You will love these easy chocolate dairy-free cheesecakes. Smooth, creamy, and, chocolatey these tasty treats make a delicious dessert with a healthier spin for all chocolate lovers.
You can't tell that these mini 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.
These dairy-free chocolate treats are rich, fudgy, and decadent perfect for all the chocolate fans out there. Gluten-free, egg-free, and refined-sugar-free these are a healthier "mini" version of your classic chocolate cheesecake and require no baking.
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.
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!
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 have made these chocolate cheesecakes 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 the cheesecakes 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 it is set. Add another tbs of maple syrup or more to suit your desired taste.
What should I serve with these cheesecakes?
- These go well with a variety of toppings. I topped them 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.
- If you are after a more substantial dessert these go well with coconut yoghurt or whipped coconut cream on the side. If you would like to see how to whip coconut cream check out my lemon coconut cakes with whipped coconut cream.
Other No-Bake Dessert Recipes you might like to try.....
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me #lovefoodnourish on Instagram – I love seeing your creations!
This recipe for dairy-free chocolate cheesecakes was first published on Love Food Nourish in February 2020, it has been updated for user experience.
- ½ cup almonds
- ½ cup walnuts
- ½ cup dates, dried and pitted
- 1 tablespoon dark cocoa powder
- 1 teaspoon vanilla extract
- 1 cup raw cashews, soaked
- ¾ cup coconut milk
- 3 tablespoon dark cocoa powder
- 3 tablespoon maple syrup
- 1 teaspoon lemon juice
- Optional fresh berries, desiccated coconut, fresh mint.
- 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.
- Soak the dates in warm water for 10 minutes, rinse, drain and pat dry with a paper towel.
- 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.
- Remove the base mixture from food processor and press into greased muffin or cupcake moulds. You will need roughly a large tablespoon 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.
- 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.
- Remove the base moulds from the freezer. Pour the filling evenly on top of each mould. You will need roughly 1.5 tablespoon of filling each, just try and make them as even as possible.
- 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.
- Top with fresh fruit, desiccated coconut, fresh mint or desired toppings.
- The above total time includes the freezing time.
- I have made these cheesecakes 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 it 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.
- See additional notes and tips in blog post for more information.
- The nutritional breakdown does not include any toppings.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 283Total Fat 21gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 13gCholesterol 0mgSodium 49mgCarbohydrates 29gNet Carbohydrates 7gFiber 22gSugar 12gProtein 7g
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.