No-Bake Chocolate Cheesecake (Vegan + Gluten-Free)
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This no-bake chocolate cheesecake recipe is vegan, dairy-free, and gluten-free! The chewy crust is topped with creamy chocolate cheesecake and coconut whipped cream. It’s packed with healthy ingredients like almond flour, cocoa powder, cashews, and coconut milk. Chocolate lovers will adore this easy no-bake chocolate dessert!
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Why you’ll love this no-bake chocolate cheesecake recipe
Chocolate lovers, rejoice! This no-bake cheesecake was made just for you. It contains three layers of chocolate goodness: a rich chocolate crust, cocoa cheesecake filling, and chocolate ganache topping. It’s sweet, lush, decadent, and a total crowd pleaser. You will fall in love at first bite!
What’s more, this is one of the easiest raw cheesecake recipes you’ll find. Since it’s a no-bake recipe, there is no oven required. You simply blend the ingredients together, then chill the cheesecake inside the freezer to set.
From start to finish, each component is made with healthy ingredients. The crust is packed with almond flour, almond butter, and maple syrup. The chocolate cheesecake layer features coconut milk and cashews. Lastly, the two-ingredient chocolate ganache is made from coconut cream and chocolate chips. It all comes together nicely to produce a secretly good-for-you dessert!
PS: If you enjoy no-bake chocolate desserts, you have to check out my No-Bake Vegan Chocolate Tart and No-Bake Brownies. You’ll love them, too!
This raw chocolate cheesecake is:
- Vegan, dairy-free, eggless, and gluten-free
- Rich, creamy, and decadent
- Made without cream cheese and no dates
- A triple layered cheesecake recipe
- Easy to make // no food processor needed
- A must-make dessert for chocolate lovers!
Ingredients in coconut chocolate cheesecake
- Almond flour: This is a healthier alternative to regular flour, since it’s made from finely ground almonds. Use a blanched superfine kind for the best results.
- Almond butter: Creamy almond butter works best. I don’t recommend using a thin, drippy almond butter. It won’t hold the ingredients together as well. Alternatively, use peanut butter or cashew butter.
- Cocoa powder: Cocoa powder, or raw cacao powder, creates the rich chocolate flavor in both the crust and cheesecake layers.
- Cashews: The cheesecake gets its creamy texture from cashews. Make sure they are raw, not roasted, as it will change the flavor.
- Coconut milk: Use full-fat canned coconut milk. Both evaporated coconut milk or classic coconut milk will work.
- Maple syrup: Maple syrup sweetens the cheesecake while keeping it refined sugar-free.
- Coconut oil: Refined coconut oil is flavorless and odorless, so I recommend that option. However, unrefined coconut oil works the same way. It will have a subtle coconut flavor though.
- Lemon juice: This helps produce an authentic tasting dairy-free cheesecake. It provides a tart, tangy flavor which makes it reminiscent of real cream cheese.
- Vanilla extract: Vanilla enhances the rich chocolate flavors.
- Salt: Salt elevates the overall flavor.
How to make vegan chocolate cheesecake
For the full ingredient measurements and step-by-step instructions, scroll down to view the recipe card at the bottom of the page.
Step 1: Prepare the no-bake chocolate crust
First, line an 8-inch springform cake pan with parchment paper. This will make it easy to remove the cheesecake later. If you don’t have one, please make sure you cover the bottom and sides with parchment paper to prevent sticking.
In a large bowl, add almond flour, almond butter, cocoa powder, maple syrup, vanilla extract, and salt. Mix together until evenly combined. Transfer mixture to the springform cake pan. Using clean hands or a rubber spatula, firmly press it across the bottom of the pan. Set aside.
Step 2: Prepare the vegan chocolate cheesecake filling
In a blender, add raw cashews, evaporated coconut milk, maple syrup, melted coconut oil, cocoa powder, lemon juice, vanilla extract, and salt. Blend until smooth and creamy. Pour over the chocolate crust and spread in an even layer.
Then, chill the cheesecake inside the freezer for at least 4 hours (or until the cheesecake is firm).
Step 3: Prepare the vegan chocolate ganache
Next, add chocolate chips and coconut cream to a bowl. Microwave for 60-75 seconds, then whisk together to combine. The hot coconut cream will melt the chocolate chips. Let it cool for 5 minutes; it will begin to thicken as it cools.
After, remove cheesecake from the freezer. Let it thaw for 5-10 minutes before carefully slicing. Serve the sliced cheesecake with a dollop of whipped cream and chocolate shavings on top. Enjoy!
Recipe substitutions
- Almond butter: Any nut butter, such as peanut butter or cashew butter, will work as a replacement.
