Chocolate Cheesecake Recipe – Oh My Goodness – Sooo Goood!
Raw Chocolate cheesecake doesn’t get any better than this! The testimonials I get about this recipe are the same – oo’s and ah’s, oh my goodness, this is sooo goood!
Best Chocolate Cheesecake Recipe
Equipment Needed: High Speed Blender
Yield: 2 small cheesecakes, or 8 mini cheesecakes
- 3/4 cup cashews, unsoaked
- 1/3 cup almond milk
- 1/4 cup coconut oil – liquid form, warm up if necessary
- 3 tablespoons (either 3 tablespoons of raw cacao powder or 2 tablespoons cacao and 1 tablespoon raw carob powder)
- 2 tablespoons date paste or maple syrup
- 2 tablespoons nutritional yeast (Read more about nutritional yeast)
- 1 teaspoon non-GMO lecithin (if you don’t have lecithin on hand, make cheesecake without it).
- 1 teaspoon LiyfBiotic probiotic
- 1 teaspoon vanilla extract
- Pinch of Himalayan salt
- Combine all ingredients EXCEPT, coconut oil and lecithin, in high speed blender and blend until smooth.
- As you are blending, pour in coconut oil. Once you are happy the mixture is smooth and creamy, continue blending and add lecithin – blend well.
- Pour cheesecake mixture two small 4 inch spring form pans, mini cheesecake pan, or into glass container of choice. Freeze for 1-2 hours, or until solid. Cheesecake is wonderful by itself, but by adding a crust, you can enhance the taste and presentation – see crust recipe below.
- If you store cheesecake in freezer, allow 10 minutes to soften before serving.
- Store in sealed container. Will store for up to 2 months in freezer.
- You can also store in refrigerator – it will remain solid and can be served immediately.
Coconut Walnut Crust Recipe
Equipment Needed: Food Processor
- 1 cup walnuts, or any raw nut of your choice (pecan, almond, cashew, macadamia)
- 1/4 cup unsweetened shredded coconut
- 2 tablespoons date paste, or 2 medjool date cut into small pieces
- 1 tablespoon coconut oil (in liquid form)
- If needed, 1-2 tablespoon water
- Place nuts in food process and pulse into small pieces.
- Add date paste or date and process (be careful not to over process and turn nuts into butter).
- Add coconut oil and process.
- At this point, check mixture – if you can form a ball in your hand its ready, if still too crumbly, add small amount of water and process, re-check consistency.
- Press crust into bottom of two 4 inch spring form pans, mini cheesecake pan, or container of choice.
6. Spoon or pour cheesecake mixture into pan or container, and freeze for 1-2 hours before serving.
Suggestion: sprinkle cacao nibs on tip of yogurt before placing in freezer.
A mini cheesecake pan is great and easy to use. It comes with removable bottoms, which makes removing individual cheesecakes easy and simple to do – just push up from bottom of pan.
Here’s where and how to purchase Mini Cheesecake Pan by Norpro (with removable bottoms)
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