Baked Vegan Chocolate Cheesecake
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Bakerita · by Rachel Conners★ 4.9 (13)

Baked Vegan Chocolate Cheesecake

NUTRITION · PER SERVING90M COOK
CAL 23%·PRO 17%
CARBS 36G31% OF CAL
6G FIBER0G ADDED0G INTRINSIC11G OTHER20G TOTAL SUGAR
FAT 35G68% OF CAL
13G SAT22G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A rich baked vegan chocolate cheesecake with a chocolate crust and creamy center, topped with raspberries. Decadent and elegant, perfect for impressing guests or satisfying serious chocolate cravings.

dessertamericanbaked goodgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 10
  • 1 cup raw pecans
  • 1½ cups (148g) blanched almond flour
  • ⅓ cup coconut sugar
  • 3 tablespoons cacao powder
  • ½ teaspoon sea salt
  • ⅓ cup coconut oil (melted)
  • 1½ cups raw cashews (soaked in water for 4 hours to soften, drain and rinse before using)
  • 1 cup vegan coconut yogurt (I like using plain Culina Yogurt, but any that is thick and tangy will work!)
  • ¾ cup canned coconut milk
  • ⅓ cup (111g) pure maple syrup
  • ¼ cup bittersweet chocolate (about 80%, melted)
  • 2 tablespoons fresh lemon juice (from the juice of one large lemon)
  • 3 tablespoons arrowroot starch (or tapioca starch)
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries
  • 2 tablespoons coconut sugar
PREP
30M
SODIUM
14MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.