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Raw Chocolate Cheesecake {Video}

December 3, 2020 by PetraScott 19 Comments

raw chocolate cheesecakeThis raw chocolate cheesecake is a perfect combination of dense and chewy crust and rich and fluffy filling. It’s everything you want in a chocolate cheesecake – a perfectly rich and creamy dessert that melts in your mouth! The recipe is vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, nut-free, and refined sugar-free.

Classic baked cheesecake can be a little intimidating to make. Though the ingredients are simple, you have to worry about the ingredients not mixing properly, the water bath leaking into the cake, the surface cracking, over or under-cooking the cheesecake… the list goes on and on.

When I first started making cheesecakes, I messed up many times – from exploding cheesecake (we won’t talk about that) to having the top of the cheesecake cracked. There’s just so much that can go wrong when baking cheesecake! I have since learned how to make classic cheesecake, but I always go with no-bake cheesecake if I have the option.

No-bake cheesecake is a bit of a misnomer. It is neither cheese nor cake, but it is creamy, rich, and decadent, just like the original. There is no mixing, no water baths, and no baking… instead, the recipe is much simpler and forgiving with remarkably few ingredients. So, it’s not surprising that no-bake cheesecakes are taking over, from restaurants and cafes to Pinterest and popular food blogs. 

raw chocolate cheesecake

Tips for Making Chocolate Cheesecake

Ingredients

Looking at the ingredients, you wouldn’t believe how amazing this chocolate cheesecake is. Even better, the ingredients are easily accessible. 

Cheesecake Crust

  • Sunflower seeds and pumpkin seeds: the crust of this chocolate cheesecake is made with seeds rather than nuts. I used sunflower and pumpkin seeds, but sunflower seeds alone work great too. They have a mild, neutral flavor and a firm yet tender texture. If you prefer nuts over seeds, go ahead and use nuts.
  • Dates: a cornerstone in many raw desserts – Medjool dates – bind all the seeds together and impart a sweet, complex flavor. Medjool dates are the best – soft and juicy – but other types of dates work too. Just be sure to soak them first, so they soften up and blend easily.

chocolate cheesecake crust ingredients

Cheesecake Filling

  • Coconut cream: since this cheesecake is raw and dairy-free, I used coconut cream instead of traditional cream cheese and sour cream. If you’re worried about the coconut taste, don’t be. Because of the other intense flavors, the chocolate cheesecake does not taste like coconut at all. If anything, the coconut cream makes the cheesecake filling rich and creamy. Another great thing about coconut cream is that, unlike nut-based creams, it solidifies when refrigerated, mimicking the consistency of cream cheese. To make this chocolate cheesecake truly raw, use raw coconut cream from fresh coconuts.
  • Medjool dates: Medjool dates don’t make the cheesecake filling just sweet; they make it extra thick and rich. While it doesn’t matter what type of dates you use for the crust, the filling does benefit from the soft texture of Medjool dates.
  • Cocoa powder: Dutch-process or natural? I prefer the Dutch process because it is darker in color, mellow in flavor, and dissolves easily into liquids. Natural cocoa powder is fine if you don’t have Dutch-process, but it is acidic and more bitter. 
  • Coconut sugar: any granulated or powdered sweetener works here. Avoid liquid sweeteners as they would make the cheesecake filling too runny.
  • Cacao butter: raw cheesecakes typically contain coconut oil to help the filling set more firmly. Cacao butter works even better in this case because it has a higher melting point than coconut oil. It also has a wonderful chocolaty aroma, which pairs beautifully with cocoa powder. If you don’t have cacao butter, substitute it with coconut oil.

chocolate cheesecake filling ingredients

How to Make Raw Chocolate Cheesecake

The hardest part about making no-bake cheesecake is the wait. Everything else is a piece of cake.

  1. Process the cheesecake crust ingredients. Add the sunflower seeds and pumpkin seeds to a food processor bowl fitted with an S blade and process until the seeds are coarsely ground. Be careful not to over-process the seeds; they should retain some texture. Add the dates to the food processor and process until all the ingredients begin to stick together. The mixture will be tender and slightly crumbly, but it should be sticky enough to hold together when you press it between your fingers. If it’s too dry, pulse it a little bit more.
  2. Press the mixture into a springform pan. Transfer the crust mixture to a lightly greased 6-inch/15-cm springform pan and press it firmly into an even base layer and edging. I like to have the crust a little bit higher up the wall sides to create a rustic effect, but it’s optional. You can simply press the mixture evenly along the base for a classic flat cheesecake crust.
  3. Blend the filling ingredients. Add all the cheesecake filling ingredients to a high-speed blender and blend until completely smooth.
  4. Assemble the cake. Pour the filling on top of the crust in the springform pan and spread it evenly, smoothing out the top. Tap out any air bubbles.
  5. Chill. Cover the springform pan with a piece of paper towel (to trap any condensation), and then double-wrap the entire springform pan with plastic wrap for the best chance of preserving the cake’s taste and texture. Transfer the wrapped cake to the freezer for at least 6 hours, ideally overnight. The more frozen the cake, the easier and cleaner the removal from the pan.

