2 In Recipes/ Gluten Free/ Dairy Free/ Refined Sugar Free/ Grain Free/ Sweet Treats/ Paleo/ Vegan/ Vegetarian/ Egg Free/ Soy Free

No Bake Chocolate Cheesecakes (Vegan, Paleo)

You will love these easy no bake chocolate dairy free cheesecakes. Smooth, creamy and chocolatey these tasty treats make a delicious dessert with a healthier spin for all chocolate lovers. Vegan & Paleo Friendly.

You can’t tell that these chocolate “cheesecakes” are dairy free, they taste as good as (if not better) than the real deal!

The nutty chocolate base is topped with a smooth and velvety chocolate filling.

Topped with fresh fruit these mini cheesecakes make a delightful treat for Valentines Day, entertaining or keep a batch in the freezer and enjoy when a chocolate craving hits.

Birdseye view of no bake chocolate cheesecakes with blueberries, strawberries and mint

I have made these or variations of these Vegan cheesecakes many times and they always go down well. I made this batch on a very hot and humid day.

When I was fluffing around trying to make them look pretty for the photo (as you do) they still held their shape well, and will do for several hours so if you are looking to take them to a potluck or party they should be good to go!

How to make these No Bake Chocolate Cheesecakes…….

1. First of all soak the cashews and dates. To soften the cashews you have two options: Either soak in cold water for 4 hours to overnight – overnight is best. Or soak in very hot water for 20 minutes in a covered bowl. Then rinse the cashews, drain and pat dry with a paper towel and set aside. 

2. Soak the dates in warm water for 10 minutes, rinse, drain and pat dry with a paper towel.

3. Blitz all of the ingredients for the cheesecake base in a food processor until you have a dough like consistency. If you scoop out some of the ingredients then it should hold together like a sticky ball – this is how you know it is done. The time will vary on how long this takes depending on the strength of your food processor.

4. Remove the base mixture from food processor and press into greased muffin or cupcake moulds. You will need roughly a large Tbsp of the base mixture per mould. Press down on each with the back of a small glass or spoon until you have a smooth layer of base lining each mould. Place these in the freezer while you make the filling.

5. Clean out the food processor and now make the chocolate filling. You want this to be nice and creamy so use the strongest setting and blend it until it is nearly looking like a very thick smooth liquid. The time it will take will vary depending on the strength of your food processor.

6. Remove the base moulds from the freezer. Pour the filling evenly on top of each mould. You will need roughly 1.5 Tbsp of filling each, just try and make them as even as possible.

7. Place in the freezer for 1 hour. Check and see how firm you would like the filling, if it is not firm enough for you freeze for another 30 minutes.

8. Top with fresh fruit, desiccated coconut or desired toppings.

Vertical photo of no bake chocolate cheesecakes on platter with blueberries, and mint in background

Additional Recipe Tips and Variations.

  • I find it easiest to use silicone muffin moulds for making these cheesecakes as you can pop the cheesecakes out very easily.
  • I topped the cheesecakes with fresh blueberries, strawberries and a sprinkle of unsweetened desiccated coconut. If fresh berries are not in season for you then frozen can work well too, frozen blueberries hold their shape better than other frozen berries.
  • These go well with coconut yoghurt or whipped coconut cream, if you would like to see how to whip coconut cream check out my lemon coconut cakes with whipped coconut cream.
  • I have made these several times sometimes using raw cacao powder, sometimes dark cocoa powder, sometimes a mix of both. The ones in the pictures I have used dark cocoa powder, this gives a very intense chocolate flavour which I like. This is down to personal preference. Raw cacao will give you a milder chocolate flavour and the colour of the cheesecake filling will be lighter. If you are strictly dairy free/Paleo/Vegan then check the label for any added milk powder in your cocoa powder before using it.
  • Taste the cheesecake filling before setting it. I prefer these s to not be overly sweet. If you don’t think the filling is sweet enough before it is set then it may not be sweet enough for you when set so add more maple syrup as desired.

Other No Bake Dessert Recipes you might like to try…..

Raspberry Vegan Cheesecake

Salted Caramel Pots

Mini Strawberry Tarts

Raw Raspberry Tartlets

I hope you enjoy this recipe! Please let me know how you got on in the comments below, I love hearing from you!

For more tasty recipes and to see what I’ve been getting up to you can follow me on Facebook, Instagram, Pinterest or Twitter.

Hope

Serves 8

No Bake Chocolate Cheesecakes (Vegan, Paleo)

Easy No Bake Chocolate Cheesecakes, Vegan, Dairy Free, Paleo.

30 minPrep Time

2 hrTotal Time

Save RecipeSave Recipe

5 based on 1 review(s)

Ingredients

    Cheesecake base
  • 1/2 cup almonds
  • 1/2 cup walnuts
  • 1/2 cup dates, dried and pitted
  • 1 Tbsp dark cocoa powder
  • 1 tsp vanilla extract
  • Cheesecake Filling
  • 1 cup raw cashews, soaked
  • 3/4 cup coconut milk
  • 3 Tbsp dark cocoa powder
  • 3 Tbsp maple syrup
  • 1 tsp lemon juice
  • Toppings
  • Optional fresh berries, desiccated coconut, fresh mint.

Instructions

  1. First of all soak the cashews and dates. To soften the cashews you have two options: Either soak in cold water for 4 hours to overnight - overnight is best. Or soak in very hot water for 20 minutes in a covered bowl. Then rinse the cashews, drain and pat dry with a paper towel and set aside. 
  2. Soak the dates in warm water for 10 minutes, rinse, drain and pat dry with a paper towel.
  3. Blitz all of the ingredients for the cheesecake base in a food processor until you have a dough like consistency. If you scoop out some of the ingredients then it should hold together like a sticky ball - this is how you know it is done. The time will vary on how long this takes depending on the strength of your food processor.
  4. Remove the base mixture from food processor and press into greased muffin or cupcake moulds. You will need roughly a large Tbsp of the base mixture per mould. Press down on each with the back of a small glass or spoon until you have a smooth layer of base lining each mould. Place these in the freezer while you make the filling.
  5. Clean out the food processor and now make the chocolate filling. You want this to be nice and creamy so use the strongest setting and blend it until it is nearly looking like a very thick smooth liquid. The time it will take will vary depending on the strength of your food processor.
  6. Remove the base moulds from the freezer. Pour the filling evenly on top of each mould. You will need roughly 1.5 Tbsp of filling each, just try and make them as even as possible.
  7. Place in the freezer for 1 hour. Check and see how firm you would like the filling, if it is not firm enough for you freeze for another 30 minutes.
  8. Top with fresh fruit, desiccated coconut, fresh mint or desired toppings.

Notes

The above total time includes the freezing time. See additional notes and tips in blog post for more information. This nutritional information is an estimate only and is provided as a courtesy to readers. It was auto-generated based on serving size, number of servings, and typical information for the ingredients listed in the recipe card. Please feel free to use your preferred nutrition calculator. Please consult your doctor about any specific dietary requirements.

Tags

Occasions
Valentine's Day
Courses
Dessert
Cooking
No Bake
Diet
vegetarian
pescetarian
Vegan
Paleo
Allergy
gluten free
egg free
soy free
wheat free
seafood free
sesame free
mustard free

Nutrition

Calories

261 cal

Fat

19 g

Carbs

21 g

Protein

6 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
101
https://lovefoodnourish.com/no-bake-chocolate-cheesecakes/

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