This 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. 

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.

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.

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 bowl of a food processor 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 and process until all the ingredients are well combined. The mixture will be tender and slightly crumbly at first, but it should be sticky enough to hold together when you press it between your fingers. If the mixture is too dry, pulse it a little bit more.
2. Press the crust 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 Serve Chocolate Cheesecake

Once the cheesecake is properly chilled (it needs to be very firm), 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 before slicing, for 10-15 minutes. Top the cheesecake with some shaved chocolate or chocolate ribbons right before serving.

How to Store Chocolate Cheesecake

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

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 4 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 mins

Total Time6 hrs 30 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

• ½ cup sunflower seeds
• ¼ cup pumpkin seeds
• ¾ cup Medjool dates , pitted

Cheesecake Filling

• 2 (14-oz) cans full-fat coconut milk , chilled*
• ¾ cup Medjool dates , pitted
• 1 cup cocoa powder
• 1 cup coconut sugar
• ¼ 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 bowl of a food processor 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 and process until all the ingredients are well combined. The mixture will be tender and slightly crumbly at first, but it should be sticky enough to hold together when you press it between your fingers. If the mixture is too dry, pulse it a little bit more.
• Press the crust 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 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 thaw briefly (for about 10 minutes) before slicing.
• Store. Leftover chocolate cheesecake keeps well in an airtight container in the refrigerator for up to 1 week. For longer-term storage, freeze in an airtight container for up to 1 month (ideal).

Equipment

food processor

blender

springform pan

measuring 1 cup

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 cream and liquid separation. 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.