Raw Vegan Chocolate Cheesecake Recipe

Healthy Guilt Free Food Pleasure

Vegan Cheesecake Base

Cashews - 200g Dates - 100g Spirulina - 6g Orange - zest  Coconut oil - 10ml

Line a tart case 

Blend all the ingredients together and line tart case. Put in the freezer to set.

Vegan Cheesecake Mix

Cashews - 225g Cacao - 30g Cashew milk - 100ml Maple syrup - 80g  Coconut oil - 90ml Orange zest  Lime juice  Cinnamon pinch  Pink salt pinch 

Blend The Cheesecake Mix

Add all the soaked cashews, plant-milk, cacao, maple, cinnamon, orange zest and pink salt to blender and blitz until smooth.

Smooth Cheesecake Mix

Blend until smooth - careful not to overheat.

Shiny Cheesecake Mix

Next, add the room temperature coconut oil into the cheesecake mix as the blender is running. This results in a super shiny and smooth mix.

Transfer Mix To A Bowl

I like to spatula the mix into a bowl to check the seasoning and consistency. Add a little more lime, sweetener or salt to balance flavors.

Pour Mix Onto Base

Pour the smooth cheesecake mix onto the frozen base.

Pour Mix Onto Base

Pour the cheesecake mix onto the frozen base and transfer to the fridge or freezer to set.


Garnish the cheesecake with your favorite seasonal fruits, berries, nuts and seeds.

Slice & Serve

Use a clean sharp knife to portion. Make sure to wipe the knife in between cuts for a nice clean slice.

Learn how to make

Follow the link to the full step-by-step recipe along with everything you need to know for how to make your own healthy raw vegan cheesecakes at home.