Paleo Chocolate Cheesecake (vegan, no-bake)

This paleo cheesecake is also vegan and super rich, creamy and decadent! Made with coconut milk, dates and coconut sugar, this no-bake cheesecake is a little healthier than a traditional one.

You all doing anything special for Valentine’s Day? We never do (although I don’t have anything against the holiday) but I do take it as the perfect excuse to make something rich and chocolaty like this vegan chocolate cheesecake!

These gluten-free chocolate lava cakes and raspberry molten lava cakes (which are also gluten-free) are our favorite Valentine’s Day treats. I love that they yield just two! Perfect for portion control.

This easy paleo chocolate cheesecake is also vegan and super rich, creamy and decadent! Made with coconut milk, dates and coconut sugar, this no-bake cheesecake is a little healthier than your traditional cheesecake.

But back to today’s recipe! So many paleo cheesecake recipes use a 6″ or 7″ springform pan and I’ve always thought that this was so silly. How many people have a 7″ springform pan? Every traditional cheesecake recipe I’ve ever made calls for a 9″.

So I tried making this paleo cheesecake recipe in a 9″ pan. And the layer of cheesecake was like 1″ thick. It didn’t look impressive enough to get anyone’s attention.

I thought about doubling the filling but the recipe already calls for 3 cans of coconut milk and I couldn’t see anyone making a recipe that called for 6 cans of coconut milk. So here it is in a 7″ springform!

It’s super rich. We served it in 1″ slices and that was enough. So while the cheesecake looks quite small, it will provide much enjoyment. :) It freezes great so you can enjoy it a little at a time!

This delicious paleo chocolate cheesecake is also vegan and super rich, creamy and decadent! Made with coconut milk, dates and coconut sugar, this no-bake cheesecake is a little healthier than your traditional cheesecake.

Cashew-based vegan desserts like these paleo lemon bars, raspberry cream pies and paleo key lime pie really taste like the real thing.

But I’ve had SO many bad vegan cheesecakes that use cashews or tofu in place of cream cheese. I’m not saying that they’re bad in general – perhaps I’ve just not had the right recipes! I just usually really miss the cream cheese in dairy-free cheesecakes.

This vegan cheesecake, though, won’t leave you disappointed. The filling is nut-free and uses coconut cream and dates, which results in a texture that’s creamier than regular cheesecake.

And does it taste like coconut? Not at all! This paleo cheesecake is all chocolaty goodness. I used unrefined coconut oil and even with that and the 3 cans of coconut milk, there’s not a bit of coconut taste (at least with the coconut milk I used!).

This Paleo Chocolate Cheesecake is also vegan and so rich and decadent! Made with coconut milk, sweetened with dates and coconut sugar, this cheesecake is a little healthier than your traditional cheesecake. The crust is also no-bake, meaning this vegan cheesecake is also raw.

I tried out a load of crust recipes. I keep trying to recreate a paleo Oreo-like crust (like this classic Oreo crust from Crazy for Crust) and it just seems impossible.

I’ve tried other paleo chocolate cookie crust recipes I’ve found online and none of them are even remotely like an Oreo crust. I desperately want it to taste like the real thing!

So I went a different route and ended up with something super simple and no-bake. Which also means this vegan cheesecake is no-bake and raw! For more no-bake treats, check out this post on 85 no-bake paleo desserts (most of which are also vegan!).

This paleo chocolate cheesecake is vegan, super rich, creamy and decadent! Made with coconut milk, dates and coconut sugar, this no-bake cheesecake is a little healthier than your traditional cheesecake.

If you try it out, I’d love to hear what you think! Happy Valentine’s Day. :)

Substitution questions for this paleo chocolate cheesecake:

  • What can I use in place of the coconut cream?

    Nothing unfortunately! There’s no sub for it.

  • Can I use something instead of coconut sugar?

    Granulated sugar would work if you don’t care about it being paleo. A liquid sweetener would make the cheesecake too runny. You could probably add a bunch of coconut oil to firm it up but I think that’d require a lot of experimenting to find the right amount.

    And as always, I have no idea how to make this paleo chocolate cheesecake low-carb (I say this in every post because someone asks this in every recipe).

