Vegan Hazelnut Cheesecake

This Vegan Hazelnut Cheesecake has one of the creamiest textures I’ve been able to achieve in a dairy-free cheesecake. It is made with soaked cashews, coconut cream, and vegan hazelnut spread, with three gradually darker layers that create the ombré effect.

I have made quite a few vegan cheesecakes over the years, including this Vegan Fudge Raspberry Cheesecake, which I made for my own birthday. They are some of my favorite desserts to prepare, especially when I want something rich and chocolatey without using dairy.

Why I think You’ll Love This Hazelnut Cheesecake

There is a lot to love about these little cheesecakes, but the smooth filling is what stands out most to me.

• They can be prepared well ahead of serving.
• They are completely dairy-free and made without eggs.
• The filling is creamy, rich, and full of chocolate-hazelnut flavor.
• No oven is required.
• The individual cheesecakes are easy to serve and store.
• You can make the three ombré layers or keep the filling simple.

Key Ingredients and Why I Use Them

Raw cashews: Soaked cashews create the creamy base of the cheesecake filling. They need to be softened and blended very thoroughly so the texture does not feel grainy.

Coconut cream: I use the thick, solid portion from a chilled can of coconut cream. It gives the filling richness and helps it set more firmly than regular coconut milk would.

Coconut oil: Once chilled, coconut oil helps hold the cheesecake filling together. It is especially important because this recipe is not baked.

Vegan hazelnut spread: This gives the cheesecake its main hazelnut and chocolate flavor. There are several dairy-free options available, or you can make your own.

Maple syrup: Maple syrup sweetens the filling while keeping it smooth and easy to blend.

Lemon juice: A small amount of lemon juice adds the slight tang I want in a cheesecake and keeps the filling from tasting flat or overly rich.

Hazelnuts and dates: These form the base of the crust. The hazelnuts add flavor and texture, while the dates help hold everything together.

Cocoa powder: I use cocoa powder in both the crust and filling to deepen the chocolate flavor and create the darker ombré layers.

How to Make Vegan Hazelnut Cheesecake

The complete measurements and instructions are in the recipe card below, but here is how I prepare each part of the cheesecake.

Make the Hazelnut Crust

Add the hazelnuts, dates, cocoa powder, and almond flour to a food processor or high-speed blender.

Blend for about 45 seconds, or until the ingredients are finely processed. Add a small amount of water only if needed to help the mixture come together.

The crust is ready when it holds together after you pinch it between your fingers. It should feel slightly sticky but not wet.

Divide the mixture evenly between 12 silicone muffin cups. Press it firmly into the bottom of each cavity to create a compact base.

Place the pan in the freezer while you prepare the filling.

You can also make one larger cheesecake in an 8-inch pan. The filling should be enough, but you may need to increase the crust slightly to cover the bottom completely.

Blend the White Cheesecake Filling

Add the soaked and well-drained cashews, coconut oil, lemon juice, coconut cream, ½ cup maple syrup, and vanilla to a high-speed blender.

Blend on high for several minutes, stopping to scrape the blender when needed. Continue blending until the filling is completely creamy and smooth.

Remove approximately one-third of the white filling and place it in a small bowl. I usually estimate the amount rather than measuring it exactly.

This will become the bottom and lightest layer of the cheesecake.

Make the Light Brown Chocolate-Hazelnut Layer

Leave the remaining filling in the blender.

Add 1 tablespoon of maple syrup, 1 tablespoon of cocoa powder, and 2 tablespoons of vegan hazelnut spread.

The additional maple syrup balances the cocoa powder and hazelnut spread so the chocolate layers do not taste less sweet than the white layer.

Blend until completely combined. Remove half of this light brown filling and transfer it to another bowl.

Make the Dark Chocolate-Hazelnut Layer

Add the remaining 3 tablespoons of cocoa powder and the remaining ¼ cup of hazelnut spread to the filling left in the blender.

Blend again until the batter is smooth, creamy, and evenly dark brown.

You should now have three fillings: white, light chocolate, and dark chocolate.

