Raw Vegan Chocolate Cheesecake

Chocolate cheesecake sits with blueberries and raspberries sprinkled on top sitting on a glass cake stand.
This is the best no bake vegan chocolate cheesecake recipe. You need only 15 minutes of prep time. Luxurious, creamy, sweet and seriously amazing.

Prep Time 15 mins
Freezing time 3 hrs 30 mins
Total Time 3 hrs 45 mins
Course Dessert
Servings 8 people

Ingredients
 
 

For the crust:

  • ½ cup pitted dates
  • ½ cup almonds
  • ¼ cup shredded coconut
  • ½ cup water

For the Filling:

To Garnish:

  • dark chocolate shavings
  • fresh mixed berries

Instructions
 

  • Line a cake tin with baking paper.
  • Blitz the crust ingredients in a food processor until the mixture comes together with pressed.
  • Pour into the cake tin and press into the base until you have an even smooth layer for your crust.
  • In the same processor (no need to wash), blitz the cashews until smooth. Add the rest of the filling ingredients and blitz for 3-5 minutes until totally smooth and thick.
  • Top the crust with the filling and smooth with a pallet knife so the filling is evenly layered. Freeze for 3-4 hours
  • When you are ready to serve, take the cake out of the freezer at least 30 minutes before. Top with shavings of chocolate and fresh berries!
Keyword vegetarian
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