  • This easy and delicious paleo chocolate cheesecake is also vegan and super rich, creamy and decadent! Made with coconut milk, dates and coconut sugar, this no-bake cheesecake is a little healthier than your traditional cheesecake.

  • Can I use something instead of dates?

    I haven’t tried it but perhaps prunes would work. I’m not sure how different they taste but I think with all that cocoa powder, it’d cover up any unusual taste.

  • Can I use a different sized pan?

    Definitely! Your cheesecake will just be thinner. Think about the crust, though. If you want an 8″x8″, you’ll probably want to double the crust. If you use a 6″ springform, you’ll have a little too much for the pan and will need to put the leftover filling in something else. I recommend just eating it straight from the blender with a spoon. :D

  • I don’t have a food processor or high-speed blender. What else can I use?

    Sorry to say you need one of those. You can’t chop up the dates finely enough. And I really, really recommend a high-speed blender (not a regular blender!) over the food processor. They’ll get the filling perfectly smooth and creamy. I can’t say that all food processors will do the same (though I’m sure some would!).

  • This delicious and easy paleo chocolate cheesecake is also vegan and super rich, creamy and decadent! Made with coconut milk, dates and coconut sugar, this no-bake cheesecake is a little healthier than your traditional cheesecake.

  • Can I use X type of cocoa powder?

    I first tried this cheesecake with Dutch-process cocoa powder (it’s my favorite!) and it made the cheesecake have a very odd bitter taste to me. My husband didn’t taste the bitterness.

    I tried the next day and it still tasted very bitter. The third day, though? Totally normal. I wasn’t sick and nothing else tasted off to me so I have no idea what that was about.

    I’m pretty sure it had to be the cocoa powder. So because of this, I’m recommending that you not use Dutch-process cocoa powder and use the regular natural kind (like Hershey’s unsweetened) instead. Raw cacao powder also works.

Click below for a how-to recipe video for this paleo cheesecake! (if you’re reading this from the newsletter, you have to visit the blog post to see it)

This delicious and easy paleo chocolate cheesecake is also vegan and super rich, creamy and decadent! Made with coconut milk, dates and coconut sugar, this no-bake cheesecake is a little healthier than your traditional cheesecake.

Vegan Paleo Chocolate Cheesecake (gluten-free, dairy-free, grain-free, no-bake)

Rated 5.0 by 26 readers
Paleo Chocolate Cheesecake (vegan, no-bake)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 12-16 slices


    For the crust:

  • 2/3 cup (93 grams) almonds
  • 2/3 cup (140 grams) pitted dates, firmly packed
  • 2 tablespoons + 2 teaspoons (19 grams) cocoa powder
  • little less than 1/4 teaspoon salt
  • For the filling:

  • 3 cups (720 grams) warmed coconut cream1
  • 1 cup (210 grams) pitted dates, firmly packed
  • 1 2/3 cups (183 grams) cocoa powder (I don't recommend Dutch-process - it made my cheesecake bitter)
  • 1 1/3 cups (266 grams) coconut sugar, very firmly packed (it's best to weigh this)
  • 1/4 cup + 1 1/2 teaspoons (64 grams) coconut oil (I used unrefined)
  • 1 tablespoon vanilla extract
  • 1 teaspoon salt
  • For the top:

  • raspberries and strawberries


    Prepare the crust:

  1. Line the bottom and sides (all the way to the top) of a circular 7"x3" springform pan (if a little smaller, you can pour the leftover filling in a small dessert glass / bowl) with a piece of foil.
  2. In the bowl of your food processor using an S-blade, pulse all the crust ingredients until it starts to come together. Depending on your food processor, this will take 1-3 minutes. Pinch a bit of it together - it should stick together easily. You can also use a high-speed blender to make the crust but you have to scape the sides of the container often. I thought it was much easier with a food processor.
  3. Press firmly onto the bottom of the lined pan.
  4. Prepare the filling:

  5. Get out a high-speed blender and make sure it's large enough to fit all the ingredients. The filling yields about 5-6 cups. If your blender isn't big enough, a food processor will do - but it'll likely (it depends on your food processor) be creamier with a high-speed blender. Add all the filling ingredients, in the order listed, and blend for about 30-60 seconds, or even longer, depending on your blender, or until totally smooth and no lumps of dates remain.
  6. Pour the filling over the crust and place the cheesecake in the freezer for 6-8 hours or until the filling is frozen. Remove the cheesecake from the freezer and remove the foil from around the sides. If it's difficult to do now, wait until it thaws a bit more.
  7. Let thaw for about 1 hour at room temperature (it'll depend on the room temperature and how long the cheesecake was frozen) and top with berries. Can be stored in the fridge for a softer consistency.


