These Raw Vegan No-Bake Triple Chocolate Mini Cheesecakes are an easy and healthy recipe made with clean, real food ingredients. They're the perfect no-bake plant-based desserts that have 3 layers of chocolate and can be prepared in under 15 minutes!
Here's Why This Recipe Works
My top 3 favorite reasons:
- Mini Cheesecakes For Portion Control
- Can Be Prepared In Under 15 Minutes
- Made With Clean, Real Food Ingredients
You can feel good about making this healthy, plant-based recipe because it's raw, vegan, gluten-free, dairy-free, soy-free, egg-free, no-bake, paleo-friendly, and contains no refined sugar.
Karielyn's Expert Tips + Ingredient Substitutions
Tip #1: You can convert this to a 100% vegan recipe by substituting the sweetener with organic maple syrup or your favorite vegan liquid sweetener.
Tip #2: This recipe makes 12 mini cheesecake servings using this mini cheesecake pan.
Frequently Asked Questions
Is This Recipe Healthy?
In my opinion, yes!
Traditional chocolate cheesecake is made with unhealthy ingredients and empty calories.
For example, here is an ingredient list for a similar traditional cheesecake recipe:
S.A.D. (Standard American Diet) Martha Stewart's Triple Chocolate Cheesecake Ingredients:
- For the cheesecake: 1 pkg of chocolate wafer cookies, 6 tbs butter, (4) 8-ounce bars of cream cheese, 1 ½ cups of refined sugar, ½ teaspoon refined salt, 4 large eggs, 1 cup sour cream, 8 ounces of semi-sweet chocolate
- For the ganache topping: ¼ cup heavy cream, 4 ounces of semi-sweet chocolate
This healthier version is 100% vegan and made with nuts, coconut oil, natural sweeteners, and raw cacao... all of which are good for you.
Want More Healthy Plant-Based Dessert Recipes?
Check out these:
- recipe
- recipe
- recipe
- or my CLEAN DESSERTS Cookbook with 72 plant-based no-bake dessert recipes made with clean, real food ingredients just like this one that you will love!
Did You Make This Recipe?
I'd love to hear about it! Please give it a rating and leave a comment below...it would make my day! 🙂
Raw Vegan No-Bake Triple Chocolate Mini Cheesecakes
Ingredients
For the crust:
- 1 cup organic pecans
- ½ cup organic Medjool dates (pitted)
- ½ cup organic raw cacao powder
- 1 tablespoon organic coconut oil
- 1 teaspoon organic pure vanilla extract
- 1 pinch Himalayan pink salt
For the cheesecake filling:
- 2 cups organic raw cashews
- ¾ cup organic raw cacao powder
- ½ cup organic heavy coconut cream
- ½ cup organic coconut oil
- ½ cup organic maple syrup
- 2 teaspoons organic pure vanilla extract
For the topping:
- ⅓ cup organic coconut oil (melted/liquid)
- 6 tablespoons organic raw cacao powder
- 1 tablespoon organic maple syrup
- 1 teaspoon organic pure vanilla extract
Instructions
- Set aside a 12-cavity mini cheesecake pan.
Prepare the crust:
- Add all ingredients for the crust to a food processor and pulse until well combined. The mixture should be wet and crumbly.
- Divide the crust mixture evenly between the 12-cavities of the cheesecake pan (approximately (1) tablespoon each), press it down firmly, then set aside.
Prepare the filling:
- Add all ingredients for the filling to a Vitamix and blend until creamy and smooth.
- Divide the filling mixture evenly between the 12-cavities of the cheesecake pan, pouring it on top of the crust.
- Transfer the cheesecake pan to the freezer for approximately 30-60 minutes or until completely hardened.
Prepare the topping:
- Add all ingredients for the topping to a small mixing bowl and whisk or stir until well combined and smooth.
Assembly:
- Remove the cheesecake pan from the freezer and gently spread the topping over the top of each cheesecake before serving.
- Optional: garnish with chopped pecan pieces.
- Store in an air-tight BPA-free container in the freezer until ready to serve because the cheesecakes will get soft and lose their shape if left out at room temperature.
Recipe Notes
Nutrition Information
Copyright Notice
The instructions, notes, and photographs for this recipe by Karielyn Tillman of The Healthy Family and Home™ website are copyrighted material. This copyrighted work is protected and licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and the Digital Millenium Copyright Act (DMCA) and cannot be legally used without my written permission.
