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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.
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.
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.
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.
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
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 tablespoon 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.
More vegan no bake dessert recipes:
- No Bake Vegan Brownies
- Chocolate Coconut Energy Balls
- No Bake Almond Butter Cookies
- Coconut Almond Bliss Balls
- No-Bake Turtle Brownies
- No Bake Chocolate Peanut Butter Bars
- Oatmeal Cookie Dough Balls
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!
Print
No-Bake Vegan Chocolate Almond Cheesecake
- 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.
Ingredients
Crust
- 1 + ½ cup raw almonds
- ½ cup hazelnuts, roasted and unsalted
- ½ cup rolled oats
- ⅓ cup cacao powder
- 18 large medjool dates, pitted
- 1 tbsp maple syrup
- ½ tsp vanilla extract
- ¼ tsp salt
Filling
- 1 cup raw cashews, soaked
- 1 can full-fat coconut milk
- ⅓ cup smooth almond butter
- ¼ cup maple syrup
- 1 tbsp lemon juice
- 1 tbsp liquid coconut oil
- 1 tsp vanilla extract
- ⅛ 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 tablespoon 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
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Hello! I was wondering if the cashews and almonds are salted or unsalted?
Thanks!
Hey, Katie! I recommend using unsalted raw cashews and almonds 🙂 Enjoy!
This cake is amazing! This is the second time I made this cake and it’s delicious!!
Only one thing, the second time I put half of the quantity of sugar on the filling and it was good as the first! Is it possible to have the ingredients in both measure because I live in Italy☺️. Bye 💜
★★★★★
Thank you, Ariana! I’m so glad you enjoyed this no-bake cake 🙂 I’m also happy to hear halving the amount of sugar worked out for you!
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?
★★★★★
Hi, Carla! So happy to hear you are loving this cheesecake 🙂 It will last in the freezer for up to 1 month!
I don’t eat carbs what can I substitute for Oats?
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 🙂
Can I use other nuts instead of cashews?
Hi, Pala! Cashews have the closest flavor to cookie dough. You could use almonds instead, though 🙂
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!
★★★★★
Yay! So happy you loved it! 🙂 Thanks for your sweet comment!
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!
★★★★★
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!!
Hi kaylie. The filling supposed to be liquidy before freezing???
Hi Hiba, yes it is! The filling has a creamy, frozen cheesecake texture to it once frozen 🙂
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
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!
Hi, just wondering if I really need to use so many dates in the crust? Can this be achieved without so much? Thanks!
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 🙂
How big is a cup?? Do you use normal 250ml cup ???
Hi, Nataloa! I live in the United States so I measure ingredients by cups. 1 cup is equivalent to 8oz or 237ml.