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


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

Β 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


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!

4.82 from 37 votes
Prep Time
20 mins
Total Time
20 mins
A rich chocolate cheesecake, that's free of dairy and refined sugars, and loaded with a full CUP of veggies!
Servings: 12
Author: Detoxinista.com
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
  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!

Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organsβ€” no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

180 thoughts on “Raw Chocolate Cheesecake (Dairy-free, Grain-free)

  1. Ashley

    This is PERFECT for satisfying our sweet tooth this valentine’s day! Thanks for the mix of savoury and sweet recipes lately:)

      1. Sonjia

        Megan, I am new to your website and I looked at the the ingredients to this delicious looking chocolate Cheesecake. I am allergic to all nuts except for almonds and peanuts. Is there a recipe for a cheesecake without the other nut varieties?

  2. Courtney

    I’m going to make this, hide it, eat every scrap of it in one sitting, and not feel bad about myself afterwards :). I can’t wait! Thanks, Megan!

  3. Ash

    I made this yesterday and it’s an awesome raw cheesecake recipe, much better than all the ones I’ve tried with soaking and all that other effort! It tasted like a cross between cheesecake and icecream – yum! Although I used cocoa butter instead of coconut oil which might change the freezing consistency, and is definitely better in the freezer than keeping in the fridge which does make it fudgy.
    I’m going to make it again for V-day dessert but use hazelnuts in the base. Thank you πŸ˜€

  4. Diane Winmill

    Have made this yesterday and is in the freezer ready for tomorrow. So can’t wait. If its half as good as your other cheesecake, which fooled everyone who tried it, I’ll have a very happy husband. Thanks Megan. Happy Valentines Day from NZ

  5. Meg

    Truly amazing! This was a huge hit with the family!

    PS. I went to a birthday party tonight where they served chocolate snickers cake (sounded amazing). I had one bite and said, no way! I’m having chocolate cheesecake when I get home! That cake was so not worth it and wasn’t half as good!!!

    Thank you Megan!!

  6. Anita

    Hi Megan, I almost ate the picture πŸ™‚
    Please advise how to substitute maple syrup with powder stevia.
    Thank you in advance.

    1. Molly

      Anita, I only use KAL Pure Stevia, powdered. I always substitute 1/4t for 1c of sugar or other natural sweetener. I would try it with 1/8t of KAL. It’s always better to start with less and add more. Molly

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  10. Kirin Loomis

    Leaving me alone in the house with an entire chocolate cheesecake, even a healthy one, is not such a good idea. So I made it in 12 4-ounce canning jars (the cute little ones that are usually for jam) and ate JUST ONE of them yesterday–delicious! And I will share some of the others with friends today. Thank you so much for sharing this great recipe!

  11. Kirin Loomis

    @Mary: You are the one who decides! Maybe some research (!) is needed to determine the perfect length of time. πŸ™‚

  12. Anita

    I made it last night. I couldn’t wait to go shoping, so I had to improvise since I didn’t have all ingredients. I replaced 1 cup of cashews with almonds, maple syrup with 3 soons of honey and vanilla extract with lemon juice, and liquid stevia with powdered, and it turned out divine! I can imagine eating it out of the vine glass because it is so delicious. Thank you for this recipe

  13. Jen

    I halved the recipe last night and then this morning took a big heart shaped cookie cutter and cut two hearts for my husband and I for tonight. Lucky for me this morning I got to eat the “scraps” from cutting!! Thanks for this recipe–it is delicious.

  14. Mary Virginia

    I made this yesterday for my boyfriend (mainly wanted an excuse to try it myself!). After spending about $50 on the ingredients and almost breaking the blender, it turned out very pretty. Can’t wait to taste it tonight! Also made the quinao mac and cheese and loved it! I had to test it out before making it again tonight for the BF πŸ˜‰ Thanks for sharing, I am addicted to your blog Megan!

