No-Bake Chocolate Cheesecakes

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Mini Vegan Chocolate Cheesecakes with coconut whip and fresh berries

It’s about that time again. Cheesecake:30. Who’s in?

Ramekins filled with gluten-free vegan Chocolate Date Walnut Crust

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.

Big bowl of melted dark chocolate for making homemade Vegan Chocolate Cheesecakes

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:

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…

Blender with creamy filling for making our Vegan Chocolate Cheesecake recipe

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!

Pouring No-Bake Vegan Chocolate Cheesecake filling into ramekins for a delicious dessert
Cutting board filled with our gluten-free vegan No Bake Chocolate Cheesecakes

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.

Top view of a batch of our mini Vegan Chocolate Cheesecakes topped with coconut whip and fresh berries
Cutting board filled with simple homemade Vegan Chocolate Cheesecakes

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!

Close up shot of our No-Bake Chocolate Cheesecake with a mini slice removed

I think you guys are going to LOVE these cheesecakes. They’re:

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!

Halved mini Vegan Chocolate Cheesecake revealing its creamy texture

No-Bake Chocolate Cheesecakes

Thick, custard-like vegan chocolate cheesecakes with a date-walnut cocoa crust. Just 10 ingredients required and entirely vegan and gluten-free. Perfect topped with coconut whipped cream and fresh fruit.
Author Minimalist Baker
Platter of Mini Vegan No-Bake Chocolate Cheesecakes topped with fresh berries
4.92 from 69 votes
Prep Time 30 minutes
Total Time 30 minutes
Servings 12 (mini cakes)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 3-4 Weeks
Does it keep? 3-4 Days



  • 1 cup packed dates (pitted // if dry, soak in warm water for 10 minutes then drain)
  • 1 ½ cups raw walnuts (or sub almonds or rolled oats)
  • 3 Tbsp unsweetened cocoa or cacao powder
  • 1 pinch sea salt


  • 1 ½ 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-oz.) 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)


  • 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 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.


*Peanut Butter Sauce Recipe: 1/4 cup salted natural peanut butter + 1 Tbsp sweetener + 1/2 Tbsp melted coconut oil. Whisk to combine and warm if desired.
*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.

Nutrition (1 of 12 servings)

Serving: 1 mini cake Calories: 462 Carbohydrates: 35 g Protein: 9 g Fat: 34 g Saturated Fat: 13 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 23 mg Fiber: 4.4 g Sugar: 24 g

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My Rating:

  1. Kelly Loomis says

    It’s been awhile since I made this. My family loves it! But I can’t remember if the dark chocolate is unsweetened or sweetened. My adult son is coming home for a visit and requested the cheesecake and I need a reminder please!!!

  2. Patricia says

    I am a fan of the regular mini cheesecakes recipe so I was sure that this one would be delicious. Oh my goodness it’s absolutely scrumptious! Do yourself a favor and make it. I promise you will love it.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you’re enjoying them, Patricia! Thanks so much for the lovely review. xo

  3. Mia w says

    I think I messed this recipe up & i’m trying to figure out how. The crust turned out fine. The filling did not. Mine turned out very liquid like. I used 1.5 cups of raw cashews soaked and drained and the can of Thai full fat unsweetened coconut milk. I truly Believe it’s the coconut oil. I find That for some reason, not sure if it’s because I’m in high altitude, the coconut oil for some reason ruins these vegan recipes. I wish I had Left it out so it could be creamier. This is the 1st time this has happened to me with one of your recipes. Any ideas? It may firm up in the fridge but made your vegan cheesecake cups and tiramisu pudding cups many times and usually the liquid is much creamier. Only change is the coconut oil. Thanks.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mia, so sorry it didn’t work out! Did you measure the cashews before or after soaking? It should be 1 1/2 cups cashews before soaking. The coconut oil will definitely help it firm up in the fridge. We hope the texture turned out right after refrigerating!

  4. aileen says

    Great, have made it two times and now making for Christmas dessert. Everyone loved it. Topped with cherry compote, which added another element.

