The most creamy, luscious, velvety smooth Raw Vegan Chocolate Cheesecake that is dairy-free, vegan and gluten-free! This blows away everybody who tries it! Just 8 ingredients.
If there is one thing I enjoy doing and find an immense amount of passion in, it is creating desserts. I have always loved to bake for as long as I can remember. But, as much as I love to bake, sometimes there is no comparison to the rich, luscious, smooth texture of a raw cake. For Valentine's Day coming up, I wanted to create a dessert that you all could enjoy with your loved ones. Heck, forget Valentine's Day, this can be enjoyed any special occasion. Everybody needs a Raw Luscious Chocolate Cheesecake in their life, even if it's just once a year.
You might say I have a thing for making raw vegan cheesecakes, this is my 8th one. I've made several on my blog...all raw, vegan, dairy-free, oil-free, no-bake and so darn simple to make and of course, just 8 ingredients.
- Raw Chocolate Almond Cheesecake and being made all over Instagram.
- Raw Cinnamon Spice Cheesecake Tart....big hit, even with dairy-lovers.
- Raw Cinnamon Coconut New York Style Cheesecake. The most amazing texture, truly reminiscent of a NY cheesecake.
- Vegan Vanilla Cheesecake Ice Cream. And for cheesecake ice cream, yes, just make it. Just make it.
- Bloody Mary Swirl Cheesecake. Sounds weird, but truly amazing and delicious. I pulled out some creative craziness for this one.
- Mini Mocha Black Forest Cheesecakes. I created this classic dessert of Black Forest Cake into a cheesecake and added a zing of espresso and it's simply mind-blowing.
- Raw Strawberry Peppermint Cheesecake. Lastly, but certainly not least this holiday-inspired cheesecake.
If you are trying to lose weight or avoiding fat, then just skip right over this post. While I tailor to many low-fat recipes on this blog, when it comes to desserts, I do not typically like the taste of low-fat ones. Besides, I believe that if you are going to have a dessert, it should actually taste like one, and not some pathetic "just ok" version. I also believe in creating desserts for people who can easily make them in their own home and they please anybody, so you don't have to buy storebought packaged junk. My desserts please any person, not just vegans, and that is always my goal.
This raw vegan chocolate cheesecake is no exception. I mean, oh my word. It is rich, decadent, incredibly smooth and so luscious with that first bite. I used these raw cocoa butter discs to give that true authentic chocolate taste. I much prefer these over the blocks of cocoa butter, because you just melt them as is, no need to chop, which is a pain with those blocks. Most raw desserts rely on coconut oil to solidify them, but I wanted to use actual cocoa butter, since that is what makes chocolate taste like true chocolate. It is what makes this cake firm up, slice perfectly and have a creamy texture.
I also use cocoa butter in several desserts on my blog. I even make homemade chocolate with them.
The inspiration for this chocolate cake came from Rawguru, who sent me these awesome chocolates to try out. Immediately after seeing the Crushed Cashew Raw Chocolate Bark, I knew I wanted to create a raw cashew cake. Also, there chocolate barks and treats are 25% off through 2/24/16. However, they are so kind to offer all of my readers a 2o% off discount on their Rawmio chocolate barks with NO expiration. Just use code: RACHOCVEGAN8. This chocolate is a dark chocolate, not very sweet, so it's perfect for topping onto a dessert, so the sweetness is tamed.
This raw vegan chocolate cheesecake has the most incredible, smooth, creamy texture. It's like love at first bite, I'm telling ya. It has a rich chocolate flavor, not overly sweet at all. I also only used 1 tablespoon of lemon juice, a very slight tang, to really allow the chocolate flavor to be the star and not overpowered. It is not overly sweet, as I really wanted to bring out the chocolate flavor. Most raw cheesecakes use a ton of lemon juice, but with chocolate, I think it shouldn't be overdone.
Velvety smooth chocolate cheesecake topped with crushed cashew chocolate bark and raspberries. Does it get any better?
I can't wait to hear what you all think of this Raw Vegan Luscious Chocolate Cheesecake! Please be sure to come back and leave feedback below and star rate the recipe! I'd also love to see your creations and pics on Facebook and Instagram, using my tag #thevegan8 so it saves to my page! Have a great weekend!