  15. Maria

    Hi-in your description of this recipe, you say that it has green vegetables in it, yet the instructions call for peeling the zucchini. So, Im not so sure it really has green veggies in it if you are taking away the healthiest part of the squash. Have you tried the recipe with the skin on? Although, the recipe looks good either way, im not sure id describe it as full of green vegetables

  16. cheryl

    Made this for my sweetie today for V-day. Eating it right now and it is soooo delicious! Unbelievable that there is zucchini in here and you would never know! Can’t believe I’m sitting here eating veggies when it feels like I’m eating the most sinful chocolate cheesecake!!

  17. dclan

    OMW! This is the most delicious chocolate cheesecake ever! I made it for my cheesecake loving hubby to enjoy tonight for a valentine’s treat and it is spectacular! Definitely hit the spot! I made it exactly as described and it was perfection and you’d never believe there was zucchini in this heavenly treat!

    I’ve also made the almond frosted cookies, classic choc. chip cookies and the pumpkin pancakes with maple pecan syrup — all delicious!! Never thought grain-free/dairy free cooking could be this delicious!

    Thank you for sharing your talents with us!

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  19. Theresa

    This is the most amazing dessert ever!!! Made with half stevia and it turned out great. Have you ever used yacon syrup in your recipes? Just wanted your opinion on it. Thanks for all your amazing recipes.

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    1. Megan Post author

      I’ve never tried another vegetable, but I assume another mild-flavored veggie might work. Please let us know if you have any success!

  21. Molly

    The 7 Bakers give this 7 thumbs up. We used stevia in the crust, along with half walnuts. We used less maple syrup than called for in the “cake” and used organic, natural process cocoa. We topped it with plain, thawed raspberries. Over and over we were hearing, “man, this is really good, man, this is good enough and real enough for company.” : ) You have done it again, Megan!

  22. Melinda @cookingalamel

    I made this over the weekend – YUM. I used walnuts, stevia, and almond oil in the crust instead. I was so surprised at how chocolatey it is.. I was expecting the cashew flavor to really come through. It didn’t at all. Thanks for the wonderful recipe!

  23. Sarah Warman

    I made this yesterday and it is tasty! It’s super easy to make and good for you too. I’ll make this again for sure. Thank you!

  24. Mili

    Hi there,
    I was wondering if you have a nutrition fact chart for this recipe. My husband and I just started the paleo diet not so long ago and we’re really interested in trying this recipe. Could you please provide us with our request?
    Thank you so much.

  25. kim

    I made this for my mom’s birthday this past weekend…it was the BEST THING EVER!!! Cant wait to try the classic and the chocolate swirl ones too! Thanks!


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  27. Donna

    I have to say that this is one of the best raw healthy cheesecakes I have ever tasted.
    I have tried many cheesecakes over the years (my favorite treat food), and this cheesecake is incredible, it’s well worth the 8hours wait for it to set.

    Thank you

    1. Megan Post author

      If the coconut spread doesn’t solidify when chilled, then it won’t work. I can’t comment on substitutions that I haven’t tried myself, so please let us know if you give it a shot!

    1. Megan Post author

      If your regular grocery store has a “natural” or “health” section, then they can often be found there. Otherwise, they can easily be purchased online!

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  29. Renee

    I made this for a big birthday dinner today to have another option besides the birthday cake a friend was bringing. I left the zucchini peel on and used my Cuisinart to blend the ingredients. Once I added the cacao, I couldn’t see our detect the green. There seemed to be a pattern in the consensus. The women all loved it! And the men thought it was good, but. . . I think they just had a mental block when I told them the ingredients. I thought it was fabulous and am going to eat the last few pieces tomorrow!

  30. Anna

    Once again any substitute for all the nuts in this recipe?? I am having so much trouble finding any websites that have healthy “clean” recipes with no nuts- as all seem to put almond meal or nuts of some form instead of gluten etc etc. So frustrating!!!!

  31. Chelsea W.

    These. were. SO. good. I literally gasped out loud in excitement when I first tried them, in disbelief that they could actually taste so good for being raw & filled with veggies! Thank you so much for an awesome recipe – this one is definitely a keeper!

