No bake chocolate cheesecake! Vegan, paleo, gluten free, grain free, and sugar free friendly. This chocolate cheesecake is so easy to whip up and tastes incredibly delicious. You can even make it sugar free if necessary, just see recipe notes below the recipe!
Crust Ingredients:
8 pitted medjool dates (or try subbing 1/3 cup maple syrup – see recipe notes)
1 cup almond flour
1/3 cup cocoa powder
1/2 tsp salt
1-2 TBS water
Cheesecake Ingredients:
8 pitted medjool dates (or try subbing 1/3 cup maple syrup – see recipe notes)
1 cup cashews (or try subbing 1/2 cup cashew butter – see recipe notes)
1 cup full fat coconut milk
1/4 cup cocoa powder
1/2 tsp sat
Instructions:
In a food processor or high speed blender combine 8 dates, 1 cup almond flour, 1/3 cup cocoa powder, 1/2 tsp salt and process until smooth and crumbly.
Pack the crust together with your hands until a crust forms (if the mixture is too dry to stick together, add 1-2 TBS water to the mixture).
Place the crust mixture in an 8 inch cake pan lined with parchment paper and smooth it out to form a crust. Make sure the crust covers the bottom of the cake pan.
Place the crust in the freezer while you prepare the cheesecake filling.
While the crust freezes blend together your cheesecake filling in a high speed blender or food processor.
Once the cheesecake filling is ready, remove your crust from the freezer and pour the cheesecake filling onto your prepared crust.
Optional – drizzle melted chocolate on top of your cheesecake and swirl it in with a butter knife.
Place the cheesecake back in the freezer and freeze for 3+ hours.
After 3+ hours remove your cheesecake from the freezer and slice.
Top with coconut whipped cream and fresh berries! I like to let my cheesecake sit out for 5-10 minutes before serving.
Store the cheesecake in the freezer for 2-3 months.
Recipe Notes:
If you want to omit the dates, you can try subbing 1/3 cup maple syrup for each set of 8 pitted dates (I haven’t tried this yet but I think it will work). To keep the recipe sugar free, simply use sugar free maple syrup instead of pure maple syrup.
If you want to omit the cashews, try subbing 1/2 cup cashew butter or any other nut butter or choice (I haven’t tried this yet but I think it will work).
Did you make this recipe? I would love to hear your feedback in the comments below!