The most creamy, luscious, velvety smooth, this is the Best Vegan Chocolate Cheesecake that is dairy-free, vegan and gluten-free! This blows away everybody who tries it! Just 8 ingredients.
BEST VEGAN CHOCOLATE CHEESECAKE
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, i also enjoy no-bake desserts. That is where this no-bake Best Vegan Chocolate Cheesecake comes in. There is no comparison to the rich, luscious, smooth texture of a raw cake.
NO-BAKE VEGAN CHEESECAKES
You might say I have a thing for making no-bake vegan cheesecakes, this is my 8th one. I’ve made several on my blog…all vegan, dairy-free, oil-free, no-bake and so darn simple to make and of course, just 8 ingredients.
- Chocolate Almond Cheesecake
- Mango Caramel Swirl Cheesecake
- Cinnamon Spice Cheesecake Tart
- Cinnamon Coconut New York Style Cheesecake
- Vanilla Cheesecake Ice Cream
- Mini Mocha Black Forest Cheesecakes
- Strawberry Peppermint 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 sad “just ok” version.
MY SECRET TO THE BEST VEGAN CHOCOLATE CHEESECAKE
Cocoa butter! If you truly want an authentic chocolate taste, then start with the source that is actually what makes it chocolate. In other words, use these cocoa butter discs to give that true authentic vegan chocolate cheesecake flavor. 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 also what causes this cake to set and firm up and slice perfectly.
I use cocoa butter in several desserts on my blog. I even make homemade chocolate with them. It makes the most dreamy filling ever….way more than just coconut oil…you will be very tempted to just eat it all before chilling it…
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 vegan chocolate cheesecake. They are so kind to offer 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. (I do not make any commission off any sale).
This best 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.
Velvety smooth vegan 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 Best Vegan Chocolate Cheesecake!
OTHER VEGAN CHOCOLATE DESSERTS:
- Vegan Sweet Potato Chocolate Pudding
- Sweet Potato Chocolate Tart
- Double Chocolate Muffins
- Vegan Homemade Chocolate Sauce
- Whole Wheat Chocolate Muffins
The Best Vegan Chocolate Cheesecake
Ingredients
CRUST
- 1 cup (150g) raw whole almonds
- 2 tablespoons (12g) raw cacao powder or cocoa powder
- 1 teaspoon coconut sugar
- pinch fine sea salt
- 2 tablespoons (40g) pure maple syrup
- 1/4 teaspoon vanilla extract
FILLING
- 1 1/2 cups (235g) raw cashews
- 1/4 cup + 2 tablespoons water (90g)
- 1 tablespoon (15g) fresh lemon juice
- 5 tablespoons (100g) pure maple syrup
- 1/2 tablespoon vanilla extract
- 1/4 teaspoon fine sea salt
- 2 tablespoons (20g) coconut sugar
- 1/4 cup (30g) raw cacao powder or cocoa powder
- 90g raw cocoa butter (I used these discs b/c no chopping and easier to use. You must use a scale for accurate results, you should have 1/4 cup + 2 tablespoons melted cocoa butter.)
NOTE
- This cake has a 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. It is not overly sweet, as I 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.
- I use this scale.
Instructions
- 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 in a bowl of water, drain, rinse and proceed. 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 of the pan. 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 vanilla 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. For 100% raw, put the cocoa butter in a bowl over a bowl of boiling water and let it melt. 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 1/4 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!
Thank you for this recipe, if I have nut allergies what can you substitute for the pecans and cashews
Hi Tania, so sorry, but this recipe cannot be subbed for the cashews. It is the base of the cheesecake that helps it be creamy and smooth and will not set up. There are lots of vegan cheesecake recipes that use tofu instead of nuts, I would try that!
Hello! I Love this recipe! Any chance there are any calculations to make this in a 8 inch?? I guess I could double it and save the extras 😋
Çant wait to try it.. Just picked up the cocoa butter!
Thank you
Lisa
Hi Lisa, I’ve never tried it but I would try this recipe 1 1/2 times, so basically do the recipe as is plus another half of it and I think that size would be good for an 8 inch pan!
We made it for Thanksgiving to share with a chocolate-loving friend. It was better than coconut-based vegan cheesecakes, but it was not chocolatey enough for us! We love your dark chocolate chipotle fudge, which we served as an amuse bouche (with added orange zest and mint in different batches) — and we all preferred the fudge. Probably won’t make this again.
Hi Tanya! Yes, this isn’t meant to be a dark chocolate flavor, especially if you are comparing it to the dark chocolate fudge, which is intensely rich and more of a bitter flavor. This is meant to be like a milk chocolate type flavor. You can always replace the cocoa powder for dark cocoa powder for a more intense dark chocolate flavor.
