Healthy Vegan Chocolate Cheesecake. My no bake vegan chocolate cheesecake recipe is super easy to make and have all healthy ingredients! Vegan chocolate cheesecake is made with no sugar, no heavy cream, and no flour!
My Mini Vegan Chocolate Cheesecake Recipe is:
- No Bake
- Gluten Free
- Dairy Free
- Refined Sugar Free
These chocolate tarts are so decadent you won’t even realize you’re eating a healthy treat! Made with heart healthy nuts, and antioxidant rich raw cacao nibs.
HEALTH BENEFITS OF MINI VEGAN CHOCOLATE CHEESECAKE
- Raw almonds and cashews are filled with healthy fats and fiber!
- Dates are a great replacement for sweetener.
- Raw cacao powder comes from cacao beans, which are rich in antioxidants and other minerals.
- Coconut oil is a great natural replacement for over-processed and conventional vegetable oil.
TIPS TO MAKE THE BEST HEALTHY VEGAN NO BAKE DARK CHOCOLATE CHEESECAKE
SOAK CASHEWS IN WATER OVERNIGHT. Soaking cashews is a must to blend into a creamy cheesecake-like texture.
USE RAW CACAO POWDER. Raw cacao powder has a richer chocolate flavor and more health benefits than coco powder.
USE SILICONE MINI TARTLET MOLDS. Tartlets are so much easier to get out of silicone, which is flexible.
SOAK DATES IN HOT WATER FOR 15-30 MINUTES. Before making your chocolate tart filling, soak the dates so they blend into a smooth and creamy texture.
REFRIGERATE FOR A PUDDING TART TEXTURE, FREEZE FOR A CHEESECAKE TEXTURE.
THAW 15 MINUTES AT ROOM TEMPERATURE. If freezing your tarts, thaw for 15 minutes for a perfect creamy cheesecake texture.
HOW TO MAKE MY HEALTHY MINI CHOCOLATE CHEESECAKE RECIPE
Step 1: make the chocolate crust
This crust is only 3 ingredients! It just takes almonds, pitted dates, and cacao powder. If you don’t have cacao powder, you can substitute dark coco powder, which is usually found in the baking aisle.
Add the 1 cup of raw almonds, the 1 cup of dates, and the ½ cup raw cacao powder to a blender. You can also use a food processor!
Pulse the mixture until it is combined, but still a coarse texture.
Now, you can divide your crust between 6 silicone tart molds. If you don’t have the silicone ones, you can use the ceramic or stainless steel. I like to use the silicone ones because they’re much easier to get out!
Press the crust into the bottom and up the sides. If you like your crust only on the bottom, you can skip pressing it up the sides.
Step 2: make the healthy chocolate cheesecake filling
Now it is time to make the creamy and fudgy filling! The filling only takes 6 ingredients. They all have health promoting benefits! It is so amazing that cashews, coconut oil, oat milk, vanilla extract, dates, and melted baking chocolate can become so delicious!
You will want to soak your cashews overnight. If you don’t have time or didn’t plan to make this earlier, you can do the quick version! Soak the cashews in hot water for about an hour. You can throw your dates in too. The dates usually have to be soaked about 30 minutes before you blend them. This helps the texture come out smooth and creamy.
Now, you can add all of your ingredients into the blender or food processor. Blend until smooth and creamy.
Pour your filling on top of the prepared crust.
Step 3: chill your vegan chocolate cheesecakes
At this point, depending on the texture you are going for, you can either refrigerate or freeze your tarts.
Refrigerating will give you a pudding-like and fudgy texture. Place in the fridge for at least an hour before enjoying to get the texture!
Freezing will give you more of a sorbet like texture. Freeze them for approximately 2 hours.
Or, you can increase the shelf life of these and store them in the freezer to begin with. Then, you can either eat them right away. Or, thaw them out for 15 minutes at room temperature to get the smooth cheesecake-like texture.
The tarts with the extra dark chocolate swirled in were the ones that were placed in the freezer, the ones without are the ones that were refrigerated.
These will keep in the freezer for up to a month. Make sure you put them in an airtight container to prevent freezer burn.
Frequently asked questions about my healthy vegan dark chocolate cheesecake recipe.
SHOULD I USE RAW OR ROASTED ALMONDS IN THE ALMOND CHOCOLATE CRUST?
Use raw almonds, which have more fat and nutrients than roasted almonds.
WHAT KIND OF DATES SHOULD I USE?
You can use any kind! Just make sure to remove the pits before using them.
CAN I MAKE THESE VEGAN CHOCOLATE MINI CHEESECAKES WITH COCONUT MILK?
Yes! Full fat coconut milk will make your vegan chocolate fudge tarts ultra smooth and creamy.
Looking for more no bake vegan cheesecake recipes? Try these fan favorites!
- Chocolate Fudge Mini Cheesecake with Peanut Buter whip
- Dulce De Leche Cheesecake
- Raw Vegan Strawberry Cashew Cheesecake
- Vegan Mango Cheesecake
- Key Lime Pie Cheesecake
- Butterfly Pea Cheesecake
- Blueberry Cheesecake with Almond Crust
- Pink Pitaya Vegan Cheesecake
If you try this Mini Vegan Chocolate Cheesecake Recipe, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Pinterest, Instagram, Facebook, and Youtube!
Vegan Chocolate Cheesecake (Mini Size!)
For the chocolate crust:
- Food process or blend the almonds, 1 cup of pitted dates, and ½ cup raw cacao powder till coarse and evenly combined.
- Divide the crust mixture evenly between 6 tart molds. Press into the bottom and set aside.
For the chocolate fudge filling:
- Add all the filling ingredients for the filling to a blender or food processor. Blend until smooth and creamy.
- Divide the filling evenly on top of the prepared crust.
- Refrigerate for 1 hour or freeze for two hours depending on the texture you want.
**If you don’t have don’t have time to soak them overnight, you can easily soak them in hot water for 1 hour before making you filling.
**You can substitute: soy milk, almond milk, or cashew milk Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.