Creamy, Dreamy Chocolate “Cheesecake”

Posted by on Mar 4, 2014 in Recipes | 0 comments

If there is one food I could not live without, it would have to be chocolate. A piece of nice dark chocolate a day is very good for my mental health. And with all of the antioxidants and other benefits of dark chocolate, I never let myself feel guilty for indulging.  

While this recipe is not quite as healthy as a piece of dark chocolate, it is probably the healthiest, creamiest and dreamiest chocolate “cheesecake” you can make! With no refined sugars, no gluten, and good whole food ingredients, why not give in to your inner chocoholic?

And to top it all off, it is oh so simple. No baking and very little fuss. It’s a dessert that you can whip up in less than ten minutes and eat within an hour!  


Doesn’t it look lovely?

Chocolate Cheesecake
Serves 2
Write a review
Total Time
1 hr
Total Time
1 hr
  1. 5 dates, seeded
  2. 1/4 cup oats
  3. 1 tbsp raw cashew pieces
  4. 1 tbsp raw cacao powder
  5. 1/2 tsp vanilla extract
  6. 1/8 tsp salt
  7. 1 tbsp water, if needed
  1. 1/4 cup raw cashew pieces
  2. 1/2 cup of firm silken tofu, drained (the type in the aseptic packaging)
  3. 3/8 tsp agar powder
  4. 3 tbsps coconut palm sugar
  5. 1/4 cup water
  6. 2 tbsps raw cacao powder
  7. 1/2 tsp vanilla extract
  8. 1/8 tsp salt
  1. Place all ingredients, except water, in a food processor and process until the mixture holds together when pressed between your fingers.
  2. If your dates are not very moist, you may need to add a tbsp of water and pulse a few times.
  3. Press the mixture into the bottom of a 4-inch springform cake pan.
  1. Place all ingredients in a blender and blend until smooth and creamy.
  2. If you have a high-speed blender, continue blending for 4-5 minutes, until the mixture heats and begins to boil, in order to activate the agar powder.
  3. If you do not have a high-speed blender, pour the mixture into a saucepan and gently heat, stirring often, until it comes to a boil.
  4. Pour the hot mixture into the spring-form pan and refrigerate for 45 minutes to an hour until firm.
  5. When the filling feels firm to the touch and you can turn your pan upside down without the filling shifting (carefully of course) it is done. It should only take about 40 minutes, but you could leave it longer to be on the safe side.
  6. Carefully release the spring form pan and push out the cheesecake, and serve either on it's own or with the toppings of your choice.
  1. Be careful not to over process the crust! You want a nice crumbly mixture with some texture, not a paste.
Vegan Sweet and Simple
I dressed up my cheesecake with some coconut cream, melted dark chocolate, and some caramel, which I admit took it over the edge from healthy to decadent. But it really doesn’t need it! It’s lovely, rich and oh so satisfying all on its own. 

Share Button

Leave a Reply

Your email address will not be published. Required fields are marked *