  5. Anissa says

    Aiming for a thick cheesecake texture rather than a creamy mousse. Would you recommend Coconut Cream, Coconut Milk, or Sweetened Condensed Coconut Milk?

  6. Michelle says

    I served this to my skeptical extended family and it was the hit of the party! We served it with smashed strawberries and it was perfect.

    1 recipe makes a lot, so make sure you plan to share!

    • Yessenia says

      Hello! I love this recipe. I’ve made it before and it so addicting. I’m making it again for an event in thanksgiving.
      I’m wondering if they hold at room temperature? I’ve never tried it. And i will be traveling and going straight to the event

  7. Erin says

    This was delicious. I did half walnut and half oats for the crust and followed everything else as written. Made it in a 9″ springform and froze for first 2 hours then switched to fridge until time to serve.

    I wonder if you’ve tried it without the maple syrup and if that had an impact? I found it to be very sweet, and wonder if the sugar in the baking chocolate would be enough to sweeten the entire filling.

    Many thanks for another great recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Erin, Thank you for sharing your experience and modifications! We think it would be too thick and have trouble blending without the maple syrup. It might work better to use an unsweetened baking chocolate instead for less sweetness. Hope that helps!

  8. Brittney says

    Wow wow wow!!! I was super nervous to make this because I am new to baking. I have a major sweet tooth but, have been avoiding dairy, gluten, and refined sugar recently. This cheesecake was AMAZING and it was easy and quick to make. I will say, it definitely feels and tastes more like a chocolate mousse rather than cheesecake but, either way, it was delicious. I am so happy to finally eat a dessert that is satisfying but doesn’t make me feel sick afterwards. Can’t wait to try more recipes from your website!

  9. karry says

    This was a delicious recipe. We have served it to two omnivore couples already as well as my omnivore hubby and they loved it. I used the mini-muffin tins to make 12 individual cakes. One tray of six has gone into the freezer. It is great to have freezer ready recipes. I intend to serve them this week. Getting the cheesecakes out of the tins was challenging. I could not get a clean side when running the knife on the inside edge of the muffin tin. The parchment paper ‘handles’ were very helpful but my sides did look a bit messy. I am a bit picky about perfect looking cakes. The crust was excellent. Great flavour and great texture. The ‘cheese’cake part was wonderfully chocolately and the texture smooth and creamy. A hit!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Thanks for the lovely review and for sharing your experience, Karry! We’re glad everyone has enjoyed them! xo

  10. Larissa says

    This sounds delicious but I am not supposed to eat peanuts or cashews. Is there another nut that I could substitute for the cashews?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Larissa, the closest sub would be macadamia nuts, but they won’t get quite as creamy.

  11. Milan Lawrence says

    This recipe looks so good! I really want to try it. I was wondering if you could use cocoa powder in place of the chopped chocolate for the filling, if so, how much should I use?

    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Milan, the chopped chocolate is going to add additional sweetness and a luxurious, smooth texture from the cacao butter in it. If you used cocoa powder, you would likely need to modify to replace these missing elements. Hope that helps!

  12. Caitlin says

    Very good recipe!

    Don’t worry if the mixture is really runny, it will solidify! I stuck the mixture into the freezer for 30 minutes, then the whole cake in the fridge for 2 hours and it was ready to go!

    I would really recommend topping it with raspberries, it needs the tang and sweetness to balance out the filling which is very rich.

    I made it with an Oreo crust which worked out really well (400g oreo with 60g of margarine)

  13. Debbie says

    The flavor is delicious. I would not suggest substituting almond milk for the full-fat coconut milk which is what I had to do when my local store did not have the full-fat coconut milk. When I make this again, I will soak the cashews the full 4-6 hours and will enjoy using the full-fat coconut milk.

  14. Mary A. Patterson says

    I have made this recipe several times for special occasions and it NEVER disappoints (unless you don’t get a piece) and it always disappears QUICKLY! Simple to make, delicious and creamy…this recipe is a win!

