It’s about that time again. Cheesecake:30. Who’s in?
You guys know I have a thing for cheesecake, even though I’m dairy-free these days.
After my Traditional 7-Ingredient Cheesecake recipe was such a roaring success, I dabbled with the Peanut Butter Cup variety.
And now, all chocolate. Because, well, chocolate is always the answer.
This recipe is simple, requiring just 30 minutes prep and 10 basic ingredients you likely have on hand right this moment:
Dates
Nuts (walnuts + cashews)
Cocoa (or cacao) powder
Dairy-free chocolate
Olive oil
Maple syrup
Sea salt
Lemon juice
Coconut milk
If not, go to the store real quick. I’ll wait…
The filling is where the magic is at.
Soaked cashews provide a creamy neutral base.
Lemon juice a subtle tang.
Coconut milk silky smooth texture (without affecting the flavor)
Olive oil richness.
Maple syrup sweetness.
And dairy-free dark chocolate a deep chocolate flavor. Not to mention, it helps the cheesecakes firm up in the fridge, making this recipe NO freeze and NO bake!
Once set, these gems pop right out of their ramekins (or muffin tin or cake pan – see notes for options!) and are so thick and firm it’s like custard!
Your mouth won’t believe these are dairy free. Get ready to stump your friends and family in the best way possible.
All that’s left is toppings!
I went with coconut whipped cream, fresh berries, and a dusting of cacao powder. But I include other ideas below, including a recipe for a quick peanut butter sauce!
I think you guys are going to LOVE these cheesecakes. They’re:
Creamy
Custardy
Chocolaty
Perfectly sweet
Insanely rich
& Seriously simple
Make these for a crowd or just for yourself. They store well in the fridge for a few days, and in the freezer for up to a few weeks! The great news is, unlike my other flavors, these stay firm at room temperature for hours, so if you’re taking this one to a party, you’re good to go!
If you make this recipe, let us know how it goes! Leave a comment, rate it, or take a picture and tag it #minimalistbaker on Instagram. We love seeing what you come up with. Cheers!
No-Bake Chocolate Cheesecakes
Ingredients
CRUST
- 1 cup packed dates (pitted // if dry, soak in warm water for 10 minutes then drain)
- 1 1/2 cups raw walnuts (or sub almonds or rolled oats)
- 3 Tbsp unsweetened cocoa or cacao powder
- 1 pinch sea salt
FILLING
- 1 1/2 cups raw cashews (soaked in water 4-6 hours, then drained OR pour boiling hot water over the cashews, soak for 1 hour, then drain and blend as instructed)
- 1-2 Tbsp lemon juice (plus more to taste)
- 1/4 cup olive or melted coconut oil (or any neutral-flavored oil)
- 1 14-ounce can full-fat coconut milk (sub light coconut milk or another non-dairy milk for a less creamy result)
- 7 ounces dairy-free dark chocolate (chopped and melted over a double boiler or in microwave in 30 second increments)
- 1/4 cup maple syrup or agave nectar (or honey if not vegan)
TOPPINGS (optional)
- Dairy-free peanut butter cups
- Peanut butter sauce*
- Fresh berries
- Coconut Whipped Cream
- Cacao nibs
Instructions
- Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
- Next add nuts, salt and cocoa powder and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates through the spout while processing. If too wet, add more almond or walnut meal.
- Cut out parchment paper into circles the shape of your ramekins, muffin tins or pan (see notes for size options). In addition, to make removing the cheesecakes easier, cut out two strips of parchment paper per ramekin and lay them in an "X" shape at the base. Top with circle shape. This creates little tabs that make removing the cheesecakes easier to pop out once set.
- Divide crust among serving dishes and carefully press with fingers to distribute. To pack it down, use a small glass or the back of a spoon to and really press it down, allowing some crust to come up the sides. If it sticks, separate the crust and glass with a small piece of parchment paper. Set in fridge or freezer to firm up.
- Add all filling ingredients to a blender (starting with the lesser amount of lemon juice and working your way up) and mix until very smooth - up to 2-3 minutes. If it won't come together, add a splash more coconut milk as the liquid should help it blend better.
- Scrape down sides as needed and blend until very creamy and smooth. Taste and adjust flavor/sweetness as needed, adding more maple for sweetness or lemon for tang.
- Divide filling evenly among the ramekins (or other serving dish). Tap a few times to release any air bubbles, then cover loosely with plastic wrap and refrigerate until set - about 4-6 hours depending on size of dish. Expedite this process by popping them into the freezer for 1-2 hours.
- Once set, run a butter knife along the edge and gently remove by tugging on the tabs in an upward motion. They should pop right out. If they aren't quite set, pop them in the freezer for 15-20 minutes and they should come out easily.
- Top with a touch of coconut whipped cream and fresh berries, or as is! See notes for storage.
Notes
*These store well in the fridge for a few days, and in the freezer for up to a few weeks! Unlike my other cheesecake flavors, these stay firm at room temperature for hours, so if you’re taking this to a party, you’re good to go!
*Recipe (as originally written) creates 4 medium-sized cheesecakes (made in ramekins), ~12 mini cheesecakes (made in muffin tins), or 1 large cheesecake (made in a springform pan or round cake pan).
*Loosely adapted from my 7 Ingredient Vegan Cheesecakes.
*Nutrition information is a rough estimate for 1/3 of the above-size cheesecake, or approximately 1/12th of the original recipe calculated without additional toppings (i.e. coconut whipped cream).
*Prep time does not include chilling / soaking.
Amy-Leigh says
I made this for my other half’s birthday and he thoroughly enjoyed this!
Followed the recipe exactly however using coconut oil instead of olive, and using honey instead of maple syrup. Tasted beautiful!
Will defo make this again. Thank you again for another smashing recipe!
We’re so glad it turned out well, Amy-Leigh! Thanks so much for the lovely review!
David says
I’ve made a few recipes from this site (all delicious and great), but this is the first one where I just have to leave a comment. I specifically made this for my wife to enjoy (as she is currently avoiding eggs and dairy in her diet), while everyone else had cake during a combo Birthday/Father’s Day Celebration. At first, I was a bit worried about the filling as it didn’t look anything like the pictures and hardly looked like it was blending. After using my tamper and giving it a few more minutes, the filling came out creamy and much darker than before.
