Description
This Easy Baked Chocolate Cheesecake is a creamy, dreamy vegan dessert that’s super chocolaty, decadent, and completely gluten-free. Made with just 9 simple ingredients, it features a rich chocolate crust and a luscious chocolate filling, baked to perfection. An optional fresh raspberry sauce adds a vibrant, tangy contrast, making it an indulgent treat perfect for any occasion.
Ingredients
Crust
- 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
Chocolate Filling
- 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
Raspberry Sauce (Optional)
- 12 oz. fresh or frozen raspberries (~2 cups)
- 2-3 Tbsp maple syrup
- 1 ½ tsp arrowroot starch
Instructions
- Preheat oven and prepare pan: Preheat the oven to 350°F (176°C) and line a standard loaf pan or an 8×8 inch baking dish with parchment paper. Set aside.
- Make the crust: In a medium bowl, combine almond flour, arrowroot starch, cocoa powder, and sea salt. Add the solid coconut oil and cut it into the dry ingredients using a pastry cutter, fork, or your hands until the mixture resembles wet sand and holds together when squeezed. Stir in maple syrup until combined. Transfer the mixture evenly into the prepared pan. Place parchment paper on top and firmly press down with a flat-bottomed object, like a glass, to compact the crust.
- Bake the crust: Bake the crust for 15 minutes, until dry and slightly firm but still a bit soft to the touch. Remove from oven and let cool slightly. Lower oven temperature to 325°F (162°C).
- Prepare the filling: While the crust cools, add cashews, coconut cream, vegan cream cheese, arrowroot starch, maple syrup, melted coconut oil, cocoa powder, and sea salt to a high-speed blender. Blend on high for about 1 minute until very smooth and creamy, scraping down the sides as needed. Taste and adjust sweetness, salt, or cocoa if desired.
- Assemble and bake cheesecake: Pour the filling over the pre-baked crust in the pan. Tap the pan on the countertop to release air bubbles. Bake for 45-50 minutes, until the top is tacky and the center is still slightly jiggly. The center may sink a bit when removed from the oven — this is normal.
- Make raspberry sauce (optional): Meanwhile, place raspberries in a medium saucepan over low heat. Smash raspberries with a wooden spoon until there are no large pieces. Add maple syrup and arrowroot starch, stirring to combine. Increase heat to medium-high and stir constantly until bubbling starts. Reduce heat to medium and continue stirring for 5-10 minutes until sauce thickens and turns rich red. Cool completely before serving. For a smooth sauce, strain out seeds using a fine mesh strainer.
- Cool cheesecake: Remove cheesecake from oven and let rest at room temperature for 20 minutes. Then transfer uncovered to the refrigerator to cool completely for 5-6 hours or preferably overnight.
- Serve: Lift cheesecake from pan using parchment paper. Cut into bars or triangles. Optionally drizzle with raspberry sauce. Store leftovers covered in the refrigerator for 3-4 days, best enjoyed within 2 days.
Notes
- This cheesecake is vegan, gluten-free, and grain-free.
- Use refined coconut oil to avoid a coconut flavor.
- To achieve a smooth raspberry sauce, strain out seeds after cooking.
- Allow the cheesecake to cool completely before covering to prevent condensation.
- Store cheesecake in the refrigerator for up to 3-4 days or freeze up to 1 month.
- Adjust sweetness and cocoa amount in filling to taste.
- Prep Time: 6 hours 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Gluten-Free, Grain-Free, Vegan
