Go Back
–+ servings
A single slice of cheesecake
Print

No Bake Gluten Free Chocolate Cheesecake

Learn to make the best chocolate cheesecake that's free from gluten and vegan friendly
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 servings
Calories 572kcal
Author Charla

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

Nutrition

Calories: 572kcal | Carbohydrates: 39g | Protein: 12g | Fat: 45g | Saturated Fat: 15g | Sodium: 90mg | Potassium: 565mg | Fiber: 5g | Sugar: 23g | Vitamin A: 49IU | Vitamin C: 5mg | Calcium: 84mg | Iron: 4mg