After it was done settling in the spring form pan, we presented the desserts to our family and everyone was in awe of how beautiful the cheesecake looked. Each person asked for a slice, without even tasting it (including myself). It is one of the best desserts I have ever made! It was so rich and creamy, perfect with sliced strawberries, and just outstanding. My wife adored the recipe and has already asked me to make it again for her birthday. From her, my in-laws, and myself thank you for this amazingly delicious recipe!!
Aw, we’re so glad everyone enjoyed it, David! Thank you so much for sharing!
Cate McConaughey says
Can these be made without lemon/citrus juice? Making for a friend with an allergy.
Hi Cate, The lemon adds the classic tanginess of cheesecake. But we think it would still be tasty without it! Let us know if you try it!
Tina says
Best cheesecake ever! I couldn’t believe this was non dairy!! This will be my favorite go to cheesecake from now on. It’s very simple to make and I love it doesn’t need to be baked. I figured out I don’t need to soak the cashews for that long because I have a Vitamix and it pulverized the nuts. Maybe do follow the soaking procedure if you have a regular blender. Very happy with this recipe.
Whoop! We’re so glad it turned out well, Tina! Thanks so much for the lovely review!
Kate says
These are awesome! We have a mixture of dairy and non-dairy eaters in our household and everybody loved them. Chocolate-y goodness! I recommend using the olive oil (I love olive oil), because I think the coconut oil would make them too firm. I only had oats for the base and it was nice. I will definitely make these again.
We’re so glad everyone enjoyed them! Thanks so much for sharing, Kate!
Pamela says
Hi Dana!
I want to make these for my family but my Mom cannot have chocolate. Any ideas??? I would still like to make them but maybe make hers without chocolate…but what could I add in its place?
Thanks :)
Maybe carob? Let us know if you try it!
Fiona Patrice O'Brien says
These cheesecakes are super easy to make and so decadent! I love keeping a few in the freezer for whenever I need a little dose of chocolatey goodness.
Great idea! We’re so glad you enjoy them, Fiona! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Rebecca says
I’ve made these twice ,and both times they’ve turned out great. I have a mini cheesecake pan from Chicago Metallic, with removable bottoms. Using that pan, I don’t need any parchment, and they pop right out after they’re set. I have a mid-range blender – a Ninja that I bought on Black Friday a few years back. It works great on my soaked cashews; I just have to run it on high for several minutes to get all of the nut particles broken down. When they’re finished, I pipe on some coconut cream “whipped cream” and garnish with mint sprigs and raspberries. They look so fancy and taste sublime. Thank you for such a great and easy recipe.
Heleina says
I tried this recipe yesterday and OMG it tastes
amazing! Recent converts to plant based food and it has open my eyes to a new culinary world (corny af but true) I have tried a couple other of your recipes and so easy to follow. I have a new found respect for food bloggersyouve done the hard yards and taken the guess work out of t your recipes and give handy tips. Thanks will be keeping an eye out for more your recipes.
Sarah says
I made this for a New Years party and they were a hit! People did not believe that there was no dairy in them. My one issue is that the filling was not as smooth as I would have liked, likely due to the blender I used. Do you have a blender recommendation?
Hi Sarah, see our blender review here: https://minimalistbaker.com/best-blenders-review-vitamix-kitchenaid-blendtec/
Aileen says
I have made this two times now. The first time I used muffin tins with paper inserts. It was a great way to offer many people a treat. I made a compote of cherries to put on the top instead of the fresh fruit. I love cherries and chocolate. For Christmas dessert I made it in a springform pan. I made another cherry compote. Both times I got rave reviews from everyone. Leftovers were offered and taken home. It is really very rich and so a small piece is plenty. Thanks for the great recipe. I will use it again.
Great – thanks, Aileen!
Anita says
It worked and tasted absolutely delicious. I like a lot of lemon so used more than the recipe. Nutribullet was essential for getting that really smooth cashew paste. Thanks
Thanks for sharing, Anita! We’re so glad you enjoyed them!
Ann Curtis says
I made this for the second time and it is sooooo good. Seriously amazing. It’s easy good and I always try to lick the blender when I’m done. Yum
We’re so glad you enjoy this recipe, Ann! Thanks so much for sharing!
Shiraz says
Hi Dana,
I am very excited to make this recipe, but I am wondering if I can make it in one cake pan instead of 12 mini cakes? Would that work or it might not get the same consistency because of a larger surface area?
Thanks so much!
Shiraz
Hi Shiraz, feel free to make 1 large cheesecake (in a springform pan or round cake pan). Let us know how it goes!
Veronika says
Is there a substitute for the oil?
Hi Veronika, You could leave it out but it won’t be as creamy! Let us know if you do some experimenting!
Kim says
This is the best cheesecake ever. Consistency was perfect and taste was absolutely divine.
So glad you enjoyed these, Kim! Thanks so much for the lovely review! xo
Barb says
Hi…
I really want to make this…
My kids have TREE nut allergies
Can I use Seeds or peanuts to improvise?
Thank You!
Hi there! I haven’t experimented with using seeds. But if you give it a try let us know how it goes! I’m guessing a mix of sunflower / hemp may work?
Vildan Boyaci says
I made this recipe yesterday. It turned out to look exactly like that on the pictures and was extremely smooth and lovely.
My only con to this recipe was that it tasted too lemony, so much so that it overpowered the chocolate. I honestly couldn’t taste any chocolate even though I put 200grams!
I’m not fond of lemony desserts and therefore can’t eat these guys but I will pass them down to my mother who I’m sure would love them.
Is there any way we could replace the lemon (1/4) with something that’s a bit more neutral?
Ah, thanks for sharing! We will revisit the recipe to see if we can make a note on this. The lemon adds the classic tanginess of cheesecake. But we’ll add a note to work your way up!
Claire says
Thanks for the delicious sounding recipe! I’m going to make it for my partner’s birthday, and just wanted to check whether you definitely recommend full fat coconut milk rather than coconut milk? If so, do you also use the watery bit of the milk?
Many thanks in advance!
Hi Claire, full fat is best for creaminess, but either will work. And yes- you can use the watery bit too- we would recommend shaking the can before use for best results. Hope that helps!