  15. Niamh says

    Looks amazing!! Do you think this recipe would taste good with an oreo base similar to the peanut butter cup cheesecake? Thanks :)

  16. Stefanie says

    Hola! I made this for a friend’s birthday and everyone loved it. There’s little choice of vegan desserts here in Mexico so I’m grateful for a recipe with basic ingredients. I also made extra crust, rolled them up in little different-sized balls and covered them with 70 percent chocolate. So overall it looked very beautiful :) My only mistake was that I made the filling in a food processer instead of a blender so the top came out a bit grainy. My tip for anyone making this recipe is to really follow steps 5 and 6 carefully for a creamier result. I would also add extra maple syrup for sweetness. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed this recipe, Stefanie! Thanks so much for sharing your experience! A blender is definitely best for creaminess.

  17. Christine says

    I made this last night, in a pan instead of individual ramekins, and it was amazing! My guests were SO impressed, so delicious and easy to make…I will definitely be making again!

  18. Stassia says

    This turned out so nice and creamy and good! It sets up so well! I did switch out a few things like pecans for the crust because I had an abundance. But also switched out and used apple cider vinegar instead of lemon juice because I was feeding someone with a citrus allergy. It turned out so good! I used two tablespoons and it gave a nice little tartness. I could see folks adding more to get even more tartness and also just to avoid lemon flavor. So yes ACV works! I did have some extra filling when I made this in my muffin tin. Maybe next time I’ll divide the crust up more. I ended up breaking up some graham crackers and pouring it over that 😊

  19. Stassia says

    This turned out so nice and creamy and good! It sets up so well! I did switch out a few things like pecans for the crust because I had an abundance. But also switched out and used apple cider vinegar instead of lemon juice because I was feeding someone with a citrus allergy. It turned out so good! I used two tablespoons and it gave a nice little tartness. I could see folks adding more to get even more tartness and also just to avoid lemon flavor. So yes ACV works!

  20. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad it turned out well, Amy-Leigh! Thanks so much for the lovely review!

  21. 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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  22. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad it turned out well, Tina! Thanks so much for the lovely review!

  23. 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.

  24. 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 :)

  25. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  26. 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.

  27. 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.

  28. 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?

  29. 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.

  30. 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

  31. 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

  32. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Shiraz, feel free to make 1 large cheesecake (in a springform pan or round cake pan). Let us know how it goes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Veronika, You could leave it out but it won’t be as creamy! Let us know if you do some experimenting!

  33. Barb says

    I really want to make this…
    My kids have TREE nut allergies
    Can I use Seeds or peanuts to improvise?

    Thank You!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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?

  34. 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?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

  35. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!)

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          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!

    • Tulsi says

      Hi for the coconut milk do we really need 114 ounces because that seems like a lot I don’t use ounces usually because of where I like and we converted it and it was like 3000 something MLS which seem like a lot so I just wanted to double check incase there was a typo

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Tulsi, sorry for any confusion there. That should read as “one 14-ounce can”. We’ll see if we can find a way to improve the clarity in the recipe.

  36. 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.

  37. 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!

  38. 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++

  39. 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!!

  40. 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!

  41. 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!

  42. 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! ?

  43. 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

  44. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried and can’t say for sure, but if you experiment with it, report back!

  45. experimentalveggie says

    My filling turned out to be super liquid! I hope that’s correct… currently setting in the freezer.

  46. 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…

  47. 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. :)

  48. 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.

  49. 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!!

  50. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Good question! Coconut oil can be a little too prominent in flavor, and olive oil is more neutral. But both do the same job!

  51. Von says

    Made these at the weekend topped with fresh raspberries and sprinkled with cocoa nibs. They were awesome. Thank you!

  52. 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!

  53. 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.

  54. 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!

  55. 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.

  56. 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.

  57. 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?

  58. 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 :)

  59. Emma Coelho says


    I want to make these for my sister’s birthday this weekend! When you say other non-diary milk is almond ok?



  60. 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!

  61. 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!

  62. 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.

  63. 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.

  64. 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 :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  65. 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.

  66. 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


  67. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  68. 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)!