This chocolate cheesecake recipe is no bake, vegan friendly and a raw version of it's baked counterpart with a creamy filling made from whipped cashews and cacao spread over a gluten free walnut base. This dessert is perfect for the family to feast on or to bring to a potluck.
I first discovered this no bake low carb cheesecake on Megan's (Detoxinista) website. I followed her chocolate cheesecake recipe from scratch and what I loved about her version was the fact that she incorporated a zucchini (courgette) as part of the filling. This is a great way of including some healthy vegetables into your diet.
This was an unique approach to raw cheesecakes, maybe she wasn't the pioneer of such ingenuity, but regardless of whomever thought of this concept - I would like to thank you as the results were divine.
As previously mentioned, my gluten free chocolate cheesecake recipe is inspired by Megan's recipe I couldn't resist revisiting this cheesecake because I'm such a huge fan of no bake chocolate desserts. Therefore I wouldn't miss the opportunity to chime in with my own version.
I told my co-worker about my cheesecake as she is trying to lead a more healthier lifestyle. I certainly don't impose my beliefs onto others and leave people to make their own autonomous decision about what they choose to eat.
Anyway, she quickly became intrigued and asked me to bring a sample into work the next day. The next day I brought a small helping for her to try and I kid you not she loved it to the extent to where, she had asked me nicely to make a large one for herself and family.
If you are a fan of this no bake gluten free chocolate cheesecake recipe then don't forget to check out my Pineapple Cheesecake or alternatively, you might like the No bake Mango Cheesecake Recipe
How to make no bake chocolate cheesecake
Baking tin - For this recipe I used a 9"inch springform pan. This achieves a tart style cheesecake. If you want a deeper filling then use a smaller i.e 6'' pan instead
The base - is made from walnuts, shredded coconut, coconut nectar, pink salt and coconut oil. The nuts are ground using a food processor with the help of the wet ingredients (nectar and coconut oil) to aid the breaking down process. There is no need to pre-soak the walnuts and almonds can be used in place of walnuts.
You want the ingredients to turn into a crumb mixture so it looks like what would be a typical conventional cheesecake base.
If you want to make a chocolate base cheesecake to turn this into a no bake double chocolate cheesecake recipe. Then simply add 2tbsp of cacao along with your base ingredients.
The filling - the filling is made from several ingredients including cashews, cacao, coconut nectar, coconut oil, nutmeg, vanilla, pink salt and zucchini.
All of these aforementioned ingredients need to be whipped up in a high speed blender into a smooth consistency. For best results, do make sure to soak the cashew nuts before hand so they blend with ease.
I find that the creaminess of the cashews and softness from the zucchini creates a velvet smooth texture. The addition of a vegetable is a brilliant way to get non-vegetable lovers to eat their veggies plus it optimises healthy properties.
The steps
Pulse the base ingredients into a crumb then pat it down evenly with the back of a spoon into the base of a spring form pan
Prepare the filling in a blender, blend until smooth then pour onto the base prior to freezing.
Storing the cheesecake
Another thing I should mention, which is very important, is storage. The coconut oil in the filling is a semi solid oil which acts as a stabiliser, at room temperature it begins to liquefy.
As a consequence of this I would suggest keeping the cheesecake in the freezer just as I suggest in my Guava Cheesecake.
The cheesecake filling won't completely freeze through, it will just become more firm which is normal.
Can you use a nut free alternative for making the crust?
Yes, use oats in place of walnuts or make a gluten free base from crackers/cookies (biscuits)
How can you make the filling nut free?
Use organic tofu or vegan cream cheese
What other Chocolate desserts should I try?
