Why is my no bake cheesecake not firm?

In order to create a firm and creamy cheesecake layer, you must use full-fat canned coconut milk. Do not use low fat coconut milk. Additionally, make sure you chill it in the freezer for at least 4 hours so it fully sets.

How do you get lumps out of no bake cheesecake?

Prevent lumps in your cheesecake by blending the ingredients until completely smooth. This works best if you use a high-speed blender with a tamper, like a Vitamix. Additionally, after pouring the cheesecake filling over the crust, tap it against the countertop to remove air bubbles.

How to tell if no bake cheesecake is set?

After chilling in the freezer, the chocolate cheesecake layer should be solid. Test it by carefully inserting a toothpick. The consistency should be totally firm, not wet and runny. This usually takes about 4 hours.

What are the best toppings for chocolate cheesecake?

In addition to the chocolate ganache layer, I love serving the cheesecake with a dollop of whipped cream on top. You can also add chocolate shavings, cacao nibs, chocolate sprinkles, or a dusting of cocoa powder.

No-Bake Chocolate Cheesecake (Vegan + Gluten-Free)

Description

This easy no-bake chocolate cheesecake recipe is vegan, dairy-free, and gluten-free! It’s the best raw cheesecake for chocolate lovers. The chewy crust is topped with a creamy chocolate cheesecake filling and swirls of coconut whipped cream. It contains healthy ingredients like almond flour, almond butter, cocoa powder, and cashews. It’s made without cream cheese and no dates. Just blend, chill, and serve!

Ingredients

Units Scale

Chocolate Crust

1 and 1/3 cups almond flour
1/2 cup almond butter (or peanut butter)
1/4 cup cocoa powder
1/4 cup maple syrup
1 tsp vanilla extract
1/4 tsp salt

Chocolate Cheesecake

2 cups raw cashews
3/4 cup evaporated coconut milk
1/2 cup maple syrup
1/4 cup melted coconut oil
1/4 cup cocoa powder
1 tbsp lemon juice
2 tsp vanilla extract
1/4 tsp salt

Chocolate Ganache

1 cup chocolate chips
1 cup coconut cream
Whipped cream (optional)
Chocolate shavings or sprinkles (optional)

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Instructions

Prepare cake pan: Line an 8-inch springform cake pan with parchment paper.
Prepare crust: In a large bowl, add almond flour, almond butter, cocoa powder, maple syrup, vanilla extract, and salt. Mix together until evenly combined. Transfer mixture to the springform cake pan. Using clean hands or a rubber spatula, firmly press it across the bottom of the pan. Set aside.
Prepare chocolate cheesecake: In a blender, add raw cashews, evaporated coconut milk, maple syrup, melted coconut oil, cocoa powder, lemon juice, vanilla extract, and salt. Blend until smooth and creamy. Pour over the chocolate crust and spread in an even layer.
Chill: Chill the cheesecake inside the freezer for at least 4 hours (or until the cheesecake is firm).
Prepare chocolate ganache: In a bowl, add chocolate chips and coconut cream. Microwave for 60-75 seconds, then whisk together to combine. The hot coconut cream will melt the chocolate chips. Let it cool for 5 minutes; it will begin to thicken as it cools. Remove cheesecake from the freezer. Pour and spread the chocolate ganache over the cheesecake. Place it back into the freezer for 30 minutes (or until the ganache sets).
Assemble: Remove cheesecake from the freezer. Let it thaw for 5-10 minutes before carefully slicing. Serve the sliced cheesecake with a dollop of whipped cream and chocolate shavings on top. Enjoy!

Notes

How to store no-bake cheesecake: Store inside a tightly sealed container. Keep in the freezer and enjoy within 1 month. Let thaw before enjoying.
Springform cake pan: I strongly recommend using a springform pan. This lets you easily remove the cheesecake from the pan. If you don’t have one, please make sure you cover the bottom and sides with parchment paper to prevent sticking.

Nutrition

Serving Size: 1 slice
Calories: 547
Sugar: 24g
Fat: 44g
Carbohydrates: 44g
Fiber: 9g
Protein: 11g