Oh! It’s been decades since I had milk chocolate, and I’ve always preferred dark chocolate anyway. You’ve nailed it again!! We froze the rest of it in 1” thin slices and have been offering it (allowing 10 minutes to soften) to guests, who love it!
That is a fantastic serving idea Tanya!
Hello! I was just curious, if we use coconut oil in place of the cacao discs (only because that’s what we have in hand) how much would you use?
Hi Brittany! I am not sure that would work too well because the cacao discs are very hard, which is what helps set up this texture and firm when it is chilled, as well as give it that rich chocolate flavor. Coconut oil is much softer and won’t work the same here.
I made it with coconut oil instead (1/4 cup) & it came out great!
I’ve made many a raw vegan dessert over the years but this is hands down one of the best! I love that the recipe isn’t over complicated and that the ingredients are fairly accessible (I had all but the cacao butter already in the cupboard).
Whether you’re vegan or not, if you’re simply looking for a delicious and decadent chocolate dessert then look no further. Highly recommend!
This makes me so happy to hear, Paula! Your remake was so beautiful on Instagram! Thank you for making and taking the time to leave feedback here!
I just discovered this recipe. I am allergic to almonds. Would hazelnuts work?
Thank you
Hi, yes, I think that will be fine!
Hi, I do not have a high powered blender like Vitamix so I was wondering how long do I blend the ingredients for and also how exactly do I know when everything has been smoothed out? Thank you
Hi Lolita! It’s noted in step 1 about soaking overnight if you don’t have a Vitamix and to use a food processor. Step 4 explains what the texture should be. Depending on how strong your food processor is, it may take just a few mins to get smooth. You don’t want any bits of nuts remaining. It should be smooth like a regular cheesecake.
It looks great. It would be great to know the shelf life if possible??
Hi Lavinia, I think it would comfortably last 2 weeks in the fridge (although it never lasts that long around here, haha) or you can store it in the freezer for much longer, but you will need to thaw to soften it back up some in the fridge.
Well, my dear, you’ve done it again. This is fabulous! Thank you!
Oh wonderful Eva, I’m so very happy you loved it, thank you for the review!
Made this for Valentine’s Day and hubby and I both absolutely loved it! It was rich, but not overly sweet and had a great texture. I don’t have a high powered blender, so I soaked the cashews for about 24 hours and had no problem getting the mix smooth. This was such a treat! Thanks Brandi!
The recipe turned out perfectly smooth and delicious ! The instructions were accurate and easy to follow. Vegan 8 girl makes you want to do more vegan cooking and baking the healthu way. Would definitely make it again !
I’m so happy to hear that Malky, thank you so much for the amazing review!
Can I double the recipe to fit in my 9 inch spring form pan?? I don’t have a 6 inch. Looks fabulous
Yes, that should be fine! It will be a tall cake and need probably a lot more time to completely chill and firm up but should still work! Please come back and let me know what you think!
I just made this……and…OMG! Best cheesecake I’ve ever had! Yum! Thank you so much for sharing your recipe xxx
Yay Rebecca! That makes me so happy to hear!!
Hi Brandi,
The cake looks lovely! You mentioned soaking cashews is a must, but what about almonds, as they are even harder to blend, aren’t they? I am not very good at vegan desserts.. yet! But looking forward for trying this one out.
Hi Neri! I actually noted that I didn’t even soak mine, but of course that is only if you have a high-powered blender like a Vitamix or Blendtec that can 100% pulverize the nuts. I actually never soak my cashews unless I’m making my cream cheese recipe. Do you have a high-powered blender? If so, no need to soak. No matter the nut, it doesn’t matter.
If you don’t have a Vitamix, then yes, I highly recommend soaking at least 8 hours and then blend in a food processor for several minutes until completely smooth and NO bits remain, otherwise your cheesecake will be gritty.
Thanks! I have just recently purchased mine of a different brand, so will test and hopefully it will turn out great. It looks fantastic, can’t stop drolling over this recipe.
Hello! With making the crust, I am assuming you add in the 1/4 tsp vanilla extract when adding in the maple syrup? It was listed as an ingredient but not listed in the directions.
Hi, yes, sorry about that, it’s been updated on the recipe!
Hi Brandi,
Thank you SO much for sharing your recipes! My husband became vegan the beginning of this year and your blog has been a life saver! He loves your Tomato Bisque, and will even use it as a spaghetti sauce. I have a question regarding this cheesecake… I only have a 9″ springform pan, will doubling the recipe work? Thank you!