Claire says
Thanks loads for the reply, I actually meant to say coconut cream! Would that be too creamy? (if such a thing is possible!)
Ah! That makes sense. We haven’t tried it, but it might work! You may need to play around with the amount of liquid if you use it. Let us know if you give it a try!
Lonnie says
Definitely a keeper!! Creamy, rich and delicious. The only thing I would change is your “total time” to include the setting part. I don’t always read the method until I’m making the recipe… I just ensure that I have the ingredients and see how long it takes to make. That additional time for setting (4 – 6 hours, or 1 – 2 hours in the freezer) caught me by surprise.
Lonnie says
I forgot to rate the recipe in my last comment! It’s a 5 star for sure.
Thanks, Lonnie!
Amanda says
This recipe is FANTASTIC — perfect for Shavuot! It made a lot more than 12 mini cheesecakes in muffin tins (maybe because I used cupcake liners?), but I’m not complaining! I got about 16.
Used a mix of rolled oats and roasted almonds in the crust since there’s a walnut allergy in our house. Thanks so much for this simple but delicious recipe!
R. B. says
This is an outrageously simple and delicious recipe. I used 2 of TJ’s The Dark Chocolate Lover’s Chocolate Bars and loved the complexity they added to filling. Since I made this for a birthday party, I used a removable bottom tart/quiche pan which worked fab. I am always very pleased with your recipes, Dana, but found this one particularly great. A++
Bree says
I made these this weekend for a birthday celebration and they were a hit! They were so creamy and delicious. I used gf oats instead of walnuts in the crust and it tasted delicious. I will definitely be making these again!!
Jenny Louise says
Loved this so much!!! It set perfectly, loved the lemon in it and the texture of base and filling was on point!
Dahlia says
Made this into a cake and it is THE BOMB. Been keeping it in the freezer and just thawing pieces when I need a treat. THANK YOU!
Natasha says
WOW!! This was dessert for our Vegan Holiday meal (for all our non-vegan family) and IT.WAS.RIDICULOUS….ridiculously easy to make and even more ridiculously DELICIOUS! It was incredible. Rave reviews from everyone – even the 5 and 6-year-olds! I never really liked conventional cheesecake, but this is a new favourite! Thanks for hitting it out of the park yet again! ?
Natasha says
Edited to add: I made it in a 9” round cake pan vs small ramekins and it was perfect!
analucía says
Hi! How does this deliciousness hold in warm temperature? Can I add agar-agar, to make it more resistant? I appreciate your advice. <3
Simone says
Delicious birthday celebration cake! I was quite nervous at first because my filling was super liquid-y but it firmed up perfectly in the fridge. I topped it with cacao nibs, which added a lovely crunch. The bottom crust was perfect texture and sweetness, and I liked how the filling wasn’t overly sweet. It’s extra delicious with raspberries!
Woot woot! Glad you loved it, Simone!
Miriam Vann says
Can I make this with cocoa? And up the sweetness? If so how much to how much?
We haven’t tried and can’t say for sure, but if you experiment with it, report back!
experimentalveggie says
My filling turned out to be super liquid! I hope that’s correct… currently setting in the freezer.
Hmm did you happen to change anything in the recipe?
Susan Bradbury says
I made this and it is the best chocolate cheesecake ever! I like it that it has the coconut milk in it and is not just cashew nuts, makes the texture really nice. Perfect balance of flavor and texture. I cannot tell you how much we love this recipe, it is the most superior vegan cheesecake recipe I have ever made! And really quite easy to do…
We’re so glad to hear it, Susan!
Leah says
I just made this for a birthday dessert! It was DIVINE! If you didn’t tell no one would notice it wasnt dairy! It was smooth creamy and the taste was spot on. The date/almond crust was the perfect balance to the tangy filling. There were multiple steps but very simple and all in all easy. The filling set better then I was expecting and I made it the night before then put in the fridge. I brought it out about 20mins before we cut it! Thank you for the recipe I will def be making this again. :)
Yay!
Janel says
Made this recipe today for Easter Brunch tomorrow and I taste tested one tonight. Omg, so delicious!! I can’t wait to see how they go over tomorrow.
Hope it is a favorite, Janel!
Molly says
I’m allergic to nuts, any ideas for a substitution for the cashews in the filling? Or can they be omitted? Thank you!!
Hi Molly! I would suggest trying silken tofu! Such as this recipe. Hope this helps!
Hill says
Can I make this with unsweetened chocolate instead of dark chocolate? I would add more sweetener.
Yes, that should work!
Spomenka says
Hi there! I really want to make this…
I don’t have any coconut oil on hand and was wondering about just using the OO, however I’m worried about it being bitter? I know when I blend OO to make mayo I have to be super careful because it’ll go bitter when in the blender…
have you actually tried this with OO?
Good question! Coconut oil can be a little too prominent in flavor, and olive oil is more neutral. But both do the same job!
Von says
Made these at the weekend topped with fresh raspberries and sprinkled with cocoa nibs. They were awesome. Thank you!
Gloria Buck says
Made this as a large ‘cheesecake’ in a springform pan for Boxing Day as our daughter is a vegan. A delicious make-ahead chocolate lovers delight. Small servings are perfect as this is very rich so served more than 12. Would give more than 5 stars!
Pansy says
This is so easy and amazing! I’ll give more than 5 stars! Thank you Dana!
Denise says
First time venturing into cashew cream cheese. It came out great. I did add some vanilla and chocolate extract to the filling. Decadent!! Thank you for this recipe.
Yay! Glad you loved it, Denise!
Nicole McCann says
Delicious! The cheesecake texture is a little gritty but I don’t have a powerful food processor either. I used the boiling water method for the cashews and made a peanut butter sauce and salted caramel sauce to make a variety. Would definitely make this again. Not a huge fan of the date crust but it is a healthier version!
Diane says
Oh my, oh my, oh my!
I made your wonderful chocolate cheesecake this afternoon. It was everything I was hoping for, chocolatety, Rich, and satisfying. I am just 35 days into a dairy free & meat free regimen so I have been on the internet daily, looking for great recipes. I happen to be a pretty good cook so I won’t stand for mediocre. Wow, I hit the jackpot when I found this recipe and your website. I cannot wait to try some of your other recipes.
