No-Bake Vegan Chocolate Cashew Cheesecake

No-bake vegan chocolate cashew cheesecake is a dream come true. This healthy vegan dessert recipe has a rich and creamy chocolate cashew filling, a crunchy nutty base and is prepared with nutritious ingredients. It’s heaven at first bite!

To all healthy foodies out there, I’ve got the perfect dessert to fix your sweet tooth. Very lightly and naturally sweetened, this vegan chocolate cheesecake is deliciously chocolaty and oh so scrumptious! In fact, it has become my husband’s new obsession lately and I’m pretty sure it will soon become a hit in your home too. Good to know: it tastes even better a couple of days later!

And don’t be fooled by its stunning look. This no-bake vegan chocolate cashew cheesecake is actually quick and easy to prepare with merely a handful of ingredients you probably have in your pantry already. For the rest, let your food processor do the job for you, let chill and come back later once the cake is set. Yes, it’s that easy to make this cheesecake – promise!

What I like about this vegan cheesecake:

• Vegan 
• Gluten-Free
• Lactose-Free
• Raw ingredients
• Healthy
• Nutritious
• …Delicious!

A bunch of nutritious & healthy ingredients

• Cashews – They are rich in monounsaturated fat (the good fat), with known benefits in protecting against heart disease and cancer. Cashews also have a lower fat content and a higher protein and carbohydrate content than most other nuts.
• Dates – They sweeten the base of the cheesecake naturally, bring texture, and come with several nutrients and fiber.
• Unsweetened cocoa powder – Low in calories, unsweetened cocoa powder is rich in dietary fiber and one of the greatest sources of polyphenols, which have significant health benefits, including reducing inflammations and improving cholesterol levels.

• Maple syrup (or agave) – This natural sweetener completes the smooth texture of the cashew cheesecake filling.
• Coconut milk + coconut oil – Although high in calories, coconut milk and coconut oil are rich in healthy fats that prolong the feeling of satiety. They’re also more likely to be converted to energy as opposed to longer chain fatty acids.

How to make no-bake vegan chocolate cheesecake?

First, start with the nutty base.

1. To do so, blend raw cashews, dates, unsweetened cocoa, coconut oil and a pinch of salt in a food processor, making sure you keep some crunchy texture.
2. Press mixture into the bottom of the prepared spring form, flattening the surface with your hands (or using the bottom of a glass/cup).

Then, prepare the cashew cheesecake filling. Clean up your food processor so it’s ready to use again. Here you need to proceed in 4 steps:

1. Mix all the ingredients minus the unsweetened cocoa until silky smooth, rich, and creamy. This will yield a lovely cashew cheesecake filling. Then divide the filling into two equal parts.
2. Pour one half over the bottom of the cheesecake and place in the refrigerator until set (about 2 hours).
3. Add the unsweetened cocoa powder to the remaining half in the food processor and blend well.
4. Once the first cheesecake layer is set, pour in the chocolate layer on top and place back in the refrigerator.

Note that I topped my no-bake vegan chocolate cheesecake with my Snickers Bliss Balls to make it even fancier. It’s up to you to make some or serve the cheesecake as is. Another option is to double the quantities for the base and make bliss balls with half of the dough to top the cheesecake with.

Important note about the cashews. Note that part of them are soaked (the ones for the cheesecake filling that you want smooth and creamy), the other ones are not (the ones for the base). While cashews are the best option for the filling, you can easily replace them with hazelnuts or almonds for the base.

More raw dessert recipes to try:

• Easy Raw Coconut Cheesecake
• Raw Coconut Mango Cheesecake
• Mini Avocado Key Lime Pies

My favorite vegan desserts:

• Vegan Raspberry Cheesecake
• Vegan Fudge Brownies (you would never taste they’re vegan!)
• Healthy Vegan Chocolate Chip Blondies
• Vegan Chocolate Mousse with Aquafaba (made with chickpea water)
• Vegan Banana Bread Donuts with Cashew Glaze

No-Bake Vegan Chocolate Cashew Cheesecake

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• Author: Delphine Fortin
• Prep Time: 25 mins
• Total Time: 25 minutes
• Yield: 8-10 servings 1x
• Category: Desserts
• Cuisine: Healthy

No-bake vegan chocolate cashew cheesecake is a dream come true. This healthy vegan dessert recipe has a rich and creamy chocolate cashew filling, a crunchy nutty base and is prepared with nutritious ingredients. It’s heaven at first bite!

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Ingredients

Scale 1x2x3x

For the base:

• 1 cup (150g) almonds or cashews
• 1/2 cup pitted dates (about 10 medium dates)
• 1 Tablespoon raw and unsweetened cocoa powder
• 2 Tablespoons coconut oil, melted at low temperature
• 1 pinch sea salt

For the filling:

• 2 cups (300g) cashews, soaked
• 1/2 cup (120 ml) full fat coconut milk
• 1/2 cup (120 ml) maple or agave syrup
• 1/2 cup (120 ml) coconut oil, melted
• 1 pinch sea salt
• 3 Tablespoons raw and unsweetened cocoa powder

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Instructions

Before you start:

1. Line a 9 inch (23 cm) round form with cling film. Set aside.
2. Place 2 cups of cashews (the ones for the filling) in a medium size bowl, cover with filtered water and leave to stand overnight or at least for 3 hours. Drain off the water and rinse the cashews well.

For the base:

1. Place remaining cashews (the ones that are not soaked) or almonds in a food processor and pulse two or three times until the mixture looks like chunky crumbs. Add the pitted dates and pulse again. Add the cocoa powder, melted coconut oil, a pinch of sea salt and pulse a couple of times. The mixture must have some texture in it.
2. Press the base mixture into the prepared form, then place in the refrigerator to set.

For the filling:

1. Place soaked and drained cashews into a food processor, along with coconut milk, maple syrup and sea salt, and blend well. While the motor is running, add melted coconut oil and blend until perfectly smooth and silky.
2. Pour half of the filling into a separate bowl. Add cocoa powder to the remaining half in the food processor and blend until completely incorporated.
3. Pour the cashew filling onto the prepared base, smooth with a spatula and place in the refrigerator until set, about 2 hours (or 1 hour in the freezer).
4. Add the remaining layer of cocoa-cashew filling on top, and place in the refrigerator until set. Remove from the fridge up to 20 minutes before serving.

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Did you make this recipe?

Lastly, if you make this No-Bake Vegan Chocolate Cashew Cheesecake, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!