- Maple syrup: Honey will work similarly in this recipe. It’s a bit thicker than maple syrup, so keep that in mind!
- Almond flour: Although I don’t recommend an ingredient swap here, oat flour will produce similar results. However, since it contains less moisture than almond flour, you may have to add an extra dash of extra maple syrup/almond butter to make the dough stick together.
Frequently asked questions (FAQ)
In order to create a firm and creamy cheesecake layer, you must use full-fat canned coconut milk. Do not use low fat coconut milk. Additionally, make sure you chill it in the freezer for at least 4 hours so it fully sets.
Prevent lumps in your cheesecake by blending the ingredients until completely smooth. This works best if you use a high-speed blender with a tamper, like a Vitamix. Additionally, after pouring the cheesecake filling over the crust, tap it against the countertop to remove air bubbles.
After chilling in the freezer, the chocolate cheesecake layer should be solid. Test it by carefully inserting a toothpick. The consistency should be totally firm, not wet and runny. This usually takes about 4 hours.
In addition to the chocolate ganache layer, I love serving the cheesecake with a dollop of whipped cream on top. You can also add chocolate shavings, cacao nibs, chocolate sprinkles, or a dusting of cocoa powder.
How to store raw chocolate cheesecake
After slicing, store this coconut chocolate cheesecake inside a tightly sealed container. Keep it in the freezer and enjoy within 1 month. Let thaw before serving.
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No-Bake Chocolate Cheesecake (Vegan + Gluten-Free)
- Prep Time: 1 hour
- Total Time: 4 hours
- Yield: 12 slices 1x
- Category: Dessert
- Method: No-bake, Blend
- Cuisine: American
- Diet: Vegan
Description
This easy no-bake chocolate cheesecake recipe is vegan, dairy-free, and gluten-free! It’s the best raw cheesecake for chocolate lovers. The chewy crust is topped with a creamy chocolate cheesecake filling and swirls of coconut whipped cream. It contains healthy ingredients like almond flour, almond butter, cocoa powder, and cashews. It’s made without cream cheese and no dates. Just blend, chill, and serve!
Ingredients
Chocolate Crust
- 1 and 1/3 cups almond flour
- 1/2 cup almond butter (or peanut butter)
- 1/4 cup cocoa powder
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/4 tsp salt
Chocolate Cheesecake
- 2 cups raw cashews
- 3/4 cup evaporated coconut milk
- 1/2 cup maple syrup
- 1/4 cup melted coconut oil
- 1/4 cup cocoa powder
- 1 tbsp lemon juice
- 2 tsp vanilla extract
- 1/4 tsp salt
Chocolate Ganache
- 1 cup chocolate chips
- 1 cup coconut cream
- Whipped cream (optional)
- Chocolate shavings or sprinkles (optional)
Instructions
- Prepare cake pan: Line an 8-inch springform cake pan with parchment paper.
- Prepare crust: In a large bowl, add almond flour, almond butter, cocoa powder, maple syrup, vanilla extract, and salt. Mix together until evenly combined. Transfer mixture to the springform cake pan. Using clean hands or a rubber spatula, firmly press it across the bottom of the pan. Set aside.
- Prepare chocolate cheesecake: In a blender, add raw cashews, evaporated coconut milk, maple syrup, melted coconut oil, cocoa powder, lemon juice, vanilla extract, and salt. Blend until smooth and creamy. Pour over the chocolate crust and spread in an even layer.
- Chill: Chill the cheesecake inside the freezer for at least 4 hours (or until the cheesecake is firm).
- Prepare chocolate ganache: In a bowl, add chocolate chips and coconut cream. Microwave for 60-75 seconds, then whisk together to combine. The hot coconut cream will melt the chocolate chips. Let it cool for 5 minutes; it will begin to thicken as it cools. Remove cheesecake from the freezer. Pour and spread the chocolate ganache over the cheesecake. Place it back into the freezer for 30 minutes (or until the ganache sets).
- Assemble: Remove cheesecake from the freezer. Let it thaw for 5-10 minutes before carefully slicing. Serve the sliced cheesecake with a dollop of whipped cream and chocolate shavings on top. Enjoy!
Notes
- How to store no-bake cheesecake: Store inside a tightly sealed container. Keep in the freezer and enjoy within 1 month. Let thaw before enjoying.
- Springform cake pan: I strongly recommend using a springform pan. This lets you easily remove the cheesecake from the pan. If you don’t have one, please make sure you cover the bottom and sides with parchment paper to prevent sticking.
Nutrition
- Serving Size: 1 slice
- Calories: 547
- Sugar: 24g
- Fat: 44g
- Carbohydrates: 44g
- Fiber: 9g
- Protein: 11g
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