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Raw Chocolate Cheesecake

With just 6 ingredients, this is the easiest raw chocolate cheesecake you will ever try!

No Bake Chocolate Cheesecake (Keto, Vegan)

Easy Raw Chocolate Cheesecake

No Bake

Vegan

Keto

Paleo

Gluten Free

Can Be Sugar Free

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Raw Chocolate Cheesecake Recipe (Vegan, Paleo)

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 ?.

Chocolate Raw Cheesecake Recipe (Paleo, Vegan)

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.)

With just 6 ingredients, this is the easiest raw chocolate cheesecake you'll ever try, and it's keto and vegan

Raw Chocolate Cheesecake

Adapted from this Raw Cheesecake Recipe

Raw Chocolate Cheesecake

Total Time: 10m
Yield: 8-12 slices
Print This Recipe 5/5
Raw Chocolate Cheesecake
5/55

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

 

 

More Healthy Chocolate Recipes:

Brownie Mug Cake

Brownie In A Mug

 

Easy Chocolate Fudge Recipe (2 Ingredients)

Easy Vegan Chocolate Fudge Bars

 

Avocado Chocolate Mousse
Avocado Chocolate Mousse

 

the best vegan brownies

Vegan Brownies

 

Brownie Fat Bombs

Keto Brownie Bombs

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Published on April 29, 2019

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Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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16 Comments

Leave a comment or reviewLeave a rating
  1. 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

  2. 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.

  3. 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!!

  4. 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)

    • 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)

  5. 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!

  6. 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.

  7. 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?

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