  32. 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.


  33. 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.

  34. 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?

    1. Megan Post author

      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.

  35. 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!

    1. 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. πŸ™‚

      1. Amber

        Sounds good to me. I haven’t been able to have any sort of chocolate pie in over two years, ever since my dairy allergy was diagnosed.

    1. Megan Post author

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

      1. 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.

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  38. 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???

  39. 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 πŸ™‚

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    1. Amber

      It will probably have a taste slightly similar to carrot cake, kind of like pumpkin cheesecake has a pumpkin taste. It will also likely have an orange tint to it, unless you are using either yellow or white carrots. If you don’t mind those, you probably also want to decrease the sweetener. Carrots (almost any root vegetables except potatoes, really) have a lot more sugar than zucchini does. It probably won’t affect the texture, though.

  41. 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!

  42. 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.

  43. 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.

  44. 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!!

  45. Joanne

    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.

  46. 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!

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  48. 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. πŸ™‚

  49. 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!

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  51. Scott

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

  52. Laura

    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!

  53. 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!

  54. 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!!

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  56. 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.

  57. Charlene@ thatgirlcookshealthy

    Hi Megan,

    Just wanted to say that I successfully made this recipe last week and my family loved it and even went back for a second helping.

  58. Alison

    I used Brazil nuts for the crust because I didn’t have enough cashews and it still came out delicious. Thanks for a great recipe. I love your site!!!

  59. Penny

    Megan, this cheesecake is amazing. Thank you so much!

    My son is allergic to cashews, so I have been subbing raw almond butter. I am going to try coconut butter next.

    You have made such a difference in the lives of my gluten and dairy free family. I will be buying your cookbook as soon as it is available!

  60. Laura

    Loved this one too, my kids keep asking me when I will make it again. We topped it with a little raspberry sauce (just a bit partial to choco/raspberry) and the fudginess of this is perfect for THIS sweet tooth. Thanks again!

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  62. Sandra

    This is AMAZING!! I had just finished making a traditional chocolate peanut butter cheesecake and needed to make something for my son to be able to have (dairy free). So I whipped up this and this was better than the traditional one I made!! Everyone preferred it and when I told them what was in it no one believed me!! You have to make this!

  63. Dana Valaydon

    Hi, I did that cake yesterday and it turned out pretty flat. It didn’t look like u’re cake.

    Can u guess what I did wrong. Not too sure why it didn’t have a bigger top layer.


  64. Rachael

    Wow! This was delicious! I tried it last-night & maybe I did something wrong, as my filling was a lot darker in colour & a bit gritty as well? Could that be because my food processor wasn’t high-powered enough and the fact i used Cacao powder instead of cocoa powder?

  65. John Reeve

    If you soak the cashews overnight, and then blend them in a Vitamix, you can make cashew cream cheese. The cashew cream from the Vitamix is mixed with soy yogurt (2 TBS) as a starter, and then fermented at 110F for 12 hours. It provides a very good taste approximation to cream cheese, as well as texture. I was very skeptical at first, but was amazed with the results: it is now my “go-to” base for many recipes.

  66. Rose

    This is the most amazing thing ever I have not hade dairy in olmost for ever ice cream, cake this website helped me and my family enjoy good heathy food that is simple to make

    1. Amber

      You can. I’ve used previously frozen zucchini in zucchini bread before (someone absent-mindedly put raw zucchini in the freezer, so I needed to use it in smoothies and zucchini bread ASAP). Just make sure it is thawed and the water is squeezed out, and it’s in a pulp (either grated or run through a blender for a few seconds).