Julie G says
Is it safe to use raw eggs in a cheesecake? I have a recipe I've used for years with eggs and we have always loved it but a friend said it was asking for trouble?
Karielyn says
Hi there Julie! I, personally, would not use or advise the use of raw eggs in a cheesecake, but the good news is...with this recipe, you don't need eggs at all! This is a "raw" and "vegan" version of traditional cheesecake that normally uses eggs, but you don't need them at all in this recipe.
The coconut oil is what is going to "hold" the cheesecake together and make it firm and the cashews will give it the thick/dense consistency of a regular cheesecake.
So I would save using the eggs (baked) in the traditional cheesecake recipes and just make this one without the eggs. You might be surprised that you like the raw and vegan version better!
Thanks for the question and I hope you enjoy the recipe 🙂
Madi says
Could I just make this in a normal cheesecake pan and not as individual cheesecakes? It looks like a wonderful recipe, but I don't have any separate cheesecake tins. Maybe do it in a cupcake pan?
Karielyn says
Hi there Madi! Yes, you can make it in a regular cheesecake pan. I would try a smaller pan, like a 6 inch so they would be thick slices.
You could also use regular paper or silicone cupcake muffin liners to make individual cheesecakes.
Thanks for the question and I hope you enjoy the recipe 🙂
Lynda Bernard says
This cheesecake was amazing! I made it without the chocolate topping just because it would have been chocolate overkill for me, but it still tasted wonderful! THank you!!
Karielyn says
Hi there Lynda! Thank you for trying out the recipe and for letting me know you enjoyed it! 🙂
Mr Monte says
Made these today. OMG these are amazing. The only thing I changed was for the crust I used cashews instead of pecans.
Karielyn says
Hi there Mr Monte! I'm so glad to hear you enjoyed the recipe and great idea for the cashew substitution!
Thanks for trying out the recipe and for taking the time to let me know you liked it...I really appreciate it 😉
Becky says
I made these cheesecakes and served them to friends for lunch over the weekend. Everyone was amazed at how good they were and how creamy they tasted. Even the non vegans were raving about it. Thank you and I love your website!
Karielyn says
Hi there Becky! I'm so glad to hear the recipe was a hit with your lunch friends, especially the non-vegan ones! Thanks for trying out the recipe and letting me know you much it was enjoyed 🙂
Lee Ann says
I love how healthy this recipe is! It's proof that you don't have to sacrifice deliciousness (is that even a word?) to be healthy. I made this over the weekend to keep my sweet tooth at bay throughout the week and it did not disappoint! Delicious and yummy three chocolate layers for the win!
Karielyn says
Hi there Lee Ann! Thank you for trying out the recipe and I'm so glad to hear how much you liked it 🙂
maybel says
This is a great dessert I have made it several times.
Karielyn says
Hi Maybel! I'm so glad you enjoyed it! Thanks so much for letting me know 🙂
Sara says
Can't wait to try your yummy and lusciious looking healthful treats! I'm wondering if u can suggest a different type of nut that would work well in the triple chocolate cheesecakes as my 3 year old is allergic to cashews (as well as pistachios). All other nuts are ok, though.
Karielyn says
Hi Sara! Thanks so much!
I haven't tried this, but maybe macadamia nuts might work? I have another raw cheesecake posted that uses 1 cup cashews and 1 cup of zucchini. I know the zucchini sounds sketchy, but you will never taste it and it makes it creamy. Maybe use 1 cup of macadamia instead of the cashews and 1 cup of zucchini.
I hope that helps and that your family enjoys it 😉
Lucia says
Hi Karielyn,
I just stumbled across your website and these looked so good I knew I had to make them. I dreamt about these cheesecakes all week until I finally had time to make them Saturday. The recipe was actually pretty easy and I followed it exactly. Big hit - my 18 month old loved them and on top of the incredible flavor they were beautiful too.
Karielyn says
Hi Lucia! I'm so happy to hear they were enjoyed by your family! Thanks for trying out the recipe and letting me know you liked it 🙂
Diana says
I came across your website and these recipes and photos look amazing!!! I think this is going to be my favorite vegan dessert from now on. My husband loved it too. This is definitely a keeper. We started eating them Friday night and they were almost all gone by the end of the weekend they were that good!!
Karielyn says
Hi Diana! I'm so glad you found my site! Thank you for trying out the recipe and for letting me know how much you liked it 🙂