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Two Birthday Cakes: Vanilla Bean + Spiced Chocolate Cheesecakes | Well and Full | #vegan #plantbased #recipe

Two Birthday Cakes: Vanilla Bean + Spiced Chocolate Cheesecakes

Birthday cheesecakes made two ways: vanilla bean and spiced chocolate. For this recipe I used two 6" cake pans lined with parchment paper.
5 from 3 votes
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 16

Ingredients
  

Vanilla Base

  • 3/4 Cup Walnuts
  • 4 Medjool Dates pitted
  • 1/2 Tbs Coconut Oil not melted

Vanilla Cheesecake

  • 1 1/2 Cups Cashews soaked
  • Juice from 1/2 lemon
  • 1/2 Cup Coconut Milk canned
  • 1/4 Tsp Vanilla Extract
  • 1/4 Cup Maple Syrup
  • 1 Tbs Coconut Oil not melted
  • Drizzle Coconut Nectar optional

Vanilla Cake Toppings

  • 3 Tbs Coconut Milk canned
  • 1 Tbs Vanilla Almond Butter
  • 4 Tbs Maple Syrup
  • Walnuts

Chocolate Base

  • 3/4 Cup Walnuts
  • 4 Medjool Dates pitted
  • 1/2 Tbs Coconut Oil not melted
  • 1 Tbs Raw Cacao Powder

Chocolate Cheesecake

  • 1 1/2 Cups Cashews soaked
  • Juice from 1/2 lemon
  • 1/2 Cup Coconut Milk canned
  • 1/4 Tsp Vanilla Extract
  • 1/4 Cup Maple Syrup
  • 1 Tbs Coconut Oil not melted
  • 2 Tbs Raw Cacao Powder
  • Scant 1/8 Tsp Cloves
  • Scant 1/8 Tsp Cinnamon

Chocolate Cake Toppings

  • 1/3 Cup Coconut Oil melted
  • 4 Tbs Raw Cacao Powder
  • 3 Tbs Maple Syrup
  • Sweet Cacao Nibs

Instructions
 

Vanilla Base

  • In a food processor, combine dates, walnuts, and coconut oil until a chunky meal is formed.
  • In a 6" baking pan lined with parchment paper, press crust down until the meal sticks together and forms a solid base.

Vanilla Cheesecake

  • Prep cashews by soaking for at least two hours or overnight.
  • In a high speed blender, combine all cheesecake ingredients and blend until smooth. A note about the coconut milk - use the milk in its entirety, not just the coconut cream solids that rise to the top when the can is refrigerated.
  • Pour cheesecake mixture on top of the base, and set in the freezer for at least six hours or overnight.

Vanilla Cake Toppings

  • In a saucepan, combine coconut milk (not just the milk solids), vanilla almond butter, and maple syrup. Bring to a boil, then reduce heat and simmer for about 8-10 minutes. Let caramel cool as much as possible before pouring over cake.
  • For garnish, pile a heaping handful of walnuts on the top of the cake. Pour almond butter caramel over everything.

Chocolate Base

  • In a food processor, combine dates, walnuts, cacao, and coconut oil until a chunky meal is formed.
  • In a 6" baking pan lined with parchment paper, press crust down until the meal sticks together and forms a solid base.

Chocolate Cheesecake

  • Prep cashews by soaking for at least two hours or overnight.
  • In a high speed blender, combine all cheesecake ingredients and blend until smooth. Same note about the coconut milk - use the milk in its entirety, not just the coconut cream solids that rise to the top when the can is refrigerated.
  • Pour cheesecake mixture on top of the base, and set in the freezer for at least six hours or overnight.

Chocolate Cake Toppings

  • Melt 1/3 cup coconut oil in a saucepan or in the microwave. Once coconut oil is just melted, stir in cacao powder and maple syrup.
  • Stick chocolate drizzle in the refrigerator for about 5-10 minutes, so that the liquid becomes a little more firm.
  • To garnish, pile a healthy heaping of sweet cacao nibs on top of the cake. If cacao nibs aren't your thing, walnuts or pecans will do! Drizzle chocolate over everything.

To Serve

  • Let cheesecake thaw in the refrigerator for about an hour before serving. It can also be thawed at room temperature for about a half hour or so. The shorter it thaws, the more thick and ice cream-like the texture is. Thawing for longer results in a creamy, fluffy texture. Both are delicious!

Notes

Although I used two 6" pans to make these cheesecakes, you can absolutely try combining the two recipes if you have a larger springform pan. The great thing about raw desserts is that they're extremely forgiving - if you make a little too much, it's not a problem! Just pour the leftover cheesecake mixture into a small mug or ramekin, freeze, and enjoy as a snack!