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Raw Vegan Chocolate Hazelnut Cheesecake thesweetlife

Written by thesweetlife    
 
4.8 (8)
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Vegan Raw Chocolate Hazelnut Cheesecake

I have to admit, I used to have a sort of prejudice against raw desserts disbelieving in their potential goodness. Oh was I wrong. This is one of my favorite desserts I have ever made. Ever. This Raw Vegan Chocolate Hazelnut Cheesecake is so rich and creamy your friends won't believe that it's vegan.

The best pan to use for this recipe would be a Flexi-pan or other type of silicone mold. Otherwise a spring form pan works great. If you're very brave and don't have a Flexi-pan but want individual cheesecakes, use a muffin pan, lightly oiled. It will take a little tlc to get the cheesecakes out, but you can do it! This recipe would fill a 9 inch spring form pan or about 12 individual molds. 

Find more Raw recipes on Veganbaking.net

Raw Vegan Chocolate Hazelnut Cheesecake Recipe 

For the crust 

1 cup hazelnut meal 
¼ cup + 2 Tablespoons raw cocoa powder 
3 Tablespoons maple syrup 
1 teaspoon vanilla extract
1 pinch sea salt

For the filling 

2 cups raw cashews, soaked and rinsed 
¼ cup + 2 Tablespoons hazelnut butter (peanut butter works too) 
½ cup coconut oil, melted 
½ cup maple syrup 
½ cup cocoa powder 
½ cup water 
½ teaspoon salt 

For the chocolate sauce 

 cup coconut oil, melted 
1 teaspoon vanilla 
¼  cup maple syrup 
¼ cup cocoa powder

1)
Blend all ingredients together in a food processor until it starts to come together. Press the crust into the bottom of desired pan, about ¼ inch thick. Set aside while you making the filling. 

2)
In a food processor or mixer blend together cashews, maple syrup, water and salt. Mix until totally smooth, scraping down the sides of the processor as necessary. Add cocoa powder, hazelnut butter and coconut oil to the cashew mixture and blend them all together, scraping down again, until mixture is uniformly combined. 

3)
Spoon or pipe the filling on top of the crusts. Stick the cheesecake in the freezer until solid all the way through (at least 2 hours for individual cheesecakes, 4 for a large cheesecake). 

4)
Once frozen, remove the cheesecake from the pan. If using a silicone mold they will easily pop out. If you have a muffin tin, run a sharp, hot knife around the edges of each cheesecake, flip the tin upside down and give it a few good whacks against the counter. They should start to slowly side out at this point. Be patient, gravity is on your side. If a few minutes have passed and the cheesecakes are still refusing to drop, use a lighter to heat the bottom of the tin briefly; the heat will help release the cake. 

5)
Place the cheesecakes in the refrigerator and make the chocolate sauce. 
This recipe makes the equivalent of a 9 inch round of Raw Vegan Chocolate Hazelnut Cheesecake 

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Average user rating from: 8 user(s)

Rating 
 
4.8  (8)
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I have read the comments and the not reply was an apology for messing up the salt quantity. I would like to know how to make the chocolate sauce and wether or not it goes on top or is poured over when served? Also if you bake a lot you would know two tablespoons of salt is too much. I always just use a pinch.
Katieje86 Reviewed by Katieje86 April 09, 2014
Top 500 Reviewer  -   View all my reviews (1)

Would like to make this

I have read the comments and the not reply was an apology for messing up the salt quantity. I would like to know how to make the chocolate sauce and wether or not it goes on top or is poured over when served? Also if you bake a lot you would know two tablespoons of salt is too much. I always just use a pinch.

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Delicious recipe, but

For full disclosure, by my math, here's how the nutrition breaks down (for 1/8th of recipe):
Total Calories: 716
Total Fat: 52g
Saturated Fat: 25g
Sodium: 534mg
Potassium: 97mg
Total Carbs: 55g
Dietary Fiber: 9g
Sugars: 34g
Protein: 15g

For those intimidated by the amount of calories, remember, since you're using as many whole foods as possible, this recipe is much healthier traditional 700 calorie, but if you're tracking what you eat closely, you should account for this in your daily calorie intake.
Rating 
 
5.0
stephen Reviewed by stephen April 02, 2014
Top 100 Reviewer  -   View all my reviews (1)

Delicious but high calorie

Delicious recipe, but

For full disclosure, by my math, here's how the nutrition breaks down (for 1/8th of recipe):
Total Calories: 716
Total Fat: 52g
Saturated Fat: 25g
Sodium: 534mg
Potassium: 97mg
Total Carbs: 55g
Dietary Fiber: 9g
Sugars: 34g
Protein: 15g

For those intimidated by the amount of calories, remember, since you're using as many whole foods as possible, this recipe is much healthier traditional 700 calorie, but if you're tracking what you eat closely, you should account for this in your daily calorie intake.

