heathy cookbooks

SaveSave

Raw Chocolate Cheesecake (Dairy-free, Grain-free)


This rich, chocolate cheesecake tastes pretty sinful.

Raw Chocolate Cheesecake with strawberry sauce on top

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?

MY LATEST VIDEOS

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.

slice of Raw Chocolate Cheesecake with strawberries on top

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

4.77 from 43 votes
Raw Chocolate Cheesecake
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!

Course: Dessert
Servings: 12
Calories: 363 kcal
Author: Detoxinista.com
Ingredients
For the crust:
For the filling:
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!

As an Amazon Associate I earn from qualifying purchases.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

HealthHappiness&Alittlebitofbooze

This looks amazing. I’m going to make it for my boyfriend for Valentines day! Thanks so much!

Ashley

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

Joy

This looks gorgeous!Thanks for that! Can the pecans be replaced with walnuts?

    Megan

    Yes, definitely!

      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?

Trish

Hi this looks amazing. Can I replace the cashews with another nut?

    Megan

    I haven’t tried it myself, but I’ve heard that macadamia nuts or Brazil nuts may work. Please let us know if you try it!

Erin

Beautiful! And looks so delicious! Do you need to use a spring form pan or can a different type of pan be used?

    Megan

    The spring-form pan makes it easy to remove the cheesecake. It might get a little messy without one, but it will still taste good!

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!

kim

I am making this asap!

Esther

I just made this! It’s in the freezer and I can’t wait to eat it! 🙂

Kristi

The 2 cups of each nut…is it 2 cups after its processed or before? Thank you!

    Megan

    2 cups before you put them in a processor.

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 😀

Kristi

Hi, are the nuts measured before or after theyve been thru the processor? Thank you

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

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!!

Anita

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

    Megan

    I’ve never tried it with powdered stevia, so I have no idea! Please let us know if you try it.

    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

May Bowser

I can hardly wait to taste it!!
What’s the least amount of time I need to wait for it to set?!?

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!

Kirin Loomis

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

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

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.

    Megan

    That’s such a cute idea! Scraps are the best. 🙂

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 😉 Thanks for sharing, I am addicted to your blog Megan!

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

    Megan

    If you have a powerful blender, you can definitely keep the skins on!

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!!

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!

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.

Alan

This looks incredible but my wife is allergic to zucchini. Is there any other vege that can be substituted?

    Megan

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

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!

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!

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!

nana

Tried it: easy, excellent, healthy, and the zucchini secret ingredient excites fun conversation… Thanks for sharing!

Lilly

OMG, I just found your site and loooove it! thank you sooo much!

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.

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!

Kim

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
Donna

Macy

Can a coconut spread be used instead of coconut oil?

    Megan

    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!

Racheal

amazing flavour, no words….keep it up megan….

Emily

Can the raw nuts be purchased at a regular grocery store?

    Megan

    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!

Faye

Your chocolate cheesecake looks amazing!

Penny O

Just made this with my new Breville and it was WAY BETTER than my old Ninja system!!

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!

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!!!!

kari

Wow!!! Absolutely amazing and ingenious! 🙂 so delicious, too!! 🙂

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!

Never Miss a Post!

Get a FREE 3-Day Detox Plan when you sign up for my email newsletter