Name: Easy Vegan Chocolate Cheesecake with Raspberry Sauce Recipe
Prep time: 6 h 30 min
Cook time: 1 h
Total time: 7 h 30 min
Cuisine: Gluten-Free
Ingredients: 1 cup almond flour; 1/4 cup arrowroot starch; 3 Tbsp cocoa powder; 1/4 tsp sea salt; 3 Tbsp refined coconut oil (solid, not melted); 3 Tbsp maple syrup; 1 cup raw cashews; 1 cup coconut cream (Savoy brand preferred); 8 oz. plain vegan cream cheese (Miyokos recommended; Tofutti or Kite Hill also work); 1 Tbsp arrowroot starch; 2/3 cup maple syrup; 1 Tbsp melted refined coconut oil; 1/2 scant cup cocoa powder; 1/8 tsp sea salt; 12 oz. fresh or frozen raspberries (~2 cups); 2-3 Tbsp maple syrup; 1 ½ tsp arrowroot starch

Jump to Recipe· 4.2 from 60 reviews

If you have a soft spot for rich, creamy desserts but want to keep things plant-based and gluten-free, you are going to adore this Easy Vegan Chocolate Cheesecake with Raspberry Sauce Recipe. It’s a luscious, dreamy cheesecake that manages to be decadently chocolaty without any dairy, and the addition of a vibrant raspberry sauce takes it to the next level of deliciousness. Whether you’re vegan, gluten-free, or simply craving something sweet and irresistible, this recipe is a total winner that blends simple ingredients into a dessert you’ll want to make again and again.

Ingredients You’ll Need

A white round plate holds several ingredients arranged neatly; on the plate, there is a small white bowl filled with light brown cashew nuts, another small white bowl with a fine beige powder, a white spoon with salt, a wooden spoon with a white solid ingredient, a white spoon with brown liquid, and a wooden spoon heaped with dark brown powder. Surrounding the plate on the white marbled surface are two bright red raspberries, a small blue dish with white powder, a small cup of pale yellow liquid, a clear glass of white liquid, a round bowl with smooth white cream, and a black and white zigzag patterned bowl filled with many red raspberries. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Easy Vegan Chocolate Cheesecake with Raspberry Sauce Recipe lies in its straightforward list of ingredients, each perfectly chosen to create the ultimate texture and flavor combination. From the nutty almond flour to silky vegan cream cheese and naturally sweet maple syrup, every component plays an essential role in building layers of taste and that signature creamy texture.

Almond flour: Adds a lovely nutty flavor and a gluten-free base to the crust.

Arrowroot starch: Helps bind ingredients together for a perfect crust and smooth filling consistency.
Cocoa powder: Provides the deep chocolate flavor that makes this cheesecake truly indulgent.
Sea salt: Balances sweetness and enhances all chocolate notes.
Refined coconut oil (solid): Adds moisture and richness without coconut flavor.

Maple syrup: A natural sweetener that brings warmth and depth.
Raw cashews: Soaked and blended for creamy, dairy-free filling texture.
Coconut cream: Offers luscious fat content to replicate a traditional cheesecake’s richness.

Plain vegan cream cheese: The key to that classic cheesecake tang and softness.
Fresh or frozen raspberries: For the vibrant, optional raspberry sauce that adds a fresh and tart contrast.

How to Make Easy Vegan Chocolate Cheesecake with Raspberry Sauce Recipe

Step 1: Prepare the Crust

Start by preheating your oven to 350 degrees F (176 C) and lining your baking pan with parchment paper—that ensures a smooth removal later. Combine almond flour, arrowroot starch, cocoa powder, and sea salt in a bowl. Then, cut in the solid coconut oil until the mixture resembles wet sand, which helps create that perfect crumbly but held-together texture. Add maple syrup, stir, and press the mixture firmly into your pan to form the crust base before baking for 15 minutes. It should be dry but still slightly soft to touch when it’s done, and then it’s ready to cool while you lower the oven temperature to 325 F (162 C).

Step 2: Make the Chocolate Filling

While your crust cools, blend together cashews, coconut cream, vegan cream cheese, arrowroot starch, maple syrup, coconut oil, cocoa powder, and salt until super smooth and creamy. This silky filling is what makes this cheesecake stand out—not too sweet, just rich and chocolaty. Don’t hesitate to taste and tweak the sweetness or chocolate intensity before pouring it onto the pre-baked crust. Once poured, gently tap the pan on your counter to pop air bubbles, then bake for about 45-50 minutes. The top should feel tacky with a little jiggle in the center, promising a luscious finish.