how to make chocolate cheesecake crust

chocolate cheesecake crust

how to make chocolate cheesecake filling in a Vitamix blender

 

How to Serve Chocolate Cheesecake

Once the cheesecake is properly chilled, release the clamp and remove the band. You can either lift out the round base or place the springform pan on a wide jar and drop down the band. The cheesecake should have a smooth, clean-sided finish. You can keep it on the base or transfer it to a platter. 

If you let the cheesecake freeze fully, it will be very firm straight out of the freezer. So, let it thaw briefly, for 10-15 minutes, before slicing. Top the cheesecake with some shaved chocolate or chocolate ribbons right before serving.

How to Store Chocolate Cheesecake

  • Freezing: transfer the chocolate cheesecake to an airtight container and freeze it for up to 1 month. 

no-bake chocolate cheesecake recipe

More Raw Cheesecake Recipes

If you’d like to try more raw cheesecakes, here are a couple of recipes to get you started:

  • Raw lime cheesecake: light, mellow, citrusy, and refreshing… It’s one of the most popular recipes on the blog, and for a good reason.
  • Raw strawberry cheesecake: this cheesecake is the perfect balance of rich, buttery macadamia nuts and tangy, fruity strawberries. It’s magically decadent yet light.

If you try any of these recipes, please, leave a comment and rate the recipe below. It always means a lot when you do.

Print Recipe
5 from 6 votes

Chocolate Cheesecake

This no-bake chocolate cheesecake is a perfect combination of dense and chewy crust and rich and fluffy filling. It's everything you want in a chocolate cheesecake - a rich and creamy dessert that melts in your mouth! Watch the video above for more details!
Prep Time30 minutes mins
Freeze time6 hours hrs
Total Time6 hours hrs 30 minutes mins
Course: Dessert
Cuisine: American
Keyword: chocolate cheesecake, chocolate cheesecake recipe, no-bake chocolate cheesecake, raw cheesecake, raw chocolate cheesecake, vegan cheesecake
Servings: 12 slices

Ingredients

Cheesecake Crust

  • 1/2 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 3/4 cup Medjool dates , pitted

Cheesecake Filling

  • 2 (14-oz) cans full-fat coconut milk , chilled*
  • 3/4 cup Medjool dates , pitted
  • 1 cup cocoa powder
  • 1 cup coconut sugar
  • 1/4 cup cacao butter , melted
  • pinch sea salt
US Customary - Metric

Instructions

  • Process the cheesecake crust ingredients. Add the sunflower seeds and pumpkin seeds to a food processor bowl fitted with an S blade and process until the seeds are coarsely ground. Be careful not to over-process the seeds; they should retain some texture. Add the dates to the food processor and process until all the ingredients begin to stick together. The mixture will be tender and slightly crumbly, but it should be sticky enough to hold together when you press it between your fingers. If it's too dry, pulse it a little bit more.
  • Press the mixture into a springform pan. Transfer the crust mixture to a lightly greased 6-inch/15-cm springform pan and press it firmly into an even base layer and edging. I like to have the crust higher up the wall sides to create a rustic effect, but it's optional. You can simply press the mixture evenly along the base for a classic flat cheesecake crust.
  • Blend the cheesecake filling ingredients. Add all the cheesecake filling ingredients to a high-speed blender and blend until completely smooth.
  • Assemble the cake. Pour the filling on top of the crust in the springform pan and spread it evenly, smoothing out the top. Tap out any air bubbles.
  • Chill. Cover the springform pan with a piece of paper towel (to trap any condensation), and then double-wrap the entire springform pan with plastic wrap for the best chance of preserving the cake's taste and texture. Transfer the wrapped cake to the freezer for at least 6 hours, ideally overnight. The more frozen the cake, the easier and cleaner the removal from the pan.
  • Serve. Once set, remove the chocolate cheesecake from the springform pan. Let it thaw briefly, for 10-15 minutes, before serving.
  • Store. Leftover chocolate cheesecake keeps well in an airtight container in the freezer for up to 1 month.

