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Horizontal image of a whole circular cocoa dessert with a thin dark drizzle on a white surface next to strawberries.

Raw and Vegan Cashew Cream Chocolate Cheesecake


  • Author: Kelli McGrane
  • Prep Time: 20 minutes
  • Total Time: 6 hours, 20 minutes
  • Yield: 12 servings 1x

Description

Looking for a foolproof, impressive dessert that’s raw and vegan, too? You’re going to love this indulgent cashew cream chocolate cheesecake.


Ingredients

Scale

For the Cashew Cream:

  • 3 cups raw cashew pieces
  • 6 cups warm water
  • 1/4 teaspoon salt

For the Crust:

  • Coconut oil, for greasing pan
  • 1 cup raw pecans
  • 3 pitted medjool dates
  • 1/2 cup raw cacao powder (or cocoa powder)
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon water

For the Filling:

  • 3/4 cup pure maple syrup, raw honey, or agave syrup 
  • 1/2 cup water
  • 2 teaspoons pure vanilla extract
  • 3/4 cup raw cacao powder (or cocoa powder)
  • 1/2 cup coconut oil

For the Chocolate Drizzle:

  • 2 tablespoon raw cacao powder (or cocoa powder)
  • 2 tablespoons raw virgin coconut oil
  • 2 tablespoons pure maple syrup, raw honey, or agave syrup

Instructions

  1. Place cashews, 6 cups warm water, and 1/4 teaspoon salt in a large bowl. Cover with a lid or kitchen towel and let sit at room temperature for at least 2 hours, or up to 12 hours. 
  2. Grease a 9-inch springform pan with coconut oil and set aside. 
  3. Make the crust by placing pecans, dates, cacao powder, salt, vanilla extract, and 1 tablespoon water in a food processor. Pulse until mixture is crumbly, but sticks together when pressed. 
  4. Using a rubber spatula, scoop crust mixture into prepared springform pan and press it into an even layer. Place pan in the fridge while you prepare the filling. 
  5. Strain soaked cashews into a colander. Transfer to a high-speed blender.
  6. Add maple syrup, water, and vanilla extract. Blend on high until smooth. 
  7. Add cacao powder and coconut oil, and blend again until smooth. 
  8. Pour filling on top of crust, and smooth it out with a rubber spatula or back of a spoon. 
  9. Cover pan tightly with plastic wrap and place in freezer for 2-4 hours, or until firm. 
  10. When ready to serve, prepare chocolate drizzle. Place cacao powder, coconut oil, and maple syrup in a small saucepan over low heat. Cook until coconut oil has melted, about 3 minutes. Stir well to combine.
  11. Remove pan from freezer, and run a butter knife around the edge. Release and remove the springform collar. Drizzle the chocolate mixture on top. Slice and enjoy immediately. 
  12. Store leftovers in the fridge for up to 5 days.
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: Vegan

Keywords: raw, vegan, cashew cream, cheesecake, cocoa powder