A perfectly tender chocolate cookie crust is topped with a rich, creamy, not-too-sweet chocolate cheesecake layer and fresh raspberry sauce. Swoon! Simple methods and just 9 ingredients required to make this show-stopping gluten-free and vegan dessert. Let us show you how it’s done! This cheesecake starts with a chocolate cookie crust adapted from The BEST Thin Mints (V/GF) (another must-try recipe!). Almond flour and arrowroot starch combine with cocoa powder, salt, coconut oil, and maple syrup for a chocolaty, crispy yet tender base. We press it into a loaf pan to pack the dough, then bake it to make it crispy. While the crust is baking then cooling, we transition to the filling. Cashews, coconut cream, and vegan cream cheese are the creamy, tangy trio that makes this cheesecake taste like the real deal and ensures it’s totally swoon-worthy! They’re blended with arrowroot starch for thickness, coconut oil for richness, sea salt for flavor, and cocoa powder because CHOCOLATE! And you know what goes well with chocolate? Raspberries! Chocolate + raspberries = heaven — it’s a fact! So we included an optional raspberry sauce that comes together by simmering and cooling a mixture of raspberries, maple syrup, and arrowroot starch. It adds a gentle tartness that pairs beautifully with the bold chocolate flavor. We hope you LOVE this chocolate cheesecake! It’s:RichCreamyChocolatyDecadentPerfectly sweet& Insanely delicious! It’s the perfect dessert for chocolate lovers, impressing dinner guests, adding to the holiday table, and beyond!
More Vegan Cheesecake Recipes
Apple Butter Cheesecake Bars (Vegan/GF) White Chocolate Lemon Cheesecake (Vegan + GF) No-Bake Vegan Chai Cheesecake Easy Baked Cheesecake (Vegan + GF)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
