This dairy-free Raw Vegan Chocolate Marbled Cheesecake has a healthy twist to it that may come as a surprise.
It’s a good surprise, but one you wouldn’t expect in a cheesecake recipe….zucchini!
If you’d tried any of my other recipes, there are several that have zucchini in them, but you’d never know.
This healthy cheesecake version is raw, gluten-free, grain-free, dairy-free, paleo-friendly, no-bake and has no refined sugar and is extra special because it has a chocolate crust.
It’s the kind of dessert you can feel good about eating, unlike a traditional dairy-filled cheesecake.
Let’s look at some typical ingredients in a traditional marbled cheesecake:
S.A.D. (Standard American Diet) Traditional Marbled Cheesecake Ingredients: Ingredients: chocolate cookie crumbs, butter, 2 1/2 pounds of cream cheese, 1 3/4 cup sugar, 3 tablespoons white flour, 2 egg yolks, 5 eggs, 1 cup sour cream and 6 ounces of semi-sweet chocolate.
That’s a whole lot of dairy!
How To Make Gluten-Free Vegan No-Bake Chocolate Marbled Cheesecakes | Step-By-Step Instructions
Tip #1: This recipe is enough to make 4 large-sized individual cheesecakes in this Norpro Small Cheesecake pan or 12 small-sized individual cheesecakes in this Norpo Mini Cheesecake pan.
Tip #2: You can use the sweetener of your choice in the crust, filling or the chocolate swirl. I’ve used Medjool dates (2 large dates), raw honey, maple syrup or for a lower glycemic sweetener you could use raw coconut crystals or coconut nectar and all of these options have worked fine.
Tip #3: You can use either organic vanilla bean powder (best choice! since it’s a raw dessert) or regular vanilla extract but if you use the vanilla bean powder, it may have a slightly darker color and/or vanilla bean powder flecks in it (kind of like in vanilla bean ice cream). And don’t forget, you only have to use 1/2 as much of the vanilla bean powder as you do vanilla extract.