Vegan Chocolate Cheesecake

Vegan chocolate cheesecake is so rich and creamy – it seriously melts in your mouth. Made with date syrup and chocolate spread from Date Lady, it’s a total showstopper! You would never know it’s healthy, gluten free and naturally sweetened.

Vegan Chocolate Cheesecake

Holy freaking chocolate.

This vegan chocolate cheesecake is more photogenic than most people, I think. If you’re drooling all over your own lap/keyboard/phone as you read this, you aren’t alone.

You guys, this one is CRAZY.

Let me back up though, for just a moment. Because while I could profess my undying love for this glamorous cheesecake ALL DAY (trust me, my husband can attest to this), it didn’t all start so gloriously.

Vegan Chocolate Cheesecake

I’m the first to admit I regularly have some recipe disasters before getting to the blog worthy end products. See here, here, and OMG here.

Welp, here’s another to add to the list.

It all started on a chilly January day. I had finished my workout, eaten a delicious stack of these pillowy gems, and was so ready for a full day of productive, yummy baking (or no baking, in the case of this vegan chocolate cheesecake). I had literally had chocolate cheesecake thoughts swirling through my mind the night before, thinking about the best method, ingredients, and plan of attack to create a dreamy, decadent final product.

Vegan Chocolate Cheesecake

It all started perfectly. I used Date Lady’s date syrup and coconut flour to make a perfectly crumbly, sweet crust. I set it in the freezer to chill while I processed the filling. So simple, what could go wrong?! Throw everything into the food processor, and blend away.

Innocent little me, giddy with excitement over the super healthy ingredients I was about to pulverize into straight up vegan chocolate cheesecake decadence, was completely blindsided. From the second I hit “on,” my food processor literally erupted in a mess of chocolatey liquid, all over my kitchen, and all over me. Naturally, like most logical human beings, instead of just turning it off as soon as possible, I stared in bewilderment for a few seconds as the shower of chocolate rain painted my kitchen walls (and my clothes).

When I finally had enough sense to turn it off, it wasn’t pretty. First of all, there was freaking chocolate everywhere. Various curse words flew, a sweatshirt was ripped off in disgust and thrown into the washer, and I was left with a food processor bowl full of unblended ingredients (minus a little bit of chocolate water).


Vegan Chocolate Cheesecake

I was torn. I had a bowl still full of perfectly good ingredients, but at this point I’m terrified to even walk near the food processor for fear of another chocolate attack. Naturally, my next step was to text my mom. Moms always know what to do, and my mom’s definitely savvy in the kitchen.

Sandy (hi, mom!) informed me that sometimes the lid to her food processor doesn’t stay on tight at first. So I held my breath, closed my eyes, and moved all other objects FAR away before trying again, while literally putting all of my weight on the lid when I pressed “on” – worked like a charm. Per usual, mom knows best.

I think my problem was a combination of the water being at the top and me not holding the lid on, so beware when you try. I guess it’s actually a good sign, shows me my food processor has got a lot of power!

Vegan Chocolate Cheesecake

So, food processor explosions aside, this vegan chocolate cheesecake is so simple, so rich, creamy, and SO chocolatey. Oh, and so freaking delicious it will seriously almost melt your face off. In the good way.

All good things, no?

Vegan Chocolate Cheesecake

So as I mentioned before, this dreamy dessert starts with a crumbly crust made of coconut flour and Date Lady syrup. Have you guys heard of Date Lady?! It’s a small company creating super sweet products both for baking and enjoying on their own, all healthy!

The Date Lady was kind enough to send me some of their products, and I am so thankful. They play a big role in making this vegan chocolate cheesecake so delicious!

For the crust, I used the date syrup – literally the only ingredient is dates. Think of the date paste we always use in recipes around here, just even more pulverized until it’s super sticky and runny – think very thick maple syrup. Only healthier! When combined with the coconut flour, the date syrup soaks it in and creates a thick, almost chewy, slightly crumbly crust. It’s the perfect complement to the suuuuper rich and creamy filling.

If you don’t have the Date Lady date syrup, you can totally still make this recipe! You’ll just need date paste to mix with the coconut flour – start with 1 cup, and if it’s still too dry and not holding together like a crust, continue adding more – it may take up to 2 cups, since it’s not as sticky and thick as Date Lady’s syrup. I’ll note this in the recipe below.
Vegan Chocolate Cheesecake

Next is the filling – oh my stars, guys. This is where it gets really crazy. Four ingredients: dates (Date Lady obviously carries these, too! So sweet and perfect), cashews, cocoa powder, and water.

Hold that food processor lid on tight, and blend into the creamiest chocolate perfection you’ve ever had.

Vegan Chocolate Cheesecake

Oh, and I’m sure you notice your own stunning reflection in those glimmering pools of chocolate on top. That’s Date Lady chocolate spread. Think peanut butter, but chocolate, and made with healthy ingredients, and sweetened with only dates. I thinned it out with some water and drizzled over the top. Best decision ever!

Like, WHAT. Can someone pie me in the face, only with this cheesecake? Thanks in advance.

I don’t advocate for products unless I would eat them and use them in baking, and those are some high standards, personally speaking. This is not sponsored post, I just seriously fell in love with everything Date Lady was kind enough to send me, and I highly recommend you check them out.

Vegan Chocolate Cheesecake

So now that we’ve got the filling ready, pour it over the crust and freeze for about 3 hours so everything can set. Let it thaw prior to serving – I made mine in a springform pan like a traditional, baked cheesecake, even though I don’t bake it – just makes it easier to pop off for slicing!

After the initial 3 hours of freezing, I store this vegan chocolate cheesecake in the refrigerator, because I prefer it soft and creamy. But, if you like cold desserts, my husband was obsessed with it straight from the freezer.

Vegan Chocolate Cheesecake

If you’re trying to get somebody to eat healthier, this vegan chocolate cheesecake is a GREAT place to start. This is a big statement but I am 100% serious when I say this vegan chocolate cheesecake is my favorite recipe I’ve ever made. Rich, creamy, and unapologetically chocolatey. This would be absolute perfection for Valentine’s Day. Or any day ending in y.


Vegan Chocolate Cheesecake


If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!

Vegan Chocolate Cheesecake

Prep Time: 3 hours

Total Time: 3 hours

Yield: 1 cheesecake, about 8 servings


  • Crust:
  • 2 c coconut flour
  • 1 c The Date Lady date syrup, OR 1-2 c date paste - I'd start with 1 cup, and gradually add more date paste until it makes a thick dough that's able to be pressed into crust on the bottom of the pan.
  • Cheesecake Filling:
  • 2 c cashews, soaked at least 3 hours or overnight, then drained
  • 16 medjool dates
  • 1/4 c cocoa powder
  • 1 c hot water
  • Optional: The Date Lady chocolate spread to drizzle - just thin it out with a little water to make it pourable


  1. To make the crust, combine the date syrup/spread and coconut flour until there are no more big flour crumbs.
  2. Press the crust mixture into a 9 inch springform pan so it's evenly spread over the bottom.
  3. Chill the crust in the freezer or refrigerator while you make the filling.
  4. Drain the water the cashews were soaking in, and put them in the food processor with the rest of the filling ingredients.
  5. Process the filling (hold that lid on tight when you start!) until it's thick and very smooth - I stop mine once after about 5 minutes to scrape down the sides and makes sure all the ingredients are well blended, then processed another 5 minutes.
  6. Spread the filling over the crust and freeze the cheesecake for about 3 hours.
  7. Set out the cheesecake for about 10 minutes to thaw prior to serving, and store in the refrigerator or freezer.


Vegan Chocolate Cheesecake