Batter is done

Now that you have all of your 3 batters, it’s time to start assembling the cheesecake!

Assemble the Cheesecakes

Remove the crust-lined pan from the freezer.

Divide the white filling evenly between the 12 cups and spread it over the crust.

Next, add the light chocolate-hazelnut filling.

Finish with the dark chocolate-hazelnut filling on top.

The layers do not need to be perfectly even. The small variations are part of what makes the ombré effect look natural.

Freeze Until Firm

Place the assembled cheesecakes in the freezer for at least 8 hours, preferably overnight.

Once they are completely set, remove them from the silicone pan. They should release easily when gently pushed up from the bottom.

You can serve them as they are or spread a little chocolate ganache on top.

Allow the cheesecakes to sit at room temperature for about 20 minutes before serving so the filling can soften slightly.

The cute little Vegan Hazelnut Cheesecakes are ready to be enjoyed!

Variations

You can adjust the presentation without changing the basic recipe.

Skip the ombré effect: Add all the filling ingredients to the blender at once and blend until smooth. Pour the mixture directly over the crust.

Make one large cheesecake: Use an 8-inch springform or silicone pan. You may need a little extra crust mixture to cover the entire bottom.

Add a chocolate topping: Finish the cheesecakes with vegan chocolate ganache, melted chocolate, or a spoonful of hazelnut spread.

Add chopped hazelnuts: Sprinkle toasted chopped hazelnuts over the top shortly before serving for a little extra texture.

Storage and Make-Ahead Instructions

These cheesecakes need time to freeze completely, so they are a good dessert to make ahead.

Store them in an airtight container in the freezer for up to one month. Place parchment paper between the layers if you need to stack them.

Transfer them to the refrigerator several hours before serving for a softer texture, or leave them at room temperature for approximately 20 minutes.

After the initial freezing time, you can keep the cheesecakes in the refrigerator for several days. They will be softer than when frozen but should still hold their shape.

Frequently Asked Questions

More Vegan Cheesecake Recipes

If you enjoyed the creamy texture and nutty filling in this cheesecake, you may also like my Vegan Strawberry Cheesecake, Fig and Pistachio Vegan Cheesecake, or Almond Blueberry Vegan Cheesecake. For something richer and more chocolate-forward, try the Vegan Brownie Chocolate Chip Cheesecake.

I also have a Vegan Beet Cheesecake and Vegan Mango Bars if you would like to try a different flavor next.

I hope you enjoy making this Vegan Hazelnut Cheesecake. Leave a comment below and let me know how yours turned out. You can also tag me on Instagram so I can see it and share it in my stories. And if you enjoyed the recipe, a star rating is always appreciated and helps more readers find it.

Printable Recipe

Vegan Hazelnut Cheesecake

Camila Hurst

This is a recipe for no-bake Vegan Hazelnut Cheesecakes, they are also paleo and refined sugar free, and super easy to make.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 0 minutes mins

Resting time 8 hours hrs

Course Dessert

Cuisine American

Servings 12 mini cheesecakes

Calories 390 kcal

Ingredients

 

Crust

• 1/3 cup dates 2.4 oz, 68 grams
• 2 tablespoons cocoa powder
• 1/2 cup hazelnuts 2.25 oz, 63 grams
• 3/4 cup almond flour 2.4 oz, 68 grams
• 1-3 teaspoons water as needed

Hazelnut Cheesecake

• 2 cups raw cashews 10.58 oz, 300 grams
• 1/2 cup coconut oil melted (118 ml)
• 1/4 cup lemon juice from 2 lemons, 59 ml
• 1/2 cup coconut cream 118 ml
• 1/2 cup maple syrup + 1 tablespoon divided – 118 ml + 15 ml
• 1 teaspoon vanilla extract
• 3 tablespoons + 1 tablespoon cocoa powder divided**
• 1/4 cup + 2 tablespoons hazelnut spread divided***

Ganache

• 1/3 cup coconut cream 78 ml
• 1/3 cup chocolate chips 1.76 oz, 58 grams

Instructions

 