I made this with an Oster blender (you DONOT need a Vitamix or Blendtec) and it was truly smooth. I also added a little extra maple syrup.
People if you donot try this shame on you.
Kelly Loomis says
We have made this making sure to soak the cashews. It’s still pretty grainy. Do you have any tips??
Rebecca says
Me again. I think I might have a clue why the texture was more mousse than custard. I bought the canned coconut milk from Asian market…I don’t think that brand of milk ever solidifies well in cold temperatures. They add other things to it that might affect its chemistry. If I had bought the Thai Kitchen brand, it might have changed texture as that brand solidifies in the cold.
Rebecca says
I made this and let it set overnight because it still looked like pudding after 6 hours. The next day the texture was like a thick mousse. Not sure where I went wrong. However, I could still cut it and it tasted great. I did add 2 heaping Tbs of unsweetened cocoa powder to the batter because it wasn’t chocolatey emough for me. But I doubt that would affect texture?
Rekha says
Hi there, how long should the crust be in the fridge/freezer for before we pour the topping over it? I am wanting to make this tomorrow so wanted to check as the recipe doesn’t specify. Very excited to be making this! Thanks in advance :)
Emma Coelho says
Hey,
I want to make these for my sister’s birthday this weekend! When you say other non-diary milk is almond ok?
Thanks!
Emma
Hi Emma! Almond milk works!
Jeanne says
Could I use pecans instead of walnuts for the crust?
Hi Jeanne! We haven’t tried it, but it should work!
Rick Harris says
Totally delicious, and very much appreciated by my dinner party folk which included both gluten-free and vegetarian diners.
I’m not entirely sure why this is called cheesecake(!) as it is nothing like it, but other than that, top marks!
Zuzanna says
Hi there!
It says the measurements make one big cheesecake in a springform, what size would you say? I’ve got 2 springform, one smaller than the other and not sure which one to use.
Thank you!
Hi! An 8″ or 10″ would work!
Kate says
This is delicious! I made it for my dairy free hubbie and DEFINITELY NOT DAIRY FREE in laws. I was so nervous that they wouldn’t like it, but they were begging for more!
I also gave it to my “ugh, everything vegan is horrible” colleagues and they loved it too!!!
One thing, when I made the filling, it seemed super runny, so I added some coconut flour to thicken it up – maybe I didn’t need to and it would have set thicker if I had just left it? I don’t have a proper blender, just a mini processor, so I did alot by hand, so that may have made a difference.
Liz says
I can’t wait to make this again the consistency and texture were amazing. Decadent and creamy! My only problem was flavor, it was very chocolaty but there was another taste that was off. I’m thinking it was from the coconut oil. Next time I’m want to try a more neutral oil or maybe I need a better quality coconut oil.
jess says
I’m embarrassed to ask this. Coconut milk in a can, that separates, or the kind in a box?
You can use both, but I prefer canned! Good question!
Kristara says
Hey. I would love to make this but I am allergic to coconut, do you know what would be a suitable substitute for coconut? I don’t have access to much where I live in New Zealand so hopefully there is a substitute I can use and buy :)
Hi! You’ll see in the ingredient list that you can easily sub out the coconut for another oil option, as well as any other non-dairy milk option!
Maria says
I used a mini silicon muffin tray and three ramekins and still had left over batter. I put it into moulds and think they will make delicious popsicles.
Mary O'Meara says
Wow! This was down right AMAZING!!!!! I made this recipe and shared it on my YouTube Channel (with full credit given to you <3). I can not believe how good this was! It had been years since I had had something homemade like this that fit the dietary needs of myself and my kids that tasted really good. Then, I found your White Chocolate Raspberry one and oh my, things changed! Next I decided to make your chocolate one, and out of all of the recipes I have made over the years, yours have hands down been my absolute FAVORITE! Here is the link to my experience making (and eating) it. Thank you SO much for sharing your recipes, they have given my husband and I things to serve our kids that are yummy and super clean.
(here is my YouTube video https://youtu.be/kOHFyxK1JCs)
Kindly,
Mary
Heather says
I am planning on making this tomorrow but I was wondering if it has any coconut flavor to it. My dad HATES coconuts but these look soooo good! Also, does the coconut milk need to be refrigerated first and do you use the whole can (cream and water) or just the cream? Thanks!
Hi Heather! These are not over-coconutty at all! Additionally, you’ll want to use the whole can of full fat coconut milk! Hope this helps!
Jeannie says
Made this for a Father’s Day dinner to meet the competing demands of dad wanting chocolate cheesecake but my little bro being vegan. I made this exactly as written (used the shorter, boiling water soaking method for cashews) and it is PHENOMENAL!
I was surprised that my not-so-great blender was able to give me a super smooth filling. The texture is incredible and the whole thing tastes sooo good. Creamy, chocolatey, just sweet enough and super satisfying!
Huge thumbs up from both dad and little bro, and me (I just had a piece for brunch with a coffee… mmmm)!
ELLE says
Hi Dana – I need your help!
Planning to make these today for a family gathering.. really hoping to prove that desserts can be delicious without dairy! However I am stumped by the US cup measurements!! I’m currently working on 1 cup of cashews being 340g but I think I might be wrong. Is it possible to get gray conversions for this recipe? Thankyou
Shefali says
Could we use Raw Almonds instead of raw cashews?
Hi Shefali! I would suggest trying silken tofu before other nuts! This recipe might be of help too!
Olgarcia says
Can I use hazelnuts instead of walnuts or almonds? If yes, would you recommend I roast them first?
Can’t wait to make this!
Yes I think hazelnuts would work in place of walnuts or almonds!
Olgarcia says
Just like Nutella cheesecake! So good!
Roberta Lewis says
I saw a question earlier that wasn’t answered that I have been wondering about also. Can I use cashew butter instead of soaked cashews. How much would I use if I could?
Morgane says
Did this for my new years eve party and Oh.My.Goodness. it turned out amazing ! I was a little bit septical after a few bad vegan cheesecakes experiences but this is all forgiven after this deliciousness. Thanks for this recipe, I will obviously make it again !
Lacy says
Would this recipe work if I used regular vegan cream cheese for the filling (Go Veggie) ? And if I were to use it, what ingredients listed would I need to leave out? Thanks! xX
That should work! Don’t leave anything else out.
