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Please keep in mind that I am not a registered dietitian or doctor. My posts are based on my own research and personal experience, and this blog is not intended to be used as medical or nutritional advice. You should always consult a doctor before making any changes to your diet and exercise routine. You are ultimately responsible for your own health!
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Raw Chocolate Cheesecake (Dairy-free, Grain-free)

This rich, chocolate cheesecake tastes pretty sinful.

Detoxinista's Raw Chocolate Cheesecake

In fact, you and your family would probably never guess that hidden in this creamy, chocolate filling is actually a FULL CUP of green vegetables! I love finding ways to sneak extra vegetables into the dishes I make for my family, without sacrificing taste or texture, and this decadent treat definitely fits the bill.

When I first saw a recipe for raw cheesecake, calling cashews instead of dairy, I’ll admit, I was skeptical. How can cashews possibly taste like cream cheese?

Well, they do, when combined with the right ingredients.

However, I had a difficult time achieving that authentic cheesecake texture until I decided to try something radical–> adding zucchini into the mix! Zucchini adds just the right balance of moisture to the creamy filling, without affecting the flavor. Now, I can’t imagine making a cheesecake without it. My classic raw cheesecake, also made with zucchini, fools even the pickiest of eaters!

Featuring raw cashews, which are rich in selenium, magnesium and zinc, and heart-healthy coconut oil, which can help regulate blood sugar and boost metabolism, this is a special treat that you can feel good about serving to your loved ones. As an added bonus, this cheesecake is properly combined, making it easier on your digestive system. You can’t beat a delicious dessert that doesn’t leave you feeling sluggish afterward!

Raw Chocolate Cheesecake
Fills one 8-inch pan

Adapted from Sweetly Raw

Ingredients:

For the crust:

2 cup raw pecans
2 tablespoons coconut oil
1/4 cup cocoa powder
1/4 cup pure maple syrup
1/8 teaspoon fine sea salt

 For the filling:

2 cups raw cashews (no need to soak)
1 cup peeled & diced zucchini
1/2 cup cocoa powder
1/2 cup pure maple syrup
1 tablespoon vanilla extract
1/4 teaspoon fine sea salt
1/4 cup coconut oil, melted

Directions:

Prepare the crust by placing the pecans in a food processor fitted with an S-blade, and grind them into fine meal. Add in the rest of the crust ingredients, and process again until well combined. Line the bottom of an 8-inch spring form pan with plastic wrap or parchment paper, then press the crust evenly into the bottom of the pan. Place the pan in the freezer to set, while you prepare the filling.

In a high-powered blender or food processor, process the raw cashews until they are a fine powder. Add in the zucchini, cocoa powder, maple syrup, vanilla extract, and sea salt, and blend again until a smooth and creamy batter is formed. Add in the melted coconut oil, and blend again to fully incorporate the ingredients into a uniform filling.

Pour the filling into the frozen pie crust, and allow to set for 8 hours, preferably overnight. Serve directly from the freezer, for best texture.

Detoxinista's Raw Chocolate Cheesecake

*Note: This cheesecake will become quite soft if left out at room temperature, so be sure to keep it chilled!

4.9 from 20 reviews
Raw Chocolate Cheesecake
Author: 
Prep time: 
Total time: 
Serves: 12
 
A rich chocolate cheesecake, that's free of dairy and refined sugars, and loaded with a full CUP of veggies!
Ingredients
For the crust:
  • 2 cup raw pecans
  • 2 tablespoons coconut oil
  • ¼ cup cocoa powder
  • ¼ cup pure maple syrup
  • ⅛ teaspoon fine sea salt
For the filling:
  • 2 cups raw cashews (no need to soak)
  • 1 cup peeled & diced zucchini
  • ½ cup cocoa powder
  • ½ cup pure maple syrup
  • 1 tablespoon vanilla extract
  • ¼ teaspoon fine sea salt
  • ¼ cup coconut oil, melted
Instructions
  1. Prepare the crust by placing the pecans in a food processor fitted with an S-blade, and grind them into fine meal. Add in the rest of the crust ingredients, and process again until well combined. Line the bottom of an 8-inch spring form pan with plastic wrap or parchment paper, then press the crust evenly into the bottom of the pan. Place the pan in the freezer to set, while you prepare the filling.
  2. In a high-powered blender or food processor, process the raw cashews until they are a fine powder. Add in the zucchini, cocoa powder, maple syrup, vanilla extract, and sea salt, and blend again until a smooth and creamy batter is formed. Add in the melted coconut oil, and blend again to fully incorporate the ingredients into a uniform filling.
  3. Pour the filling into the frozen pie crust, and allow to set for 8 hours, preferably overnight.
  4. Serve directly from the freezer, for best texture. *Note: This cheesecake will become quite soft if left out at room temperature, so be sure to keep it chilled!