  1. You can use 3 cups of canned coconut cream or get three 14-ounce (400-gram) cans of full-fat canned coconut milk, chill them overnight, then scoop out the coconut cream that has formed at the top. You should get 3 cups (720 grams) of coconut cream. Warm it up slightly so that the mixture will be easier to blend.

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100 comments on “Paleo Chocolate Cheesecake (vegan, no-bake)” — Add one!

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  • Ra Parker says
    October 21, 2019 @ 12:06 pm

    Best easiest chocolate cheesecake ever. Rich, smooth decadent tasty. Loved it and so did my kids visitors and neighbours. I have made about 5 so far and different variation with whatever nuts are in the pantry, also with peanut butter over the base before the filling and made mini cheesecakes in the silicone cups and with a but of chilli powder in 1 that was soo good too. Excellent recipe 👍 Thank you

    • Erin replies to Ra Parker
      October 25, 2019 @ 12:10 pm

      You’re welcome! I’m so glad that you’ve been enjoying the cheesecake so much! Your peanut butter version sounds especially delicious. :) I’ll have to try that! And the chili powder is an interesting idea, too. Thanks a bunch for your feedback. :)

  • Ashley
    August 5, 2019 @ 5:43 pm

    I was a bit nervous going into this recipe, not having made anything like this before. It turned out AMAZING. My vegan friend said it was the best cake she’d had in years. Super smooth and decadent. Will definitely be using this one again!!

    • Erin replies to Ashley
      August 13, 2019 @ 8:27 pm

      I’m so sorry for just now seeing your comment! I’m really glad that your vegan friend enjoyed it so much. :) Thanks for your feedback and very sorry for my slow reply (I just got back from vacation!).

  • Phil says
    May 14, 2019 @ 11:51 pm

    im the same in that i cnt get coconut cream and it is hard enough to get coconut milk so I am trying it with a mix of coconut milk and blended avacado to thicken. The mix seemed reasonably thick and tasted fine – will have to see how it turned out as is in the freezer now! I used stevia instead of sugar also as try to avoid sugar

    • Erin replies to Phil
      May 19, 2019 @ 8:17 pm

      Hello and sorry for just now seeing your comment! I hope it worked out well. You can absolutely use coconut cream from cans of refrigerated coconut milk! The directions are at the bottom of the recipe. That’s how I do it. :)

      • Phil replies to Erin
        May 20, 2019 @ 2:39 pm

        coconut milk + avacado worked really well , super creamy and well set.
        I have trouble getting coconut milk also were I am so limiting the amount I use when I do have it works for me.

        • Erin replies to Phil
          May 27, 2019 @ 10:44 am

          That’s great that it worked well with avocado! Thanks for coming back to let me know. :)

  • Lea
    April 28, 2019 @ 3:59 am

    Also,i’ve been stalking your recipes for years!! LOL They are by far the best and most flexible i’ve come across for every diet. Thank you so much for sharing!! Has helped on my healthy and restricted diet tremendously!!! ❤❤👍

    • Erin replies to Lea
      May 4, 2019 @ 8:46 pm

      Haha. Yay! I’m really glad to hear that. :) You’re welcome for the sharing! Comments like this really make my day so thank you!

  • Lea
    April 28, 2019 @ 3:54 am

    They have powdered raw agave sugar now so do you think that would work in this recipe in place of the coconut sugar? I try to limit as much sugar as I can and reading up on coconut sugar and the processing of it I just cant have it.

    • Erin replies to Lea
      May 4, 2019 @ 8:36 pm

      I’m sorry for just now seeing your question! I’m guessing it would work but I can’t be positive since I haven’t tried it. If you try it, please let me know how it works out!

