This is the best chocolate cheesecake you'll ever try. The crust is nutty and the cheesecake layer is chocolatey and decadent. Don't hesitate to treat yourself!

Chocolate Cheesecake With a Mixed Nut Crust [Vegan]



For the Pie Crust:

  • 1 cup hazelnuts/almonds/cashews (Such as a mixture of about 1/2 cup hazelnuts and 1/2 cup almonds/cashews)
  • 3 large Medjool dates (or 5-6 smaller dates)
  • 2 tablespoons raisins, soaked for 15 minutes
  • 1 teaspoon sea salt
  • 1 teaspoon raw cacao powder
  • 3 tablespoons virgin coconut oil
For the Chocolate Cheesecake layer:
  • 14 ounces silken tofu
  • 7.05 ounces dark chocolate
  • 1 teaspoon, plus more to taste maple syrup (or agave/coconut blossom nectar/coconut sugar/date syrup/any other sweetener you like)
  • 1 teaspoon of vanilla extract
  • A shot of rum (optional)


To Make the Crust:
  1. In a small saucepan, heat the coconut oil until it is liquid.
  2. In a food processor, blend the nuts, dates, raisins, sea salt, cacao powder, and coconut oil until you achieve a crunchy texture that holds its shape when you press it between your fingers. If it doesn’t stick together, add more dates or raisins.
  3. Cover the bottom of a round baking mould with baking paper and pour the mixture into the mould. Press firmly with your hands so the bottom of the tin is covered.
  4. Put into the fridge while you make the rest of the cheesecake.
To Make the Chocolate Cheesecake Layer:
  1. Heat the dark chocolate au bain-marie until all chocolate has melted.
  2. Put silken tofu in your blender, add melted chocolate and vanilla extract and blend until smooth. Taste it. If you like more sweetness, add some maple syrup/ any other sweetener you like.
  3. Pour this mixture over your pie crust, put the finished pie back in the fridge and let set for about 3 hours.