This post may contain affiliate links. Read the affiliate disclosure here.

This no-bake vegan chocolate almond cheesecake is an absolute dream! The crust is rich with chocolate flavor while the filling contains creamy almond butter. Enjoy a slice of this ridiculously tasty, guilt-free dessert.

no bake chocolate almond cheesecake topped with chocolate and nuts

There are many things I adore, but the top of the list certainly includes chocolate, almond butter, and raw desserts. Now, a combination of all three? That’s basically my heaven. So, naturally, I created this no-bake vegan chocolate almond cheesecake. I know you’ll love it as much as I do!

The crust is rich and chewy from the cacao powder and medjool dates. The filling is creamy and nutty from the almond butter and coconut milk. Each slice is complete with flavors of chocolate and almonds. It’s also vegan, gluten-free, and no baking is required.

a slice of raw vegan cheesecake topped with almonds, hazelnuts, and chocolate

How to Make No-Bake Vegan Chocolate Almond Cheesecake

For the full recipe, scroll down to view the recipe card below.

Creating this no-bake vegan cheesecake is simpler than you’d think. Let’s take a look at the process:

First, soak the cashews in hot water for 20 minutes. This will plumpen the cashews and allow for easier blending. After, drain the water and set the cashews aside.
Combine almonds, hazelnuts, oats, and cacao powder in a food processor. Process until a crumbled mixture is formed. Then, add in medjool dates, maple syrup, vanilla extract, and salt. Process again until a sticky dough is formed. After, press the dough into a cheesecake or tart pan.
Combine all filling ingredients in a blender. Blend until smooth and creamy. Pour filling over the crust.
Store cheesecake in the freezer for 4 hours. After, garnish the cheesecake with almonds, hazelnuts, and chocolate.
Finally, slice and serve the cheesecake.

almonds, cacao powder, rolled oats, hazelnuts, and salt in a food processor

cacao powder, rolled oats, and nuts blended inside a food processor

This no-bake vegan chocolate almond cheesecake is a healthier alternative to traditional cheesecake. It contains no dairy, no flour, no gluten, and several nutritious ingredients. Here are a few of the healthy ingredients in this recipe:

Almonds: Almonds are a great source of antioxidants, packed with vitamin E, and may assist with blood sugar.
Hazelnuts: Hazelnuts may help lower cholesterol and reduce inflammation.
Cacao powder: Cacao is a great source of magnesium and contains iron, flavonoids, and PEA.
Medjool dates: Medjool dates contain fiber, potassium, copper, and magnesium.

close up no bake cheesecake topped with chocolate, almonds, and hazelnuts

All of the ingredients in this raw vegan chocolate cheesecake

Almonds
Hazelnuts
Rolled oats
Cacao powder
Medjool dates
Coconut milk
Coconut oil
Almond butter
Cashews
Maple syrup
Lemon
Vanilla
Salt

a slice of vegan no bake cheesecake on top of a small white plate

Kaylie’s Tips:

Here are a few tips for perfecting this no-bake vegan chocolate almond cheesecake!

Fresh, soft medjool dates work best. The crust requires you to use soft medjool dates. However, if your dates are dry and tough, no worries! You can solve this by simply soaking the dates in hot water for 10 minutes. After, drain the water and pat the dates dry. Then, move forward with the recipe.
The crust should be pinch-able and sticky. If you are struggling to achieve a sticky dough while creating the crust, add 1-2 tbsp water to the food processor. This will add moisture and allow the dough to further combine.
Garnish with your favorite ingredients. I topped my cheesecake with chopped almonds, hazelnuts, dark chocolate chunks, and a melted chocolate drizzle. Some other delicious options include cacao nibs, almond butter, or hazelnut butter.
Keep cheesecake stored in the freezer. Before slicing and serving, allow it to thaw for 10-15 minutes.

cutting a slice into vegan chocolate almond cheesecake

no bake chocolate almond cheesecake slice sitting on top of a small white plate

More vegan no bake dessert recipes:

If you try this No Bake Vegan Chocolate Almond Cheesecake, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Instagram and YouTube!

No-Bake Vegan Chocolate Almond Cheesecake

★★★★★ 5 from 3 reviews

Author: purelykaylie
Prep Time: 45 minutes
Total Time: 5 hours
Yield: 10 slices 1x
Category: Dessert
Method: No Bake
Cuisine: American
Diet: Vegan

Description

This no-bake vegan chocolate almond cheesecake is an absolute dream! The crust is rich with chocolate flavor while the filling contains creamy almond butter. It’s a delicious, dairy-free dessert that’s perfect for any occasion.

Scale

Ingredients

Crust

1 + 1/2 cup raw almonds
1/2 cup hazelnuts, roasted and unsalted
1/2 cup rolled oats
1/3 cup cacao powder
18 large medjool dates, pitted
1 tbsp maple syrup
1/2 tsp vanilla extract
1/4 tsp salt

Filling

1 cup raw cashews, soaked
1 can full-fat coconut milk
1/3 cup smooth almond butter
1/4 cup maple syrup
1 tbsp lemon juice
1 tbsp liquid coconut oil
1 tsp vanilla extract
1/8 tsp salt

Instructions

Prepare the cashews: Bring three cups of water to a boil. Add cashews to a bowl. Pour boiling water over the cashews and soak for 20 minutes. After, drain water and set cashews aside.
Prepare the crust: Combine almonds, hazelnuts, rolled oats, and cacao powder in a food-processor. Process just until a crumbled mixture is formed. Then, add the pitted medjool dates, maple syrup, vanilla extract, and salt. Process again until a sticky dough is formed.*
Use clean hands to press the dough into a 9, 10, or 11-inch spring form tart pan or cheesecake pan. Be sure to leave a concave center for the filling.
Prepare the filling: Vigorously shake the can of coconut milk to combine the contents. Then, add all filling ingredients to a blender. Blend until smooth. Pour the filling over the crust.
Carefully store the cheesecake in the freezer for at least 4 hours.
Remove cheesecake from the freezer. Garnish with desired toppings. Slice and serve.