  • Melissa Mcaughty says
    April 15, 2019 @ 6:52 pm

    Hi Erin, looking forward to making this for Easter dinner, we have several in our family with dairy allergies. I was wondering, can refined coconut oil be used in place of unrefined, and would you use the same amount? And if you replace regular white sugar for coconut sugar, is it a one to one ratio? Thanks!

    • Erin replies to Melissa Mcaughty
      April 17, 2019 @ 9:30 pm

      Hello! Yes, it can, and you would use the same amount. You might need a little less granulated sugar so just add to taste. I hope you’ll enjoy it! I’d love to hear how it comes out. :)

  • Louis Perazza says
    April 10, 2019 @ 1:05 pm

    I made this yesterday and it was a gloppy mess. Didn’t freeze up and was all runny. 1. should I have chilled the cans of coconut cream? 2. I poured the entire can into the pot to warm up. Should I have just used the cream off the top and not any of the coconut water?

    • Erin replies to Louis Perazza
      April 10, 2019 @ 1:07 pm

      It sounds like you used coconut milk and not coconut cream. If you used coconut milk, please read the note at the bottom of the recipe!

  • Maya says
    March 27, 2019 @ 6:05 pm

    Can I use parchment paper instead of foil?? Is there a reason for lining the pan with foil?

    • Erin replies to Maya
      March 30, 2019 @ 8:04 pm

      You could try it but I didn’t because I thought it’d be too difficult and messy. Parchment doesn’t conform to the bottom and sides as well as foil.

  • Valerie says
    March 22, 2019 @ 2:11 am

    I like your recipe, I was wondering why do you need to add sugar if you are already using dates?
    Wouldn’t it be too sweet?

    • Erin replies to Valerie
      March 22, 2019 @ 7:59 pm

      Hello! I added sugar because it wasn’t sweet enough (in my and my taste testers’ opinions) with just the dates.

      • Domi replies to Erin
        April 2, 2019 @ 3:04 pm

        Hello, I am gonna do the cake tomorrow. I was just wandering if I can use honey, maple or coconut sirup instead of coconut sugar? And if not, is the sugar gonna melt for sure? Thank you.

        • Erin replies to Domi
          April 4, 2019 @ 8:11 pm

          Hi! Sorry for just now seeing your question. I hope you found the answer in the post (under Can I use something instead of coconut sugar?) :) When you say melt, do you mean dissolve? If so, yes! I wouldn’t have posted the recipe with coconut sugar if the result were grainy. ;)

  • janie says
    March 13, 2019 @ 8:09 am

    I can’t get this recipe to print any suggestions

    • Erin replies to janie
      March 16, 2019 @ 9:07 pm

      I’m sorry for just now seeing your question! What browser are you using? Do you see the Print button in the recipe box? If it doesn’t work for some reason, you could copy and paste the recipe into a text document and print that.

  • Carrie says
    February 4, 2019 @ 7:44 am

    You think I can substitute coconut cream with dairy cream?

    • Erin replies to Carrie
      February 7, 2019 @ 7:42 pm

      Sorry for just now seeing your question! Chilled coconut cream is very firm and dairy cream is liquid so it won’t work. The cheesecake wouldn’t set up properly. Sorry about that!

  • Margaret E Clegg says
    February 3, 2019 @ 1:08 am

    This looks like just what I need for a delicious Valentine’s Day menu!

  • Lauren
    December 16, 2018 @ 3:36 am

    Best dessert ever! I’ve noe made it twice and only now seeing that I don’t have to get the coconut milk but that I can get the cream instead, d’oh’ oh well. Now I’ve got tons of the milk leftover haha! Anyway thanks a bunch! Made it originally for my girls book club and now for my mommas bday. lasts a while even for us sweet tooth’s! Hehe! Can’t wait to make the brownies I saw on here as well, yum!

    • Erin replies to Lauren
      December 17, 2018 @ 7:10 pm

      Yay! I’m happy to hear that you liked it that much! I just added a note to the recipe to make it clearer with the coconut cream / milk thing. Sorry that you’re stuck with so much coconut water now. If anyone gets some tummy issues, you could use it to make some homemade natural Gatorade-like electrolyte drink. :D Haha. Thanks for your feedback!

