Healthy Chocolate Fudge Cheesecake

If you love cheesecake, but not all the sugar and dairy, then try my delicious Healthy Chocolate Fudge Cashew "Cheesecake." It is super easy to make, no-bake, and loaded with gut healthy ingredients to make you actually feel good after dessert.

I've been making cashew cheesecake recipes for years now and I'm never going back to classic cheesecake. I'm very dairy intolerant, and my skin breaks out almost immediately after eating dairy or sugar, plus I get very bloated after cheesecake.

So once I discovered this healthy cashew cheesecake, I was in love! Not only does it taste almost exactly like classic cheesecake, but it is packed with gut healthy ingredients like almonds, dates, cacao powder (unprocessed cocoa powder), cashews, and more!

I love healthy cashew cheesecakes so much that I made 16 different versions, which you can check out over on my No Bake Dessert Recipes Page.

Healthy Chocolate Fudge Mini Cheesecakes are:

• Gluten Free
• Dairy Free
• Gut Healthy
• Totally Delicious
• Toddler & Kid Friendly
• No-Bake

Craving ice cream but in a healthy way? Try my Thick Smoothie Bowl Recipe! Smoothie bowls are a super quick, easy and healthy no bake dessert recipe to satisfy your sweet tooth immediately.

HEALTHY CHOCOLATE FUDGE CASHEW CHEESECAKE INGREDIENTS

I know that each of these cashew cheesecake ingredients will look ultra healthy to you and you might be wondering.. how could this possibly taste like cheesecake?! It really does!

Cacao crust ingredients:

• 1 cup hazelnut flour or all natural almond flour
• 1 cup dates, pitted (or ½ cup raw honey)
• ½ cup raw cacao powder

Healthy chocolate fudge filling ingredients:

• 2 cups raw cashews, soaked in water overnight
• ¼ cup coconut oil
• ½ cup vanilla almond milk or vanilla kefir
• 2 teaspoons pure vanilla extract
• 8 dates, pitted & soaked in hot water for 15 minutes
• Dash pink sea salt
• ½ cup raw cacao powder
• 2 oz extra dark chocolate (85% or more), melted

Peanut butter coconut cream whipped topping ingredients:

• 1 can full fat coconut milk You will usually find coconut milk in 13.5-13.66 oz cans
• 2 tablespoon creamy peanut butter (unsalted)
• 2 tablespoon pure maple syrup
• Dash pink sea salt

GUT HEALTHY BENEFITS OF MY CHOCOLATE CASHEW CHEESECAKE

Hazelnut Flour is naturally gluten-free and rich in fiber, which supports healthy digestion and feeds beneficial gut bacteria. It also provides healthy fats and antioxidants, helping to reduce inflammation in the gut lining.

Cacao Powder is a prebiotic-rich superfood that promotes the growth of beneficial microbes like Lactobacillus and Bifidobacterium. It's also loaded with polyphenols, which have been shown to support gut health by reducing oxidative stress and modulating inflammation.

Dates are a natural sweetener that’s rich in both soluble and insoluble fiber, aiding in regular bowel movements and supporting a diverse gut microbiome. Their natural sugars are also less likely to cause blood sugar spikes when paired with healthy fats and proteins.

Cashews provide resistant starch and fiber, both of which serve as prebiotics. Cashews also contain zinc and magnesium—essential minerals that help regulate digestive enzymes and reduce gut-related inflammation.

Coconut Oil contains medium-chain triglycerides (MCTs), which are easier to digest and may help improve the balance of gut bacteria. Its antimicrobial properties may also help reduce harmful pathogens in the gut while supporting the growth of beneficial microbes.

Sea Salt contains trace minerals that support electrolyte balance and digestive function. Proper sodium levels are essential for stomach acid production, which is critical for breaking down food and absorbing nutrients.

HOW TO MAKE HEALTHY CHOCOLATE FUDGE CASHEW CHEESECAKE

**BEFORE YOU START!! **

This recipe requires the cashews & coconut milk to be refrigerated overnight. DON'T SKIP THIS PART!!

How to soak your cashews: add your cashews to a bowl, cover them with water, and place them in the fridge over night. This is necessary to soften the cashews so they can blend into a creamy flavor.

For your coconut milk: simply place a can of FULL FAT coconut milk into the fridge. This allows the fatty portion to completely harden overnight so that you can whip it into a delicious cream!

You can make my healthy chocolate cashew cheesecake either in small molds or in 1 big cheesecake mold. For a large cashew cheesecake, I like to use a springform pan so that it comes out easier than a classic glass cheesecake pan.

MAKE THE HEALTHY CHEESECAKE CRUST

In a high powered blender or food processor, add 1 cup of hazelnut flour, 1 cup of pitted dates, and ½ cup of cacao powder. If you want a quicker healthy cheesecake crust, you can simply mix 1 cup hazelnut (or almond) flour, ½ cup honey, and ½ cup cacao powder instead.