Notes

*After processing the ingredients together, the dough should be sticky and pinch-able. However, if your dough is not sticking together, add 1-2 tbsp water and process the ingredients again. This will add moisture and allow the dough to further combine.
The thickness of the crust will depend on the pan size. I recommend using a 10-inch pan.
Keep leftovers stored in the freezer. Allow it to thaw for 10-15 minutes before slicing and serving.

Nutrition

Serving Size: 1 slice
Calories: 538
Sugar: 38g
Fat: 33g
Saturated Fat: 9g
Carbohydrates: 54g
Fiber: 11g
Protein: 13g

Keywords: chocolate almond cheesecake, raw vegan cheesecake, no bake chocolate tart

This post contains affiliate links. If you make a purchase through one of these links, I earn a small commission at no additional cost to you. I only recommend products I personally use, trust, and love!

Comments

Nataloa

November 24, 2019 at 12:45 pm

How big is a cup?? Do you use normal 250ml cup ???

- purelykaylie
  
  November 24, 2019 at 5:06 pm
  
  Hi, Nataloa! I live in the United States so I measure ingredients by cups. 1 cup is equivalent to 8oz or 237ml.
  
Marissa

January 24, 2020 at 11:41 am

Hi, just wondering if I really need to use so many dates in the crust? Can this be achieved without so much? Thanks!

- purelykaylie
  
  January 24, 2020 at 12:52 pm
  
  Yes! Although the taste and texture will be different, it is possible to make this recipe with less dates. You will need a replacement “binder” to hold the crust ingredients together (dates are used because they’re sticky, sweet, and hold the crust together really well). If you are going to remove a portion of dates, add plain water, coconut oil, or maple syrup (if you are ok with the sugar) as a replacement. I recommend starting with just 1-2 tbsp and then seeing how it works. As long as you can press the mixture together with you hands (and it holds!) then you’re good to go 🙂
  
LISA HACHEY

February 23, 2020 at 5:33 pm

Hi Kaylie – I am about to make this wonderful recipe however i noticed you do not mention the SIZE of pan ! You only state : a spring form cheesecake or tart pan. They come in many sizes. Could you tell me what size you used please? i am so looking forward to making this

- purelykaylie
  
  February 23, 2020 at 6:19 pm
  
  Hi Lisa, thanks for the reminder! I will be sure to update the post right now 🙂 I used a 10-inch tart pan. The thickness of the crust will vary depending on the size of the pan, but anything from 9 inches to 12 inches should work just fine!
  
Hiba

March 10, 2020 at 7:45 am

Hi kaylie. The filling supposed to be liquidy before freezing???

- purelykaylie
  
  March 10, 2020 at 11:56 am
  
  Hi Hiba, yes it is! The filling has a creamy, frozen cheesecake texture to it once frozen 🙂
  
Nataliia

April 15, 2020 at 8:09 pm

Hi! I love this recipe! I’m definitely going to try this, I love the combination of almond butter and chocolate. Could you please leave a link to your tart pan that you used here? Thank you!

★★★★★

- Kaylie Grace
  
  April 15, 2020 at 10:17 pm
  
  Hi, Natalia! I just updated the recipe card with a link 🙂 I recommend using a 9, 10, or 11-inch tart pan. Springform pans work best because you don’t have to worry about the cheesecake sticking to the sides. Enjoy!!
  
Nataliia

April 19, 2020 at 3:53 pm

Made this yesterday and oh my it is amazing! I loved everything about this “cheesecake” perfectly sweet and so much flavor! Thank you so much for sharing this it’s incredible!

★★★★★

- Kaylie Grace
  
  April 19, 2020 at 7:58 pm
  
  Yay! So happy you loved it! 🙂 Thanks for your sweet comment!
  
Pala

May 15, 2020 at 10:13 pm

Can I use other nuts instead of cashews?

- Kaylie Grace
  
  May 16, 2020 at 12:00 am
  
  Hi, Pala! Cashews have the closest flavor to cookie dough. You could use almonds instead, though 🙂
  
Nahed Addas

May 27, 2020 at 3:40 pm

I don’t eat carbs what can I substitute for Oats?

- Kaylie Grace
  
  May 27, 2020 at 7:21 pm
  
  Hi, Nahed! Do you mean you don’t eat grains? You can replace the 1/2 cup rolled oats with an extra 1/2 cup almonds 🙂
  
Carla

July 03, 2020 at 11:53 am

Wow just made this and it’s absolutely delicious! Great healthy dessert, thank you for sharing with us! Just have a question, how long would you recommend I can keep the leftovers in the freezer for?

★★★★★

- Kaylie Grace
  
  July 03, 2020 at 1:03 pm
  
  Hi, Carla! So happy to hear you are loving this cheesecake 🙂 It will last in the freezer for up to 1 month!