Raw Vegan Marbled Cheesecake

These Gluten-Free Vegan No-Bake Chocolate Marbled Mini Cheesecakes are an easy and healthy recipe made with clean, real food ingredients. They're the perfect plant-based dessert that is individually sized for portion control and can be prepared in about 15 minutes!

Here's Why This Recipe Works

My top 3 reasons:

1. Contains A Healthy Vegetable Ingredient - This dairy-free cheesecake has a healthy twist to it that may come as a surprise and one you wouldn't expect. Zucchini! If you'd tried any of my other dessert recipes, there are a couple that has zucchini in them, but you'd never know. For example, these Vegan Flourless Zucchini Brownies and another is Raw Zucchini Hummus.
2. It's A No-Bake Plant-Based Dessert - There's no baking involved, not in the crust or the filling and both can be prepared in under 15 minutes!
3. Made With Clean, Real Food Ingredients - You can feel good about eating this dessert because it's made with clean, real food ingredients such as cashews, pecans, dates, coconut oil, raw cacao, zucchini, maple syrup, vanilla bean powder, and Himalayan pink salt.

Let's look at some typical ingredients in a traditional marbled cheesecake: 

S.A.D. (Standard American Diet) Traditional Marbled Cheesecake Typical Ingredients: Chocolate Cookie Crumbs, Butter, 2 1/2 pounds of Cream Cheese, 1 3/4 cup White Sugar, 3 tablespoons White Flour, 2 Egg Yolks, 5 Eggs, 1 cup Sour Cream and 6 ounces of Semi-Sweet Chocolate.

This healthier recipe is plant-based, raw, vegan, gluten-free, dairy-free, soy-free, no-bake, paleo-friendly and contains no refined sugar.

How To Make This Recipe: Step-By-Step Instructions

Here is how to make this recipe and I'll show you how easy it is with step-by-step instructions below.

Before beginning, set aside a 12-cavity mini cheesecake pan.

Step 1: Prepare The Crust

Firstly, add all the ingredients for the crust to a food processor.

Process until the mixture has a wet and crumbly texture.

Next, divide the mixture evenly between the 12-cavities of the cheesecake pan and press it down evenly and firmly.

Place the cheesecake pan in the freezer while you prepare the rest of the recipe.

Step 2: Prepare The Chocolate Swirl Topping

Secondly, add all the ingredients for the chocolate swirl topping to a small mixing bowl.

Stir or whisk everything together until it's well combined and smooth, then set aside.

Step 3: Prepare The Cheesecake Filling

Thirdly, add all ingredients for the cheesecake filling to a Vitamix and blend until it's creamy and smooth.

Step 4: Assembly

Fourthly, remove the cheesecake pan from the freezer and divide the cheesecake mixture evenly between the 12-cavities.

Add a (1) tablespoon dollop of the chocolate swirl topping on top of each of the cheesecakes.

Using the tip of a sharp knife, swirl the topping into the cheesecake filling.

Return the cheesecake pan back to the freezer for approximately 2-4 hours, or until they are firm.

Store in an air-tight BPA-free container in the refrigerator or freezer until ready to serve because they will get soft and lose their shape if left out at room temperature.

Expert Tips + Ingredient Substitutions

Here are some expert tips to make this recipe perfectly:

Pecans: This can be substituted with another nut such as walnuts or almonds.

Cacao Powder. I used raw cacao powder to keep the recipe 100% raw, but you can substitute with regular cocoa powder.

Coconut Oil. If you don't like the taste or smell of coconut oil, you can use organic refined coconut oil which has zero coconut taste or smell.

Dates: In the crust only, the dates could be substituted with 1/4 organic maple syrup, but not in the cheesecake filling or the chocolate swirl topping.

Vanilla Bean Powder. It can be substituted with organic pure vanilla extract in the same amount.

Cashews. Make sure you use "raw" cashews and not "salted" or "roasted" cashews for this recipe. In addition, if time permits, you can soak your cashews in advance which will make the cheesecake filling extra creamy and smooth.

• Add the cashews to a medium-size mixing bowl and fill it with filtered/purified water. Allow the cashews to soak for 30-60 minutes which will soften them. Drain and rinse with filtered/purified water before adding them to your Vitamix.

Zucchini. Although this ingredient adds a little extra nutritional boost to the recipe, it can be omitted.

Lemon Juice: Freshly squeezed lemon juice will give the best flavor and nutrition since it hasn't been pasteurized, but you could also use store-bought organic lemon juice.

Himalayan Pink Salt: This is my salt of preference, however, it can always be substituted with sea salt.

Want More Healthy Plant-Based No-Bake Dessert Recipes?

Check out these:

• Wild Blueberry Cheesecake
• Cranberry Lemon Ball Truffles
• Black Forest Bars
• 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! 🙂

Gluten-Free Vegan No-Bake Chocolate Marbled Mini Cheesecakes

These No-Bake Chocolate Marbled Mini Cheesecakes are an easy and healthy recipe made with clean, real food ingredients. They're the perfect plant-based dessert that is individually sized for portion control and can be prepared in about 15 minutes!