    1. Amber Schooley

      I have used walnuts to replace pecans in the past often, just because I usually have walnuts in the house but typically only buy pecans if I have a certain recipe in mind. I have even used almonds to replace walnuts or pecans in the past, because my dad is allergic to both. As long as they are a similar firmness, it works fine (cashews will not work because they are much softer)

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  68. Sean

    Thank you for this great recipe. I made it last night and just had a sample at lunch…oh my. It is rich and delicious. I can’t wait for my husband to try it tonight. I didn’t have a spring pan, so I just put all the ingredients into a round 8-inch baking pan…took a little maneuvering with a fork and knife, but I got a slice out cleanly and neatly! πŸ™‚ Thank you for all your recipes.

  69. KE

    Hi Megan,
    I just discovered your classic raw cheesecake recipe and LOVE it… made it twice in the past week! So I want to try this one. I’m wondering if you think I can substitute the maple syrup with honey and the coconut oil with either butter or cocoa butter (which do you think would be better?) I can do butter but not coconut. TY!

    1. Amber

      I’m sure you can replace the maple syrup. I freely switch maple, honey, and even date pulp in all sorts of recipes. Just do it to taste. The amount of sugar in honey is a little different than that in maple, so they don’t have the same sweetness proportional to the volume.

      As for the butter, butter, should work fine. It solidifies at low temperatures the same as coconut oil. I’m not familiar with cocoa butter, so I can’t tell you on that one.

  70. Patricia

    Instead of the zucchini, I used pulp leftover from juicing beets, carrots, and cucumber. The texture was excellent, and now I have a new favorite place to use all of my juicing pulp πŸ™‚

  71. Lourdes

    Could it affect the crust consistency and/or texture if I soak the pecans over night? anybody has any experience soaking nuts and using them for crust?
    Thank you!

    1. Megan Post author

      I wouldn’t recommend using wet nuts for the crust, but it should be fine if you dry them completely before using them in a recipe.

      1. Lourdes

        thank you! im going to dehydrate them in the oven for a few hours to avoid messing up the recipe! happy thx giving Megan and thank you for all your wonderful healthy recipes <3

  72. Alec

    This recipe is amazing!! I’ve made it twice and both times it was simply divine. Perfect for festive entertaining, it also made me bike 10% faster! I’m a total kitchen noob and even I managed to make it taste good. Imagine what the culinary geniuses who read this blog could do?? Plant power!

    1. Nataliya

      I tried soaking nuts and then drying them in a dehydrator. Or they can be dried in the oven on the lowest setting. When they are dry, they can be used in the crust recipe just fine..

        1. Jane

          There is an enzyme on the outside of nuts that affect some people’s digestive systems. Soaking breaks that down. So, they are removing the enzyme, then drying it back out.

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  75. Vivian

    This looks so delicious and there is a small heart on the right side of the cake painted in strawberry sause and it is on the plate with hearts…Oh so dearly amazing. I am making this at home.
    Thank you for this inspiration…. so wonderful.
    Love and light

    1. Megan Gilmore Post author

      Yes, it’s raw, and yes this can be made a week in advance as long as you cover it tightly and keep it frozen.

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  77. Sandra

    hi Megan, love your blog and I can’t wait to try your chocolate cheesecake, but I was wondering if I can use brown rice syrup instead of maple syrup since it has a lot of sugar? Hope to her from

    1. Megan Gilmore Post author

      You can, but you’ll need to use significantly more brown rice syrup to make it taste like cheesecake!

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  79. Shay

    Not a fan of maple syrup, does the cheesecake have a strong maple flavor? Do you think light karo syrup could replace the maple?

    Also, I have a friend that is allergic to coconut. Do you think the vegan butter could replace the coconut oil in the crust and filling? Or could you suggest a different oil? Possibly crisco?

    Thank you. I can’t wait to try this.

    1. Amber

      You can use almost any type of sweetener to replace it. It is only meant for the sweetness. I freely interchange maple, honey, or even date pulp for recipes. Just do it by taste, The amount of sugar/sweetness in the different liquids is not the same in comparison to volume, so you may need more or less of the Karo syrup

      If you use the stick vegan butter it would probably work fine. It still solidifies the same way coconut oil does. My grandmother used Crisco for everything butter would be in when I was a kid due to my sister’s milk allergy, back before coconut oil was common. I wouldn’t recommend spreadable vegan butter, and definitely not another type of oil. Other oils do not solidify at colder temperatures, so the cheesecake would not solidify.