  • Alisa Fleming says
    December 3, 2018 @ 5:01 pm

    Holy fudge this looks amazing! I’ve never seen such a dense and chocolaty cheesecake, and I love that it uses just fruit and coconut sugar for sweetness!

  • Bec says
    August 11, 2018 @ 11:21 am

    Hi, is there a reason you used the cream off coconut milk instead of straight coconut cream ? Would a can of coconut cream work ?

    Thanks !!

    • Erin replies to Bec
      August 11, 2018 @ 8:47 pm

      Hi there! We don’t have coconut cream where I live so cans of coconut milk is what I use. I’m sure canned coconut cream would work fine. I hope you’ll enjoy the cheesecake. :)

      • Bec
        replies to Erin
        October 4, 2018 @ 2:12 am

        It worked fine !! I made it for a friends birthday and she loved it !! Thanks for the recipe

        • Erin replies to Bec
          October 4, 2018 @ 9:08 pm

          You’re welcome! Thanks for letting me know how it came out. :)

  • Daisy
    July 29, 2018 @ 9:19 pm

    I just made this today for my boyfriends birthday tomorrow. I was left with a little extra which I poured into a dish and have just tried now. Wowee that is SWEET!!! The texture’s perfect, but for anyone who doesn’t have an immensely sweet tooth I recommend adding the sugar bit-by-bit as you blend the mixture and taste-testing. I’m more of a 80% dark chocolate kinda gal so can’t really manage more than a few bites at a time. But that’s just personal preference and I’m just extremely glad it came out looking like a cake! I’ve never been great with the puds. Thanks for the recipe I’ll definitely be referring to it again! :)

    • Erin replies to Daisy
      August 2, 2018 @ 9:18 pm

      I’m so happy that it came out well! I hope that your boyfriend enjoyed it and that he had a great birthday. :) I wonder if the type of cocoa powder could be the reason why you found it so sweet. The recipe uses just enough sweetener for me and I don’t think I have an immense sweet tooth. Although I’m much more of a milk chocolate girl and don’t like dark chocolate! You used unsweetened, right? Thanks for your feedback!

  • Ivan
    July 10, 2018 @ 2:49 pm


    I tried making this and partially did succeed with a 13” pan but I didn’t read the recipe right so instead of chilling the coconut milk and taking the cream from it, I just filled it in.

    It was still awesome, hence why I alone ate half :P, but insanely sweet for my folks. Now I would like to make it again with experience so I would like to do it right this time, but I have a question about it then.

    Instead of chilling the milk and scooping for the cream, can I just buy the already made coconut cream?

    • Erin replies to Ivan
      July 10, 2018 @ 8:20 pm

      Hi! I’m happy that you enjoyed it and that it came out well with the added coconut water in there. :) And yes – it’ll definitely work if you just use coconut cream! Thanks a bunch for your comment.

  • Lana Arsenault says
    July 4, 2018 @ 5:19 pm

    Hello, I have a question about the type of cocoa powder you used. Can we talk via email?

    thank you!


    • Erin replies to Lana Arsenault
      July 5, 2018 @ 10:50 am

      Hi! I used a German brand of Dutch-process cocoa powder so I don’t know if it’s relevant for you (unless you live in Germany!).

  • Motia Barsukoff
    June 27, 2018 @ 6:42 am

    This looks divine! Can’t wait to try it out myself!

  • Stacey
    June 26, 2018 @ 5:39 pm

    Found new inspiring cheesecake recipe! Thank you for your super amazing recipe

    • Erin replies to Stacey
      June 28, 2018 @ 9:13 pm

      Hope you’ll like it! :)

  • Penelope Vlassopoulou
    June 18, 2018 @ 6:58 am

    Thank you for offering this recipe! I made this for my husband to celebrate his second father’s day and he loved it! I would call it an ice cream cake rather than a cheesecake ;) it will be my go to healthy ice cream from now on! I only used 1/2 the coconut sugar recommended and it was still sweet and delicious.

