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Vegan Gluten-Free Baked Chocolate Cheesecake with Raspberry Sauce Recipe

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4.3 from 4 reviews

This Easy Baked Chocolate Cheesecake is a creamy, vegan, and gluten-free dessert featuring a rich chocolate cashew filling on a cocoa almond flour crust, topped with a luscious homemade raspberry sauce. Perfect for a healthy indulgence, it combines smooth textures with the fresh zing of berry topping, making it a delightful treat for special occasions or any day craving something sweet yet wholesome.

Ingredients

Crust

  • 1 cup almond flour
  • 1/4 cup arrowroot starch
  • 3 Tbsp cocoa powder
  • 1/4 tsp sea salt
  • 3 Tbsp refined coconut oil (solid, not melted)
  • 3 Tbsp maple syrup

Filling

  • 1 cup raw cashews
  • 1 cup coconut cream
  • 8 oz. plain vegan cream cheese (Miyokos, Tofutti or Kite Hill)
  • 1 Tbsp arrowroot starch
  • 2/3 cup maple syrup
  • 1 Tbsp melted refined coconut oil
  • 1/2 scant cup cocoa powder
  • 1/8 tsp sea salt

Raspberry Sauce

  • 12 oz. fresh or frozen raspberries (~2 cups)
  • 2-3 Tbsp maple syrup
  • 1 ½ tsp arrowroot starch

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (176°C). Line a standard loaf pan or an 8×8 inch baking dish with parchment paper and set aside.
  2. Make the Crust: In a medium bowl, combine almond flour, arrowroot starch, cocoa powder, and sea salt. Add the solid coconut oil and cut it into the dry ingredients using a pastry cutter, fork, or your hands until the mixture resembles wet sand that holds together when squeezed. Stir in the maple syrup until combined.
  3. Press Crust into Pan: Transfer the crust mixture into the lined pan and spread it evenly. Place another piece of parchment paper on top and press down firmly with a flat-bottomed object like a drinking glass to compact it well.
  4. Bake the Crust: Bake the crust for 15 minutes, or until dry and slightly firm but still a bit soft to touch. Remove from the oven and allow it to cool slightly. Reduce oven temperature to 325°F (162°C).
  5. Prepare the Filling: While the crust cools, combine cashews, coconut cream, vegan cream cheese, arrowroot starch, maple syrup, melted coconut oil, cocoa powder, and sea salt in a high-speed blender. Blend on high for about one minute or until very smooth and creamy, scraping down the sides if necessary.
  6. Adjust Filling Flavor: Taste the filling and adjust sweetness, saltiness, or cocoa intensity by adding more maple syrup, salt, or cocoa powder to your liking.
  7. Assemble and Bake Cheesecake: Pour the filling evenly over the cooled crust. Tap the pan gently on the counter to remove air bubbles. Bake for 45-50 minutes until the top is tacky and the center is slightly jiggly but set. Some sinking in the center is normal.
  8. Make Raspberry Sauce: While the cheesecake bakes, place raspberries in a medium saucepan over low heat, smashing them with a wooden spoon until no large pieces remain. Add maple syrup and arrowroot starch, stir to combine.
  9. Cook Raspberry Sauce: Increase heat to medium-high, stirring constantly until the mixture bubbles lightly. Lower heat to medium and continue to stir for 5-10 minutes until the sauce thickens and deepens in color. For a smoother sauce, strain out seeds through a fine mesh sieve. Allow sauce to cool completely before serving.
  10. Cool Cheesecake: Remove cheesecake from the oven and let it rest at room temperature for 20 minutes. Then transfer it (uncovered) to the refrigerator to cool completely, at least 5-6 hours or preferably overnight.
  11. Serve: Lift the cheesecake out of the pan using the parchment paper, cut into bars or triangles. Drizzle slices with the chilled raspberry sauce for a fresh finishing touch.
  12. Storage: Store any leftovers covered in the refrigerator for up to 3-4 days, best enjoyed within the first few days.

Notes

  • Use refined coconut oil to prevent any coconut flavor if preferred.
  • Soak cashews beforehand for 4-6 hours or overnight for a creamier filling, or boil for 15 minutes if short on time.
  • The cheesecake is best when refrigerated overnight to fully set and develop flavors.
  • Straining raspberry sauce is optional but recommended for a smoother texture.
  • Cut off the end pieces when slicing as they might be less creamy than the center portions.
  • Ensure all ingredients are at room temperature for best blending results.

Find it online: https://marthatasty.com/vegan-gluten-free-baked-chocolate-cheesecake-with-raspberry-sauce-recipe/