Recipe Directions

  • 1. Throw all ingredients into your high-speed blender and blend, starting very slowly and then increasing the speed. (You may need to stop and start it a bit if your blender is getting hung up. If your blades won't move, turn blender off, create an air pocket down the side with a knife, and then blend again starting on low.) Keep blending until it's very smooth, like a creamy chocolate fudge with no cashew chunks at all.
  • 2. Pour mixture into a pan or dish (for example a brownie pan) and place in freezer.
  • 3. Freeze until it reaches the desired (firm) consistency (8 hours or so!).
  • 4. Store in freezer at all times. To eat, just open the freezer, slice and eat immediately.

The Rawtarian's Thoughts

By The Rawtarian

This simple, crustless raw vegan chocolate cheesecake is easy and delicious. Sweet, creamy and a perfect chocolate fix. A blender is the only equipment that's required. 

Of course, you can make a crust if you feel like you need one, but really there is no need! Unless you like to unecessarily complicate things. :)

This raw cheesecake must be frozen for about 8 hours before being eaten. (It will harden when frozen.) 

This raw vegan chocolate cheesecake recipe absolutely must be kept in the freezer until eaten. It will melt very quickly if not. 

Nutrition Facts

Nutritional score: 68 out of 100
  • This recipe is very low in Carbohydrates, and Sodium.
  • This recipe is a good source of Riboflavin.
  • This recipe is a noteworthy source of Protein, and Iron.

Amounts per 72 g (3 oz) suggested serving

NameAmount% Daily
Calories 251 10 %
Protein 6 g 10 %
Fat 17 g 22 %
Carbohydrates 23 g 7 %
Dietary Fiber 2.1 g 7 %
Sugars 14 g
Calcium 34 mg 3 %
Iron 2.4 mg 18 %
Sodium 31 mg 1 %
Source: The Rawtarian, USDA

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Comments and Reviews

Top voted

37 votes
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First and foremost, I am very new to the "Raw Food" lifestyle. I am learning and trying hard NOT to be overwhelmed. I can't thank you enough for all your insight and recipes. Second, when using nuts in recipes, should they as well be "raw" nuts. I already have selected raw nuts and wonder if there would be a difference if using raw or roasted. Thanks!

32 votes
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Michaela 's Review

Raw chocolate cheesecake recipe
5
5 out of 5

I do and everyone who try it too!:)♥️

31 votes
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Not a fan of cashews... can any other nuts be substituted?

All

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River's Review

Raw chocolate cheesecake recipe
5
5 out of 5

Lovely recipe. Thanks Laura-Jane!

1 vote
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My pleasure, River! I'm glad you enjoyed it :)

2 votes
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Hossen's Review

Raw chocolate cheesecake recipe
5
5 out of 5

Looking delicious.

2 votes
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Thanks Hossen! It is :)

4 votes
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Salome's Review

Raw chocolate cheesecake recipe
5
5 out of 5

This recipe is delicious.

2 votes
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I'm so glad you made and enjoyed the chocolate cheesecake, Salome!

5 votes
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My friend makes an amazing non-raw chocolate baileys cheesecake. Do you think I could leave out the lemon and add a bit of baileys (alcohol) to this recipe instead?

3 votes
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Oooh, now this is a tempting reason for me to hit the Bailey's lol

Yes, I think you could definitely do that.

If it would be weird to combine the Bailey's with the chocolate, you might be better off adding some Bailey's to my basic cheesecake recipe base (and reducing the lemon by at least half): https://www.therawtarian.com/raw-cheesecake-recipe

3 votes
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PS - I've only just discovered your website, it looks amazing! I will definitely try some of your recipes. Thanks!!

3 votes
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Jenn, welcome!! Let me know what you think once you've made something :)

5 votes
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ireallycantcook's Review

Raw chocolate cheesecake recipe
5
5 out of 5

Delicious! Was a hit for my housewarming party and super easy to make. Highly recommend.

8 votes
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I really can't cook - you might have to change your name now :)

8 votes
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It's absolutely amazing cake

Posted from The Rawtarian's Raw Recipes App

11 votes
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Looks so tasty!

10 votes
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manuelam's Review

Raw chocolate cheesecake recipe
5
5 out of 5

This can be done on a food processor?

Posted from The Rawtarian's Raw Recipes App

10 votes
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It's best made in a blender if you have one. It will get smoother that way :)

16 votes
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Anna Costanza's Review

Raw chocolate cheesecake recipe
5
5 out of 5

Supreme, but would like it perfect: I realized the coconut oil I used is 'odorless', still organic, should I have the version of coconut oil with a coconut flavour? Also, my chocolate cheese cake has a 'strong' lemon back hint (who might even lead to think is acid cream :-( ). Is this part of it or is due to the oil issue and the fact that I used agave syrup instead of maple?

Thanks, Anna

7 votes
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Hi Anna,

Thanks for your note.

Using flavorless, odorless coconut oil is fine. It doesn't really have a coconut taste, period.

It definitely has a strong lemon taste, that is intentional. :)

12 votes
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ginad543's Review

Raw chocolate cheesecake recipe
5
5 out of 5

My all time favorite go to sweet treat. This is the best! :-)

12 votes
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You have good taste ;)

20 votes
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Hi! Should you soak the cashews overnight before using them?

Posted from The Rawtarian's Raw Recipes App

18 votes
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Hi Georgia,

Short answer: not necessary.

The main exception to this is if your blender is very dull and crappy, then I would suggest soaking the cashews overnight in warm water to soften them and make it easier for them to blend. Then drain, rinse clean and briefly pat dry with a tea towel and use them in the recipe.

If you have a very good newer blender that can handle nuts, then you don't have to bother. Example: Vitamix or Blendtec etc.

17 votes
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I have a Vitamix S30 and yet I think I'm going to soak the cashews next time I make this.

I don't know if it's because the S30 is the smallest model, but my Vitamix got hung up and I couldn't finish blending the cashews. When it gets hung up, the Vitamix doesn't restart until after 45 minutes, so I left the mixture a bit chunky.

8 votes
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Bummer! Usually, if the mixture starts to get hung up, I immediately turn off the blender and, using a spatular or spoon, I create an air pocket down the inside of the carafe. (So that the blades have some air hitting them.) Remove the spatula, replace lid and start blending again.

Usually this will help avoid getting to that "no restart" point :)

10 votes
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Thanks! I'm getting better with it, but still getting the hang out 😉

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