You guys know I have a thing for cheesecake, even though I’m dairy-free these days. After my Traditional 7-Ingredient Cheesecake recipe was such a roaring success, I dabbled with the Peanut Butter Cup variety. And now, all chocolate. Because, well, chocolate is always the answer. This recipe is simple, requiring just 30 minutes prep and 10 basic ingredients you likely have on hand right this moment: DatesNuts (walnuts + cashews)Cocoa (or cacao) powderDairy-free chocolateOlive oilMaple syrupSea saltLemon juiceCoconut milk If not, go to the store real quick. I’ll wait… The filling is where the magic is at. Soaked cashews provide a creamy neutral base.Lemon juice a subtle tang.Coconut milk silky smooth texture (without affecting the flavor)Olive oil richness.Maple syrup sweetness.And dairy-free dark chocolate a deep chocolate flavor. Not to mention, it helps the cheesecakes firm up in the fridge, making this recipe NO freeze and NO bake! Once set, these gems pop right out of their ramekins (or muffin tin or cake pan – see notes for options!) and are so thick and firm it’s like custard! Your mouth won’t believe these are dairy free. Get ready to stump your friends and family in the best way possible. All that’s left is toppings! I went with coconut whipped cream, fresh berries, and a dusting of cacao powder. But I include other ideas below, including a recipe for a quick peanut butter sauce! I think you guys are going to LOVE these cheesecakes. They’re: CreamyCustardyChocolatyPerfectly sweetDecadently rich& Seriously simple Make these for a crowd or just for yourself. They store well in the fridge for a few days, and in the freezer for up to a few weeks! The great news is, unlike my other flavors, these stay firm at room temperature for hours, so if you’re taking this one to a party, you’re good to go! If you make this recipe, let us know how it goes! Leave a comment, rate it, or take a picture and tag it @minimalistbaker on Instagram. We love seeing what you come up with. Cheers!