For a quick strawberry sauce: Combine 5 ounces of strawberries (I used thawed frozen ones) with 1 tablespoon of pure maple syrup and blend until completely smooth. Mix with 5 ounces of chopped strawberries, for texture, and spoon a generous amount over each slice!

I hope you’ll enjoy this rich chocolate dessert as much as we have!

102 comments to Raw Chocolate Cheesecake (Dairy-free, Grain-free)

  • Isabel

    I think i might make this for my birthday! yay
    one thing though… i have an obsession with MINT chocolate and am wondering if i can make this a mint chocolate cheesecake.

    How would this turn out? whats the best way to try this? Any ideas?

    Maybe add mint extract to the crust? or would mint leaves work in the filling?

    I have never tried this recipe so i am nervous about adding anything before trying.

    Thanks

  • Nikko

    This came out very well for my first time. I thought I messed up as I used the ice blade/drink mixer instead of the food processor. Tastes very good as is but I am tempted to add some grand marnier next time I make this.

  • This has been my favorite dessert! Everyone loves it and no one knows about the veggies :)

  • Penny

    I have 1/2 cup pureed zucchini left in the fridge from making your raw hummus. If I wanted to make half of this recipe, should I use all of that or just 1/4 cup?

    • Megan

      This recipe is pretty forgiving, so I think you could use the 1/2 cup if you want to– the only thing it might affect is the texture, making it slightly less firm.

  • Jaime

    Just made this and its in the freezer. Amazing!! The “batter” was so creamy. My teenage son was watching me make it with his nose curled, but as son as he tasted it he was sold. Thanks for the incredible recipe!

    • Jaime

      Update: after waiting for what seemed like FOREVER to be able to dig in, we were a little disappointed. It was super rich, super yummy and super creamy. However, it was more like a chocolate mousse pie than a cheesecake. Tasty recipe, just not what we were expecting. :-)

  • Wanda Hackett

    Sounds so good but can I replace Agave for the maple syrup?

    • Megan

      Agave is sweeter than maple syrup, so you might want to try using less of that for the maple syrup in this recipe.

      • Sarah

        I am trying to go sugar free. Can I substitute Truvia baking blend? I am trying to follow Jorge Cruises 100 diet for weight loss. I don’t think honey or maple syrup are allowed.

  • Wanda Hackett

    Thank you. My husband is diaabetic and Agave nectar does not spike the blood sugard.

  • […] mais uma descoberta que encontrei no Detoxinista, blog que eu sempre falo nos posts e seria maldade não passar pra vocês. São ingredientes super […]

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  • Debbie

    This looks totally amazing. From everyone’s post it sounds like it tastes totally amazing also. I am wondering if you can give any nutrition value on your recipes???

  • Chantelle

    This looks perfect, but I’m on a low FODMAP diet so have to avoid cashews. Have you any suggestions as to a suitable substitute? The only nuts I can’t have are cashews and pistachios. Do you know if macadamia nuts could work? Or another vegetable? Thanks :)

  • […] this cake look incredible? I found this recipe at The Detoxinista. Check this blog out it has some really nice […]

  • Hope

    I have a ton of carrots! What is your opinion about substituting carrots for zucchini?

