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.
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.