No-bake “Chocolate-Walnut Cream Cheesecake”
Total Time
8 Hrs, 30 Mins
Serves
12
Serving Size
1 slice, about 4.4 oz / 125 g
DESCRIPTION
Decadent, velvety, dairy-free, and no-bake, this "cheesecake feels almost unbelievable in both texture and simplicity. California walnuts blend with water into a naturally luxurious cream, giving the filling its rich body and smooth texture without cream cheese, eggs, or baking. Agave syrup and vanilla round out the flavor, then chopped chocolate melts directly into the warm walnut cream to create a silky cheesecake-like batter that sets into a sliceable dessert with a classic cheesecake feel and a rich, creamy finish.
Total Time
Prep Time
30 Mins
Cook Time
8 Hrs
Total Time
8 Hrs, 30 Mins
Nutrition
Calories
540
Total Fat
40
Saturated Fat
10
Trans Fat
0
Polyunsaturated Fat
17
Monounsaturated Fat
9
Cholesterol
<5
Sodium
90
Carbohydrates
38
Dietary Fiber
5
Total Sugars
26
Added Sugars
10
Protein
12
Vitamin D
0
Calcium
50
Iron
3.9
Potassium
390
Ingredients
CRUST
- ¾ cup (3 ½ oz or 95 g) Graham cracker crumbs
- ¾ cup (3 oz or 100 g) Roasted California walnuts
- ¼ cup (1 ¾ oz or 50 g) Granulated sugar
- ¼ tsp (1 g) Finely ground salt
- ¼ cup (2 oz or 50 g) Coconut oil, melted
FILLING
- 3 cups (15 oz or 450 g) California walnuts
- 1 ½ cups (12 oz or 350 g) Water
- 6 Tbsp (3 ¾ oz or 110 g) Agave syrup
- 1 tsp (4 g) Vanilla extract or paste
- 12 oz or 340 g Semi-sweet chocolate (55–65% cacao), chopped or 2 cups semi-sweet chocolate chips
Preparation
CRUST
- Combine graham crackers crumbs, sugar, and salt in a blender. Pulse until fully mixed.
- Add the walnuts and pulse until chopped, no larger than pea-sized, not too fine. Transfer to a bowl.
- Heat the coconut fat until melted and hot. Drizzle and work this into the walnut mixture until fully absorbed.
- Pour mixture into a 10–12 inch (25-30 cm) spring-form pan. Distribute evenly.
- Using the flat side of a measuring cup or other tool, press the crust very firmly to pack it as tightly and evenly as possible.
- Cover and refrigerate while making the filling.
FILLING
- Combine walnuts, water, agave syrup, and vanilla extract in a high-speed blender.
- Start the blender on low, then quickly increase the speed to the highest setting.
- Blend for 3–5 minutes, scraping the sides as needed.
- Stop and check the walnut cream—it is ready when completely smooth and between 140–160°F (60–70°C).
- While the blender is running, slowly add chopped chocolate and puree, scraping down the sides if needed, until super smooth.
- Pour this over the chilled crust. Spread out evenly with a spatula.
- Rest at room temperature for 30 minutes, then cover tightly with plastic wrap (not touching the surface) and chill until very firm - 8 hours minimum.
ProTip:
- For the crust you can also use graham cracker cookies, add to the blender as directed, and grind using refined coconut oil will result in a crust with no coconut taste. If you want a more pronounced coconut flavor, use virgin coconut oil, as it is more aromatic.