Equipment

Vitamix food processor
food processor
Vitamix Ascent blender
blender
springform pan
liquid measuring cup (1 cup)
measuring 1 cup
measuring cups
measuring cups

Recipe Notes

*Place the cans of coconut milk in the coldest part of the refrigerator overnight. Make sure not to shake or tip the cans to encourage the separation of the cream and liquid. Once chilled, remove the cans of coconut milk from the refrigerator. Scoop the coconut cream that has risen to the top of the cans and leave the liquid at the bottom behind.
*If you'd like to make this chocolate cheesecake truly raw, use raw coconut cream from fresh coconuts.
**Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.
Nutrition Facts
Chocolate Cheesecake
Amount Per Serving (1 of 12)
Calories 189 Calories from Fat 81
% Daily Value*
Fat 9g14%
Carbohydrates 29g10%
Fiber 5g21%
Sugar 19g21%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Dessert

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Reader Interactions

Comments

  1. Evgenia

    December 27, 2020 at 6:36 am

    5 stars
    Dear Petra, could you kindly advise if I can substitute the cacao butter with 85% dark chocolate and if yes, how much will I need?
    Thank you in advance!!!

    Reply
  2. Alexandra

    April 6, 2021 at 3:15 pm

    5 stars
    Dear Petra

    Could you please let me know how many cups of coconut cream should be used?

    Thank you so much for your help.

    Reply
    • PetraScott

      April 6, 2021 at 11:57 pm

      Hi Alexandra – for sure! I use ~ 2 cups of coconut cream, depending on the can of coconut milk. I prefer coconut cream that is not completely hard (if you watch the video, you will know what I mean). Aroy-D canned full-fat coconut milk is my go-to brand. Let me know if you have any other questions 🙂

      Reply
      • Alexandra

        April 7, 2021 at 8:39 am

        Thank you so much dear Petra! I ask because I can not find coconut cream where I live so I have to make my own. It has worked for the other recipes so I will try this one with two cups.

        Take care!!!!

        Reply
      • Alexandra

        April 7, 2021 at 8:43 am

        Thank you so much Petra!!! I will try with two cups then…since I make my own coconut cream because I can not find it here where I live.

        Take care dear Petra!

        Reply
      • Alexandra

        April 9, 2021 at 9:25 am

        5 stars
        Worked great!!! Delicious! Thank you Petra!

        Reply
        • PetraScott

          April 10, 2021 at 7:41 am

          Yay! That’s awesome! Thank you so much for the feedback and rating, Alexandra!❤️

          Reply
  3. Evgenia

    July 7, 2021 at 1:05 am

    5 stars
    Hello, Petra!
    I made this chocolate cheesecake several times and loved it A LOT!!! So easy to prepare! I took your advice and added coconut oils instead of cacao butter (as I didn’t have it at home) and added 90 gram of dark chocolate. I just had to correct the amount of powdered cacao a little. It turned out amazing!!! I made it also with vanilla layer (the recipe for vanilla layer I took from your raw tiramisu recipe) and it also was delicious – black and white – vanilla and chocolate cheesecake !!!
    This is a great and simple recipe! Thank you sooooo much, Petra!!!

    Reply
    • PetraScott

      July 8, 2021 at 10:05 pm

      Wow! That is such a great idea!! You are so creative, Evgenia! This cheesecake is probably my favorite (out of all the cheesecakes on my blog), so I am glad you liked it 🙂

      Reply
  4. Lada

    September 18, 2021 at 9:22 am

    Hi Petra

    I really wish to make this cake but I am at low carb diet and do not eat dates. Is there anything to substitute them especially in the filling (crust is not the issue)?

    Reply
    • PetraScott

      September 20, 2021 at 7:37 am

      Hi Lada – a great question. There is definitely a way to make chocolate cheesecake without dates. Unfortunately, I am not sure if there is a low-carb alternative to dates (that would not only sweeten, but also thicken the filling). So, you would need to modify the recipe quite a bit. You could probably use cashews and full-fat coconut milk/cream as the base – similar to the filling in this lime cheesecake. For 6-inch chocolate cheesecake, I would start with:
      1 1/4 cups cashews, soaked for at least 4 hours
      1 cup full-fat coconut milk
      1/2 cup cocoa powder
      3 Tbsp. melted cacao butter
      sweetener (the amount will depend on which low-carb sweetener you use)
      pinch sea salt

      I have to stay that I haven’t tried this version, but this is where I would start if I was developing chocolate cheesecake without dates. Hope it helps 🙂

      Reply
      • Lada

        September 24, 2021 at 5:24 am

        Thanks, Petra! Makes sense. I will try and let you know. Regarding low-carb sweeteners, there is not much choice here in Croatia or EU for that matter. I normally use a combination of erythritol and stevia
        (granulated), but it is hard to make it works when a liquid sweetener is needed. It is also very hard to find low-carb maple sweeteners. So what I do is to use liquid stevia and add more coconut oil or nut milk or any similar liquid that could substitute the maple syrup.

        Reply
        • PetraScott

          September 25, 2021 at 5:26 am

          Get it. I have been in Croatia many times, so I know what you mean. Yes, that’s definitely challenging. I wish I could be more helpful.

