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5 from 3 votes

Before I went plant-based, I never even liked ‘normal’ cheesecake, but now, I love it. Dairy-free cheesecake is ridiculously easy to make, too, which I think makes it taste even better. (Does that ever happen to you?) These delicious raw vegan chocolate cheesecakes are made with FlavaNaturals FlavaMix, which are loaded with flavanols.

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Why You’ll Love This Recipe

  • Rich & Creamy: Despite being dairy-free, this cheesecake boasts a luxuriously creamy texture, rivaling traditional cheesecakes, thanks to the blend of raw cashews and coconut cream.
  • Nutrient-Dense: Incorporates health-boosting ingredients like FlavaNaturals FlavaMix, providing a dose of beneficial flavanols and other wholesome components like Medjool dates and pecans.
  • Simple to Make: The ease of preparation is perfection, with no baking required and a straightforward process that anyone can follow.

Ingredients

Discover the magic behind our Vegan Chocolate Cheesecake, where each ingredient is thoughtfully chosen for its health benefits and ability to create a symphony of flavors.

For the Crust

  • Dates: Dates are a natural sweetener, imparting a rich, caramel-like flavor. They act as a binder in the crust, providing moisture and helping to hold the nuts and seeds together.
  • Pecans: Pecans add a buttery texture and a nutty depth to the crust. They’re also a great source of healthy fats and contribute to the crust’s firm yet crumbly consistency.
  • Ground Flax Seed: This ingredient offers a nutty flavor and acts as a binding agent, replacing eggs in traditional recipes. It’s also rich in omega-3 fatty acids, adding a nutritional boost.
  • Coconut Oil: Coconut oil helps solidify the crust. Its subtle coconut flavor goes unnoticed when paired with the chocolate elements of the cheesecake.
  • Salt: A pinch of salt enhances the overall flavor of the crust, balancing the sweetness of the dates and the richness of the pecans.
  • Vanilla Extract: Vanilla adds a warm, aromatic flavor that complements the other ingredients, especially the chocolate elements in the chocolate and filling.
  • FlavaMix: This cocoa flavanol powder not only adds a rich chocolatey flavor but also contributes beneficial antioxidants, enhancing the nutritional profile of the cheesecake.

For the Filling

  • Cashews: Soaked cashews create the creamy, smooth base of the filling, mimicking the texture of traditional cheesecake. They have a mild, buttery taste that’s perfect for absorbing other flavors.
  • Maple Syrup: Pure maple syrup provides natural sweetness to the filling, bringing a subtle, earthy flavor that complements the chocolate and cashew base.
  • Coconut Milk: This ingredient adds creaminess and a slight tropical note to the filling, helping achieve the desired velvety texture.
  • Lemon Juice: Lemon juice adds a bright, tangy contrast to the sweetness, enhancing the overall depth of flavors. It also helps in setting the texture of the filling.
  • Vanilla Extract: Similar to its role in the crust, vanilla extract in the filling adds a sweet, aromatic flavor that pairs beautifully with chocolate.
  • Cinnamon: A hint of cinnamon contributes a warm, spicy undertone, which pairs wonderfully with chocolate and adds complexity to the cheesecake’s flavor profile.
  • Salt: Just like in the crust, a bit of salt in the filling helps balance and enhance the sweet and rich flavors.
  • FlavaMix: Incorporating FlavaMix into the filling boosts the chocolatey essence while adding a dose of heart-healthy flavonols, aligning with the wellness aspect of the recipe.
A group of vegan chocolate cheesecakes with strawberries on top.

Step-by-step Instructions

For the Crust

  1. Add all of the crust ingredients into a food processor and blend for 30-45+ seconds. The mixture should be pliable and on the sticky side. This is crucial for achieving that perfect cheesecake crust texture.
  2. Press the mixture firmly into the bottom of a lined springform pan, ensuring an even layer. Using parchment paper at the bottom of the pan makes removal easier and ensures best results.
  3. Place the crust in the freezer while you prepare the filling. This step is vital for a firm and crunchy base, setting the stage for the rich chocolate flavor to come.

For the Filling

  1. In a food processor (or blender), add all of the filling ingredients. Blend on high for about 30-60+ seconds until the mixture reaches a smooth consistency, with no cashew bits remaining.
  2. Pour the filling into the crust, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
  3. Freeze for at least 3 hours or until the cheesecake is firm to the touch. This no-bake cheesecake is the perfect dessert for those special occasions when you want an easy recipe that is sure to impress. 
  4. Top with melted chocolate and fresh or frozen fruit if you like!

Recipe Variations

  • Cocoa powder: If FlavaMix is not available, substitute it with high-quality cocoa powder or raw cacao powder for that deep, rich chocolate flavor.
  • Vegan butter: An excellent alternative to coconut oil for those who prefer a different taste.
  • Nuts: The vegan cheesecake filling needs to use cashews. However, the crust calls for pecans, which you could easily swap out for cashews, walnuts, or pistachios. 
  • Espresso Powder: Adding a little bit of espresso powder can enhance the chocolate flavor, creating a more complex and deep taste profile.

Serving Tips

Remove the cheesecake from the freezer about 20-30 minutes before serving. This step is crucial for achieving the perfect creamy texture.

Garnish with fresh raspberries, chopped chocolate, or a sprinkle of sea salt for an extra flavor boost. These toppings not only add to the presentation but also enhance the overall flavor profile, making it a chocolate lover’s delight.

Storage Tips

Store any leftovers in an airtight container in the freezer. When stored properly, this vegan cheesecake can last up to a month, making it a convenient and delicious treat to have on hand.

Recipe

A group of vegan chocolate cheesecakes with strawberries on top.
5 from 3 votes

Vegan Chocolate Cheesecake

Yield 12 Servings
Prep Time 20 minutes
Freeze Time 4 hours
Total Time 4 hours 20 minutes
This homemade vegan cheesecake recipe is ridiculously easy to make. With only 20 minutes of prep, does a vegan dessert get better than that?

Ingredients 
 

For the Crust

For the Filling

Instructions 

For the Crust

  • Add all of the crust ingredients into a food processor and blend for 30-45+ seconds. The mixture should be pliable and on the sticky side. This is crucial for achieving that perfect cheesecake crust texture.
  • Press the mixture firmly into the bottom of a lined springform pan, ensuring an even layer. Using parchment paper at the bottom of the pan makes removal easier and ensures best results.
  • Place the crust in the freezer while you prepare the filling. This step is vital for a firm and crunchy base, setting the stage for the rich chocolate flavor to come.

For the Filling

  • In a food processor (or blender), add all of the filling ingredients. Blend on high for about 30-60+ seconds until the mixture reaches a smooth consistency, with no cashew bits remaining.
  • Pour the filling into the crust, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
  • Freeze for at least 3 hours or until the cheesecake is firm to the touch. This no-bake cheesecake is the perfect dessert for those special occasions when you want an easy recipe that is sure to impress. 
  • Top with melted chocolate and fresh or frozen fruit if you like!

Notes

Please read through the above blog post for helpful tips and tricks!

Nutrition

Calories: 204kcal, Carbohydrates: 20g, Protein: 4g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Sodium: 77mg, Potassium: 191mg, Fiber: 1g, Sugar: 13g, Vitamin A: 5IU, Vitamin C: 1mg, Calcium: 35mg, Iron: 1mg

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