Crust

• To make the crust, place all ingredients except for the water in the bowl of a blender. Pulse on high for 1 minute or so, until all ingredients are combined. If you grab some of the dough between your hands, it should clump up nicely together. If it doesn’t, slowly add water and keep blending until incorporated. Start by adding 1 teaspoon of water, blend. Then add more water only if necessary.
• Once you have a dough that is coming together easily, divide the dough between 12 muffin cups or mini cheesecake pans, if using muffin pans, it really helps to use silicone pans, so you can easily remove the cheesecakes afterwards. You can also just spread the whole dough on the bottom of a 8” cheesecake pan.
• Place it in the freezer while you make the cheesecake batter.

Hazelnut Cheesecake

• Soak cashews the day before, or a few hours before making the cheesecake batter. The longer you soak them, the creamier and smoother the cheesecake will be.
• If you don’t have a lot of time, you can place the cashews in a small saucepan and cover with water. Then bring it to a boil and immediately turn off the heat, and let cashews soak in hot water for 1-2 hours, until they are very tender.
• In the blender, place the soaked and drained cashews, the coconut oil, the lemon juice, the coconut cream, 1/2 cup of maple syrup and the vanilla extract.
• Blend on high speed for a few minutes until very creamy and smooth. Scrape the sides of the blender in between.
• Time blending will depend on how powerful your blender or processor is.

To make the ombre cheesecake

• Once the white batter is ready, remove 1/3 of it to a small bowl and set aside.
• To the batter remaining in the blender, add 1 tablespoon of maple syrup (to sweeten it since we are adding cocoa powder and hazelnut spread), 1 tablespoon of cocoa powder, 2 tablespoons of hazelnut spread.
• Blend until creamy, smooth, and incorporated. The batter will be a light brown.
• Remove half of the light brown batter to a bowl, and set aside. This is the batter that will go in the middle.
• To the light brown batter remaining in the blender, add 3 tablespoons of cocoa powder, and 1/4 cup of hazelnut spread.
• Blend until incorporated. The batter will be dark brown, rich and thick.

To assemble cheesecake

• Spread the white batter on top of the crust, dividing it evenly between the muffin cups.
• Then, divide the light brown batter between the cups, on top of the white batter.
• If you feel like the batters are too runny and are mixing as you add the layers, you can freeze the cheesecake pan for 10 minutes in between each layering, so the bottom layer has a chance to set.
• Once the light brown batter has been divided between all muffin cups, you can spread the dark brown batter right on top.
• Place tray in the freezer for 8 hours or overnight.

Ganache

• Heat cream on a small saucepan, or in a microwave bowl, until it almost comes to a boil.
• Pour it over chocolate.
• Whisk until the chocolate has melted completely.
• If the chocolate isn’t melting, place the bowl in the microwave and microwave it for a few seconds, stirring in between until the chocolate has melted entirely.
• Let ganache cool to room temperature for about 1 hour or so, before using.
• Spread ganache on top of cheesecakes. Top with chocolate pieces, and hazelnut pieces.

Storage

• Store cheesecakes in the freezer for up to 2 weeks, or in the fridge for up to 5 days.

Notes

*Please note that the cashews need to be soaked before making this recipe, either the night before or a few hours prior.

**The reason why the amounts are divided is because, in order to create the ombre effect with the cheesecake batters, you have to first make the white batter, adding the soaked cashews, coconut oil, lemon juice, coconut cream, maple syrup, and vanilla. And then, remove 1/3 of the batter and set aside. In the blender, add 1 tablespoon of maple syrup, along with 1 tablespoon of cocoa powder, and 2 tablespoons of hazelnut spread, to make the light brown batter. Then, remove 1/2 of the light brown batter from the blender, and set aside. To the remaining batter from the blender, add 3 tablespoons of cocoa powder, and 1/4 cup of hazelnut spread, to make the dark brown batter. If you wish to make just one color batter, simply add all of the ingredients to the blender at the same time.

***Look for vegan hazelnut spread at the store, or make your own, here is a great recipe! 

Nutrition

Calories: 390kcal

Keyword cheesecake

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