Step 3: Create the Raspberry Sauce (Optional)

For an extra pop of fruity brightness, prepare the raspberry sauce while the cheesecake bakes. Simmer raspberries with maple syrup and arrowroot starch over low heat, mashing the fruit until smooth. After it thickens and turns a gorgeous red, strain out the seeds if you prefer a smooth sauce. Cool completely before serving. This sauce adds a lovely, tart counterbalance to the rich chocolate, lifting every bite.

Step 4: Cool and Chill the Cheesecake

Once baked, allow your cheesecake to rest at room temperature for 20 minutes before refrigerating it uncovered until fully cool. Then cover and chill for at least 5-6 hours or overnight—the longer, the better for the texture to set perfectly. When ready, use the parchment paper to lift it from the pan, slice, and consider discarding any less creamy edges for the best experience.

How to Serve Easy Vegan Chocolate Cheesecake with Raspberry Sauce Recipe

A close-up view of a bowl with crumbled dark brown chocolate cake pieces inside, showing rough and crumbly texture, held by a woman's hand. A silver fork is pushing into the cake crumbs in the middle, lifting some pieces. The bowl is ceramic with an outer light blue and green glaze and slightly worn look. Around the bowl on a white marbled surface, there are small white bowls, one with fresh red raspberries, one with white cream, and another with a light beige powder. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

When serving, a drizzle of that vibrant raspberry sauce is a must, adding a fresh burst of color and tangy contrast. Sprinkle a few fresh raspberries or a light dusting of cocoa powder on top for that extra touch of elegance. If you’re feeling fancy, a few chopped nuts or mint leaves can brighten the presentation and add texture.

Side Dishes

This cheesecake pairs beautifully with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream, balancing out the richness. For a light and refreshing accompaniment, serve with fresh fruit slices or a crisp green salad dressed simply with lemon juice—perfect if you want to make it a special occasion dessert.

Creative Ways to Present

Don’t hesitate to get creative with plating! Try layering sliced cheesecake with raspberry sauce in clear glasses for a stunning parfait-style dessert or make bite-sized cheesecake bars for a party platter. You can also add a sprinkle of edible flowers or nuts around the edges for a colorful and inviting display that will have guests impressed.

Make Ahead and Storage

Storing Leftovers

Leftover cheesecake should be stored covered in the refrigerator and will keep delicious for up to 3-4 days, although it’s best enjoyed within the first couple of days when the textures are freshest. Make sure to keep it sealed well to prevent it from absorbing other odors.

Freezing

You can freeze this vegan chocolate cheesecake for up to a month. Wrap it tightly in plastic wrap and then foil to protect against freezer burn. Thaw overnight in the fridge before serving, and it will retain its creamy texture quite well.

Reheating

We recommend serving this cheesecake chilled and do not suggest reheating, as warming will affect its creamy texture. Simply allow it to sit at room temperature for 10-15 minutes before serving if you want it less cold.

FAQs

Can I use a different nut instead of cashews?

Cashews are preferred for their neutral flavor and creamy texture, but soaked blanched almonds or macadamia nuts can be a good substitute if you have allergies or preferences. Just ensure they’re soaked well for maximum creaminess.

Is the raspberry sauce necessary?

The raspberry sauce is totally optional but highly recommended! It adds a fresh, tart brightness that cuts through the richness of the chocolate, making each bite even more delightful.

Can this cheesecake be made oil-free?

The refined coconut oil helps with the texture and mouthfeel of both the crust and filling, so removing it may affect the final consistency. You can experiment with applesauce or mashed banana, but keep in mind the flavor and texture will change.

How long does the cheesecake need to chill for best results?

For the creamiest texture and best sliceability, chilling the cheesecake for at least 5-6 hours or overnight is ideal. This gives the filling time to fully set without losing that luscious softness.

Is this recipe gluten-free?

Yes! This Easy Vegan Chocolate Cheesecake with Raspberry Sauce Recipe is naturally gluten-free thanks to the almond flour crust and absence of any wheat-based ingredients, making it perfect for gluten-sensitive eaters.

Final Thoughts

I truly hope you enjoy making and sharing this Easy Vegan Chocolate Cheesecake with Raspberry Sauce Recipe as much as I do. It’s a dessert that feels indulgent yet wholesome, simple yet sophisticated. Perfect for special occasions or an everyday treat that brings a smile with every forkful. Go ahead, give it a try—you deserve a slice of heaven that’s kind to you and the planet!