Description

A spooky and decadent raw vegan Double Chocolate Halloween Cheesecake. This no-bake dessert features layers of white chocolate cashew cream and charcoal-infused chocolate, topped with a festive spiderweb design. It’s naturally sweetened, dairy-free, and perfect for your Halloween celebrations.

Ingredients

Scale

Base:
10 Medjool dates, pitted
100 g rolled oats (gluten-free optional)
50 g raw nuts (like cashews or almonds)
50 g desiccated coconut
1 tbsp food-grade activated charcoal powder
2 tbsp raw cacao powder
2 tbsp rice malt syrup
Pinch of fine salt
White Chocolate Layer:
225 g cashews (soaked 4+ hours)
80 ml rice malt syrup
2 tbsp coconut oil
60 ml melted cacao butter
2 tbsp lemon juice
125 ml plant-based milk
1 tsp vanilla extract
Charcoal Chocolate Layer:
225 g cashews (soaked 4+ hours)
80 ml rice malt syrup
60 ml melted coconut oil
2 tbsp lemon juice
125 ml plant-based milk
20 g raw cacao powder
3 tbsp activated charcoal powder
1/8 tsp salt

Instructions

Prepare the base: Combine oats, nuts, coconut, cacao powder, charcoal, and salt in a food processor. Pulse until finely ground. Add dates and rice malt syrup. Blend until the mixture sticks together when pressed. Press evenly into the base of a 25 cm springform pan lined with parchment paper. Freeze while preparing the next layer.
Make the white chocolate layer: Drain and rinse soaked cashews. Blend into a smooth paste. Add rice malt syrup, coconut oil, lemon juice, milk, and vanilla. With the motor running, slowly pour in melted cacao butter. Blend until smooth. Set aside about 1/4 cup in a piping bag for decoration. Pour the rest over the base, tapping the pan gently to remove air bubbles. Freeze for 30 minutes.
Prepare the charcoal chocolate layer: Drain and rinse the second batch of soaked cashews. Blend until smooth. Add rice malt syrup, lemon juice, milk, cacao powder, charcoal, and salt. With the motor running, pour in melted coconut oil and blend until silky. Pour this layer over the white chocolate layer, smoothing with a spatula.
Create the spiderweb design: Use the reserved white chocolate mixture to pipe concentric circles over the top. Using a toothpick or skewer, drag lines outward from the center to the edges to create a spiderweb pattern. Repeat to complete the web.
Freeze and serve: Freeze the cheesecake for at least 8 hours or overnight. Before serving, let it thaw for about 30 minutes at room temperature. Use a warm, sharp knife for clean slices.

Notes

Soak cashews sufficiently for a creamy texture.
Blend each layer thoroughly until smooth.
Use a warm knife for clean slices.
The spiderweb effect is easiest when the top layer is slightly set.
Activated charcoal is optional for a dramatic Halloween look.
Store in an airtight container in the freezer for up to 8 weeks.
If partially thawed, keep in the refrigerator for up to 3 days.
Let sit at room temperature for 20–30 minutes before serving.
Swap charcoal for more cacao for a traditional chocolate color.
Add berry compote for a ‘bloody’ effect.
Use Halloween-themed molds or mini pans for individual servings.
Garnish with edible googly eyes, bats, or sprinkles.

Prep Time: 45 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice

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