Hi Samantha! I’m so glad to hear that! Yes, I think that should work fine! Let me know how it turns out!
Hello!
On step 2 of the directions, it says, “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.”
I don’t see a photo above the recipe showing this process and also, I understand what you mean by adding a piece of parchment to the bottom of the pan, but I’m not sure what you mean by saying, “in between the two pieces” and without a photo I’m not sure.
If you could clarify that for me, I would appreciate it.
Thank you,
Kelly
So sorry for the confusion, I think I was going to add a picture and forgot. I’ve updated the directions now. I only meant placing a large piece of paper in between the 2 pieces of the pan. I realize now that sounded odd, sorry about that!
Hey Brandi,
I first want to wish you a Happy Thanksgiving and hope that it was an epic one.
Secondly I want to say thank you for sharing this amazing Raw Vegan Chocolate Cheesecake recipe that turned out so good, all of my family and friends couldn’t believe how good it was. It was a huge hit at our no meat thanksgiving celebration.
“Wait…this is raw vegan?” 😁
Thirdly I would like to share that I’ve been eating raw vegan desserts for a while now like 5-6 years and I hands down had one of the best I’ve ever had in my life.
Thanks again for sharing and Happy Thanksgiving.
Cheers
Adam, thank you so very much for leaving such wonderful feedback! I’m so happy to hear you loved this cheesecake so much! Happy Thanksgiving to you as well!
Hi, I just made this without the base (only because I didn’t have time or ingredients) and poured it into little ramekins. Although the mixture was more fluid than you suggested, maybe because I soaked my cashews, it still firmed up beautifully. It is THE BEST vegan chocolate desert I’ve tasted!! I might experiment with some orange zest in it next time! Thank you!
Thank you so much Sammy for this wonderful review! So happy it was the best you’ve ever had, wow! Sorry I missed this comment before!
Question…I need know what to substitute for nuts….no nuts i can eat..neither any citrus….and I have cooked w Enjoy Life baking vegan chocolate with other desserts…Thank you. #loveyourwebsite
Hi Ryss! This recipe unfortunately needs the cashews, otherwise it just won’t work. BUT, I do have another similar rich chocolate fudge cake that is nut-free! Here it is. It is a tiny little cake, so you can triple it for a regular pan. https://thevegan8.com/2015/08/06/no-bake-chocolate-mint-tart-two/
This was the best recipe I have ever made from your site. I sent it to a bunch of people. It was fantastic!!! I am cutting it into small pieces and freezing it so I don’t eat the whole thing in 2 days. Great job!
Wow Lili! Thank you so much for that awesome feedback! I’m so happy you loved this so much!
This recipe is incredible! I made it for my health conscious brother-in-law’s birthday this past Saturday. He absolutely LOVED it! I reserved a small portion of the filling in a souflet cup, for myself to try and I concur. This was quite deliscious. I shaved some vegan chocolate into the top, and added chocolate coconut whip cream and raspberries. I’m going to make one for myself this coming weekend. I can’t wait! Thank you so much for this decadent chocolate delight! I took some pics, but am not seeing where I can post those. I’m happy to send them, though, if you wish.
Kimberly
Yay Kimberly! I’m so excited it was such a hit and shaved chocolate and whipped cream on top sounds amazing! Thank you so much for the feedback and rating! I would absolutely love to see your pic! You can email it to me through my contact form above or you can tag me on Instagram with my tag #thevegan8 or post it on my Facebook page here: https://www.facebook.com/The-Vegan-8-129155053788347/
Any way that’s best for you!
Thank you again!
I tagged you with my pics on Instagram. My profile name there is Scorptress, btw.
Hi Kimberly! I just checked but don’t see it, is your account set to private? That may be why I can’t see it. You can just email it to me, I’d love to see it!
Okay, I have emailed them to you. Sorry about that…..please let me know if you don’t get them.
Also:
How do you think this would turn out if I added a couple layers of date caramel? If I freeze the filling between adding each layer of caramel, would that mess with the texture or anything?
Hi Kimberly, I have not received any emails from you. Did you send them through my contact page above? You can always post them on my Facebook page as well.
Yes, I think as long as the caramel is really thick, it should work just fine, sounds delish!
ummm YUM! 😉 this looks incredible and decadent! I’m totally drooling over this I can tell it was super rich and creamy!!!!
and I have been wanting to try making chocolate with the cocoa butter but never knew what the heck kind of cocoa butter to buy so I’m totally gonna have to check out those little disc ones you have listed!
Thank you so much for your kind words Michele!!
This is beautiful Brandi! I need to try more of your raw cakes!!
Thank you so much Anjali!