- 1 cup raw whole almonds (150 g)
- 2 tablespoons raw cacao powder or cocoa powder (14 g)
- 1 teaspoon coconut sugar
- pinch fine sea salt
- 2 tablespoons pure maple syrup (30 mL)
- ¼ teaspoon vanilla extract
- 1½ cups raw cashews (235 g, use a scale for accurate results, soaked overnight if don't have a Vitamix)
- ¼ cup + 2 tablespoons water
- 1 tablespoon fresh lemon juice
- ¼ cup + 1 tablespoon pure maple syrup (75 mL)
- ½ tablespoon vanilla extract
- ¼ teaspoon fine sea salt
- 2 tablespoons coconut sugar (20 g)
- ¼ cup raw cacao powder or cocoa powder (30 g)
- 90 g raw cocoa butter (I used these discs b/c no chopping, so easy to use, you must use a scale for accurate results, you should have ¼ cup + 2 tablespoons melted cocoa butter)
- Optional: Rawguru raw chocolate for topping. I used their crushed cashew chocolate bark . They are offering a 20% discount on their Rawmio chocolate barks (no expiration). Use code: ROCHOCVEGAN8
- Note: This cake has a wonderful, rich velvety chocolate texture and flavor. There is only 1 tablespoon lemon juice, a very slight tang, to really allow the chocolate flavor to be the star and not overpowered. It is not overly sweet, as I really wanted to bring out the chocolate flavor. If you taste the batter after blending and want it sweeter, add 1-2 tablespoons more of the coconut sugar, not the syrup, as you don't want to add extra liquid or it will affect the texture.
- I did not soak my cashews at all, but if you do not have a high-powered blender like a Vitamix, then you must soak your cashews overnight. This mixture is very thick and you will have major trouble getting it smooth otherwise. A regular blender is not likely to work, but a strong food processor should, as long as you soak them overnight. After soaking, drain and rinse and set aside.
- You will need a 6 inch round springform pan for this cake. Add a piece of parchment paper on the bottom of the pan inbetween the two pieces (see photo above). I very lightly greased the insides just for easy removal later.
- Prepare the crust by adding the almonds, cocoa, sugar and salt to a food processor and process until it is a fine meal texture, about 30 seconds. Add the syrup and process again just until it comes together in a chunky ball. Press the mixture into the prepared springform pan, making sure it's flat and even around the edges. Set aside.
- For the filling, make sure to go in this order. Add the cashews, water, lemon juice, syrup and vanilla to your vitamix or food processor. Process, starting on slow at first and work your way up to high speed until it's completely smooth. It will be very thick and you may need to scrape the sides once, but make sure it's totally smooth before adding the dry ingredients! Once totally smooth, add the salt, sugar and cocoa powder and slightly stir it into the mix. Don't blend yet, it will be too thick.
- Melt your cocoa butter in the microwave or over a double boiler. If doing in the microwave, heat it in 30 second intervals, up to 2 minutes stirring in between. Once it's almost all melted, remove and stir until it's 100% dissolved. 90 g will yield exactly ¼ cup + 2 tablespoons melted cocoa butter, which is exactly what you need for the cake to firm up. Pour into the blender and process until completely smooth. It will be VERY thick like a pudding. Do your best to stir with a spoon to loosen and blend again, just to make sure it is all mixed and smooth. Taste and if you want it sweeter, add 1-2 tablespoons of coconut sugar and not the syrup, you don't want extra liquid. Pour over your crust and smooth the top with a spoon. Make sure to scrape out all that chocolatey goodness from the blender, it is very thick. Place in the freezer for several hours until set. I left mine in overnight. Or you can place in the fridge to set, but it will take much longer. If you freeze it overnight, remove it around 20 minutes before serving and it is the perfect firm, smooth texture. Once it has fully set from the freezer, keep it stored in the fridge and then it will always be the perfect texture to eat immediately from the fridge. Just wait until you take a bite! Garnish with chopped chocolate and raspberries, if desired!