezer for 45 minutes to set.

For the white chocolate layer
160g soaked cashews
¼ cup soya milk
½ tsp vanilla extract
100g white chocolate (I used Plamil)

Repeat as you did with the dark chocolate layer, adding the the melted white chocolate after you have blended the cashews and milk. Pour over the semi frozen dark chocolate layer and pop back in the freezer for 30-45 minutes.

For the milk chocolate layer
160g soaked cashews
¼ cup soya milk
100g milk chocolate

Repeat as you did with the first 2 layers. Pop in the freezer for at least an hour to help everything set. Remove from the freezer 20-30 minutes before serving and let it defrost at room temperature. The cheesecake sets really well once removed from the freezer and can be stored in the fridge for up to a week. Decorate with grated chocolate and a drizzle of melted chocolate.



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