Vegan Chocolate Cheesecake

by 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.

This is the sugar free vegan chocolate cheesecake you have been looking for. Desserts Vegan Chocolate Cheesecake European Print Recipe
Serves: 10 Prep Time: Cooking Time:
Nutrition facts: 4000 calories 20 grams fat
Rating: 3.7/5
( 75 voted )

Ingredients

Crust
1 cup dates
1/2 cup raisins
1 1/2 cup raw, unsalted almonds

Filling
4 cups raw, unsalted cashews
2 cups dates
1 cup cocoa powder
1 1/2 cups water
1 cup unsweetened soymilk

 

Instructions

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

 

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51 comments

Elaine May 30, 2017 - 2:19 pm

Can you use almonds instead of cashews ?

Reply
Jill Dalton May 30, 2017 - 2:38 pm

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 luck๐Ÿค—

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Denise A Diener April 29, 2020 - 8:49 pm

Do you need to soak the cashews? the recipe doesn’t say.

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Jill Dalton May 1, 2020 - 6:36 pm

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.

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Cowgirl Goes Vegan July 6, 2017 - 2:04 pm

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.

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Jill Dalton July 6, 2017 - 2:23 pm

Thank you ๐Ÿ˜Š

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Lynda July 16, 2017 - 1:38 am

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

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Jill Dalton July 16, 2017 - 12:35 pm

You can use any Plant Based milk. I just prefer the taste of soy milk.

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Kai.C.Hyde July 21, 2017 - 9:27 am

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??

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Jill Dalton July 21, 2017 - 12:21 pm

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.

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Kai.C.Hyde July 27, 2017 - 7:40 am

Thank you!:)

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Rick Fahrney July 26, 2017 - 9:56 pm

How many calories for a slice?

Reply
Jill Dalton July 27, 2017 - 1:09 pm

This cake will make 10 good size pieces and each piece is about 420 calories.

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Miss Miriam Poon August 24, 2017 - 4:05 pm

My kid is allergic to Cocoa, but not Cacao powder, can I replace it with Cacao powder?

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Jill Dalton August 25, 2017 - 12:40 pm

Yes

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Cheri September 4, 2017 - 6:52 pm

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!

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Jodie Julson September 22, 2017 - 1:38 pm

Did you soak the almonds for the crust?

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Jill Dalton September 22, 2017 - 4:53 pm

No.

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Theresa Lyons September 24, 2017 - 11:15 pm

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!

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Jill Dalton September 25, 2017 - 1:34 am

That sounds great! I especially like the adding of coffee๐Ÿ‘
Jill

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Nivia March 29, 2020 - 9:32 pm

I dont have a spring foam pan can this be made into a pie?

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Jill Dalton March 31, 2020 - 2:06 pm

Yes, absolutely =)

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Filiz September 28, 2017 - 7:37 am

Hi Jill, when you write 1 cup nuts, how many grams is it?

Thank you for your effort, it looks delicious.

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Jill Dalton September 28, 2017 - 12:38 pm

125 grams๐Ÿค—

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Danielle October 15, 2017 - 6:04 pm

I can’t wait to try this ๐Ÿ˜Š
Are you able to give a link to the cocoa powder you use?

Thank you!

Reply
Jill Dalton October 15, 2017 - 6:52 pm

It is actually just Hersheyโ€™s special dark blend. I donโ€™t usually support companies like Hershey but the cocoa I normally use has been discontinued ๐Ÿ˜•. This is just what my grocery store had.

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Larissa November 11, 2017 - 7:28 am

This is the best raw vegan chocolate cheesecake ever!

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Jill Dalton November 11, 2017 - 1:35 pm

Thank You!

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Debra February 20, 2018 - 5:32 pm

Why no lemon juice? Does it still taste like cheesecake without it?

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Jill Dalton February 20, 2018 - 5:58 pm

I have never made it with the lemon juice. I was too afraid it would be a conflicting flavor.

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Zahra March 15, 2018 - 12:00 pm

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?

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Jill Dalton March 15, 2018 - 7:30 pm

Yes๐Ÿค—

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Zahra March 16, 2018 - 4:45 pm

Thankyou

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Theresa March 22, 2018 - 4:31 pm

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!

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Jill Dalton March 23, 2018 - 4:05 pm

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.

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ELa April 24, 2018 - 7:05 am

CAN I use water instead of milk? ๐Ÿ™‚

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Jill Dalton April 24, 2018 - 7:20 am

Yes =)

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Mimi May 31, 2018 - 12:06 pm

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 ๐Ÿ™‚

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Angelina Standring July 11, 2018 - 9:27 pm

Hello! Looking forward to do this! Can I leave the cashews soaked over night?

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pillow scream February 19, 2019 - 1:15 pm

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!

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Lisa July 23, 2019 - 8:34 am

How much coconut flour did you use??๐Ÿ˜‰

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Esther Ting May 14, 2019 - 7:13 am

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?

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Jill Dalton May 14, 2019 - 9:43 am

It would definitely take the calories down but not to half.

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Marisa July 20, 2019 - 6:28 pm

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 ?

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Jill Dalton July 21, 2019 - 8:50 am

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

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charleneeredics2956 August 18, 2019 - 3:50 pm

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!

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Anne-Marie September 2, 2019 - 8:39 pm

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

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Judy October 5, 2019 - 5:48 pm

This is amazing!

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Judy October 5, 2019 - 5:56 pm

Jill, I was trying to find your Patreon page. Do you still have that? This cake is definitely worth paying for!!!!

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Melina Lins October 12, 2019 - 6:38 pm

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!

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Taylor March 9, 2020 - 12:47 pm

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 ๐Ÿ˜‚๐Ÿด๐Ÿ˜‹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!

Reply

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