Raw (Vegan) Chocolate Cheesecake (GF & DF)

Thee best NO BAKE dessert recipe we've shared yet. Sadly our photos don't give justice to HOW delicious these are. They MELT in your mouth and TASTE just like actual chocolate cheesecake. 

We've made this many times for special events over the past several years and they're ALWAYS a crowd pleaser!

They are especially fun to make for baby and bridal showers. We make them into cupcakes, but they can also be made into traditional cheesecake form. 



Cupcake crust:

  • 2 cups raw pecans
  • 2 TBSP coconut oil (melted)
  • 1/4 cup cacao powder
  • 1/4 cup pure maple syrup
  • 1/8 TSP fine sea salt

Cupcake Filling:

  • 2 cups raw cashews 
  • 1 cup peeled & diced zucchini
  • 1/2 cup cacao powder
  • 1/2 cup pure maple syrup
  • 1 TBSP vanilla extract
  • 1/4 TSP fine sea salt
  • 1/4 cup coconut oil (melted)


  1. Line 18 muffin cups with papers
  2. Starting with the crust, in a food processor (s-blade), grind the pecans into a fine meal.
  3. Add in the remainder of the crust ingredients (coconut oil, cacao, maple syrup and sea salt) and blend until smooth.
  4. Pour the crust mixture into the muffin cups evenly and place in the freezer to set and rinse out your food processor for the filling.
  5. In the food processor, grind your cashews until a fine meal.
  6. Add in the remainder of the filling ingredients (zucchini, cacao, maple syrup, vanilla extract, sea salt and coconut oil), blending until smooth.
  7. Pour the filling into the muffin cups and let them sit for 8 hours in the freezer (I like to leave mine overnight).
  8. Serve them shortly after removing from the freezer- they can get melty if left out too long.

Macros per cupcake (makes 18): 250 calories- 16.7g (14 net) carbs, 19g fat, 4.2g protein, 2.7g fiber

Recipe inspired by @detoxinista