With just 6 ingredients, this is the easiest raw chocolate cheesecake you will ever try!
Easy Raw Chocolate Cheesecake
No Bake
Vegan
Keto
Paleo
Gluten Free
Can Be Sugar Free
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No-Bake Vegan Chocolate Cheesecake
If you’ve never made a raw cheesecake before, you’ll be surprised at how easy it is.
Combine the ingredients in a blender or food processor until smooth, pour into a pan, and chill until firm – it can even be crustless if you want!
Or forget the pie completely… just eat the chocolate cheesecake batter with a spoon.
Raw cheesecakes are completely different from traditional cheesecake recipes.
They are so smooth, velvety, and ultra rich.
It’s like eating chocolate fudge in the shape of a cheesecake! Even a small piece is so satisfying, and they are meant to be savored slowly as the chocolate melts in your mouth.
(Note: If you’re looking for a more traditional recipe, try either my Vegan Cheesecake or this Brownie Cheesecake Recipe.)
The recipe was adapted from this Raw Cheesecake Recipe.
Raw Chocolate Cheesecake
Ingredients
- 1 1/2 cups raw cashews or macadamia nuts
- 1 cup raw hazelnuts or additional cashews
- 1/3 cup cocoa or cacao powder
- 1/2 cup liquid sweetener maple, agave, etc., or stevia to taste
- 1/2 cup milk of choice or water plus more for soaking
- 1/3 cup coconut oil or coconut butter sub almond butter or melted cacao butter for coconut-free
- 2 1/2 tsp pure vanilla extract
- 1/4 tsp salt
Instructions
- If using a crust, prepare it ahead of time – I used the raw chocolate crust from my Peanut Butter Pie post.Soak nuts in a bowl of water 6 hours or overnight, then drain and pat fully dry. Blend all filling ingredients in a high-speed blender until completely smooth. (If you don’t have a blender strong enough to fully process the nuts, just use a food processor and a total of 1 1/2 cup cashew butter instead of nuts). Pour into a springform pan—I used an 8-inch, but a 9-inch will also work; the pie will just not be as deep. Refrigerate or freeze until filling is firm. Top with berries, melted coconut butter, or you can make a chocolate shell by melting 4 oz chocolate (or sugar free chocolate chips) with 1 tbsp coconut oil. If using the shell, you can freeze it a few minutes to set, but slice before the shell completely hardens so it doesn’t crack.View Nutrition Facts
Notes
Have you made this recipe?
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Ayaka says
Which size pan did you use?
Julia says
In the instructions Katie said she used an 8-inch springform
Anderson says
Hi I like your recipe but you only explain how to do the filling cream but what about the other stuff to make it look exactly how it looks in the pic I am talking about the vegan chocolate cheesecake can you be more specific in your recipes please
Charlie says
This recipe looks like a delicious dessert Katie!
It is on my list of new recipes to make in May 2019 and I will post a pic here 🙂
How come you have called it a Cheesecake when there is no cheese in the ingredients?
I realise this is a variation of what was once a cheesecake. The cheese is now removed.
How come you didn’t consider a title containing words such as Raw, Chocolate, Nut and/or Cake to be more suitable for this Vegan, Keto, Paleo & Gluten Free recipe?
Is anyone else interested to know the reason?
Keep up the fantastic tasting recipes 🙂
Jason Sanford says
Hey Charlie, it’s an interesting question to be sure. The answer is that raw pies made out of cashews or macadamia nuts that have been soaked are commonly referred to as “raw cheesecakes” around the raw/vegan world (blogs and restaurants) and have been for a number of years. So an interesting question, with a rather boring answer!
Jason
Charlie says
Thanks Jason for the answer 🙂
Cali says
Tried it: easy, excellent, healthy, and the zucchini secret ingredient excites fun conversation… Thanks for sharing!
Rebecca says
Did you soak the cashews first? It doesn’t say to in this recipe, but does in her other raw cheesecake recipe.
Melanie says
This chocolate cheesecake looks so good! Love the texture yuum Definitely have to try this 🙂
Have a wonderful weekend!
Grim single female says
This recipe is delicious and amazing how even with nuts it’ has less fat and calories than dairy cheesecake. Love ? this. So easy to make as well. Thanks Katie!!
Morgan says
Hi Katie! I’m assuming the nuts need to be soaked before blending? I don’t see it stated anywhere so I just wanted to double check 🙂
Jason Sanford says
Thank you so much for catching this, and sorry for the omission. Yes the nuts should be soaked. Katie is fixing the post.
Jason (media relations)
Rebecca says
On your other raw cheesecake recipe, the cashews are soaked, do they need to be for this one as well?
Jason Sanford says
Thank you so much for catching this, and sorry for the omission. Yes the nuts should be soaked. Katie is fixing the post right now.
Jason (media relations)
Cassie Autumn Tran says
Ah, raw vegan cheesecake is probably one of the only types of cheesecake I actually love, minus the tofu protein cheesecakes that are also so freaking tasty! This one looks like such a masterpiece. Almond butter as a substitute sounds superb too–I LOVE almond butter and chocolate with a burning passion!
Axelle says
I recently found your blog while looking for some healthy recipes but full of flavour and let me tell you I think I found exactly that. Your recipes look so delicious plus they are healthy. I have already found some good things I’m going to make.
Mila says
hi! To make it keto I’d use Erythritol. Was wondering how much you’d suggest and would I need to add 1/2 cup of milk?