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 14th! 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 dreaming up and developing a new recipe I count on Sprouts to have the ingredients. 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 their oat milk chocolate chips. All of the ingredients are clearly marked, so I knew that this recipe was being made with foods I trust.
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!
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.
Baking with Cashews
I use cashews in SO MANY of my recipes! They are an absolute staple in my vegan cooking and baking adventures.
Cashews provide plant-based protein in addition to being an excellent source of copper and a good source of magnesium, manganese, vitamin K, phosphorous and zinc. See my post on Cashews Benefits for Vegans (+ Recipes) for more nutrition information along with a complete guide on their health benefits.
For a nut-free Vegan Chocolate Cheesecake, try substituting my Sunflower Seed Cream Sauce in place of the cashews.
How to Serve Vegan Chocolate Cheesecake
A slice of this cheesecake by itself is absolute heaven, but if you want to garnish it, there are several ways to take it up a notch! Try topping your Vegan Chocolate Cheesecake with chocolate curls, melted chocolate, Instant Vegan Caramel Sauce, Healthy Homemade Nutella, Easy Raspberry Chia Jam, or a dollop of Coconut Whipped Cream. You could also keep it simple and beautiful with a few sprigs of fresh mint or a handful of berries!
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!
More Chocolatey Vegan Desserts
- Chocolate Heart Rice Crispy Treats (vegan, gluten-free, refined sugar-free)
- Healthy Chocolate Smoothie
- Dark Chocolate Avocado Truffles
- Easy No-Churn Chocolate Cherry Ice Cream (Vegan + Paleo)
- Instant Vegan Chocolate Pudding
- Easy Two-Tier Chocolate Sweet Potato Cake Made in Loaf Pans
- No-Churn Vegan Chocolate Banana Nice Cream
- Chocolate Sweet Potato Cupcakes with Chocolate Sweet Potato Frosting
- Baked Chocolate Donuts with Chocolate Ganache Glaze
- Fudgy Nut-Free Protein Brownies
This delicious, creamy, chocolatey No-Bake Vegan Chocolate Cheesecake is just right for every dessert lover!
- 1 ½ cups blanched super fine almond flour (not almond meal)
- ¼ cup unsweetened cocoa powder
- ⅛ teaspoon fine salt
- ¼ cup pure maple syrup (at room temperature)
- ¼ cup melted coconut oil
For the chocolate filling:
- 2.5 cups raw unsalted cashews, soaked in advance*
- 1 large zucchini, ends removed, chopped (2 cups chopped)
- ½ cup vegan chocolate chips, melted (¼ cup when melted)
- ⅔ cup pure maple syrup (room temperature)
- ¼ cup melted coconut oil
- 3 tablespoons unsweetened cocoa powder
- 2 teaspoons vanilla extract
- ¼ teaspoon fine salt
- Add almond flour, cocoa powder and salt to a mixing bowl. Whisk to combine. Add the room temperature maple syrup and melted coconut oil to the mixing bowl and stir well to combine.
- Transfer the crust to a 7.5 inch springform pan. There is no need to line or grease the pan. Place a sheet of parchment paper overtop the crust and use the bottom of a glass to pack the crust down into an even layer that covers the entire bottom of the pan. Remove the parchment paper.
- Add all chocolate filling ingredients to a high-speed blender and blend on the highest speed until perfectly smooth and creamy (at least one minute). Stop to scrape down the sides if needed. Use a tamper if needed. If your blender is having trouble getting the mixture going add a splash of boiling hot water.
- Pour the filling directly overtop the crust.
- Place the pan in your freezer for 5-6 hours until firm. Remove the pan from the freezer and release the springform pan and use a knife to separate the bottom of the pan from the crust. It should slide right off the bottom of the pan and onto a serving plate. Slice into 8-10 slices. Top with a drizzle of melted chocolate, vegan whipped cream, fresh berries, chocolate curls/chocolate shavings and/or raspberry chia jam if desired. Enjoy within an hour or two (especially in very hot weather) as the filling will start to soften and eventually melt at room temperature.
- Store leftovers in an airtight container in the freezer for up to three months. Allow to thaw a bit at room temperature before enjoying.
* How (and Why) to Properly Soak Cashews (overnight and quick soak method)
- Prep Time: 15
- Category: Dessert
- Method: Freezer
Keywords: no-bake vegan chocolate cheesecake
This post is sponsored by Sprouts Farmer's Market. The recipe, all writing and opinions are my own.