Terri says
Do you think the filling only will freeze okay for 4 weeks? I made a whole heap extra filling and plan to add to tart shells at christmas time for a quick dessert. Thanks !
Hmm, I think so!
MARGARET says
Dana, THIS recipe looks fabulous! I’m gonna make it for my non-believer friends!
I’m committed to not using any sweeteners — what’s a good/okay substitute for “maple syrup or agave nectar (or honey if not vegan)”?
THANK YOU!
Edi | SunCakeMom says
I’ve just made some sort of chocolate cheescake too but I put mascarpone cheese on top and it became something between tiramisu and chocolate cheescake. I have to say it is a match made in heaven or at least it tastes like heaven.
Erica says
Ohhhhhhhh myyyy goodness! I made these yesterday and they are so amazing! I haven’t tried them with any toppings yet, but so far everyone in the house loves them, including my 4 yr old chocolate lover and my partner who normally turns her nose up to cheesecake. Definitely going to make this again. Next time I’ll maybe double up the crust part, as I seemed to have a ton more filling than I had crust for. My batch (following the recipe as is) made 16 standard size muffin cups. I could have probably stretched it to 18 with some advanced planning. Thanks for this!! <3
miran says
hi everyone! do you think I can use almonds or walnuts instead of cashew nuts? i know cashew is cremyer but its hard to find raw cashew where i live now.
thanks!! :)
I would suggest trying silken tofu before other nuts! This recipe might be of help too!
Miran says
Thanks a lot for your reply.
I was wondering if toasted cashewes would make the taste different instead raw ?Thanks.
Ana says
I have made this recipe and I’m torn between this and the blueberry cheesecake (countless times) in terms of which is better. Both absolutely taste phenomenal!! I wonder if anyone has ever made them into a layered cheesecake? My son’s 3rd bday is coming this weekend and I’m thinking of combining these two for a two-four layered cheesecake. thanks Dana, you’ve made being vegan easy and delicious! :)
BRILLIANT. Do it! And happy birthday to your little one!
Sami M says
This was such a simple recipe and the result is beyond expectations. It settles wonderfully, the texture isn’t too grainy, and the flavor was that zingy, cheesecake-y taste that I remember from pre-vegan days! I followed the recipe exactly and the result is decadent, creamy, and chocolate-y. I used oats in my crust and I used 7 oz of full fat coconut ilk and 7 oz light coconut milk. I will definitely make this again:)
Melissa Babich says
These were the most addictive thing I have made in a long time. The recipe was perfect and the texture and consistency was so thick and creamy! Everybody loved them! Thank you so much for great vegan recipes!
Aga says
I made this cheescake yesterday. Left it in the fridge overnight and just had one slice for breakfast. I am very pleased with it’s taste and texture….best chocolate cheesecake I ever had
Danielle says
Could you use ground almonds?
That should work! I assume you mean in the crust. If so, yes! Use cashews in the filling.
Danielle says
Yes it worked! I omitted the dates for Oreos in the crust! Thank you for the recipe – it’s amazing!
Nada says
Just wondering if I would be able to use vegan chocolate that is not dark chocolate? Will it still be firm?
That should work!
Naiara says
Hello. I would like to make this for my birthday. The recipe makes how many of them!?
Can I freEze them with the topping? And the fruits too?
Where can I find the cups?
And how about the coconut cream?
Thanks. I am so excited!
15 minis, or 4 medium, or 1 large.
Naiara says
Can I freeze them eith the topping and where can I find the cups??
Thank you very much!
Not with the topping. I got my cups at World Market!
Annette Fromhage says
My daughter and I both have to eat grain free for medical reasons and I am allergic to eggs and dairy. We hardly ever eat sweets and cake but when it’s someones birthday, we need cake!! Of course this can be quite a challenge with all the allergies. My daughter turned 17 this weekend and I made these for her. They were absolutely delicious! This is going to be a birthday staple in our family.
THANK YOU SO MUCH!
Elsa says
This recipe was delicious but I would call it a chocolate mousse. It had more of a silky smoothe texture. Was also very good (and addictive) right after blending! Thank you for the recipe!
Lucy says
I made this for the first time last night and was so stoked!!! Highly recommend. Everyone enjoyed it, not just vegans… I made it as one large cake in a springform and it worked perfectly. Thank you so much!
Fiona says
My son and I made these today for my daughter’s 18th birthday. I am gluten-, dairy- and -egg free due to food intolerances and my kids have started to get interested in more vegan eating for health and the environment. My daughter loves chocolate cheesecake so I decided to give this recipe a try. It was easy enough that my 11yr old son could do most of it with little help and it was fun ‘baking’ with him. We used bittersweet choc so added some stevia and extra maple syrup to sweeten it a little more. We topped the cakes with coconut whipped cream and fresh raspberries. Everyone loved them! I will definitely file thus recipe away for more special occasions. Thanks!!
Candy says
I’m definitely making this on Valentines Day, but would it freeze the same if I just made one big cheesecake instead of minis?
Amanda says
Hi!
I’m making this recipe tonight for some friends. Do you think I could add a layer of cane sugar on top once it’s been refrigerated and torch it like a creme brûlée top? Would that melt the cheesecake portion?
(If not I’ll add whipped cream and berries)
Thanks!!!
Amanda
Amanda says
Tried it and it worked!!! Delicious :)
Sophia says
Would love to try this with the following substitutions:
Cashew butter instead of soaking and blending raw cashews
Banana as sweetener instead of maple syrup
Any suggestions on what quantity I should use for these substitutions?
Tas says
Dear Dana,
I am interested in how you are happy to substitute olive oil in for coconut oil…it seems all raw desserts need coconut oil and this is what puts me off. If I could find a substitute as you suggest, it would be great! I understand though it is the saturated fat in the coconut oil that solidifies the filling. Olive oil should not have this same effect – is it the chocolate that solidifies it then? Thank you !! Tas
Olive oil works fine because it does help the filling firm up, but doesn’t add a coconut flavor! But really, either one works!
