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Vegan Chocolate Cheesecake

  • Author: Rae Aflatooni
  • Total Time: 3 hours 20 minutes
  • Yield: 12 Servings 1x
  • Diet: Vegan


Units Scale

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 13.5ounce 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
  • 34 packets FlavaMix


For the Crust

  1. Add all of the ingredients into a food processor and blend for 30-45+ seconds. The mixture should be pliable and on the sticky side.
  2. Press the mixture into 5-6 four-inch springform or cheesecake pans and set in the freezer. (I placed mine on a cookie sheet so they could balance in the freezer better).

For the Filling

  1. In a food processor (or blender), add all of the ingredients and blend on high for about 30-60+ seconds until the mixture is completely smooth and well combined.
  2. Remove crust from the freezer and pour the filling mixture into the pans.
  3. Freeze for at least 3 hours before serving.
  4. Top with melted chocolate and fresh or frozen fruit if you like!
  • Prep Time: 20 minutes
  • Freeze Time: 3 hours
  • Category: Dessert
  • Method: Blend

Keywords: dairy-free cheesecake, raw vegan cheesecake, vegan cheesecake recipe