Vegan Dark Chocolate Raspberry Cheesecake Recipe (Gluten-Free)

Decadent. Dark. Vegan Dark Chocolate Raspberry Cheesecake recipe coming up for you! Did I forget to mention healthy? This dark chocolate raspberry cheesecake is full to the brim with an assortment of nuts and a mix of some frozen and fresh raspberries. This recipe is gluten-free, vegan, almost paleo, dairy-free, and does not contain any added refined sugars. Because fruit is also known as nature’s candy, the sweetness of this cheesecake is derived from the fruit and maple syrup rather than added sugars.

Vegan Dark Chocolate Raspberry Cheesecake Recipe (Gluten-Free)

Vegan Dark Chocolate Raspberry Cheesecake Recipe (Gluten-Free)

It all starts with a chocolate crust for this dark chocolate raspberry cheesecake

The base of this vegan dark chocolate raspberry cheesecake is going to be a chocolate crust made mostly with pitted dates, cacao powder, ground up almonds. There are a few other ingredients in the crust that you will need. This recipe calls specifically for cacao powder, not cocoa powder. There is a notable difference between the two. I did do a little write-up about the benefits of cacao powder awhile ago on my blog. Chocolate in its purest state (cacao) actually has numerous health beneifts. The darker the chocolate, the better health-wise!

I use the cacao powder by LivFit. A one-pound bag goes for around $8.00 on Amazon and this bag will last a long time and come in handy for many other recipes. I have been using this bag of cacao powder for months now and still have a decent amount left. A little bit of cacao powder goes a long way!

To make the chocolate crust you will also need some raw, unsalted almonds. These do not get completely ground up in my food processor and the almonds give the vegan dark chocolate raspberry cheesecake a great texture.

The chocolate crust of this vegan dark chocolate raspberry cheesecake will also need some pitted dates. The pitted dates will not only sweeten your crust naturally but will also help keep all of the ingredients together (dates are very sticky). I suggest soaking your dates in some hot water for a few minutes and chopping them up before proceeding with putting them in the food processor.

The raspberry filling… the heart of the cheesecake

The main component of the filling of this vegan dark chocolate raspberry cheesecake is actually raw cashews! Say what?!?!? Yes, I said cashews and you heard me properly. You will be using an entire pound of raw cashews for the filling that are soaked overnight to soften them up. You can get away with using more affordable, lightly-salted cashews but please steer clear of regular salted ones or you will make an ugly face when you take the first bite of your salty (ugh) cheesecake! This is a sweet cheesecake so please do avoid making it a salty one or else you will be sorely disappointed.

Give It A Whirl Girl with the Vegan Dark Chocolate Raspberry Cheesecake before the ganache

Give It A Whirl Girl with the Vegan Dark Chocolate Raspberry Cheesecake before the ganache

Obviously, you will be using a bunch of raspberries as well. I actually went with a bag of Kroger’s Simple Truth Organic Raspberries for the filling and it turned out to be a great choice. So, I used frozen raspberries for the filling and I used a pint of fresh for the topping. I don’t know about you, but I sure go crazy for anything that is dark chocolate raspberry. To me, those two ingredients when married together, result in a match made in heaven. I feel pure bliss and I feel like I am on Cloud 9 while consuming this combination.


Thick chocolate ganache to top it all off

For the topping of this vegan dark chocolate raspberry cheesecake, I used my favorite brand of dark chocolate chips from Enjoy Life Foods. Not only are their dark chocolate chips vegan-friendly but they are also free from several common food allergens. I always play it safe and use this brand in my recipes and their chocolate chips are a family fave. My daughter and I are actually known to just snack on them straight out of the bag, they are that great!

The ganache turned out pretty thick from using one cup of chips combined and melted down with a tablespoon of coconut oil. I used an 8-inch springform pan for the cheesecake and I believe you can cut down and use 3/4 of a cup for a thinner chocolate shell. That is just my presumption and guess though. You can always try that and add more if needed.

