Chocolate lovers, rejoice! Our beloved Easy Baked Cheesecake is a fan favorite (and for good reason), but there’s a new treat in town stealing our hearts: Chocolate Cheesecake! We already have No-Bake Chocolate Cheesecakes on the blog, but this new baked version really takes things to the next level.
A perfectly tender chocolate cookie crust is topped with a rich, creamy, not-too-sweet chocolate cheesecake layer and fresh raspberry sauce. Swoon! Simple methods and just 9 ingredients required to make this show-stopping gluten-free and vegan dessert. Let us show you how it’s done!
This cheesecake starts with a chocolate cookie crust adapted from The BEST Thin Mints (V/GF) (another must-try recipe!). Almond flour and arrowroot starch combine with cocoa powder, salt, coconut oil, and maple syrup for a chocolaty, crispy yet tender base.
We press it into a loaf pan to pack the dough, then bake it to make it crispy.
While the crust is baking then cooling, we transition to the filling.
Cashews, coconut cream, and vegan cream cheese are the creamy, tangy trio that makes this cheesecake taste like the real deal and ensures it’s totally swoon-worthy! They’re blended with arrowroot starch for thickness, coconut oil for richness, sea salt for flavor, and cocoa powder because CHOCOLATE!
And you know what goes well with chocolate? Raspberries! Chocolate + raspberries = heaven — it’s a fact!
So we included an optional raspberry sauce that comes together by simmering and cooling a mixture of raspberries, maple syrup, and arrowroot starch. It adds a gentle tartness that pairs beautifully with the bold chocolate flavor.
We hope you LOVE this chocolate cheesecake! It’s:
& Insanely delicious!
It’s the perfect dessert for chocolate lovers, impressing dinner guests, adding to the holiday table, and beyond!
More Vegan Cheesecake Recipes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Servings 9 (Slices)
CHOCOLATE COOKIE CRUST
- 1 cup almond flour
- 1/4 cup arrowroot starch
- 3 Tbsp cocoa powder
- 1/4 tsp sea salt
- 3 Tbsp refined coconut oil (solid, not melted)
- 3 Tbsp maple syrup
- 1 cup raw cashews
- 1 cup coconut cream (we like Savoy brand)
- 8 oz. plain vegan cream cheese (Miyokos is best, but Tofutti or Kite Hill also work)
- 1 Tbsp arrowroot starch
- 2/3 cup maple syrup
- 1 Tbsp melted refined coconut oil
- 1/2 scant cup cocoa powder
- 1/8 tsp sea salt
RASPBERRY SAUCE optional
- 12 oz. fresh or frozen raspberries (~2 cups)
- 2-3 Tbsp maple syrup
- 1 ½ tsp arrowroot starch
Preheat the oven to 350 degrees F (176 C) and line a standard loaf pan (or 8×8 inch baking dish) with parchment paper. Set aside.
CRUST: To a medium bowl add almond flour, arrowroot starch, cocoa powder, and salt and stir to combine. Add solid coconut oil and cut it into the dry ingredients using a pastry cutter, fork, or clean hands. The mixture should look like wet sand and hold together when squeezed. Add the maple syrup and stir until combined.
Transfer mixture to parchment-lined loaf pan and spread evenly to distribute. Then place parchment paper on top and use a flat-bottomed object, like a drinking glass, to press down firmly until it’s evenly distributed and well packed.
Bake the crust for 15 minutes or until dry and slightly firm to the touch — it’s okay if it still feels a little soft. Remove from oven and set aside to cool slightly. At this time, turn your oven temperature down to 325 F (162 C).
FILLING: While the crust cools, add all of the filling ingredients (cashews, coconut cream, vegan cream cheese, arrowroot starch, maple syrup, coconut oil, cocoa powder, and salt) to a high-speed blender. Blend on high until very smooth and creamy — about 1 minute — scraping down the sides as needed.
Taste and adjust flavor as needed, adding more maple syrup for sweetness, salt for balance, or cocoa powder for a richer chocolate flavor.
Pour the filling onto the pre-baked crust and tap it down on the counter to release any air bubbles.
Bake for 45-50 minutes, until the top looks and feels tacky and the center is still a little jiggly. The center might sink slightly when you remove it from the oven — that’s okay!
RASPBERRY SAUCE: While your cheesecake is baking, make your raspberry sauce (if using). Place your raspberries in a medium saucepan and turn the heat to low. Begin smashing the raspberries with a wooden spoon until no large pieces remain, then add the maple syrup and arrowroot starch and stir to combine.
Turn the heat up to medium-high and stir constantly until the mixture begins to bubble slightly. Lower the heat to medium (you want it steaming a bit, but not bubbling) and continue stirring for 5-10 minutes until the sauce begins to thicken and is a rich, red color. At this point, you can set it aside to cool or strain the seeds out using a fine mesh strainer for an extra smooth sauce (we prefer straining)! Let sauce cool completely before serving, and store in the refrigerator.
When your cheesecake is baked, remove it from the oven and let it rest for 20 minutes at room temperature, then transfer to the refrigerator (uncovered) to let cool completely. Once cooled, cover (waiting until cool will prevent condensation) and continue refrigerating for a total of 5-6 hours, preferably overnight.
To serve, lift out of pan with parchment paper and cut into bars or triangles (we carefully cut off the very end pieces because they weren’t as creamy as the center pieces.) Drizzle slices with the raspberry sauce.
Store leftovers in the refrigerator, covered, up to 3-4 days, though best within the first 2 days.
*Prep time includes chilling cheesecake in the refrigerator.
*Nutrition information is a rough estimate calculated with Miyoko’s vegan cream cheese and without optional raspberry sauce.
Serving: 1 slice Calories: 439 Carbohydrates: 38.9 g Protein: 9.7 g Fat: 30.3 g Saturated Fat: 13.1 g Polyunsaturated Fat: 2.8 g Monounsaturated Fat: 8.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 207 mg Potassium: 350 mg Fiber: 6.2 g Sugar: 20.6 g Vitamin A: 1 IU Vitamin C: 0 mg Calcium: 85 mg Iron: 3.7 mg