      Just a note: not sure if you use the vegan recipes for an actual vegan diet or an allergy. Most people with a milk allergy are actually allergic to the protein casein, and can still have butter since it is entirely fat. Same thing for lactose intolerance. Since there is no sugar in the butter, there is no lactose.

  80. Irene

    I made this yesterday on a hot and humid afternoon. Yay no cooking!!! I just taste-tested it with my dairy and gluten allergic son. We both loved it! He was so pleased to eat zucchini in this tasty way! The whole thing was fast and easy to make. If there were more than 5 stars, we would rate it higher! Thanks for the awesome recipe!!!

  81. Sophie

    Just made this and it is my new favorite! Possibly tied with the coconut flourless chocolate cake πŸ™‚ The family all approves and it is SO easy to make. Thanks for another great one

  82. rachel

    I really want to make this dessert for my husband for our anniversary but I can’t find maple syrup or coconut oil here in the very south of Italy. Could I sub the maple syrup for agave and the coconut oil for olive oil???

    1. Megan Gilmore Post author

      Agave would work but olive oil will not– the only substitute that would be easy to find would be real butter.

        1. Megan Gilmore Post author

          The oil is responsible for making the cheesecake firm up– coconut oil becomes solid at any temperature below 76 degrees. Vegetable oils won’t do that, so the cheesecake would be runny and may not ever set.

  83. Angie

    This looks AMAZING. But that is a LOT of maple syrup! If I used, say 1/4 less than what is called for, would it mess with the cheesecake setting? Could I use honey instead? Thanks!

    1. Amber

      How is that “A LOT” of maple syrup? I’ve never seen a cheesecake that is not divided into at least 8 slices, and at 8 slices that is only 1 tbs per serving. Most people put 2 tablespoons or more on a serving of pancakes. I’m sure you could use honey instead, but you would have to change the actual volume of sweetener. Personally I freely interchange honey, maple, or even blended dates depending on the recipe and what I have on hand. Just do it by taste, Different sweeteners have different amounts of sugar/sweetness in the same volume, so you would likely need a different volume of honey

    2. Angie

      You are right, as a sweetener per serving, it is not a lot. I should have clarified. I am writing from Romania πŸ™‚ and maple syrup is imported from Canada here and it is CRAZY expensive. So rather than dissing your recipe, which looks AMAZING, my question really is, can I use honey, which is easy to access and cheap here, instead?
      Thanks for much for all that you do! Grateful!

  84. Tracey

    I love this recipe, I have adapted it a little and use fresh from the coconut, flesh instead of zucchini and add a little fresh coconut water, cacao butter and a teaspoon of maca…love this. And in the base I add vanilla bean powder and a little desiccated coconut..

    I love raw desserts!

  85. Kathy

    I’ve made several different raw cheesecakes, all of which are pretty good But your recipe is by far the best!! I even got my daughter in law to eat some (she claims to hate all veggies) This is a great way to have something that is normally not that great for you, be a lot better for you. Thanks for the great recipes! !!

  86. Amber

    Is there a way to pin this? I would like to have it easily accessible later. I forgot I had even saved it until I was searching through my bookmarks for a totally unrelated site. Pinterest I can access it from any device and type “zucchini cheesecake” into the search bar to find it.

    1. Megan Gilmore Post author

      You can hover your mouse over any image on my site and a “Pin it” button should appear for easy pinning!

  87. Amber

    I have to agree with the previous reviewer that this tastes more like chocolate mousse. Which is fine with me, because I haven’t have French silk pie since my milk allergy was diagnosed over 2 years ago.

    I stored this in the freezer overnight, but it came out with ice crystals on the top and impossible to cut. I’m not sure why it would be that way, but I have put it in the fridge to hopefully be able to cut it better later.


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