{ Plant-Based | Raw | Vegan | Gluten-Free | Dairy-Free | Soy-Free | Egg-Free | No-Bake | No Refined Sugar | Paleo-Friendly }

5 from 13 votes

Print Pin Review

Prep Time: 15 minutes

Cook Time: 0 minutes

Inactive Time: 2 hours

Total Time: 2 hours 15 minutes

Yields: 12 servings

Calories : 381

Equipment

• 12-cavity Mini Cheesecake Pan
• Food Processor
• Vitamix

Ingredients

For the crust:

• 2 cups organic pecans
• 1/4 cup organic raw cacao powder
• 2 organic Medjool dates (pitted)
• 2 tablespoons organic coconut oil
• 1/2 teaspoon organic vanilla bean powder

For the cheesecake filling:

• 2 cups organic raw cashews
• 1 cup organic zucchini (peeled and cubed)
• 1/2 cup organic maple syrup
• 1/4 cup organic coconut oil
• 5 tablespoons organic lemon juice (freshly squeezed)
• 1/2 teaspoon organic vanilla bean powder
• 1/4 teaspoon Himalayan pink salt

For the chocolate swirl topping:

• 1/4 cup organic raw cacao powder
• 2 tablespoons organic maple syrup
• 2 tablespoons organic coconut oil (melted/liquid)

US Customary - Metric

Instructions

• Set aside a 12-cavity mini cheesecake pan.

Prepare the crust:

• Add all ingredients for the crust to a food processor and process until well combined and the mixture has a wet and crumbly texture.
• Divide the crust mixture evenly into a 12-cavity mini cheesecake pan and press down firmly.
• Transfer the cheesecake pan to the freezer to firm the crust while you prepare the cheesecake filling.

Prepare the cheesecake filling:

• Add all ingredients for the cheesecake filling to a Vitamix and blend until smooth and creamy.
• Remove the cheesecake pan from the freezer and evenly distribute the filling on top of each crust.

Prepare the chocolate swirl topping:

• Add all the ingredients for the chocolate swirl topping to a small bowl and stir or whisk until creamy and smooth.

Assembly:

• Add a small dollop of approximately (1) tablespoon of the topping on each cheesecake and swirl it in a circular shape using the tip of a knife.
• Transfer the cheesecake pan back to the freezer for approximately 2-4 hours, or until the cheesecake hardens.
• Store in an air-tight BPA-free container in the refrigerator or freezer until ready to serve because they will become soft and lose their shape if left out at room temperature.

Notes

Recipe slightly adapted from: https://detoxinista.com/2011/02/raw-chocolate-swirl-cheesecake-bars/

Pecans: This can be substituted with another nut such as walnuts or almonds.

Cacao Powder. I used raw cacao powder to keep the recipe 100% raw, but you can substitute with regular cocoa powder.

Coconut Oil. If you don't like the taste or smell of coconut oil, you can use organic refined coconut oil which has zero coconut taste or smell.

Dates: In the crust only, the dates could be substituted with 1/4 organic maple syrup, but not in the cheesecake filling or the chocolate swirl topping.

Vanilla Bean Powder. It can be substituted with organic pure vanilla extract in the same amount.

Cashews. Make sure you use "raw" cashews and not "salted" or "roasted" cashews for this recipe. In addition, if time permits, you can soak your cashews in advance which will make the cheesecake filling extra creamy and smooth.

• Add the cashews to a medium-size mixing bowl and fill it with filtered/purified water. Allow the cashews to soak for 30-60 minutes which will soften them. Drain and rinse with filtered/purified water before adding them to your Vitamix.

Zucchini. Although this ingredient adds a little extra nutritional boost to the recipe, it can be omitted.

Lemon Juice: Freshly squeezed lemon juice will give the best flavor and nutrition since it hasn't been pasteurized, but you could also use store-bought organic lemon juice.

Himalayan Pink Salt: This is my salt of preference, however, it can always be substituted with sea salt

Serving Size: This recipe will make approximately (12) mini cheesecakes. Nutritional information is calculated for (1) mini cheesecake which is (1) serving.

Nutrition

Serving: 1svg | Calories: 381kcal | Carbohydrates: 26g | Protein: 6g | Fat: 31g | Sodium: 54mg | Fiber: 4g | Sugar: 15g | Calcium: 47mg

Course:Dessert

Cuisine:American

Recipe Author: Karielyn Tillman

Did You Make This Recipe?Leave a Rating + Comment Below!

Karielyn Tillman

Hi, I'm Karielyn! I'm the published cookbook author of CLEAN DESSERTS and content creator of The Healthy Family and Home website since 2012. I specialize in creating easy, healthy plant-based recipes that are gluten-free + vegan and made with clean, real food ingredients that you can feel good about eating.