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 perfectly rich and creamy dessert that just 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, water bath leaking into the cake, the surface cracking, over or under-cooking the cheesecake…

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 if I have the option, I go with no-bake cheesecake every time.

No-bake cheesecake is a bit of a misnomer. It is neither cheese, nor is it cake, but it is creamy, rich, and decadent just like the original. There is no mixing, no water baths, no baking… instead, the recipe is much simpler and more forgiving with remarkably few ingredients. So, it’s not at all 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 impressive 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 both sunflower seeds 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 are easy to blend.

Cheesecake Filling

• Coconut cream: since this cheesecake is no-bake 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 strong 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.
• Dates: Medjool dates don’t make the cheesecake filling just sweet; they make it extra thick and rich. While it doesn’t really 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 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. In this case, cacao butter works even better because it has a higher melting point than coconut oil. It also has a wonderful chocolaty aroma, which pairs beautifully with the cocoa powder. If you don’t have cacao butter, feel free to substitute it for coconut oil.

How to Make 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 into a food processor fitted with an S blade and pulse until the seeds are coarsely ground. Be careful not to over-process the seeds; they should retain some texture. Then add the dates and pulse until all the ingredients are well combined. The mixture should 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 it too dry, pulse it a little bit more 
2. Press the crust into a springform pan. Transfer the mixture into a springform pan (this particular recipe calls for a 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 totally optional. You can simply press the entire mixture down evenly along the base for a classic flat cheesecake crust.
3. Prepare the filling. Add all the cheesecake filling ingredients into a high-speed blender and blend until completely smooth.
4. Assemble the cake. Transfer the filling into the springform pan on top of the crust and spread it out 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 into the freezer for about 6 hours, but ideally overnight. The more frozen the cake, the easier and cleaner the removal from the pan.

If You Like This Chocolate Cheesecake …

… you will probably enjoy other no-bake cheesecakes as well.

The cheesecake I make most frequently is lime cheesecake, which flavors are on the light and mellow side. Compared to the chocolate cheesecake, the lime cheesecake is more refreshing, tangy, and citrus-y. It’s definitely a warm weather favorite. 

Print Recipe

5 from 1 vote

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 perfectly rich and creamy dessert that just melts in your mouth! The recipe is vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, nut-free, and refined sugar free.

Prep Time30 mins

Total Time6 hrs 30 mins

Servings: 12 slices

Ingredients

Cheesecake Crust

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

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 into a food processor fitted with an S blade and pulse until the seeds are coarsely ground. Add the dates and pulse until all the ingredients are well combined. The mixture should 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 it too dry, pulse it a little bit more.
• Press the crust into a springform pan. Transfer the mixture into a springform pan (this particular recipe calls for a 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 totally optional. You can simply press the entire mixture down evenly along the base for a classic flat cheesecake crust.
• Prepare the filling. Add all the cheesecake filling ingredients into a high-speed blender and blend until completely smooth.
• Assemble the cake. Transfer the filling into the springform pan on top of the crust and spread it out 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 into the freezer for about 6 hours, but 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. To cut the cake into individual pieces, use a hot, sharp knife. Serve the cake frozen or let it thaw at room temperature for 15-20 minutes before serving.
• Store. Leftover carrot cake keeps well in an airtight container in the refrigerator for up to 1 week or in the freezer 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 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.

**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 190 Calories from Fat 72

% Daily Value*

Fat 8g12%

Carbohydrates 29g10%

Fiber 5g21%

Sugar 19g21%

Protein 3g6%

* Percent Daily Values are based on a 2000 calorie diet.