    • Erin replies to Penelope Vlassopoulou
      June 19, 2018 @ 8:29 pm

      That’s great that half the coconut sugar worked well! And an ice cream cake… sounds about right! Or, well, half ice cream and half cheesecake. ;) I hope that your husband had a lovely Father’s Day! Thanks a bunch for your comment. :)

  • Penelope Vlassopoulou says
    June 16, 2018 @ 4:54 pm

    Thank you for this recipe. I have a question. Can I substitute honey for the dates in the filling and if so how much honey should I use?

    • Erin replies to Penelope Vlassopoulou
      June 19, 2018 @ 8:26 pm

      Hi there! So sorry for just now seeing your question. I see you’ve already made it but for the others wondering the same thing, please read the question, “Can I use something instead of dates?” in the post. :)

    • Erin replies to Penelope Vlassopoulou
      June 19, 2018 @ 8:30 pm

      I saw that you have comment notification on for this comment but not for the one where you left a review so I thought I’d respond again to this one, just to make sure you come back and see that I answered. :)

  • Michelle says
    May 17, 2018 @ 2:56 pm

    Hi Erin, looks amazing. Do u k if I could use maple syrup in place of dates for filling.

    • Erin replies to Michelle
      May 17, 2018 @ 4:10 pm

      Thanks! I don’t think so. Check out the section that says, “Can I use something instead of dates?” :)

  • Amy
    May 2, 2018 @ 5:19 pm

    Wow! This pie is divine!
    I substituted half of the coconut sugar for dark chocolate chips and it is amazingly delicious.
    We decorated it with strawberries, pumpkin seeds, bananas and goji berries.
    Thank you so much for this recipe!
    How long do you think the pie will keep in the fridge rather than the freezer?
    It’s so rich that it will take us a while to finish….

    • Erin replies to Amy
      May 3, 2018 @ 8:27 pm

      You’re welcome! I’m so happy that you enjoyed it. :) Your decoration ideas sound great! I’ll have to try that. I think it’d be fine in the fridge for about 4 days. You can always cut it into pieces and then freeze if you think it’ll take a while to finish. Thanks for your comment!

  • Terri
    April 17, 2018 @ 7:09 am

    This is so good! Everyone loves it, and can’t believe it’s dairy free, and grain free.
    Thanks heaps!

    • Erin replies to Terri
      April 18, 2018 @ 7:58 pm

      You’re welcome! I’m happy to hear that it was enjoyed by everyone. :) Thanks a bunch for your comment!

  • nick says
    March 31, 2018 @ 12:34 pm

    Wow. This is the best vegan dessert I have had. The texture is amazingly creamy. It makes me wonder why all other vegan cheesecake recipes call for combinations of coconut cream, cashews, vegan cream cheese, and tofu – all you need is the coconut cream!
    Also, I only put in half the cocoa powder and sugar and put in chocolate chips to fill the rest and the flavor came out to be really rich.

    • Erin replies to nick
      April 1, 2018 @ 8:19 pm

      I’m happy that your chocolate chips sub worked! If you ever try it as written, I’d love to hear how the two versions compare. :) And best vegan dessert ever?! Woohoo. That made my day. :) Thanks so much for your comment!

  • Sara says
    March 27, 2018 @ 9:19 pm

    Does this actually taste like cheesecake?

    • Erin replies to Sara
      March 27, 2018 @ 9:26 pm

      It’s creamier and richer than cheesecake.

  • Adrianne says
    March 18, 2018 @ 6:33 am

    Beautiful and clear photos on this post! It looks delicious.

    • Erin replies to Adrianne
      March 24, 2018 @ 12:56 pm

      Thanks so much! Hope you get to try it out. :)

  • JE
    March 12, 2018 @ 12:33 pm

    This is the best cheese cake I have ever tasted. As my son-in-law said it is better than Cheesecake Factory cheese cake.

    • Erin replies to JE
      March 14, 2018 @ 12:32 pm

      Wow! That’s amazing. You’ve made my day! Thanks a bunch for your comment. I’m thrilled you and your family liked it so much!

  • Margy says
    March 5, 2018 @ 1:33 am

    Hi I made this today flavor great. Just too soft, next time I’ll add more coconut oil to firm it up a little more.

