No-Bake Vegan Gluten-Free Chocolate Cheesecake (Paleo + Refined Sugar-Free)

This delicious, creamy, chocolatey cheesecake is made without dairy or gluten! It's a No-Bake Vegan Chocolate Cheesecake that's just right for every dessert lover.

I recently did a roundup of Valentine's Day recipes, which got me SO excited for February 14! This is one of my favorite times of the year. The end of winter is in sight, I get to make delicious, chocolatey recipes, and I have an excuse to shower the people I love with all things pink, red, and heart-shaped! This No-Bake Vegan Chocolate Cheesecake is this year's romantic Valentine's Day creation. It's totally gluten-free, naturally sweetened, and even has a hidden veggie that adds incredible, rich texture to the whole dish. I am so excited to share it with you!

Whenever I'm developing a new recipe I count on Sprouts to have the ingredients for any recipe I'm dreaming up. I love that they carry vegan and gluten-free varieties of so many different foods, and I frequent the bulk bins to stock up on pantry staples like nuts, seeds, and baking essentials! For this recipe, I used the Oat Milk Chocolate Chips. All of the ingredients are clearly marked, so I knew that this recipe was being made with foods I trust.

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Ingredients in Vegan Chocolate Cheesecake

As soon as you read this ingredient list you'll see why this cheesecake is so smooth and creamy! I love how all of these flavors and textures come together to create the silkiest, tastiest Vegan Chocolate Cheesecake. Prepare to fall in love!

• Cashews - I buy raw, unsalted cashews in bulk at Sprouts! I like stocking up because cashews can be stored in the refrigerator for up to six months and up to a year if you store in the freezer. Soak your cashews in advance for this recipe!
• Zucchini - This is the hidden veggie! Zucchini is incredible to include since the flavor is so mild. This filling gets blended until smooth and creamy, so you'll never know it's there!
• Vegan chocolate chips - I grabbed mine from the bulk bins at Sprouts! I also use and love Hu brand chocolate chips all the time, which are made without refined sugar and you can also buy at Sprouts!
• Pure maple syrup - This is how I sweeten many of my recipes. Pure maple syrup is made from one ingredient: the sap from maple trees. It's the perfect plant-based sweetener!
• Coconut oil - Since this cheesecake sets up in the freezer, I use melted coconut oil so I can get the most exact measurement and it's easy to handle and distributes evenly throughout both the crust and filling.
• Unsweetened cocoa powder - Both the filling AND the crust use cocoa powder! If you're interested in the health benefits of using chocolate in your recipes, read my blog post Chocolate: Junk Food or Superfood?
• Vanilla extract - Combined with maple, salt, and cocoa, the vanilla makes the taste of this cake absolutely unreal!
• Fine salt - You have to add a pinch of salt when cooking with chocolate. It balances the cocoa flavors perfectly!
• Super fine almond flour - This is different from almond meal, so double check your package! I love the texture that almond flour gives to recipes, and as a bonus, it adds plant-based protein!

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All About Zucchini

Zucchini?! It's true! I put an entire zucchini squash into this cheesecake filling and you would never know. Zucchini is really high in water content, so it adds awesome moisture and richness. It's also high in vitamins A and C as well as manganese, copper, and folate.

This Vegan Chocolate Cheesecake is gluten-free, vegan (no dairy or eggs included!), soy-free, and made without refined sugar. It's a Valentine's Day treat that everyone can enjoy! If you make it, be sure to tag me on Instagram so I can see your creations, and don't forget to leave a review below!

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This post is sponsored by Sprouts Farmer's Market. The recipe, all writing and opinions are my own.