This smooth, rich and nutty 'Vegan Hazelnut Cheese Cake' is a must try! It's got the perfect consistency and bold flavor! I use wholesome and simple ingredients to support a healthy lifestyle and easy digestion. This raw-vegan cake is naturally sweetened with dates. Find out how simple this layered cake is to make, and how delicious it is to eat! Share with loved ones to make any day a special occasion! It's a sweet treat indulgence that you can feel good about eating! Enjoy!
Vegan I Gluten-Free
Serves: 8 - 10 slices
Time: overnight soaking + 25 minutes prep time + 6+ hours setting time
Crust
1/2 cup dates
3/4 cup oat flour
3/4 cup hazelnuts
2 tbsp. cacao powder
1/2 tsp. salt
1/4 cup coconut oil
Filling
2 cups cashews, soaked overnight
1/2 cup dates
1/3 cup coconut oil
2 heaping tbsp. vegan cream cheese
1/4 tsp. salt
Hazelnut Spread
2 1/2 tbsp. hazelnut butter
1/2 - 1 tbsp. honey
2 tbsp. water (+ more as needed)
Toppings
Hazelnuts
To prepare the cashews - Add your cashews for the filling to a bowl and cover with 2 - 3 inches of water. Soak overnight, 8 - 10 hours. Drain the water and rinse the jelly coating from the cashews.
To prepare the dates - Pit the dates and soak them in water until soft, 10-20 minutes.
Prepare a cake release pan or a cake dish by lightly greasing the bottom and sides with coconut oil.
Tip: If you are using a cake tin or container and want to later remove the cake from the mold, you can cut a piece of parchment paper to fit the bottom to help with easier release.
To prepare the crust - Add all crust ingredients, except for the coconut oil, to a blender or food processor. Pulse until the mixture is starting to break down into small pieces.
Add the coconut oil and mix until a slightly sticky consistency forms. Add a bit of reserved date water to the mixture to adjust the consistency as needed, 1 tbsp. at a time.
Transfer the crust mixture into the bottom of the prepared pan. Use a spatula or the palm of your hand to press the crust into an even layer. Smooth the surface and press the sides slightly higher than the center.
Place the crust in the fridge while you prepare the filling.
To prepare the filling - Add all filling ingredients to a blender or food processor. Mix on medium speed until smooth and creamy, 1 - 2 minutes. Taste and adjust to your preferences, adding more cream cheese, a squeeze of lemon, or sweetener if needed.
Transfer the filling over the crust. Use a spatula to spread into an even layer.
Place the cake into the freezer to set, 6+ hours.
To prepare the hazelnut spread - Add all spread ingredients to a small mixing bowl and stir to evenly combine. Adjust consistency with more water if needed.
Use a spoon to gently spread the mixture over the frozen cake. It will thicken as it changes temperature.
To serve - Garnish with your favorite toppings. Slice hazelnuts in half and decorate the outer edge of the cake. Let thaw slightly before cutting and serving.
To store - Keep leftovers up to 1 month in the freezer.
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