Amazing Chocolate “Cheesecake” Lactose & Gluten Free

This Chocolate Cheesecake Recipe is very similar to the Raw Berry Creamy “Cheesecake” Delight that I make.  One day I was just thinking that I wanted to come up with a chocolate version.  Ooo chocolate!  I want to say, who doesn’t love chocolate? But I can actually think of only one crazy person who doesn’t like chocolate.  

Raw Chocolate Cheesecake, Vegan

Anyway, it was near Father’s Day and my piano students’ recital, and I wanted to make some good healthy treats for all these people.  My dad LOVES pecans and all nuts (I am sure he is the reason I am a nut for nuts), so I wanted to make the crust with pecans.

Raw Chocolate Cheesecake, Vegan, D-F, G-F

We are not dairy-free, gluten-free or vegan, but so many of these recipes are nutrient dense.  Creating food this way is such a great way to get vitamin-packed food without compromising flavor.  If you need a dairy-free, gluten-free, raw or vegan dessert for company, this is a great recipe to make!!

Raw Chocolate "Cheesecake"

The Verdict: We love the Berry “Cheesecake”, but we ADORE the Chocolate “Cheesecake”.  It’s so creamy and smooth.


Chocolate “Cheesecake”, Raw, Vegan, Dairy-free, Egg-Free, Gluten Free

Yield: 1 cheesecake

Chocolate “Cheesecake”, Raw, Vegan, Dairy-free, Egg-Free, Gluten Free


  • The Crust Ingredients:
  • 1/2 cup raw pecans (other nuts will work)
  • 1/2 cup dates (soaked in water for 2 hours will make them easier to work with, but not necessary)
  • The Filling Ingredients:
  • 1 ½ cups raw cashews, soaked in water for at least 2 hours
  • juice of 2 lemons (4-5 T)
  • 1 t vanilla extract
  • 1/3 cup coconut oil, melted
  • 1/3 cup honey, warmed (agave for vegan)
  • 1/4 cup cocoa powder
  • 1/4 cup water
  • optional, garnish with chocolate chips, and grated chocolate


  1. Process the pecans and dates. The longer they process, the finer the crust, so it’s up to you. Add more dates if the pecans and dates don’t stick together.
  2. Fill a pie plate or muffin liners with your crust, and press it down well. I use a bottom of a glass to smash the crust into the pie plate and my fingers to press it into the muffins liners.
  3. Melt the coconut oil (30-60 seconds in the microwave).
  4. Put all filling ingredients in a high powered blender, and blend until smooth and creamy. If the filling is too thick, add more water tablespoon by tablespoon to thin if desired.
  5. Pour filling mixture into the pie crust(s-if you are making mini “cheesecakes”).
  6. Smooth out the filling with a spatula.
  7. Optional, garnish with chocolate chips, and grated chocolate. FYI, chocolate chips will "sweat" in the refrigerator.
  8. Freeze to solidify, take out of the freezer about 15 minutes before serving, and enjoy!
  9. Keep refrigerated 3-4 days or in the freezer for up to a month.

Honestly, making the mini “cheesecakes” take a lot more time because you have to individually press the crust into these small cupcake liners, but I really like sharing them this way because they are so portable. **Updated 1/14.

Chocolate Cheesecake Lactose, Gluten Free

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Shared @  The Party BunchPennywise Platter ThursdayThriving on Thursday, Frugal Days, Sustainable Ways, Simple Lives Thursday, URS, Raw Foods Thursday, 36th Ave. Party Time, Cast Party Wednesday, Real Food WednesdaysWhole Food Wednesdays, WFMWAllergy-Free WednesdaySlightly Indulgent Tuesday, Talent Show Tuesday, One Project at a Time, Tip Me Tuesday, Tasty Tuesday, Fat TuesdayHomestead Barn HopMonday Mania, Sundae Scoop, Heavenly Treats Sunday, Church Supper, Sew Darn CraftyStrut Your Stuff, Seasonal Inspirations, Super Saturday,  Saturday Show & Tell, Weekend Potluck, Wellness Weekend, Fresh Bites FridayHealthy Vegan Friday, Fit & Fabulous Friday, TGIF, Fight Back Friday.


  1. says

    Whoa, spectacular. I found you via Whole Food Wednesday. I linked in a post about spicy mince lettuce cups. Have a great week.

  2. says

    I’m impressed that you were able to make a cheesecake that is gluten free and lactose free. Thank you for sharing at Saturday Show and Tell! I hope you’ll be back this week. -Mackenzie

  3. says

    Love this recipe, I have 2 in my house who are lactose intolerant and this would be a perfect dessert. Thanks for linking up at Heavenly Treats Sunday!

  4. says

    will have to give this a go

    would love it if you could share them on my link party –

    Natasha xx

  5. says

    Another one I need to try. I will have to sub the coconut oil with something else. Thanks for taking the time to share!

  6. Rachel Bradley says

    Are cashews the only nut that works with this recipe? Just curious, since I don’t have any on hand.

    • says

      Hi Rachel, I am really not sure. I don’t think almonds or walnuts soaked would work the same. I may be wrong, but I haven’t tried. My best guess is macadamia nuts. I have made a frosting out of macadamia nuts before If you try something else, I’d love to know how it works! Thanks for visiting!

      • Linda says

        I am allergic to cashews. I’ve been told I can sub raw sunflower seeds, but I have not tried it yet. This idea, though, might just be the one to try.

  7. pumpkinpie says

    Thanks for sharing this magical recipe. I love it! Next time I will use less lemon, maybe 2 Tbs.

    • says

      You are welcome! So glad you like it. If you need more liquid to get the blender going, just use a few T of water to replace the lemon juice. Thanks for sharing!

  8. Scinia says

    Lovely recipe..tried it with almonds instead of pecans and brown sugar instead of honey. It still worked quite nicely.

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