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a slice of raw vegan chocolate almond cheesecake on a small white plate

No-Bake Vegan Chocolate Almond Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: purelykaylie
  • Prep Time: 45 minutes
  • Total Time: 5 hours
  • Yield: 10 slices 1x
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American
  • Diet: Vegan


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. 




  • 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


  • 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


  1. 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.
  2. 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.*
  3. 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.
  4. 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.
  5. Carefully store the cheesecake in the freezer for at least 4 hours.
  6. Remove cheesecake from the freezer. Garnish with desired toppings. Slice and serve.


  • *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. 


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