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No-Bake Dairy-Free Cheesecake

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

  • Author: Elaine Gordon
  • Total Time: 15 minutes
  • Yield: 8-10 slices 1x
  • Diet: Vegan


This delicious, creamy, chocolatey No-Bake Vegan Chocolate Cheesecake is just right for every dessert lover!




  • 1 1/2 cups blanched super fine almond flour (not almond meal)
  • 1/4 cup unsweetened cocoa powder
  • 1/8 teaspoon fine salt
  • 1/4 cup pure maple syrup (at room temperature)
  • 1/4 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)
  • 1/2 cup vegan chocolate chips, melted (1/4 cup when melted)
  • 2/3 cup pure maple syrup (room temperature)
  • 1/4 cup melted coconut oil
  • 3 tablespoons unsweetened cocoa powder
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon fine salt


  1. Add almond flour, cocoa powder and salt to a mixing bowlWhisk to combine.  Add the room temperature maple syrup and melted coconut oil to the mixing bowl and stir well to combine.
  2. 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.
  3. 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 if having trouble getting the mixture going add a splash of boiling hot water.
  4. Pour the filling directly overtop the crust.
  5. 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.
  6. 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