No-Bake Chocolate Cheesecakes

Jump to Recipe
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

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:

  1. 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

  2. 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!

  3. 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?

  4. 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 !

  5. 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

  6. 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 !

      • 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!

  7. 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.

  8. 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

  9. 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!! :)

  10. 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! :)

  11. 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:)

  12. 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!

  13. 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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

  14. Nada says

    Just wondering if I would be able to use vegan chocolate that is not dark chocolate? Will it still be firm?

  15. 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!

  16. 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.

  17. 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!

  18. 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!

  19. 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!!

  20. 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?

  21. Amanda says

    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)

  22. 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?

  23. 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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Olive oil works fine because it does help the filling firm up, but doesn’t add a coconut flavor! But really, either one works!

  24. 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 ❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️

  25. 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

  26. 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 :(

  27. 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)

  28. 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?

  29. 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.

  30. 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

  31. 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,

  32. 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.

  33. 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?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think that should work. Perhaps your blender was the issue because it shouldn’t be grainy in the least bit…

  34. Mary says

    Hi! So excited about this recipe. Would whole fancy cashews work for this or do they have to be raw? Thank you!

  35. Julianna Horvath says

    Just finished making these and they look good!
    Havent tastend them yet but I think you should just drop the lemon.

  36. 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?

  37. 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.

  38. 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!

  39. 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!

  40. 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!

  41. 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!

  42. 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

  43. 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

  44. 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!

  45. Alexa [] 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!

  46. 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! :)

  47. 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?

      • 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.

  48. 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.

      • 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!!

  49. 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I would say yes! But if you see them getting soft, pop them back in the fridge. They should be fine though!

  50. Kerry says

    Oh my word! These look AMAZING!! Your pictures are stunning. I am going to have to give this recipe a try!

  51. 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!

      • 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.

  52. 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 :)

  53. Arman @ thebigmansworld says

    I am in the midst of a vegan challenge and this just screams reward for Friday…..Making it.

  54. Savanna @ 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! :)

  55. 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?

  56. 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

  57. 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!

  58. 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 :)

    • Patricia Eloise says

      Hi, this recipe filling calls for cashew’s and I have a sensitivity to it I was hoping to find another nut I could replace it with.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Patricia, the closest sub would be macadamia nuts, but we’d suggest using more of them because they don’t soak up the liquid as easily. Hope that helps!

  59. Wilma says

    Where do you usually find dairy-free chocolate? Is it by the regular chocolate? Will regular dark chocolate work as well?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I find mine at Trader Joe’s. Most of their dark or semisweet is dairy free, you just have to check. Good luck!

  60. 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!

  61. 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.

  62. 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!!

  63. 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!

  64. 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!

  65. 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.

  66. Naomi says

    FYI these are amazing for Passover which is a jewish holiday coming up! Ill be making them for all my guests! Thanks!

  67. 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

  68. 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,

    • 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?

  69. 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?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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

  70. 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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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.

  71. Liz says

    I read medjool dates work best…any reason vs deglet? I’ve been wondering what to use in recipes like granola bars

  72. Nicole {} 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

  73. 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!

    • Avatar for Dana @ Minimalist BakerDana @ 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!

      • 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?

  74. 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.

  75. 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?