Vegan Avocado Chocolate Mousse
Notes and tips
- This recipe is dairy free friendly and paleo, raw with no gluten
- For best results store in the freezer
- The cheesecake filling will be semi-solid and thaw out quite quickly so serve immediately
- Use a 6'' spring form pan for a deeper filling or 9'' pan for a thin tart cheesecake (as shown)
- Zucchini is also known as a courgette in the UK
- High speed food processor is recommended to completely grind all ingredients
- Cheesecake will soften at room temperature
- The cheesecake makes approximately 6-8 portions
More healthy delicious desserts to try
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No Bake Gluten Free Chocolate Cheesecake
Ingredients
For the crust
- 2 cups of walnuts or almonds will do
- 2 tablespoon of coconut oil
- 3 tablespoon of shredded coconut
- ¼ cup of coconut nectar or agave, maple or stevia, erythritol for a keto option
- ⅛ teaspoon of Himalayan pink salt
For the filling
- 2 cups of raw cashews soaked overnight
- 1 zucchini peeled and chopped
- ½ cup of raw cacao powder
- ¼ cup of coconut oil melted
- ½ cup of coconut nectar can use agave, maple, stevia or erythritol for a keto option
- ½ teaspoon of nutmeg
- ½ teaspoon of vanilla extract or powder
- ⅛ teaspoon of himalayan pink salt
Instructions
- Remove the base of the springform pan and use a pen/pencil to draw around the circumference. Cut out the circle you have drawn and use grease or spray to firmly adhere it to the bottom of the pan and set aside.
- Using a food processor with an S blade, grind the walnuts into a fine meal.
- Add the remaining ingredients to the walnut crumb and pulse, you should be left with a slightly moist pliable dough. This will serve as the base of your cheesecake.
- Press the crust ingredients down firmly to the bottom of the pan and spread evenly using the back of a spoon then set aside
- Pulse the cashew nuts into a fine meal on high speed.
- Slowly add the zucchini, nutmeg, coconut nectar, cacao powder and pink salt to the food processor. Process until a creamy consistency is formed.
- Lastly, add the coconut oil and blend until all ingredients are fully combined.
- Pour and evenly spread the filling onto the cheesecake base
- Leave to freeze for at least 8 hours or overnight until firm.
- Remove from freezer 10-15 minutes prior to serving, run a knife around the perimeter of the cheesecake to ease removal.
Notes
- This recipe is dairy free friendly and paleo, raw with no gluten
- For best results store in the freezer
- The cheesecake filling will be semi-solid and thaw out quite quickly so serve immediately
- Use a 6'' spring form pan for a deeper filling or 9'' pan for a thin tart cheesecake (as shown)
- Zucchini is also known as a courgette in the UK
- High speed food processor is recommended to completely grind all ingredients
- Cheesecake will soften at room temperature
- The cheesecake makes approximately 6-8 portions
Rose
how big is the 1 zucchini ?
Charla
Hi Rose, you will need a large zucchini for this recipe.
Laura
I just made this last night for our supper club. It turned out amazing and no one could tell me the "secret" ingredient.
Charla
Thanks for the wonderful feedback Laura
veenaazmanov
Love this unique recipe. Made with all the healthier ingredients. This is delicious, creamy and easy as it is a no bake one too. yum
Charla
Thanks Veena
Beth Sachs
Absolutely delicious and great that I can serve up to my vegan friends. One slice is never enough!
Charla
No, you gotta have a few slices Beth
Adrianne
Yum!! This cheesecake looks amazing. I also love that it is a no bake version. The strawberry pieces look sweet and enjoyable. I look forward to trying this out. Thanks
Charla
Thank you so much Adrianne
Jacqueline Meldrum
I do love cheesecake and this one is calling out to me.
Charla
I'm so glad to hear that Jacqueline
Linda Cormack
This recipe sounds really good and I'd like to try it since I need grain-free and dairy-free. However, the filling ingredients list seems to be missing some information.
1/4 __?__ of coconut oil (melted)
1/2 __?__ organic coconut nectar
What unit of measure for these two ingredients...cup, teaspoon, or tablespoon?
Thank you, Linda Cormack
Charla
Apologies. I shall amend, it should be cups for both ingredients. Thanks for pointing that out.
Rich Far
Hi Charla,
Well...my favorite desert in the world is Cheesecake. So, you certainly hit the spot with this one!
I haven't tried this recipe yet, however, it shall not be long before I do and I will let you know what I think. Going by the picture and the recipe, I just know i'm not in for disappointment.
Blessings Be,
Rich Far
Charla
Yes Rich, please do try it. You won't be disappointed - I cannot deny that
Amy
Wow that looks absolutely delicious!!
I'm gonna try it out, thanks for sharing Charla 🙂
Charla
Thanks Amy, please do and let me know how it turns out.