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!
Best vegan chocolate cheesecake ever, family loved it
Yay, that is awesome!
Hello!
From the picture and what I would also expect, it should be fluffy, creamy….but it actually is very heavy eventhough smooth and yummy. What went wrong? Can you tell me, so I avoid it next time?
Thank you, Jitka
Hi there,
How long will this keep for in the freezer? I’ve made this and want to keep it in the freezer until I see the friend for whom I made it.
Thanks so much!
It should last a few weeks in the freezer easily! Just cover it very well.
I’ve made this twice and love it.
Is it okay to make this without cocoa powder? I would like to make it a vanilla “cheesecake.”
how long does it stay good by keeping it in the freezer?
Thank you for this great recipe. I made it last night and just had a sample at lunch…oh my. It is rich and delicious. I can’t wait for my husband to try it tonight. I didn’t have a spring pan, so I just put all the ingredients into a round 8-inch baking pan…took a little maneuvering with a fork and knife, but I got a slice out cleanly and neatly! Thank you for all your recipes. Visit Our Website: https://clippingpathgroup
Hi Brandi! I made this chocolate cheesecake this week. It was easy to make and Wow sooo delicious! It’s so fancy. Rich and creamy. If anyone loves chocolate they will love this recipe! I added chopped pecans and raspberries for the topping and it was delicious! Thank you! Patty 😊
I made this today! It turned out smooth and delicious! I doubled the recipe and used a 9” springform pan and it fit perfectly. I wish I could post a picture!
Really great recipe. Made this for my dairy intolerant 3 year olds birthday cake and everyone loved it. Easy to follow instructions and tasted fantastic. Added honeycomb pieces to the top for a bit of crunch too.
So very happy to hear that!
I have a severe cashew allergy… almonds and peanuts are fine but cashews are a no go. Any way to make this without cashews?
I absolutely miss cheesecake since being diagnosed with celiac and lactose intolerance.
Hi Nicole! I’m so sorry but the whole base is mainly cashews, it is what makes the cheesecake so rich, creamy and smooth. Without them, another nut won’t deliver the same texture or taste. You could possibly try macadamia nuts, but they are not as creamy and would require soaking them a long time and you would want to make sure to blend until completely smooth, like in a vitamix, I also don’t know if the taste would be too strong, but that’s the only thing I can think of. Almonds would taste mealy.
Looks amazing! Want to make this for my anniversary at the weekend:). Do you think I could sub light muscovado sugar for coconut sugar by any chance?
Yes, that should work! Let me know how it turns out! Happy anniversary!
hey 🙂 I’m curious about the addition of lemon- is that a flavour thing?
what about swapping the water with fresh coffee? would that clash with the lemon do you think?
Thanks 🙂
Hi Katie! Yes, the lemon provides the tang, since traditional dairy cheesecake is tangy. Without lemon juice, it will just taste like a chocolate fudge cake. But you can totally replace it with coffee if you prefer! Let me know how it goes! No, it wouldn’t clash.
I made this spectacularly delicious treat for Christmas Eve dinner with some dear friends. They are not vegans, but love healthy food and treats, and one of them apparently won’t eat any treats other than the Vegan 8 treats that I bring to them. I am going to repeat their comment word for word because it is priceless: “WHY AREN’T ALL DESSERTS LIKE THIS?!” It was a splendid finish to a holiday meal, and the most I’ve enjoyed a dessert in many years. Brandi, Merry Christmas and thank you for changing my life!
This is so awesome to hear Heather, yay! What fabulous feedback, thank you!
Amazing recipe! I have made this twice in 2 days because it got eaten so quickly!!
My new go to chocolate cheesecake 10/10 Thank you!
Aww that is amazing to hear, Miranda! So glad you love it so much!
Wow, this cake is amazing! I did a trial run today, so I’ll make another for Thanksgiving. It’s definitely a rare and appropriate treat. The textures is spot on! I’m very ocd about following your recipes and for good reason, you know your stuff. However, for a really special holiday occasion, would it be good to add a few drops of peppermint extract? If you don’t think it will work, I won’t try it. Thanks for another great recipe.
