Raw chocolate cheesecake

It's been too hot to do much, especially turn on the oven. But treats are important and no-bake treats are some of my favourite kinds. This cheesecake turns out creamy and mousse-like. The citrus gives it a little tang that tastes like cream cheese.

Yield: 6 servings
Chocolate base
1/2 cup raw walnuts
6-10 drops liquid stevia (or powdered stevia or use a little honey)
2 tbsp raw cocoa powder
1/4 tsp salt

Cheesecake topping
1 cup raw cashews, soaked for a few hours
1/4 cup raw cacao powder
1/4 tsp vanilla powder or pure vanilla extract (optional)
1/4 cup coconut oil
2 tsp fresh lemon or orange juice
1/4 cup honey or brown rice syrup
1/4 cup almond milk

Base: In a food processor combine walnuts, stevia, cocoa powder and salt. It should look mealy and stick together when pressed. Put mixture into a small baking dish (I use a small glass storage container, the serving size is smallish but it's rich and filling). Press mixture firmly into the dish with your fingers or spatula.  

Topping: Drain cashews, place in food processor or powerful blender and blend on high until almost smooth. Add cacao, and vanilla and mix. Add sweetener. If coconut oil is solid, gently warm it then add it to the mixture and continue blending on high until you have a smooth consistency. 

Top the base with the topping and cool in the fridge or freezer until firm. 

Serve with fresh berries or berry puree (combine fresh or frozen berries with a little honey and blend until smooth). 


  1. I made this tonight! I didn't have cashews, so i blended pumpkin seeds. (funny greenish brown colour from that) Though still really great.
    Thanks. Jenny

    1. Cool, I would have never thought to try with pumpkin seeds. Thanks for letting me know.


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