Jill says
I made this today, it’s totally AMAZING!!!!!!! It’s set and I’ve just put it in freezer for Christmas, luckily I had a little filling left over so poured it into small cups and have just eaten it. Well words cannot describe how wonderful it tastes it is DEVINE!!!!! I made mine in a 9inch springform pan. MAKE IT ❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
Thanks Jill!!
Jenny says
Do you also mix the watery part of the full coconut milk with it?
Lynda says
I purchased Ghiradelli 100% cocoa powder and wondered HOW to use this recipe with that rather than hardened chocolate? I am totally using this with your paleo salted caramel which I will send pix when done! Thanks for the fabulous
Kasey says
I really want to make these (and loads of your other recipes too) but my boyfriend is allergic to nuts (I’m not the biggest fan either) and I have no idea what to use in their place. Most of these recipes rely so heavily on nuts/nut products that I can’t even attempt the majority of them :(
Hmm, you can usually sub oats in place of nuts in the recipes. But also, perhaps seeds?
Claudia says
Hi Dana, I LOVE your website! I was wondering what I could use as a substitute for cashews, (as I am allergic to them)
Thanks
:)
Dana says
I made one and it’s in the fridge now, can’t wait to try it! I have one question though: does it really need the lemon?
Mine turned out a bit too sour and I don’t like the combination of chocolate and sour taste. I would like to skip the lemon next time, unless it’s necessary for texture or something?
Nope! Leave it out next time. I just think it adds the sourness that cream cheese would otherwise add.
Dana says
Thanks :)
Grace says
O.M.G. I think this is the best thing I have ever eaten!! I don’t like dates, so I was skeptical about the crust, but I couldn’t even taste the dates. The cheesecake was smooth, creamy and absolutely delicious. Im not even vegan and I can say that this is going to be my go-to recipe for chocolate cheesecake from now on.
Yay! Thanks for sharing, Grace!
Jenny says
Hey! Could you perhaps tell me how many grams or ml you need of each ingredient? I live in Europe, so ounces and cups are not so familiar here
Nicole says
I made this as one big cheese cake. I did use just a grahm cracker crust and I topped it with your peanut butter sauce. OH MY GOSH it is a hit!!!!! I did a trial run on the family because I have to bake a “gormet” dessert for a fund raiser. This is going to make some money!!!!!!
Love your site,
Nicole
Yay! Thanks for sharing, Nicole!
Tory says
This recipe is sooo delicious. Warning: if using handheld mixer, don’t leave it standing in the bowl of your beautiful, (OH so beautiful) just completed cheesecake filling. Tears. I have to Hoover it up off the counter with my mouth. What an excuse to eat it.
ha! Glad you still enjoyed it, Tory!
Sha says
Although this was pretty good, i found it to be a bit grainy. I also wish it was a little more cheesy tasting. Do you think the filling would still hold up if i blend the cashews with water and then strain?
I think that should work. Perhaps your blender was the issue because it shouldn’t be grainy in the least bit…
Mary says
Hi! So excited about this recipe. Would whole fancy cashews work for this or do they have to be raw? Thank you!
As long as they’re not roasted, they should work!
Julianna Horvath says
They are AMAZING!!!!!!
Thanks Julianna!
Julianna Horvath says
Just finished making these and they look good!
Havent tastend them yet but I think you should just drop the lemon.
Julie says
Hi! My mom is nut AND seed free. I see that I can substitute roll oats in the crust but can I use oat flower in the filling?
So, hmm. That’s tough. Can she do something like graham crackers? If so, try this crust. Oats can make it a little stiff. I’d avoid oat flour in the filling…
Sha says
I used oats, it came out perfectly fine
Sha says
Sorry, i read ur comment wrong. I used oats for the crust but i kept the cashews for the filling
Eve-Marie says
Made these this morning and just tasted them (with some thawed frozen raspberries and their juices over the top) – incredible! I thought nothing could beat your 7-ingredient cheesecakes, but I think this just did! Thank you so much.
Hilary says
I made this recipe for my husband’s birthday. I put it in a 10 inch springform pan and it worked perfectly. It was easy to put together and I was in a hurry so popped it in the freezer for about an hour and a half to set. It was smooth and creamy with just the right amount of sweetness – soooo good!
Avi says
Hi Dana, I was diagnosed with crohn’s last year and am on a super restricted diet. I’ve been looking for diary-free cheesecake recipes for this weekend and these look amazing! I can’t have the nut base but was thinking of using GF biscuits and margarine instead (less healthy I know). Do you have any idea what quantity of biscuits would be right? and do you think chocolate or ginger ones would work better? Thanks in advance!
p.s. only recently discovered your website and loving you guys – had your pizza crust mmm MMMM!
claudia says
These look absolutely amazing!! I just couldnt believe the amount of calories for 1/3rd of the tiny cheesecake…. Do you think you can sub the oil for applesauce or just leave it out? Does it help firm up?
I absolutely love how beautiful raw desserts look but I can never get myself to make one because they are so caloric dense! I would really love to see a recipe for a dessert that was not so dense but still yummy!
You could leave it out but it won’t be as creamy! :D
Helle says
Made this recipe this sunday, and it turned out great. I made it in a springform, it came out easily after 5 hours in the fridge. Tasted delicious, not like a regular cheesecake, but I think better in many ways. Not too sweet, rich in taste, and the coconutmilk was not as noticeable as I thought it might be.
I Brought it to a dinnerparty, and it was very well recieved. Strawberries and blueberries on the side was amazing.
Thank you so much for the recipe!
Yay! Thanks for sharing!!
Rachael Simpson says
Oh. My. Goodness.
I’m transitioning to a dairy free diet after 14 years of lacto-ovo-vegetarianism, and this website is like my bible when it comes to dairy free cooking.
These cheesecakes were amazing. I mixed it up a bit with an Oreo and PB base, and a PB core, topped with coconut cream, and according to my very much not-veggie other half, they were (and I quote) “better than the Gu puds” (do you have these in the US?) So rich though – I had to split mine over 2 meals!
Thanks for the great recipes x
Bella says
Hi could someone help me out- do I really use 114 oz of coconut cream? That’s over L?
It’s just one 14-ounce can.
one 14-ounce can. Sorry for the confusion!
Charlie Cook says
Wow, these look so yummy! I’m not dairy or gluten free but I will definitely be pinning and making these soon. I’ll tag you on Instagram! Charlie
Miri says
Thank you so much for this perfect recipe!
