Sweet Treats

Date Night Vegan Chocolate and Hazelnut Cheesecakes

On Friday nights after a long week of work, I love to cook a delicious meal followed by a scrumptious pudding and have a well-earned glass of vino. I love simple and speedy recipes that are still ultra impressive and worthy of a Friday night in!

Vegan chocolate cheesecake

There are hundreds of vegan cheesecake recipes out there, some more simple than others. Some use vegan “cheese” like our Raspberry Ombre Cheesecakes which makes for an incredibly simply recipe where as others require soaking and blending cashew which makes for a more arduous (yet still delicious) result. Ours is somewhere in the middle and uses cashew butter and coconut cream – so speedy yet still creamy, rich and delicious.

Vegan chocolate hazelnut cheesecake


Some of you may be new vegans on a Veganuary journey. In which case I would like to share a secret which will enrich your vegan experience hugely. Bourbon biscuits are vegan. Yup, the deliciously chocolatey biscuit is vegan (well every packet we have found but there are so many out there make sure to check the packet!). We used them for our biscuit base to make our cheesecake extra chocolatey. If you love the bourbon biscuit base, try out our Double Chocolate Raspberry Tarts for more chocolatey biscuit goodness.


I hope you love these rich and indulgent cheesecakes as much as we did. What are your favourite vegan date night pudding recipes? Let me know below!


  • Servings: Makes 4 small cheesecakes, serves 4
  • Print

Vegan Chocolate and Hazelnut Cheesecakes


    • 6 bourbon biscuits
    • 25g vegan margarine
    • 80g smooth cashew butter
    • 160ml coconut cream*
    • 100g vegan chocolate
    • 2 tbsp agave syrup
    • a handful chopped roasted hazelnuts


  1. Crush the biscuits into a fine crumb.**
  2. Melt the butter and stir into the crushed biscuits thoroughly.
  3. Press the biscuit mixture into the base of 4 ramekins and compact.
  4. Mix together the cashew butter and coconut cream until well combined.
  5. Melt the chocolate and then gradually add into the cashew/coconut mixture until all combined.
  6. Spoon the chocolate mixture into the ramekins and then sprinkle with chopped hazelnuts.
  7. Refrigerate for 1 hour to firm up.

Serve and enjoy!

*Ensure it is coconut cream and not coconut milk. I made this mistake once… it didn’t end well…

**Sure your chosen biscuit crumbing method. For me it’s always a sandwich bag and a rolling pin, great for venting any anger!

Vegan chocolate hazelnut cheesecake

6 thoughts on “Date Night Vegan Chocolate and Hazelnut Cheesecakes

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