Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book


Food Monster - Recipes

Raw Chocolate Hazelnut Cheesecake [Vegan, Gluten-Free]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

Gluten-free, soy-free, refined sugar-free, raw, vegan.

Raw Chocolate Hazelnut Cheesecake [Vegan, Gluten-Free]


For the Crust:

  • 1 cup hazelnut meal
  • 1/4 cup, plus 2 tablespoons raw cocoa powder
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla
  • A pinch of sea salt

For the Filling:

  • 2 cups raw cashews, soaked overnight and rinsed
  • 1/4 cup, plus 2 tablespoons hazelnut butter (peanut butter works, too)
  • 1/2 cup coconut oil, melted
  • 1/2 cup maple syrup
  • 1/2 cup cocoa powder
  • 1/2 cup water
  • 1/2 teaspoon salt

For the Chocolate Sauce:

  • 1/3 cup coconut oil, melted
  • 1 teaspoon vanilla
  • 1/4 cup maple syrup
  • 1/4 cup cocoa powder


  1. The best pan to use for this recipe would be a silicone mold. Otherwise, a springform pan works great. You can also use a muffin tin for individual cheesecakes.
  2. Blend all ingredients for the crust together in a food processor until it comes together. Remove from processor and press the crust into the bottom of desired pan, about 1/4-inch thick. Set aside while you making the filling.
  3. In a food processor or mixer, blend together cashews, maple syrup, water, and salt. Run until totally smooth, scraping down the sides of the processor as necessary. Add cocoa powder, hazelnut butter, and coconut oil to cashew mixture and blend together, scraping down again, until mixture is uniformly combined.
  4. Spoon or pipe the filling on top of crusts. Stick cheesecake in the freezer until solid all the way through (at least 2 hours for individual cheesecakes, 4 for large cheesecake).
  5. Once frozen remove cheesecake from pan. If using silicone mold, they will easily pop out. If you have a muffin tin, run a sharp, hot knife around the edges of each cheesecake. Using the knife as a lever, pop the cheesecakes out. If they don’t come out easily, turn muffin tin upside down and give it a few whacks. Place the removed cakes in the refrigerator while making the chocolate sauce.
  6. Mix the sauce ingredients together with a fork. Scoop a little onto cold cheesecake. Place back in refrigerator and let sauce harden.
  7. Top with hazelnuts. Serve cold





Sarah is a classically trained pastry chef who has been vegan for 6 years. Her passion for food, art, photography, and sharing the good  news has led her to begin The Sweet Life, a vegan recipe and resource blog. She is also a new mom to a strong, healthy, vegan baby girl. Every day her daughter reminds her of why she chooses to be compassionate towards animals, the earth, and her community.



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Eggplant Burger [Vegan]

10 Vegan Dishes to Bring to Your Memorial Day Celebration

Blueberry Strawberry Banana Ice Cream Cake [Vegan]

10 Guilt-Free, Vegan Versions of Desserts

Mayim Bialik’s Reuben Sandwich [Vegan]

How to Add More Pickled Foods to Your Diet

15-Minute Vegetarian Chow Mein [Vegan, Gluten-Free]

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

37 comments on “Raw Chocolate Hazelnut Cheesecake [Vegan, Gluten-Free]”

Click to add comment
1 Years Ago

can i use roasted cashews instead of raw?
i just happen to have roasted, that\'s why.

1 Years Ago

I\'m making this today for the second time -- it\'s my son\'s birthday. I made it a while ago and it\'s absolutely scrumptious!

Roger Ingold
3 Years Ago

Where can I buy it already made without breaking the bank?

Priscila Chihiro
3 Years Ago

:o I need it

Joella Davies
3 Years Ago

This looks to good to be true :)

Caterina Vila
3 Years Ago


Namrata PingPop
3 Years Ago

Eloise Hewson

Marissa Woolsey
3 Years Ago

Mary Halunka

Meghan Wayne
3 Years Ago

Charlotte B. Rousseau

Jennifer Pettit
3 Years Ago

YoLi Silva


Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×