Vegan Dark Chocolate Raspberry Cheesecake

Vegan Dark Chocolate Raspberry Cheesecake

A nice slice of the Vegan Dark Chocolate Raspberry Cheesecake

A nice slice of the Vegan Dark Chocolate Raspberry Cheesecake

Final thoughts

This vegan dark chocolate raspberry cheesecake really is heaven on Earth to me! I really feel as though I passed the healthy cheesecake test with this recipe! These cheesecakes are my all-time favorite creation in the Give It A Whirl Girl kitchen and I am honestly starting to feel like my fridge needs at least one in there each week. Call me naughty but sometimes I will even snatch up a slice and call it breakfast. No guilt here but I will give myself a pat on the back for coming up with a recipe for something this is typically not healthy and transforming that into an almost guilt-free recipe.

As much as I do love making these cheesecakes, really the hardest part is the waiting game. It is so super important not to rush and cut into this cheesecake. You have to allow it time to set or else the whole thing will become mush when the springform pan is removed. Please give it time to all come together. It will be worth the wait, I can assure that!

Vegan Dark Chocolate Raspberry Cheesecake

Vegan Dark Chocolate Raspberry Cheesecake

Are you ready for a slice of my Vegan Dark Chocolate Raspberry Cheesecake?

Are you ready for a slice of my Vegan Dark Chocolate Raspberry Cheesecake?

Beautiful raspberries in the Vegan Dark Chocolate Raspberry Cheesecake

Beautiful raspberries in the Vegan Dark Chocolate Raspberry Cheesecake

Oooh yummy slice! Vegan Dark Chocolate Raspberry Cheesecake

Oooh yummy slice! Vegan Dark Chocolate Raspberry Cheesecake

What is your favorite flavor of cheesecake? Let me know in the comments and I might just make whatever you suggest next!

 



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Print Recipe
Vegan Dark Chocolate Raspberry Cheesecake Recipe (Gluten-Free)
Prep Time 30 minutes
Passive Time 6 hours
Servings
servings
Ingredients
Chocolate Crust
Raspberry Filling
Chocolate Ganache
Prep Time 30 minutes
Passive Time 6 hours
Servings
servings
Ingredients
Chocolate Crust
Raspberry Filling
Chocolate Ganache
Instructions
Prep
  1. Soak raw cashews overnight to soften them up.
  2. Gather ingredients and tools used. You will need an 8-inch springform pan, parchment paper, and food processor to complete this recipe.
Chocolate Crust
  1. Boil some water and soak the dates for a few minutes to soften them. Chop them up a bit before placing in the food processor.
  2. Place all crust ingredients in a food processor (pitted dates, almonds, almond flour, unsweetened coconut, cacao powder, coconut oil (4tbs), maple syrup (3tbs), and vanilla extract. Blend until it balls up and all ingredients and processed. It is ok if some of the almonds are not smooth if you like a nutty texture in your crust (I do!).
  3. Line an 8-inch springform pan with parchment paper. It would be helpful to spray with a bit of coconut oil to discourage sticking. Press the crust ingredients into the pan until smoothed out and flat.
  4. Place your crust in the freezer while you prep the raspberry filling.
Raspberry Filling
  1. Clean out your food processor from making the crust and place all of the filling ingredients in the food processor (soaked cashews, raspberries, coconut oil, maple syrup, lemon juice, and vanilla extract). Blend on high until you achieve a smooth, cheesecake-like texture.
  2. Remove the pan from the freezer and pour the filling over the crust. Smooth it out with a soft spatula.
  3. Place the cheesecake in the fridge for 5 hours to set. After 5 hours have passed you can proceed to the next step.
Chocolate Ganache
  1. After allowing cheesecake to set for 5 hours in the fridge: Melt down 1 cup of dark chocolate chips and 1 tablespoon of coconut oil in a small saucepan on low. Stir continuously until smooth.
  2. Allow to cool for a few minutes before pouring over the cheesecake. Top with fresh raspberries.
  3. Place back in the fridge for one more hour to set the chocolate.
  4. Slice it up, eat, and enjoy! If you do make this recipe I would love your feedback.
Recipe Notes

Please keep this cheesecake in the refrigerator to maintain freshness.

 

4 thoughts on “Vegan Dark Chocolate Raspberry Cheesecake Recipe (Gluten-Free)

  1. Chrissy Carroll

    YUM! Is there anything better than that chocolate and raspberry combo?! It’s such a classic and totally one of my fav flavor pairings!

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