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Hi, I was wondering if someone can tell me how long it can stay in the fridge for? (I want to bring this to a party)

Also when can I add the chocolate sauce???

help!
Reviewed by Elise April 02, 2014

Help!

Hi, I was wondering if someone can tell me how long it can stay in the fridge for? (I want to bring this to a party)

Also when can I add the chocolate sauce???

help!

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Hi just wondering how long you suggest soaking the cashews for?

Thanks, can't wait to make this!
Ash301 Reviewed by Ash301 January 28, 2014
Top 500 Reviewer  -   View all my reviews (1)

Soaking the cashews

Hi just wondering how long you suggest soaking the cashews for?

Thanks, can't wait to make this!

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Great recipe! I didn't have hazelnut flour or butter so I substituted almond flour and almond butter. Turned out fabulous! We aren't even vegan, but we are happy to have found a non-dairy alternative for cheesecake. i think it's better! Thanks for sharing!
Rating 
 
5.0
Reviewed by renate January 22, 2014

raw vegan chocolate cheesecake (w/almondbutter)

Great recipe! I didn't have hazelnut flour or butter so I substituted almond flour and almond butter. Turned out fabulous! We aren't even vegan, but we are happy to have found a non-dairy alternative for cheesecake. i think it's better! Thanks for sharing!

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I made this yummy dessert after trying a friends... i just had to have the recipe! Peanut butter shouldn't be a substitute though.. i think stick to hazelnuts! Also where is the chocolate sauce method? x
Rating 
 
4.0
Reviewed by Jo August 17, 2013

Nutty & Delicious

I made this yummy dessert after trying a friends... i just had to have the recipe! Peanut butter shouldn't be a substitute though.. i think stick to hazelnuts! Also where is the chocolate sauce method? x

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I used this recipe as a basic outline. I've never made any raw dessert (or meal) before, and I'm also a picky eater, so I changed a couple things. To the crust I added a bit more vanilla, and I also didn't have any hazelnuts on hand. :( I used walnuts instead and it was pretty good. The peanut butter, though, ended up being a little overpowering and I think it tastes a bit more like peanut butter than chocolate, lol.

I used the muffin tin method because I didn't have a proper pan, and made a bunch of little bite-sized ones with mini cupcake liners and the extra cheesecake batter. Yum!
Rating 
 
4.0
Catshark Reviewed by Catshark May 11, 2013
Top 500 Reviewer  -   View all my reviews (1)

Yum

I used this recipe as a basic outline. I've never made any raw dessert (or meal) before, and I'm also a picky eater, so I changed a couple things. To the crust I added a bit more vanilla, and I also didn't have any hazelnuts on hand. :( I used walnuts instead and it was pretty good. The peanut butter, though, ended up being a little overpowering and I think it tastes a bit more like peanut butter than chocolate, lol.

I used the muffin tin method because I didn't have a proper pan, and made a bunch of little bite-sized ones with mini cupcake liners and the extra cheesecake batter. Yum!

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Went to a dinner party with 16 people where I was the only vegan person. Everyone swooned and asked for the recipe! I'll definitely make this again for special occasions, it's really rich. Satisfies my Nutella cravings! The most delicious dessert and sooo easy!
Rating 
 
5.0
Reviewed by Ruth February 05, 2013

Awesome

Went to a dinner party with 16 people where I was the only vegan person. Everyone swooned and asked for the recipe! I'll definitely make this again for special occasions, it's really rich. Satisfies my Nutella cravings! The most delicious dessert and sooo easy!

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This was so easy and easily compares with any normal "Death By Chocolate" dessert. It was delicious. I have to confess, though, that I didn't read the recipe properly before shopping for ingredients and didn't buy cashews. So...I substituted with 1 cup of macadamia & 1 cup of hazelnuts. And I sprinkled crushed macadamias on the top. I'll do cashews next time...but I have to say that this recipe is on the top of the list for special occasions. Thank you.
Rating 
 
5.0
Reviewed by Cath February 02, 2013

Decadent!

This was so easy and easily compares with any normal "Death By Chocolate" dessert. It was delicious. I have to confess, though, that I didn't read the recipe properly before shopping for ingredients and didn't buy cashews. So...I substituted with 1 cup of macadamia & 1 cup of hazelnuts. And I sprinkled crushed macadamias on the top. I'll do cashews next time...but I have to say that this recipe is on the top of the list for special occasions. Thank you.

Was this review helpful to you? 
This was so easy and easily compares with any normal "Death By Chocolate" dessert. It was delicious. I have to confess, though, that I didn't read the recipe properly before shopping for ingredients and didn't buy cashews. So...I substituted with 1 cup of macadamia & 1 cup of hazelnuts. And I sprinkled crushed macadamias on the top. I'll do cashews next time...but I have to say that this recipe is on the top of the list for special occasions. Thank you.
Rating 
 
5.0
Reviewed by Cath February 02, 2013

Decadent!