          Reply
          • Cristina

            December 10, 2021 at 4:35 am

            Hi Petra
            I really like your recipes, they look great.
            I would like the ingredients in grams if possible.
            thank you very much!

          • PetraScott

            December 10, 2021 at 5:13 pm

            Hi Cristina – thank you! All my recipes are in both imperial and metric measurements. There is a green link under “Ingredients” (in the recipe box) that says US Customary – Metric. When you click on metric, the measurements will automatically convert to metric. Let me know if you can’t find it or if have any questions 🙂

  5. Cristina

    December 10, 2021 at 2:18 am

    Hi Petra
    I really like your recipes, they look great.
    I would like the ingredients in grams if possible.
    thank you very much!

    Reply
  6. Henri

    February 14, 2023 at 4:56 pm

    5 stars
    Hey Petra,

    Here I am for your great Chocolate Cheesecake!

    My mother loves Chocolate and my daughter too..so really want to please them!

    As usual just need some added informations please

    #CRUST

    You say in description we can substitute seeds with nuts but in same quantity?

    Is it possible to use Almond flour instead of whole raw Nuts?

    The texture wont be like sand and fragile?

    #DATES

    As we speak about texture, Dates can stick with Almond flour..

    So you advise MEDJOOL or Sticky Dates in general for Crusts? Not juicy melted Dates?

    At contrary for the filling, softest juicy ones can be more appropriate to give a creamy texture?

    #STORAGE

    The Cheesecake can be store in the fridge for up to 1 week really? Without become flat?

    I always thought Cheesecakes have to set up and stay in freezer..

    But the main issue is it is hard to defrost quickly before serving..

    30min sometimes not enough..cake too firm to cut with fork side…

    You have tips for that?

    Can I remove the Cheesecake from Springform pan and let covered in a plastic zip bag in the freezer?

    Thanks so much again for everything!

    Your french loyal follower 

    Henri  

    Reply
    • PetraScott

      February 16, 2023 at 7:57 am

      Hi Henri –
      1. Yes, you can use nuts instead, in the same quantity. I like a little bit of texture in the crust, so I don’t necessarily recommend almond flour, but it should work if you decide to use it.
      2. The dates should be moist and sticky enough to bind the seeds/nuts. If they’re too dry, they need to be soaked first. Any juicy dates should work for crusts.
      3. Storing the cheesecake in the freezer is ideal for sure. Once the cheesecake has set in the freezer, you can certainly remove it from the springform pan. You could let the whole cheesecake thaw slightly on the counter, cut it into slices, and then store the slices in the freezer. Individual slices don’t take much time to thaw.

      Reply
  7. Henri

    February 16, 2023 at 5:08 pm

    5 stars
    Hey Petra,

    Great to read you as usual!

    #CRUST

    First, I see you often up the crust on sides?

    I like Pumpkin and Sunflower Seeds but scared my daughter dont..

    You right I also like a bit of texture in the crust with crunchy pieces of nuts…but I already saw Almond flour that why I asked to you…

    Is it possible to use base crust of Raw Lime Cheesecake or Strawberry Cheesecake?

    (But it was 1/2 cup of each Nuts, whereas here it is 1/2cup and 1/4cup with seeds?)

    What nut would be great with Chocolate except the famous Almonds or Walnuts?

    Peanuts are amazing with Chocolate..

    I also love Pecan and almost Macadamia!

    Or toasted Almonds to give this nice taste..

    How you would toast the nuts in oven?

    #DATES

    How you store your Dates?

    When they are in fridge they tend to be firmer with the cold but they are well protected and keep longer…

    Whereas at room temperature they are more soft and shinny!

    When you say “juicy” we need to clarify..

    Classic Medjool are not JUICY…they are semi dry Dates with some stickiness but a thick skin..

    Whereas Dates like MEDJOOL Juicy has to be kept frozen because socFRAGILE..and melt themselves without chewing!

    If you have them in hand yoy would be amazed..it is a very particular MEDJOOL Variety!

    This ones are great for a melty texture like Caramel..but could make the crust texture too soft I never tried..

    But Sticky Medjool like the ones you use in videos are multifonctions and not fragile..but sticky and chewy so great for crust because they bind to nuts as you said..

    You never made Cheesecake Fillings with Dates?

    #STORAGE

    Good tips for slices but not same presentation for a birthday..

    My daughter wait for whole Cake not sliced..except Brownies

    Yes once done the cake need to set up a few hours in the freezer before remove from Springform pan..

    And we had a Topping (Nuts, Chocolate ..or else) can we let Cheesecake without cover until the Cake set up fully?

    To not hurt the Topping until totally frozen…

    Many thanks again dear Petra you are wonderful!

    Henri

    Reply

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