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.
Step-by-step 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!
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
Vegan Chocolate Cheesecake
Ingredients
For the Crust
- 1 cup pitted Medjool dates, room temperature
- 1 cup pecans, ground
- 1 teaspoon ground flax seed
- 1 teaspoon melted coconut oil
- 1/4 teaspoon Himalayan salt
- 1/2 teaspoon pure vanilla extract
- 1 packet FlavaMix
For the Filling
- 1 1/2 cups raw cashews, (soaked overnight for 8+ hours)
- 3/4 cup maple syrup
- 1 13.5- ounce can of full-fat coconut milk, use only the cream portion
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/8 teaspoon Himalayan salt
- 3-4 packets FlavaMix
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!
Equipment
Notes
Nutrition
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Hands down the best cheesecake I’ve ever had.
Yay! So glad you enjoyed it!