So thrilled you loved it Kathi!! Yes, I think peppermint would be delicious! Just start small since it can overpower quickly.
OMG, this is fabulous!!! Decadent, rich, and creamy. I spooned a pomegranate sauce over it–to die for!
Yay! Glad to hear it Maria!
Help! I see you need a 6″ springform and I do not want to buy that size. I always use 8″
I want to make this for thanksgiving. What to do?
I’m so sorry Angela that I missed this comment before Thanksgiving! I was so swamped all week and missed this. I truly apologize. I hope you were able to make it work. Just in case you didn’t make it and would like to for Christmas or something, if you don’t want to buy the pan, I suggest making 1 1/2 times of the recipe (so another 1/2 of the existing recipe) as I think the cheesecake will be too short, as well as crust won’t be enough, in an 8 inch pan, as is.
Hello!
I made your cake for my boyfriend’s mom who is gluten and dairy intolerant and she loved it! I am looking to make her another cheesecake but I wanted to make it a peanut butter and chocolate cheesecake. I looked at other recipes and still like yours as it doesn’t use coconut oil or coconut cream. I was wondering if you had any suggestions on how to add the peanut butter into the recipe and if i would need to change anything? Thank you so much and thanks for helping me impress my boyfriend’s mom with your recipe!
I’m really not sure, I’ve only ever made it as written. Maybe try adding a couple of tablespoons swirled into the cake batter before chilling?
Thanks so much Brandi for the recipe ! It was a saviour
, a perfect vegan cheesecake. It was my first time making a cheesecake and I was happily surprised ❤️
SO wonderful to hear that!
How long am I able to keep this in the freezer ?
I’d imagine a couple of months.
I’m unable to find cocoa butter and want to make this tomorrow. If I were to use coconut oil instead what amount would you recommend? Thanks
Hi Andrew! I’m sorry but if you use coconut oil, it will not set properly and be too soft. It isn’t comparable to cocoa butter. You can find cocoa butter at whole foods, do you have one of those? If not, the only thing I can think to suggest would be to try doing half dark chocolate and half coconut oil, so that would be 45 grams each of melted (or 3 tablespoons of each). It will still not be as firm as using all cocoa butter, but perhaps it will hold shape enough though staying in the fridge. That is what I would suggest. Also, since you’ll be adding that extra chocolate, you may need more sweetener, so taste the batter after blending and if you want it sweeter, add 2-4 MORE tablespoons of coconut sugar (not more syrup because of the liquid). Let me know if you try it!
Thank you for your detailed response! I’m going to wait for the cocoa butter to arrive. All good things to those who wait! Have a good Labor Day weekend!
You are so welcome, can’t wait to hear after you make it!
Brandi, this one takes the cake!! (pun intended) It’s creamy, dreamy, and Oh So Smooth! I have never used raw cacao powder or cacao butter but I am now totally obsessed with both!! The powder delivers a depth of pure chocolate flavor unequal to any standard cocoa I’ve used in the past. I used it to make your zucchini muffins and we all agreed they were the best-tasting batch yet! And the butter! That incredible white chocolate smell when you open the bag…absolutely divine.😋 Since Amazon no longer has the disks you used I ordered chunks, which are sold in 2 large bags. I wasn’t sure what to do with all of it but my daughter said, “I vote for making daily cheesecake!” 😂
This recipe is now a MUST SERVE on special occasions or anytime we’re hankering for something decadent! Truly magnificent!
Delicous cake. Doesn’t taste like cheesecake but was essy to make and was enjoyed by everyone.
Wow! Full of flavour! So rich and chocolaty 😍😍😍
Just perfect!👏👏👏
Yay, really glad to hear that, thank you for making it Urte!
I’m not a Vegan, and neither of my friends who tasted this cake 🙂 I just love to explore different healthier recipes and came to this while I was Google searching .. LOVED IT!!
The only thing I need to do next time is use a smaller tin pan or double up the crust recipe to make it thicker.
Easy to follow, great chocolaty taste, so light and makes a great breakfast dessert 😉