This Baked Vegan + Paleo Chocolate Cheesecake is so rich and creamy it’s hard to believe it’s dairy- and grain-free. It’s a much healthier version of the “real thing” with a ridiculously similar taste and texture.
Made this dreamy Baked Vegan + Paleo Chocolate Cheesecake over the weekend for my birthday and it was a huge hit with the family. I knew I wanted a cheesecake, but I went for a baked version for a few different reasons.
As much as I love no-bake recipes (like this Pumpkin Mousse Cake and this Mango Vegan Cheesecake), sometimes you crave that firm texture that you just can’t get without baking the cake. Also, since I wasn’t able to celebrate my birthday with my family this year (Boo! to the pandemic) I wanted a cake that wouldn’t melt or soften outside so I could take some to them. When I came across this wonderful recipe by Bakerita I knew I had to try it! I used my Baked Chocolate Pumpkin Cheesecake for the crust and made a few modifications to the filling recipe.
The end result was beyond what I had hoped for. Rich, chocolatey, creamy, with a firm yet melt-in-your-mouth kind of texture. I can undoubtedly say it was one of the best cheesecakes I’ve ever had and the closest to the “real thing” as possible. I actually like this way more than the traditional version since it’s refined sugar-free and not overly sweet, so it doesn’t make you feel tired and bloated after a couple of slices.
I used my homemade cashew yogurt in the filling, but any thick plant-based yogurt or plain dairy yogurt (preferably full-fat or 2%) would work instead. I did not soak the cashews since I have a powerful blender (Vitamix), but if you’re using a regular blender, then it’s best to soak them for a minimum of 4 hours to help them soften and create a smooth creamy texture. I also was too lazy to melt the dark chocolate chips and just threw them into the blender with the rest of the filling ingredients and it turned out fine. If you don’t have a strong blender, it might be best to melt the chocolate chips or pieces of dark chocolate first and then add them in.
Finally, I topped the cake with stewed strawberries since I only had frozen berries. Just add 1 cup of frozen berries into a small pot, add a tiny splash of water, cover, and cook over low heat for about 15 minutes until they soften. Add a pinch of cinnamon and a teaspoon of chia seeds to thicken the sauce if there’s still water in the pot. I didn’t add any sweeteners but feel free to do a taste test and adjust the sweetness as needed. Pour over the cake when ready to serve and garnish with shaved dark chocolate or raw cacao nibs.
I know I’ll be making this Baked Vegan + Paleo Chocolate Cheesecake over and over again as it’s become one of my top cheesecake recipes. So I really hope you get to try it too! Please leave a comment below if you do or tag me @nutriholist #nutriholist in your photos on Instagram or Facebook. Enjoy!
Baked Vegan + Paleo Chocolate Cheesecake
Ingredients
Crust:
- 3/4 cup raw walnuts
- 1 cup almond flour
- 4 tablespoons pure maple syrup
Filling:
- 2 cups raw cashews {See Notes}
- 1 cup plant-based yogurt or plain 2% or full-fat yogurt
- 3/4 cup full-fat coconut milk
- 1/4 cup dark chocolate chips {See Notes}
- 3 tablespoons pure maple syrup
- 2 tablespoons fresh lemon juice
- 3 tablespoons arrowroot powder or tapioca starch
- 3 tablespoons raw cacao powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
Instructions
- For the crust: Preheat oven to 325 F. Grind walnuts in a blender or food processor until they turn into a fine meal. Then add almond flour and maple syrup and blend some more until you get a crumbly mixture.
- Line an 8-inch spring-form pan with parchment paper. Press the crust evenly onto the pan and set aside.
- For the filling: Add all filling ingredients to the blender and blend until smooth. Pour the filling on top of the crust and smooth out the top with a spatula. Bake for 45-50 minutes until mostly set. The cheesecake should jiggle slightly in the center when it’s ready, but not be too wet.
- Turn off the oven when the cheesecake is almost set, leaving the cheesecake inside. Open the oven door a few inches and let the cheesecake cool inside. Remove after about an hour and chill in the fridge for at least 1 hour before serving.
- Serve chilled with fresh or stewed frozen berries, shaved dark chocolate, or raw cacao nibs, and enjoy! Store leftovers in the fridge for up to a week or in the freezer for months.
Notes
- If you’re using a high-powered blender you don’t need to soak the cashews. Otherwise, make sure to cover them with warm water for 2 hours or longer (up to 24 hours). If you forget to do so, you can cover them with hot water that was brought to a boil. Let it sit for 10-15 minutes, then rinse, drain, and use in the recipe.
- If you’re using a high-powered blender you can throw in the dark chocolate chips straight into the blender. If not, melt them over low heat first, then pour into the blender with the remaining ingredients.
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