This was so easy and easily compares with any normal "Death By Chocolate" dessert. It was delicious. I have to confess, though, that I didn't read the recipe properly before shopping for ingredients and didn't buy cashews. So...I substituted with 1 cup of macadamia & 1 cup of hazelnuts. And I sprinkled crushed macadamias on the top. I'll do cashews next time...but I have to say that this recipe is on the top of the list for special occasions. Thank you.

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A great choice for a special occasion like Thanksgiving. This is an impressive desert. It is heavenly rich -- a small portion will bring a satisfaction to the palette. Go for it!
Rating 
 
5.0
Sai Reviewed by Sai November 20, 2012
Top 500 Reviewer  -   View all my reviews (1)

A great choice for a special occasion like Thanksgiving. This is an impressive desert. It is heavenly rich -- a small portion will bring a satisfaction to the palette. Go for it!

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This looks really delicious and I am planning to make it to take to Thanksgiving. I did a calorie estimate for it. 4,873 for the entire cheesecake (depends on slice size for individual calories) or 406 calories per individual mold.
Reviewed by Cersela November 18, 2012

This looks really delicious and I am planning to make it to take to Thanksgiving. I did a calorie estimate for it. 4,873 for the entire cheesecake (depends on slice size for individual calories) or 406 calories per individual mold.

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Hey no worries at all. I really should have realised that 2 spoons of salt was too much. I had one eye on tv so wasn't giving it my fullest attention.
As it turned out, I had just about enough ingredients left to do the filling again today (was a teeny bit short on cashews so i used a scoop of cashew butter I had in the cupboard to make up the measurements)
I also saw on the comments on Sweet Life just now that the very same thing happened to someone back a few months ago before they fixed the same typo on this recipe. So I'm guessing this is just a copy & paste of the unedited Sweet life recipe.

Great cake anyway, and absolutely DEEEELICIOUS, especially with crushed hazelnuts on the top. Thanks for helping me find my vegan baking feet :)
Reviewed by Katie November 11, 2012

No worries :o)

Hey no worries at all. I really should have realised that 2 spoons of salt was too much. I had one eye on tv so wasn't giving it my fullest attention.
As it turned out, I had just about enough ingredients left to do the filling again today (was a teeny bit short on cashews so i used a scoop of cashew butter I had in the cupboard to make up the measurements)
I also saw on the comments on Sweet Life just now that the very same thing happened to someone back a few months ago before they fixed the same typo on this recipe. So I'm guessing this is just a copy & paste of the unedited Sweet life recipe.

Great cake anyway, and absolutely DEEEELICIOUS, especially with crushed hazelnuts on the top. Thanks for helping me find my vegan baking feet :)

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Hi Katie,

This is probably a typo on my part as I posted the recipe after it was submitted. I'm so sorry you spent time and money and it didn't work out due to my mistake. I'm also sorry to thesweetlife because her recipe looks awesome and it should have worked out if only I would have not made that mistake. Nevertheless, I've updated the recipe to reflect 1/2 teaspoon so this won't happen again in the future.
Mattie Reviewed by Mattie November 10, 2012
Top 10 Reviewer  -   View all my reviews (8)

Hi Katie,

This is probably a typo on my part as I posted the recipe after it was submitted. I'm so sorry you spent time and money and it didn't work out due to my mistake. I'm also sorry to thesweetlife because her recipe looks awesome and it should have worked out if only I would have not made that mistake. Nevertheless, I've updated the recipe to reflect 1/2 teaspoon so this won't happen again in the future.

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I've just finished putting together this gorgeous looking cheesecake... however, after (very foolishly) following the instructions to add 2 teaspoons salt to the filling mix it is now incredibly salty.... I have found another almost identical recipe for this cheesecake on http://www.thesweetlifeonline.com/2012/05/06/raw-chocolate-hazelnut-cheesecake/ and I can it should have been HALF a spoon of salt.
All my hard work (and ingredients money) now down the drain. Gutted! :'(
Reviewed by Katie November 10, 2012

2 teaspoons salt or 1/2 teaspoon salt!!!?????

I've just finished putting together this gorgeous looking cheesecake... however, after (very foolishly) following the instructions to add 2 teaspoons salt to the filling mix it is now incredibly salty.... I have found another almost identical recipe for this cheesecake on http://www.thesweetlifeonline.com/2012/05/06/raw-chocolate-hazelnut-cheesecake/ and I can it should have been HALF a spoon of salt.
All my hard work (and ingredients money) now down the drain. Gutted! :'(

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Hi

Is hazelnut meal ground hazelnuts?
Reviewed by gingiber October 10, 2012

Hi

Is hazelnut meal ground hazelnuts?

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looks yummy but maple syrup is not a raw ingredient-it is taken from the tree and then cooked a long period of time in order for it to form.
Reviewed by saniel July 24, 2012

looks yummy but maple syrup is not a raw ingredient-it is taken from the tree and then cooked a long period of time in order for it to form.

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