Vegan Chocolate Cheesecake

YouTube video

Vegan Chocolate Cheesecake

Jill Dalton
This is a Nutritarian take on a traditional dish where we have replaced all the toxic animal products and sugar with nutrient-packed whole food goodness and eye watering flavors! This cheesecake fully qualifies as Nutritarian, Vegan SOS Free (No animal products, salt, sugar, or oil), Vegetarian, gluten free.
5 from 1 vote
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Dessert
Cuisine American
Servings 10 people
Calories 595 kcal



  • 1 cup dates
  • ½ cup raisins
  • 1 ½ cup almonds raw


  • 4 cups raw unsalted cashews
  • 2 cups dates
  • 1 cup cocoa powder
  • 1 ½ cups water
  • 1 cup unsweetened soy milk


  • Mix crust ingredients in a food processor until mixture starts sticking together.
  • Press into a cheesecake pan.
  • Mix filling ingredients in a blender and then pour over the crust.
  • Place in freezer for at least a couple hours or until firm.


Calories: 595kcalCarbohydrates: 69gProtein: 19gFat: 36gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 20gTrans Fat: 0.004gSodium: 15mgPotassium: 1108mgFiber: 15gSugar: 32gVitamin A: 5IUVitamin C: 1mgCalcium: 119mgIron: 7mg

53 thoughts on “Vegan Chocolate Cheesecake”

    1. I am not completely sure about substituting almond for cashews but my best guess is yes. You will have to soak them for at least 4 hours first though. Good luck?

      1. It just depends on your blender. If you have a powerful blender then there is no need. But if you are using a regular blender then it helps to soak them for at least 2 hours.

  1. Cowgirl Goes Vegan

    This is the best chocolate cheesecake evaaa! My three carnivores in the family loved it as well. From diabetic to diabetic: Go easy on the cake, don’t over-endulge. It is very rich and even if it is only cashews, it has a lot of fat. As long as you stick to a moderate slice, you are ok.

  2. Can you use a different milk other than soy like coconut or please help me understand the use of soy milk. You are not the only one who uses soy milk.
    Thank you for your help in helping me understand you have a blessed night

  3. After freezing for the four hours, can you store in fridge if not all of the cheesecake is consumed?? Or do I have to put back in freezer??

    1. It is best to keep it in the freezer. If you keep it in the fridge it ends up being a bit too soft. Just depends on how fast you eat it. If it is going to be consumed in a couple days then it would be fine in the fridge.

  4. This video was so what I needed to see.
    I saw it and could already taste how good it was going to be.
    Thank you thank you thank you!

  5. I used almond milk instead of soy and didn’t soak the cashews because it was not in the instructions (I watched the video later). It was GREAT! Next time I will soak the cashews, sprinkle sea salt on the crust and add a shot of espresso for a shot of water. Thank you for the inspiration!

    1. It is actually just Hershey’s special dark blend. I don’t usually support companies like Hershey but the cocoa I normally use has been discontinued ?. This is just what my grocery store had.

  6. Hi

    Wanted to try this but don’t have enough cashews. Can I make full measurement of the crust and half measurement of the filling?

  7. What size springform pan did you use and please tell me how many dates (Medjool) are in one cup (I see conflicting qty. on sites).
    Thanks, can’t wait to try it!

    1. It is a 9 inch springform and it takes about 8 medjool dates if they are the large kind. Some are small though so it would take 10 of them.

  8. Been saving this recipe and was really looking forward to making it once I gathered all the ingredients together. Sale on dates at Costco was the final piece.
    About to start but then read OUCH! 410 calories a slice. At first I thought “OK, cut smaller slices but then you already are getting 10-12 to arrive at 410.
    Too bad. Guess I’ll need to pass on making this receipe except for maybe special occasions like Thankgiving and Xmas where calorie counting goes out the window anyway 🙂

  9. made this last weekend. substituted with coconut flour for the base instead of almonds. (half the calories) gave a nice flavour. coconut water instead of soy milk for the “dough” and mazafati dates from persia. the cake came out super-super creamy and was a big hit. apparently I am allergic to cashews to some extent. had a rash the next day. took in the equivalent of 4 ounces of cashews..ouch! wasn’t hungry for 2 days!

  10. Hi Jill. I’m so happy to find this recipe that is almost perfect because the only thing I have to sub is the soy milk (due to allergies). Since the calories are so high, I’ll just make a full base with half of the filing, that should halve the calories, right?

  11. On your show you stare to put cashews in water and soak for 4 hours. This is not in your directions here. Could you do either way ?

    1. You can do either if you have a powerful blender. If you have a regular blender it is better to soak so that when you blend them the mixture will be smooth and not grainy

  12. charleneeredics2956

    Made this Friday night in a 10 inch pan and cut one-half of it into 5 pieces which everyone said was too much as it is rich.
    We loved it but wasn’t thawed enough in 30 minutes. Put other half back in freezer. How long do you allow for defrosting?
    I will certainly make again. Thank you!

  13. Hi! Can you make this recipe ahead of time and leave the cake in the freezer for few days before serving? Also, can you serve it right after taking it out of the freezer or if you need to let it sit at room temperature for few minutes? Thanks for this nice recipe. Anne- Marie

  14. Hi Jill! Since cashews are quite expensive where I live, I was wondering if there was any other nut I could replace it with? Thanks!

  15. We just made this and we are so excited about it. We added a tbs of coconut oil to add some stability and salt for a salty crust. Also used oat milk creamer instead of soy and added a bit of powdered vanilla. We will also make some coconut whipped cream for the top! So
    yummy! It’s going to be hard to eat tiny pieces ???It tastes like A smore! Just left this info for people curious about substitutes and additions. I love this recipe because it’s an awesome foundation that you can add your own flare to. Thank you!

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