Chocolate Cheesecake – Vegan

Chocolate Cheesecake – Vegan

It’s a Vegan Chocolate Cheesecake that’s made with creamy cashews and melted chocolate with a crusty crunchy chocolate crust.  I don’t know if dessert gets better than chocolate cheesecake!

When I was asked to bring my signature dishes to the CCFM studio there was no hesitation that it would have be pasta and cheesecake.  I thought that this main pasta dish and this dessert recipe would be a fitting reference to my blog since I was there to discuss my food journey.

Besides the fact that I was a busy bee cooking and baking there was great pleasure in knowing that everyone enjoyed the food a great deal and seeing them share in my food experience.

chocolate cheesecake



  • Gluten free
  • Vegan
  • Dairy free
  • Sugar free
  • Plant based

This chocolate cheesecake is not only silky smooth and filled with melted chocolate and cashews it’s also a pleasure to make. Its a fun and enjoyable recipe that’s why I have made it so many times!

  • Easy
  • Quick
  • Fun & enjoyable
  • No bake


Start by lining a cake tin.  Different sizes obviously make different cakes but because I wanted the crust to be rather high up in this one with a thicker base/foundation I went for a smaller higher in height tin.

Smaller because it packed a thick base and higher because I wanted these solid high side crusts.


Use parchment paper/baking paper to line the tin out. I spray both before after the paper (a bit neurotic I  know) but you don’t have too you can just spray after the paper if you using any cooking spray.

My suggestion is that you use a non stick baking tin with cooking spray especially if you are not using paper, you don’t want any challenges when removing the cake.  Using baking paper alleviates all that and it comes out with ease (plus there’s easy clean up after hehehe)

This tin (image below) has a loose bottom so when the cheesecake was done, all that I needed to do was loosen the bottom and remove the paper.  Leave it on the bottom part of the cake tin until it has had time to set in the fridge before trying to remove it.

As you can see I wrapped the tin in baking paper all round and the bottom.  Use a scissors to cut the paper to fit. You may have to overlap pieces of paper but that’s fine.

chocolate cheesecake


Other Chocolate Recipe That You May Enjoy

Healthy Chocolate Balls
4 Ingredient Chocolate Balls
Chocolate & Berry Oatmeal Bars
Brownie Banana Chocolate Fudgy Bread
Chocolate Banana Pancakes

Easy Chocolate Cheesecake – This is exactly the same recipe as the current one with the only difference being the soaking of the cashew nuts for a longer period and the much higher thicker crust.  Each time you make the same recipe you may change just one tiny detail that affects the taste and the way it comes out.  On this cake frozen cranberries and baked fig were used for the decor with mint and some crushed nuts.

No bake chocolate cheesecake
  Halved figs and pomegranate as toppings and the chocolate filling is a lot more moist therefore sets better in the freezer rather than the fridge.  This cheesecake is also vegan and uses a sugar free melted chocolate without cashews giving it a more soft chocolaty filling. The cashews in this cake were used in the crust and not the filling. So, slight differences in all but with completely different results in taste and texture more than just appearance.


If you try this Chocolate Cheesecake – Vegan please leave a comment below letting me know how it goes! Also, if you take any pictures of your creation and share it on Instagram, please make sure to tag me @anosmickitchen and use the hashtag #anosmickitchen so that I don’t miss your post!

CHOCOLATE CHEESECAKE – CCFm 107.5 / 96.7 – My Signature Piece!

As you can see that by the time I made this cake I had made it 100 times before and only posted about it twice because how many times can you post the same cake?  Apparently 3 times 🙂

I have always been very traditional in my baking methods but we are all looking for more healthier options.  We have never really been the soda drinking pizza takeout type of family but rather more of a spinach & lentil type family. It’s never enough though so I finding new inspiration  to create a little healthier ingredient choice foods.

chocolate cheesecake



If you try this Chocolate Cheesecake Recipe please leave a comment below letting me know how it goes! Also, if you take any pictures of your creation and share it on Instagram, please make sure to tag me @anosmickitchen and use the hashtag #anosmickitchen so that I don’t miss your post!


Course Dessert
Keyword healthy chocolate cheesecake



  • 1 cup almonds
  • 2 1/2 tbsps coco
  • 5 tbsps coconut oil
  • 1 1/4 cups chopped dates
  • 1 1/2 cups oats
  • 1 tbsp vanilla essence


  • 1 cup cashews (soaked for 20 to 40 min)
  • 1/4 cup honey
  • 250 grams chocolate (melted)
  • rind and juice of 1 medium lemon


  • Prepare a baking tin with baking paper and use spray and cook on the inside. Set aside. 
  • Add all the crust ingredients into a food processor/blender starting by pulsing the almonds, dates and oats followed by the coco, oil and essence. 
  • Once the desired consistency is reached (it should be soft and slightly sticky when pressed between your fingers). Press the crust into the prepared tin and leave in the fridge to set while preparing the filling. 


  • Melt the chocolate your preferred way or see the tips and suggestions of this post. 
  • Add the rest of the filling ingredients into the food processor starting by pulsing the cashews followed by the honey, lemon rind & juice and the melted chocolate. Whiz in the processor into a smooth and silky filling. 
  • Pour the filling into the crust and leave it to set in the fridge for a couple of hours before adding fresh/frozen fruit toppings.  Enjoy!


chocolate cheesecake


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