Process the mixture to fine crumbs.

Divide the crust mixture evenly between 6 mini tart molds, or use 1 large pan.

Firmly press the crust mixture into the bottom of the molds. Set your crust aside while you prepare the chocolate fudge filling.

MAKE THE HEALTHY CHOCOLATE FUDGE CASHEW CHEESECAKE

**the dates blend best if they are soaked in hot water for 15 minutes before blending** Simply add your 8 pitted dates to a bowl and pour hot water over them. Make sure to drain off the water before you add them to your filling.

To make your chocolate fudge filling, to a blender or food processor add:

• 2 cups raw cashews (soaked overnight in water & drained)
• ¼ cup coconut oil
• ½ cup almond milk or milk of choice
• 2 teaspoons vanilla extract
• 8 dates (soaked in hot water for 15 minutes)
• dash of sea salt
• ½ cup raw cacao powder
• 2 oz extra dark chocolate, melted

Turn your food processor on high and blend until your chocolate fudge cashew cheesecake mixture is silky smooth and creamy. There should be no rough pieces of cashews left if you want the most cheesecake-like dessert experience.

Divide the mixture evenly on top of your 6 tart molds.

Spread the cashew cheesecake filling evenly over the molds.

Place your chocolate cashew cheesecake in the freezer to firm up while you prepare your peanut butter whipped topping.

How to make Healthy Peanut Butter Coconut Milk Whipped Topping

Take your can of full fat coconut milk from the fridge. Make sure that you have refrigerated it overnight so that the hard portion of the milk can firm up completely.

Scrape the hard portion of the can of milk into a bowl along with 2 tablespoons of creamy peanut butter, 2 tablespoons of maple syrup, and a dash of sea salt.

Use a hand held blender to whip the coconut peanut butter whipped topping together until it is light and fluffy.

It's not going to be as fluffy as whipped cream made with heavy cream, but it sure will be creamy and delicious!

It should look like this when it's done:

How to serve Healthy Chocolate Fudge Cashew Cheesecake

Remove your tart from the freezer and let it stand at room temperature for about 10 minutes.

Pile your healthy chocolate fudge tarts with the prepared peanut butter topping. You'll notice the texture go from frozen into a delicious creamy cheesecake like texture. If it is still hard, thaw it for longer until it is the texture of cheesecake.

Enjoy!

Storage tips for Healthy Chocolate Fudge Mini Cheesecakes

You can store the rest of your healthy chocolate cashew cheesecake WITH the peanut butter whip right in the freezer. The whipped topping will not deflate during freezing.

When you want a delicious treat, simply take one out and let it sit at room temperature for about 10-15 minutes.

You can also store these in the fridge for about a week, but I like to store them in the freezer, where they will last up to 3 months!

FAQ's

Can I make 1 big healthy chocolate fudge cheesecake instead of mini?

Yes! Simply dump everything into 1 pan instead of dividing between mini molds. The larger the pan, the thinner the cashew cheesecake will be.

Can I use hazelnuts in place of hazelnut flour for the crust?

Yes! To make hazelnut flour out of hazelnuts, add the whole hazelnuts (shells removed & discarded) to a blender or food processor. Pulse until they resemble fine crumbs. Make the amount you need for your recipe.

What is the difference between cocoa powder and cacao powder?

The main difference between cocoa powder and cacao powder is that cacao powder is healthier than cocoa powder. Cacao powder is healthier than cocoa powder because cocoa is processed at a much higher temperature and destroys some of the cacao bean nutritional benefits.

Can I use roasted cashews in cashew cheesecake?

The short answer is NO! Don't try to use roasted cashews in cashew cheesecake. Roasted cashews are much more dry than raw cashews and they will not blend into a creamy cheesecake like texture. Only use raw cashews for cashew cheesecake.

More Healthy No-Bake Cashew Cheesecake Recipes You're Going to Love!

• Vanilla Cashew Cheesecake
• Dulce De Leche Cashew Cheesecake
• Chocolate Cashew Cheesecake
• Almond Pulp Chocolate Cashew Cheesecake
• Healthy Key Lime Pie with Cashews
• Pink Dragon Fruit Cashew Cheesecake
• Blueberry Cashew Cheesecake
• Blueberry Vanilla Cashew Cheesecake
• Strawberry Cashew Cheesecake
• Mango Cashew Cheesecake
• Matcha Cashew Cheesecake
• Butterfly Pea Cashew Cheesecake
• Pumpkin Cashew Cheesecake

If you try my Healthy Chocolate Fudge Cashew Cheesecake Recipe, please let me know your thoughts leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Pinterest, Instagram, Facebook, and Youtube!