This blackout no bake chocolate cheesecake is an easy dramatic dessert, with rich black cocoa, vegan and dairy-free, and high in fiber and mood-boosting magnesium thanks to fresh homemade coconut butter.
No Bake Chocolate Cheesecake with Black Cocoa
This no bake chocolate cheesecake is made with magical black cocoa. The stuff is velvety black chocolate. So mysterious, with such a dusty deep cocoa flavor. And I will tell you more about this ingredient in a bit, but first I need to stress the ease of this recipe.
Are you looking for easy chocolate treats to make-ahead for holiday parties? THIS IS IT!
The crust is only 3 ingredients, mixed in a bowl with a fork. Press into the pan and freeze, while you mix the filling.
The filling! Only 4 ingredients, blend up fast and pour and freeze. Now you wait..
Okay, there is one step that takes a bit of effort if you want to save some money. That is making homemade coconut butter.
Coconut butter is the main ingredient in the “cheesecake” filling. It is basically pureed coconut meat, high in magnesium which supports sleep and mood. And it is high in other nutrients, and fiber. You want coconut butter in your life. Trust me.
You can buy it. Here.
Or you can buy shredded coconut and blend it for 3 minutes and make your own. Buying coconut butter is pretty expensive and sometimes hard to find, though that Amazon price is pretty good compared to buying it in person at, say, Whole Foods.
BUT. It’s fun to make coconut butter fresh, and fresh is in liquid form which you need for most recipes including this one. When you buy a jar, you have to sit it in a hot water bath forever waiting for it to liquify.
Visit my IG story demo on making coconut butter with my Blendtec Twister jar…I talk alot about this jar because it is life-changing. It is perfect for small batch recipes and the twister lid is GENIUS. You do not have to remove the lid to nudge recipes that are sticking. The twister lid has built in arms that toss around the contents you are blending which is why it is perfect for coconut butter which can be sticky.
No, I do not have any collaborative arrangement with Blendtec. Maybe in the future; for now, I am just giving you the tip of a lifetime, haha.
What Is Black Cocoa?
Black cocoa intensifies the flavor and presents a rich chocolate-y flavor that is even further deepened with the addition of a tsp of coffee. And black cocoa is healthy, full of fiber, magnesium and antioxidants, though not quite as healthy as raw cacao powder.
That’s because technically black cocoa powder has been “dutched” or washed to reduce acidity to create a smooth mellow flavor, with earthy, woodsy hues. It still provides the antioxidants that raw cacao does but less. My friends laugh when I say “so we just have to eat a bit more!”.
Still, health-wise, I prefer raw cacao or even quality dark chocolate bars generally but it is fun to switch it up sometimes, especially when it comes to chocolate! And if you follow me, you know that I have plenty of chocolate recipes for you to try including these buckwheat bars and this 2-ingredient fudge and this cardamom cake.
But regarding this no bake recipe, the steps are so simple, and then you get a healthy, no bake, vegan, plant-based, wonderful treat waiting for you in the freezer.
Sometimes we forget treats we have in the freezer and accidentally stumble on them months later for a happy surprise.
If you thaw these just right, they reach the consistency of a vegan cheesecake, which technically they are.
Interested in sharing on pinterest? Perhaps use this image…
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No Bake Chocolate Cheesecake with Black Cocoa
no bake crust
no bake cheesecake filling
- Soak the dates either overnight or at least 4 hours. Line 4-inch square pan with parchment.Make your coconut butter (unless you a bought a jar). To make it, in a high-speed blender - I use a Blendtec Twister jar (see my Instagram highlights "Making CB" for a demo) - add 2 cups of shredded coconut, unsweetened. Blend about 3-4 minutes or until you have a buttery texture.
- Mix crust ingredients in a small bowl, using a fork. You want a sticky texture. If it seems too dry and crumbly, add a touch of maple syrup if you don't mind increasing the sweetness, or even water.Press into the bottom of parchment-lined 4-inch square pan. Pop crust in freezer while you make the chocolate cheesecake layer.
Make the Cheesecake
- Blend the coconut butter, maple syrup, and black cacao powder in a blender until smooth. Pour on top of your crust and freeze, probably overnight but at least 4 hours. You want it hard enough to be able to pull it out of the pan without it collapsing.We cut ours into 16 (1-inch) mouth-popping bricks, but you can also cut them into four 2-inch square chunks to serve as a formal dessert.Either way, keep them frozen until ready to eat.
- To serve, allow to thaw about 10 minutes, then drizzle with a frosting.
Make the Frosting
- Stir up ingredients in a bowl. Adjust texture by adding more syrup or more cocoa if need be. You want it thick but pourable.
- The cheesecake is freezer-friendly, just cover it so it doesn't get freezer burn. The frosting needs to be made fresh each time.
Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients . On this blog you’ll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in biology, immunology and journalism. More about Dee Dine here.