Gluten-Free Vegan Baked Chocolate Cheesecake
Decadent vegan and gluten-free chocolate cheesecake featuring a cocoa-almond crust and creamy cashew-coconut filling, baked low and slow for a fudgy center. Rich cocoa flavor balanced with maple sweetness, topped with homemade raspberry sauce. Perfect for dessert lovers seeking indulgent plant-based options. This version prioritizes texture through careful baking temperature control and uses accessible vegan cream cheese brands.
Ingredients
- 1 cup almond flour
- ¼ cup arrowroot starch
- 3 Tbsp cocoa powder
- ¼ tsp sea salt
- 3 Tbsp refined coconut oil, solid, not melted
- 3 Tbsp maple syrup
- 1 cup raw cashews
- 1 cup coconut cream
- 8 oz vegan cream cheese, plaindairy cream cheese1:1dairy
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- 1 Tbsp arrowroot starch
- ⅝ cup maple syrup
- 1 Tbsp refined coconut oil, melted
- ½ cup cocoa powder, scant
- ⅛ tsp sea salt
- 12 oz fresh or frozen raspberries
- 2 Tbsp maple syrup
- 1 ½ tsp arrowroot starch
Instructions
- 1
Preheat oven to 350F and line loaf pan or 8x8 baking dish with parchment paper.
- 2
Combine almond flour, arrowroot starch, cocoa powder, and salt in bowl. Cut in solid coconut oil until mixture resembles wet sand. Stir in maple syrup until combined.
- 3
Transfer to prepared pan and spread evenly. Cover with parchment, press firmly with flat-bottomed object until well packed.
- 4
Bake crust for 15 minutes until dry and slightly firm. Remove and cool slightly. Lower oven temperature to 325F.
- 5
While crust cools, add all filling ingredients to high-speed blender and blend until very smooth and creamy, scraping sides as needed. Taste and adjust sweetness, salt, or cocoa powder as desired.
- 6
Pour filling onto pre-baked crust and tap pan on counter to release air bubbles.
- 7
Bake filling for 45-50 minutes until top is tacky and center is still slightly jiggly.
- 8
While cheesecake bakes, place raspberries in saucepan over low heat. Smash with wooden spoon until no large pieces remain. Add maple syrup and arrowroot starch and stir to combine.
- 9
Increase heat to medium-high and stir constantly until mixture bubbles slightly. Lower heat to medium and continue stirring for 5-10 minutes until sauce thickens and turns rich red. Optionally strain through fine mesh strainer for smoother sauce. Cool completely before serving.
- 10
Remove cheesecake from oven and let rest at room temperature for 20 minutes. Transfer to refrigerator uncovered until completely cool. Once cooled, cover and refrigerate for total of 5-6 hours, preferably overnight.
- 11
Lift cheesecake from pan using parchment paper and cut into bars or triangles. Drizzle slices with raspberry sauce before serving.
Tips
Press crust firmly with a flat-bottomed object to ensure even distribution and prevent crumbly texture. If using hands, dampen slightly to prevent sticking.
Bake filling at reduced temperature (325F vs 350F) to prevent cracking on top and maintain creamy center. Center should jiggle slightly when done, not fully set.
Strain raspberry sauce through fine mesh strainer for ultra-smooth texture without seed bits, though unstrained sauce is equally delicious.
Good to Know
Cover and refrigerate up to 3-4 days. Best enjoyed within first 2 days. Keep raspberry sauce in separate container.
Crust can be baked 1 day ahead and stored covered at room temperature. Entire cheesecake can be made 1-2 days ahead. Raspberry sauce keeps refrigerated up to 5 days or frozen up to 1 month.
Serve chilled, straight from refrigerator. Drizzle with raspberry sauce just before serving. Pairs with whipped coconut cream or vegan vanilla ice cream. Serve as dinner party dessert or special occasion treat.
Common Mistakes
Do not skip cooling step before covering to avoid condensation on top.
Do not over-bake filling (aim for slightly jiggly center) to avoid dry, cracked cheesecake.
Do not use melted coconut oil in crust as it will not cut into dry ingredients properly for texture.
Do not skip straining parchment from pan when cutting to prevent uneven, crumbly pieces.
Substitutions
Dairy-Free Swaps
none
Vegan Options
General Alternatives
FAQ
Can I make this without a high-speed blender?
A food processor works as substitute, though you may need to blend in batches and scrape more frequently. A regular blender is not recommended as filling may not reach desired creamy consistency.
What if my cheesecake cracks on top?
Cracks indicate over-baking or too-high temperature. Lower oven temperature by 25F next time and ensure center still jiggles slightly. Cracks can be covered with raspberry sauce when serving.
How long can I keep this and can I freeze it?
Refrigerate up to 3-4 days, best within 2 days. Freeze wrapped tightly for up to 1 month. Thaw overnight in refrigerator before serving. Texture may be slightly less creamy after freezing.