However, I was left with half the amount of both the crust and the creme. I will make energy snacks from the crust- I rolled it to a “snake” and will cut to slices BUT I don’t know what to do with the creme itself (I don’t want to make another 12 cupcakes of this recipe as I finished eating almost all of them and gained weight and fat :-) )
Do you have any suggestions?
Thanks again!
Melissa says
How about freezing it and eating as ice cream?
Alexa [fooduzzi.com] says
I love this idea! I’ve never had cashew cheesecake, but I cannot wait to try! I’ll definitely be making this for a special occasion!
Erin from Joliette says
Made these for Easter brunch – they were amazing!!! You could not tell at all that these were not made with cream cheese! Seriously delish! We served with your coconut whipped cream (another great recipe)! This is definitely a keeper recipe!! Thanks for sharing! :)
Jessica file says
I don’t think I have raw cashews. I could only find stuff they said lightly salted so assuming they’re roasted though container doesn’t say. Will these work if I wash the salt off?
I don’t think so unfortunately. Raw is necessary.
Sue says
Last week I made this but was only able to get organic roasted salted cashews instead of the raw cashews I usually use. After checking online for encouragement, I soaked and drained them to use for the no-bake chocolate cheesecake. They work BUT the flavor is different. The people eating it hadn’t tasted this recipe before so they didn’t know what it should taste like–they loved it and several asked for the recipe!! I will look harder for raw cashews next time since my husband and I prefer the original flavor.
Suzanne says
I made these for a family dinner and my dad continues to remind me how amazing they were. He gets this distant look in his eye, like he’s imagining the cheesecake on his plate again. They were really divine! What a treat. I didn’t change anything. I’ve sworn off dates for years because I “hated” them. Mixed in with good quality chocolate, you barely even know they’re there. I love all your recipes and look forward to every post! Thanks for being a source for easy, fast and delicious recipes.
So great! Thanks for sharing, Suzanne! xoxo
Hailey says
Do you think a 10 inch springform pan would be too big?
Looks aahhhhhmazing!
No I don’t! I think it would work. It may just be a little thinner/more shallow.
Sue says
I used a 10 inch springform pan because that’s what I had available and it worked wonderfully! Every time I serve this cheesecake, you have more people coming to your website, literally! We all love it!!
Jess says
Hi, I’m just wondering what size round cake tin would work best if I wanted to make it as a large cheesecake rather than mini ones? I’m thinking 8inch.
Yes! 8 inch.
monika says
Will these hold up at room temperature for about 8 hours? I want to make them and bring them into work?
I would say yes! But if you see them getting soft, pop them back in the fridge. They should be fine though!
Kerry says
Oh my word! These look AMAZING!! Your pictures are stunning. I am going to have to give this recipe a try!
Kathy says
Hi, this looks delish but I’m also wondering what could be substituted for the nuts? We are fine with coconut but are peanut, tree nut, egg, dairy and soy free. Thanks!
monika says
seeds
Solomon says
Raw sunflower seeds work well to replace raw cashews in recipes like this one. I haven’t tried it specifically in this recipe, but I’ve used it in my other cashew-cream -based raw dishes. The usual taste of the sunflower seeds nearly disappears when soaked and blended. Soak them for less time, maybe 1/2 to 1 hour in cold water, rather than the longer soak in the recipe.
The crust would probably work well with pepitas (raw, shelled pumpkin seeds). They hold together a bit better than sunflower seeds, and their taste is pretty neutral as is.
Gluten Free Oats?
Victoria says
I cannot believe you added olive oil to this recipe! That’s genius! I loved the 7-ingredients one, PB being my favourite too! Can’t wait to try this variation! Thanks for sharing :)
It adds that creamy texture I adore! Hope you love this one, Victoria!
Arman @ thebigmansworld says
I am in the midst of a vegan challenge and this just screams reward for Friday…..Making it.
Abby says
Oh, these cheesecakes are gorgeous, Dana! I love that they’re no-bake… & the chocolate!! Perfection.
Vegan Donkey says
Hands down– this is going to be my weekend project!
Gaby says
These are amazing! The date crust is genius!!!
Savanna @ Glutenfreeveganpantry.com says
Holy these look stupendous! I love all the fresh berries that you used to adorn them – they really make me believe that spring is totally on the way (despite what the thermometer here in Canada might say).
I love that you chose to make these into self-serve sizes – they’re so convenient and cute. Can’t wait to try these out for myself! :)
Stef says
Hi Dana, because of allergies my son is dairy free AND nut free. I have alternatives for the coconut but for the filling, is there an alternative for the cashews?
Not that I’ve found, but I would suggest trying silken tofu! Such as this recipe.
Ange says
Will this work without the chocolate and just the cacao powder (using extra) seeing there is already oil and suger in the ingredients, and just add cacao butter? Does it need the cacao butter? I have cacao butter I can add seperatley.
I think the chocolate (specifically the cocoa butter) is what helps this cheesecake firm up so well. So if you are just using cacao powder, I’d recommend letting it firm up in the freezer. Let me know how it goes!
Dawn @ Florida Coastal Cooking and Wellness says
I love the simple ingredient list and the decadent flavors. These would be AMAZING for a dinner party. Now I just need to plan one!
julie says
I needed an excuse to buy dates and you just gave it to me.How really sweet of you!They look great!
Medha @ Whisk & Shout says
These look seriously amazing! I totally love your plain cheesecake base (I’ve made it and loved it!) and I can definitely appreciate that this comes together in the fridge and not the freezer, nice touch :)
Jennifer Stevens | Adventurous Appetite says
This looks insane. I mean, chocolate and coconut milk? Yes, please.
Wilma says
Where do you usually find dairy-free chocolate? Is it by the regular chocolate? Will regular dark chocolate work as well?
I find mine at Trader Joe’s. Most of their dark or semisweet is dairy free, you just have to check. Good luck!
Elizabeth at Pineapples and Polka Dots says
These look amazing, and are unlike any other recipe I’ve tried. I’ll have to give them a whirl!
Thanks for sharing!
Sarah @ People, Places & Plates says
These pictures are absolutely beautiful!