    • Erin replies to Margy
      March 8, 2018 @ 9:19 am

      Hi! So happy you liked it. :) Thanks for your comment!

  • Ro says
    March 4, 2018 @ 12:11 am

    what can i substitute for coconut sugar?

    • Erin replies to Ro
      March 4, 2018 @ 2:32 pm

      Please read the second point under substitution questions. :)

      • Liz Campbell
        replies to Erin
        December 17, 2018 @ 9:01 am

        Hi there.
        My daughter is allergic to dairy and sugar – do you think stevia would work in place of coconut sugar? I did read your substitute section but it didnt mention stevia, and I don’t want to mess up this recipe- do you consider stevia a granulated sugar? I appreciate your advice.

        • Erin replies to Liz Campbell
          December 17, 2018 @ 9:32 am

          Hello! Is it the kind of stevia that’s combined with some kind of filler so that it’s a 1-to-1 sub for granulated sugar? If so, I think that would work! If it’s a liquid stevia where you only use a tiny amount, then I don’t think it’d work. If you try it out, I’d love to hear how it goes. :)

  • Stephanie
    March 1, 2018 @ 9:30 pm

    This cheesecake is absolutely delicious! Quick and easy to make.

    • Erin replies to Stephanie
      March 3, 2018 @ 3:45 pm

      I’m happy to hear that you enjoyed it! Thanks for your comment. :)

  • Linda says
    February 28, 2018 @ 5:22 pm

    I’m allergic to cashews, is there something else that I can substitute for them?

    • Erin replies to Linda
      February 28, 2018 @ 5:27 pm

      There aren’t any cashews in this recipe.

      • Laura Murray replies to Erin
        June 5, 2018 @ 2:37 pm

        I’m have a food sensitivity to almonds. Do you think I could use cashews in place of the almonds in the crust?

        • Erin replies to Laura Murray
          June 5, 2018 @ 8:39 pm

          Most definitely! That wouldn’t be a problem at all. I’d love to hear how it goes!

  • Sandra | A Dash of Sanity
    February 17, 2018 @ 6:54 pm

    This looks so perfect for my chocolate cravings! Enjoying my favorite without all the guilt!

  • Cassie says
    February 17, 2018 @ 4:08 am

    This sounds so wonderful –
    Question: I can’t have fructose so dried fruits are out for me. I can figure out a crust but do you have any ideas for guidance in a filling substitute? I’m not vegan just can’t do dairy so I’m super drawn to this recipe and want to figure out a sub and try it!! Any ideas are appreciated :-)

    • Erin replies to Cassie
      February 17, 2018 @ 8:48 pm

      I wish I did but prunes was the only idea that I had! I’m sorry. :( I have another recipe that’s similar and fruit-free! This paleo chocolate fudge pie is REALLY tasty. Promise. :)

  • Taylor Miller (HaleLife) says
    February 16, 2018 @ 6:12 pm

    Can’t wait to give this a try! Always a fan of chocolate and cheesecake. Thanks for sharing this!

  • Korissa
    February 15, 2018 @ 3:20 am

    I made this today for a Valentines Day dessert. This recipe is absolutely delicious. I didn’t have a springform pan, but used parchment paper in a 6 in cake pan, and it came out perfectly. I also subbed out cacao because that’s what I had on hand. But the texture and taste was perfect. I will definitely file this under a ‘go-to’ recipe.

    • Erin replies to Korissa
      February 15, 2018 @ 3:49 pm

      Yay! So happy that it’s a new go-to recipe for you. :) And wow – a 6″ cake pan?! How high are the sides? My 6″ cake pan would have been way too small for all the filling! I’m thrilled that it worked out well for you. Thanks for the tip on the pan size (because I know lots of people don’t have 7″ springforms) and for your comment!

  • Linda Johnson says
    February 14, 2018 @ 4:45 am

    Since I don’t have the 7-inch springform pan, I’m thinking about putting them into individual cupcake liners. What are your thoughts on how many it would make and if you have any concerns whether they would turn out differently? TIA.

