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Double Chocolate Halloween "Cheesecake

Decadent Double Chocolate Halloween Cheesecake for Ghoulish Fun

This Double Chocolate Halloween Cheesecake is a delightful vegan treat that’s guilt-free and perfect for spooky celebrations.
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Prep Time 30 minutes
Freezing Time 8 hours
Total Time 8 hours 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Vegan
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1 cup Medjool dates Can substitute with dried figs.
  • 1 cup Rolled oats Use gluten-free oats if necessary.
  • 1 cup Nuts (cashews) Almonds can be a substitute.
  • 1/2 cup Desiccated coconut Unsweetened shredded coconut can be used.
For the Cheesecake Layers
  • 1 tbsp Activated charcoal powder Essential for capturing the Halloween vibe.
  • 1/2 cup Raw cacao powder Cocoa powder can be used as a substitute.
  • 1/3 cup Rice malt syrup Maple syrup can be an alternative.
  • 1/4 cup Coconut oil Substitute with cacao butter if desired.
  • 2 tbsp Lemon juice Lime juice can serve as a substitute.
  • 1/2 cup Plant-based milk Almond milk works as a good alternative.
For Decoration
  • 1/2 cup Vegan chocolate chips Use sparingly for a delightful finish.

Equipment

  • Blender
  • Food Processor
  • springform pan

Method
 

Preparation Steps
  1. Blend rolled oats, cashews, desiccated coconut, activated charcoal powder, raw cacao powder, and a pinch of salt in a food processor until fine. Add Medjool dates and blend until sticky. Press mixture into a lined springform pan.
  2. In a blender, combine soaked cashews, rice malt syrup, coconut oil, lemon juice, and plant-based milk, blending until smooth. Melt cacao butter, stir into mixture, blending again. Pour over crust and freeze for 30 minutes.
  3. Return to blender, add soaked cashews, remaining raw cacao powder, activated charcoal powder, coconut oil, and plant-based milk. Blend until smooth. Pour over white chocolate layer and smooth the top.
  4. Using a piping bag with reserved chocolate mixture, create a bullseye design on top of the cheesecake. Swirl through design with a skewer for a spooky web effect.
  5. Freeze cheesecake for at least 8 hours. To serve, let it thaw for 30 minutes at room temperature, then slice and serve.

Notes

Soak cashews for a silky-smooth texture. Be cautious with activated charcoal usage around medications. Allow cheesecake to thaw before serving for the best texture.