Neeli says
OMG, this recipe looks delicious. I am so trying this soon. I love that this recipe uses raw nuts and doesn’t have to be baked. I love the pictures, too.
Hannah Siegmund @ ThisVeganWhimsy says
Wow, these look so fantastic. Every photograph makes me want to eat them more. I don’t have all of those ingredients, but I’m going to the store!!
Ellen Lederman says
You keep upping your game, photo and recipe-wise! This looks amazing. I will definitely do it with olive oil (or maybe grapeseed, since I do get tired of raw desserts reeking of coconut oil?
Would you know what size your ramekins are? Like 1/2 a cup or how many inches? Not sure mine are the right size. If not, will try your parchment method with the tabs—ingenious!
Hi Ellen! So kind. I believe mine are 3.5 inches wide at the base!
Anna says
I’d like to make a bunch of these in miniature muffin tins for a party. Do they freeze well?
They do!
Anna says
Looking at the list of the ingredients, I have no doubt these cheesecakes are super delicious. And they are so elegant! Photography is outstanding as always, Dana!
Emily @ Hazelnuts and Bolts says
STAAAAAHHHP. Just STAHHHP. I wish I could stop drooling, but I can’t. Darn it Dana! Can you not?! (JUST KIDDING, drooling is fun.) And honestly, photography goals. That second-to-last photo… gah. Someday Emily, someday.
Naomi says
FYI these are amazing for Passover which is a jewish holiday coming up! Ill be making them for all my guests! Thanks!
Jennifer says
oops! I forgot to mention that I made your nice chocolate mouse recipe once with chocolate and once with cocoa and felt the cocoa mouse tasted better (just my personal opinion, of course! :)
Thank, Jennifer
Jennifer says
Hi there,
Great looking recipe-making it this week with my kiddos.
After using honey or maple syrup in baking for so long, I don’t like the
after taste left by chocolate sweetened with sugar . I will play around
with amounts of cocoa, fat and sweetener needed for a substitute. Perhaps
you are interested in the challenge for future recipes??? Unsure if this
will negate the minimalist in the baker :)
Thank you for sharing your recipes,
Jennifer
holly says
Did you ever figure out how to make these without the sugar-sweetened chocolate bar? If you experimented with the cocoa powder, the fat and the sweetener, what amounts did you end up with that worked?
pk says
The chocolate cheesecake recipe looks like a delicious dessert. However…it’s NOT cheesecake! Real chocolate cheesecake is my favorite thing in the world, so I was so disappointed to go through the list of ingredients, and not find the cheese. I understand this is a dairy free recipe, but why call it something it’s not?
It has the taste and texture of cheesecake, without the cheese! Give it a try and let me know what you think!
Suzanne says
If you can’t have dairy (and cheesecake starts a hurricane in your belly, like me), this is the PERFECT alternative. It might as well be cheesecake.
Melissa says
Not only does it have the taste and texture of cheesecake, but you can save extra batter and eat it like ice cream since it’s dairy free :) I added a little instant espresso and cinnamon for extra spice
Kristi says
Oh my goodness! These look amazing! I’ve known for half a year that I should avoid dairy, gluten, sugar, meats, alcohol, and processed foods for health and stomach issues, but it’s sooo hard! Your recipes give me hope to keep trying, because I used to tolerate the pain because I just couldn’t give up everything at the same time! But now I see I can at least kick gluten and dairy to the side and just take the rest in moderation – I feel I can do this! I keep trying all your recipes and I LOVE them (I think I’m on a once a day streak!) So inspiring! I’m going to try these this weekend for a Friday fun night and I can’t wait! Thanks so much for the beautiful blog, with fun writings and lovely pictures, and absolutely delicious recipes! <3
Wayne says
Does the full fat coconut milk have a strong coconutty taste?
No, it honestly doesn’t’! But if you’re strongly adverse, go with almond or rice milk instead. The consistency just won’t be as creamy.
Liz says
I read medjool dates work best…any reason vs deglet? I’ve been wondering what to use in recipes like granola bars
Nope! Either will work.
Nicole {VeganShowOff.com} says
Ohhhhhh, Why?! Why?! Why oh why do you have to keep making these healthy droolworthy desserts?! I want to make them all and I can’t keep up with them!! I’m working right now and dreaming about these lil cheesecakes! That cross section photo is killing me!!!! Must get off this page and back to work asasp
Vanisha says
These look so yummy! cant wait to try the recipe X
danielle says
I will be making these with stevia instead of maple syrup . I’m currently drooling
Karen says
How much stevia did you use as an alternative in this recipe? And did it work ok? Thanks :)
Paul says
Wow they look delicious
Kelli says
Drooling over here. I can’t wait to make these!
Ria says
Oh my! These look super cute and sooo delicious! x
Jilly says
I’m curious about the switch from coconut oil to olive oil. Did you find olive oil worked better than the coconut oil in the chocolate version? I know both are listed in the recipe, but I was thrown off by the original suggestion of olive oil in the blog post!
Good question! Coconut oil can be a little too prominent in flavor, and olive oil is more neutral. But both do the same job!
Ally says
I had the same reaction Jilly. Sometimes I even find olive oil too flavourful in dressings. I’d hate to mangle these little beauties! Would macadamia oil lend the right flavour?
Emma says
You’re making me so hungry right now! Owww looks extremely delicious!!
S Lauren | Modern Granola says
Yes! Chocolate is always the answer! So are no bake, no freeze cheesecakes, I think. Gorgeous! I can’t wait to try this.
Cassie says
Aaaagh I love cheesecake!!
Angeline says
Oh, these just slayed me!!
Pinch of black says
OMG my mouth is watering only after seeing this pictures!
Brittany Bruce says
Would medjool dates work in this recipe?
They actually work BEST in this recipe!
Lola says
I am currently on the FODMAP diet and can not have dates or any dried fruit at this time. Is there anything else I could use as a substitute?
Thank you.
Elina says
You could mix nuts and coconut flakes and oats with maple syrup and press it in
Stephanie H says
Can I put them in silicon cups?
Yes!
Rick Harris says
Absolutely – I used them, fab results.
Laura Olinger says
I’m currently drooling onto my keyboard. I need to find an excuse to make these ASAP. Is Tuesday a good enough reason to celebrate?