  • Lesli

    All I can say is thank you! I licke the blender and spoon clean! I don’t know if I can bare to wait until tomorrow to eat this! It’s so simple and easy to make, too! My husband is going to be so pleased! Thanks a million!

  • Jara

    Brilliant! Made this for my fiance’s brithday and it was absolutely fantastic! I substituted the pecans for brazil nuts, and a 1/4 cup maple syrup in the filling for honey. I dare say it was the healthiest and most delicious birthday cake I’ve ever had.

  • Wendy

    I tested it this weekend before the big event on Thursday – I think I used too big of a spring form pan as my batter was only about 1/4 inch thick – ended up more like a piece of fudge. But it was wonderful. When I make it again, I will double the batter and use a smaller pan I think.

  • Wendy

    Oh, I also added some instant expresso coffee for a little mocha flavor

  • Megz

    Just made this, but substituted the maple syrup with soaked dates( same proportions) and soaked the cashews for two hours. OMG!! Amazing!! Just the right amount of richness! Perfectly cheesecakey texture. Even my dairy-consuming boyfriend loves it. Ty so much for sharing!!

  • OMG THIS TASTES SOOOO GOOD! I made a mini cake because it’s just the two of us at home and I just wanted to try it first, as this was my first raw cheesecake ever. And now I want to make a big one JUST FOR MYSELF. Thanks for the awesome recipe.

  • Courtney Grace

    I’m not going to lie, I was wary about this recipe, but it turned out so well! My whole family was obsessed with it. And it’s super filling!

  • […] Raw Chocolate Cheesecake is so good! I based my recipe off this one here, a great blog which has loads of amazing […]

  • Rene

    Could I use honey instead of the maple syrup? And carob powder instead of cocoa powder?

  • Morgan

    Hello! I noticed on your Pumpkin Cheesecake recipe that you used plastic wrap instead of a spring form pan. Will that work for this recipe, as well? We are in a temporary home and my spring form pan is in storage, so I’m hoping I can get away with a regular cake pan and plastic wrap. :-)

  • Jenn

    Food combining does not appear to be a legitimate theory–do you have scientific, peer-reviewed sources? However, I really love your recipe and am excited to try it because it is dairy and gluten free, and has great, high-quality ingredients!

  • […] at The Detoxinista created this recipe that is grain-free, dairy-free, and doesn’t have any added sugar. And it […]

  • Delish.. I’m making this for an upcoming christening.

  • Scott

    Just made this for a family get together since some are vegans and EVERYBODY absolutely loved it! Love this website, thanks so much!

  • UGH! This is killing me – no zucchini in the house but I have everything else. I guess it will be a weekend treat once the snow melts and I can get to the store. Thank you for this recipe!

  • Stacey

    I’m SO excited to have found this in time for Valentine’s Day– especially after my success with your cauliflower crusted pizza, I’m sold!
    Any reason why I shouldn’t cover this while it sits in the freezer overnight? I don’t want it to soak up any “freezer flavor,” but I also don’t want it to get too moist… Thoughts?
    Thanks for keeping us healthy- and well-fed!

  • VanillaMacaroon

    Made this over the weekend as we were having a guest for dinner. Since I was running out of time to let it set in the freezer, I made smaller individual portions. They were ready after 4 hours. WOW!! It really blew our minds, especially with the strawberry sauce on top… This cake is super filling and truly satisfying. It’s got this fudgy texture that’s really addictive, too!! Thanks so much for this recipe Megan!!

  • […] I used half of the filling from this Raw Chocolate Cheesecake recipe. With zucchini blended with cashews and raw cacao. Who would have thought that it would taste so […]

  • Mel

    I made this last night and it is amazing. I’ve tried so many healthy desserts and my partner has hated all of them until he tried this, he loved it. It will now become a regular treat in our home, thank you. Instead of strawberries I topped mine with macadamia nuts coated in a glaze of maple syrup and coconut sugar.

  • Claudia

    Excellent recipe. Extremely delicious!!!

  • Pia

    Amazing recipe! Thank you and greetings from Sweden:)

  • Lana M

    Thank you for this amazing recipe. We loved this delicious dessert. Amazing and so good for you!

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