Gluten-Free, Soy-Free, Vegan Chocolate Cheesecake Recipe

Name: Gluten-Free, Soy-Free, Vegan Chocolate Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup almond meal; 2 tablespoons coconut sugar crystals or 2 tablespoons other raw sugar; 3 tablespoons extra virgin coconut oil, melted; 200 ml almond milk; 2 (3 1/2 ounce) soy-free dark chocolate bars; 3 (6 ounce) greek almond milk or (6 ounce) coconut milk yogurt; 1/3 cup coconut sugar crystals or 1/3 cup other raw sugar; 1/3 cup gluten-free flour or 1/3 cup rice flour; 1 cup raspberries; powdered sugar, for dusting (optional)

Servings: persons

3/4 cup almond meal
2 tablespoons coconut sugar crystals or 2 tablespoons other raw sugar
3 tablespoons extra virgin coconut oil, melted
200 ml almond milk
2 (3 1/2 ounce) soy-free dark chocolate bars
3 (6 ounce) greek almond milk or (6 ounce) coconut milk yogurt
1/3 cup coconut sugar crystals or 1/3 cup other raw sugar
1/3 cup gluten-free flour or 1/3 cup rice flour
1 cup raspberries
powdered sugar, for dusting (optional)

1
In a bowl, combine almond meal, sugar, and melted coconut oil and mix well. Press the mixture on the bottom of a 7 or 8-inch (18 cm - 21 cm) springform pan. Set aside.
2
Preheat the oven to 350u00b0F/180u00b0C.
3
In a sauce pan, heat almond milk under a low heat and add broken pieces of chocolate. Stir until the chocolate is completely melted. Do not boil the milk.
4
In a blender, mix yogurt, sugar, and flour. Add the chocolate milk mixture and mix again. Pour in the springform pan.
5
Bake for 45-60 minutes. The cheesecake is still soft when you take it out of the oven, but it will get firm.
6
Store in the refrigerator overnight.
7
Garnish with raspberries and powdered sugar if desired before serving.

1094

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup almond meal, 2 tablespoons coconut sugar crystals or 2 tablespoons other raw sugar, 3 tablespoons extra virgin coconut oil, melted, 200 ml almond milk, and more.

Yes, Gluten-Free, Soy-Free, Vegan Chocolate Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free, Soy-Free, Vegan Chocolate Cheesecake

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