    • Erin replies to Linda Johnson
      February 15, 2018 @ 3:26 pm

      Sorry for just now seeing your comment! I have to confess that I’m worthless when it comes to estimates like this. The filling yields about 5-6 cups (that I did measure!). So you can see how big your cupcake liners are (I believe they’re usually 1/3 or 1/2 cup) and figure out the yield from that. :) I’m guessing 12 but I could be wrong. And you might need to do 1.5x the crust, but I’m not sure. I’d love to hear how they come out if you give it a try!

  • Katerina @ diethood .com says
    February 13, 2018 @ 4:06 pm

    Yes, please!! This cake is absolutely stunning! Perfect for Valentine’s Day!

  • Erin | Dinners,Dishes and Dessert
    February 13, 2018 @ 3:36 pm

    This chocolate cheesecake calling my name! I need this right now!

  • Catalina
    February 13, 2018 @ 12:18 pm

    This cheesecake looks stunning! My kid doesn’t like cheesecake, but loves everything chocolate. I think he will this one, the chocolate version!

  • Demeter
    February 13, 2018 @ 2:12 am

    This looks like heaven!! I’d love a slice or two!

  • Amanda
    February 12, 2018 @ 9:34 pm

    This cheesecake is one of the best no bake one’s I’ve seen!

  • Molly says
    February 12, 2018 @ 9:05 pm

    Native Forest has fabulous canned coconut cream, so I know longer have to chill coconut milk to get the cream. I have a couple of cans in the pantry, so this recipe is now in the line-up!

    • Erin replies to Molly
      February 13, 2018 @ 12:01 pm

      Thanks for the tip! That sounds convenient. Wish we had them were I live! Hope you’ll enjoy the cheesecake. I’d love to hear how it comes out!

    February 12, 2018 @ 2:07 pm

    Oh yes, this
    Delectable recipe
    Just one more of yours I need to flag and try when I am eating sugars again!!! I actually bought a small
    Springform pan…..thinking that way I don’t have to make something
    hUGE, I love it for that!!!

    • Erin replies to
      February 13, 2018 @ 11:58 am

      I hope I didn’t tempt you with this recipe! And I hope you’ll enjoy the cheesecake once you get the chance to try it out. :) And yay on having the right sized pan! I always used to wonder what in the world I was going to make with that tiny little pan. Now I know!

  • Alice Jovy
    February 12, 2018 @ 8:57 am

    This will be fantastic for valentines day! So beautiful – can’t wait to try it.


  • Natalie
    February 12, 2018 @ 7:01 am

    WOW this cake looks amazing! I love the texture ♥

  • Charlotte Moore says
    February 12, 2018 @ 3:12 am

    WOW!! This looks rich! Creamy looking though.

  • Kelly Barcroft
    February 12, 2018 @ 1:59 am

    This sounds great. My kids can’t have dairy and one is allergic to nuts. I like the idea of the coconut cream. Trader Joe’s sells cans of straight up coconut cream. I might try that.
    Also, to make this low carb, you would have to remove the dates and you said the dates add to the creaminess of the cheesecake. But if someone did want to make it low carb, they could try removing the dates and replacing the sugar with a combination of xylitol and erythritol…like half and half. I made a peanut butter cheesecake the other day with straight xylitol as my sweetener….not as good as sugar but better for me.
    Beautiful cheesecake! Thanks for the recipe.

    • Erin replies to Kelly Barcroft
      February 13, 2018 @ 12:07 pm

      Coconut cream is harder to get here and I live outside the city so I just go with my favorite brand of coconut milk. I so wish we had Trader Joe’s here! Thanks for the info on how to make it low-carb. It’s great that I have commenters who can leave tips like this because it’s all a mystery to me. The low-carb sweeteners I’ve tried all have such strong aftertastes and I just can’t get used to them. And the texture doesn’t come out right, either. :/ Thanks for your comment!

  • Lea
    February 12, 2018 @ 1:37 am

    This looks wonderful!!! No eggs, yaaay for me!!! I have made a chocolate cookie crust from Deliciously Organic that was super yum! Can’t remember if it was paleo, but it was certainly grain-free.

    • Erin replies to Lea
      February 13, 2018 @ 12:03 pm

      Oooh! I’ll check out that crust! Thanks for the tip. :) I hope you’ll get to try the cheesecake out! I’d love to hear the result, if you do. :)


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