Recipe Directions
- 1. Throw all ingredients into your high-speed blender and blend, starting very slowly and then increasing the speed. (You may need to stop and start it a bit if your blender is getting hung up. If your blades won't move, turn blender off, create an air pocket down the side with a knife, and then blend again starting on low.) Keep blending until it's very smooth, like a creamy chocolate fudge with no cashew chunks at all.
- 2. Pour mixture into a pan or dish (for example a brownie pan) and place in freezer.
- 3. Freeze until it reaches the desired (firm) consistency (8 hours or so!).
- 4. Store in freezer at all times. To eat, just open the freezer, slice and eat immediately.
The Rawtarian's Thoughts
By The Rawtarian This simple, crustless raw vegan chocolate cheesecake is easy and delicious. Sweet, creamy and a perfect chocolate fix. A blender is the only equipment that's required.
Of course, you can make a crust if you feel like you need one, but really there is no need! Unless you like to unecessarily complicate things. :)
This raw cheesecake must be frozen for about 8 hours before being eaten. (It will harden when frozen.)
This raw vegan chocolate cheesecake recipe absolutely must be kept in the freezer until eaten. It will melt very quickly if not.
Recipe Photos
Nutrition Facts
- This recipe is very low in Carbohydrates, and Sodium.
- This recipe is a good source of Riboflavin.
- This recipe is a noteworthy source of Protein, and Iron.
Amounts per 72 g (3 oz) suggested serving
| Name | Amount | % Daily |
|---|---|---|
| Calories | 251 | 10 % |
| Protein | 6 g | 10 % |
| Fat | 17 g | 22 % |
| Carbohydrates | 23 g | 7 % |
| Dietary Fiber | 2.1 g | 7 % |
| Sugars | 14 g | |
| Calcium | 34 mg | 3 % |
| Iron | 2.4 mg | 18 % |
| Sodium | 31 mg | 1 % |
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Comments and Reviews
All
Jenn
Feb 18, 2017
PS - I've only just discovered your website, it looks amazing! I will definitely try some of your recipes. Thanks!!
The Rawtarian
Feb 21, 2017
Jenn, welcome!! Let me know what you think once you've made something :)
ireallycantcook
Jan 08, 2017
ireallycantcook's Review
Raw chocolate cheesecake recipe
Delicious! Was a hit for my housewarming party and super easy to make. Highly recommend.
The Rawtarian
Jan 13, 2017
I really can't cook - you might have to change your name now :)
manuelam
Nov 23, 2016
It's absolutely amazing cake
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
Nov 24, 2016
Looks so tasty!
manuelam
Nov 23, 2016
manuelam's Review
Raw chocolate cheesecake recipe
This can be done on a food processor?
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
Nov 24, 2016
It's best made in a blender if you have one. It will get smoother that way :)
Anna Costanza
Aug 15, 2016
Anna Costanza's Review
Raw chocolate cheesecake recipe
Supreme, but would like it perfect: I realized the coconut oil I used is 'odorless', still organic, should I have the version of coconut oil with a coconut flavour? Also, my chocolate cheese cake has a 'strong' lemon back hint (who might even lead to think is acid cream :-( ). Is this part of it or is due to the oil issue and the fact that I used agave syrup instead of maple?
Thanks, Anna
The Rawtarian
Nov 03, 2016
Hi Anna,
Thanks for your note.
Using flavorless, odorless coconut oil is fine. It doesn't really have a coconut taste, period.
It definitely has a strong lemon taste, that is intentional. :)
ginad543
Aug 04, 2016
ginad543's Review
Raw chocolate cheesecake recipe
My all time favorite go to sweet treat. This is the best! :-)
The Rawtarian
Nov 03, 2016
You have good taste ;)
Georgia
Mar 23, 2016
Hi! Should you soak the cashews overnight before using them?
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
Mar 25, 2016
Hi Georgia,
Short answer: not necessary.
The main exception to this is if your blender is very dull and crappy, then I would suggest soaking the cashews overnight in warm water to soften them and make it easier for them to blend. Then drain, rinse clean and briefly pat dry with a tea towel and use them in the recipe.
If you have a very good newer blender that can handle nuts, then you don't have to bother. Example: Vitamix or Blendtec etc.
Misty_Celeste
Sep 06, 2016
I have a Vitamix S30 and yet I think I'm going to soak the cashews next time I make this.
I don't know if it's because the S30 is the smallest model, but my Vitamix got hung up and I couldn't finish blending the cashews. When it gets hung up, the Vitamix doesn't restart until after 45 minutes, so I left the mixture a bit chunky.
The Rawtarian
Nov 03, 2016
Bummer! Usually, if the mixture starts to get hung up, I immediately turn off the blender and, using a spatular or spoon, I create an air pocket down the inside of the carafe. (So that the blades have some air hitting them.) Remove the spatula, replace lid and start blending again.
Usually this will help avoid getting to that "no restart" point :)
Misty_Celeste
Nov 08, 2016
Thanks! I'm getting better with it, but still getting the hang out ?
Shani
Jan 25, 2016
Shani 's Review
Raw chocolate cheesecake recipe
So yummy!
I love the chocolate - coconut flavour it has.
I prefer to soak the cashews so I only used half a cup of water and it turned great and probably took less time in the freezer.. :)
The Rawtarian
Jan 25, 2016
Nice job Shani.
Thanks for sharing your tips re: the cashews - it's comments that yours that make this place the useful hub of goodness that it is :)
xox
Anna
Dec 30, 2015
What about agave instead of maple? Is it a question of texture or taste? thanks
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
Dec 31, 2015
Hi Anna! Either works :) I have a slight preference for maple syrup flavorwise, but it's really just a matter of taste. No biggie either way.
Kimberly
Dec 10, 2015
Thank you for sharing !
Elizabeth Nitz
Dec 10, 2015
Thank you for sharing !
Angie D. Powers
Sep 15, 2015
This sounds sooooo deliciously amazing!!
I never by maple syrup because its $$$ here.
Would raw honey work in its place??
Thank you
The Rawtarian
Sep 19, 2015
Hi Angie, you can def. use honey! :)
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