Did you know that you can make a spectacular chocolate cheesecake without ever opening a brick of cream cheese?It’s true—this Chocolate Cheesecake is cool, creamy, chocolaty, and completely vegan!It’s made primarily of softened cashews and coconut cream……and melted chocolate, of course 🙂

This cheesecake is grain-free, too. Where you might normally find a crunchy graham cracker crust under all that creamy filling, this crust is made of dates, almonds, and cocoa powder.Both the crust and the filling come together in the bowl of a food processor before being layered into springform pan and chilled until solid. No need to crank the oven for this no-bake cake!Once the cake is chilled all the way through, remove it from the springform and give it a drizzle of homemade chocolate shell.Chocolate Cheesecake slices like a dream. It definitely stands on its own, but I couldn’t resist plating each piece with a few fresh sweet cherries!You’ll love this smooth, creamy, chocolaty cheesecake! It’s easy to make, no-bake, vegan and grain-free—perfect for sharing with your favorite gluten-free vegans! Out of all the good things about this cake (and there are *a lot*), I think the number of people I can share it with is the very best one ❤
Want more vegan, grain-free cheesecake? Try my Peachy Paleo Cheesecake!

Chocolate Cheesecake {Vegan & Grain-Free}
makes one 9-inch cheesecake

Filling:
1 cup raw cashews
1 14-ounce can coconut cream (not cream of coconut)
3 tablespoons maple syrup
2 teaspoons apple cider vinegar
1 teaspoon espresso granules (optional)
1 tablespoon pure vanilla extract
1/4 teaspoon Kosher or sea salt
8 ounces bittersweet chocolate, melted and cooled slightly
1/3 cup coconut oil, melted and cooled slightly

Crust:
15 Medjool dates, pitted
1 cup raw almonds
3 tablespoons natural unsweetened cocoa powder

Topping:
Homemade Chocolate Shell

The night before you want to make the cheesecake, place cashews in a small container with a lid. Cover with water. Refrigerate for 4-12 hours.

Lightly grease a 9-inch springform pan with coconut oil.

Make the crust. Combine dates, almonds, and cocoa powder in the bowl of a food processor, and process until the almonds are broken down and the filling starts to form a ball. Mixture should hold together when pinched. Transfer crust mixture to prepared pan, and press it to the edges to form an even layer. Set aside.

Wash and dry the food processor, or wipe it out very well with a paper towel.

Make the filling. Drain soaked cashews and place them in the food processor. Add coconut cream, maple syrup, apple cider vinegar, espresso granules, vanilla, and salt. Process until the mixture is smooth. Add melted chocolate and process again. With the food processor running, drizzle coconut oil through the feed tube. Continue processing until everything is smooth and fully combined.

Pour filling mixture over crust and smooth with an offset spatula. Refrigerate for 8 hours (or freeze for 2 hours).

Run a thin, flexible knife around the edge of the pan. Release the cheesecake from the springform pan, and allow it to sit at room temperature for 10 minutes. Drizzle with chocolate shell. Slice with a large, sharp chef’s knife, wiping the blade clean between cuts. Serve.

Leftovers will keep covered in the refrigerator for a few days.

Note:

If you cannot find coconut cream, use two 13.5-ounce cans of full-fat coconut milk. Chill them overnight and scoop off the coconut cream to use for the cake. Reserve the leftover liquid for another use.