No Bake Double Chocolate Cheesecake

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Looking for a healthier, yet still indulgent, chocolate cheesecake recipe? This decadent double chocolate cheesecake is gluten free, dairy free, paleo, and refined sugar free. It’s made with only 7 ingredients and is the perfect Valentine’s Day dessert!

Does this really taste like cheesecake?

Um, yes! This chocolate cheesecake is a favorite in our house. The texture is smooth and creamy and it’s bursting with rich chocolate flavor. No one would ever guess it’s gluten free, dairy free, paleo and refined sugar free!

chocolate cheesecake straight on shot
What ingredients do I need to make this double chocolate cheesecake?

This no-bake double chocolate cheesecake requires only 7 simple ingredients. They are:

  • almond flour
  • cocoa powder
  • salt
  • pure maple syrup (or honey)
  • full fat canned coconut milk
  • raw cashews (or cashew butter, see below)
  • pure vanilla extract
Should I use whole cashews or cashew butter?

I used raw cashews in this recipe, but you can substitute the raw cashews for cashew butter instead if you prefer. If you have a high speed blender, using raw cashews will work just fine. If you don’t have high speed blender, you will want to use cashew butter instead.

Do I have to use coconut milk?

If you don’t want to use full fat canned coconut milk in this recipe, you can try substituting it with almond milk, cashew milk, or oat milk! I haven’t tried any other non-dairy milks in this recipe, but they might work!

chocolate cheesecake close up
How do I store this double chocolate cheesecake?

You will want to store this cheesecake in the freezer! It should last for several months.

How do I serve this double chocolate cheesecake?

Get the cheesecake out of the freezer about 30 minutes before you want to serve it to let it thaw and soften. Once it is slightly thawed and softened, it is ready to serve! I prefer this cheesecake on the softer side so I I like to let it thaw for awhile. I love serving this chocolate cheesecake with some dairy free whipped cream and fresh berries!

Looking for more decadent chocolate recipes?

Try some of my other chocolate recipes below!

Ready to make this double chocolate cheesecake? The full recipe is below!

No Bake Double Chocolate Cheesecake

Servings 16
Prep Time 30 minutes
Freezer Time 6 hours
Total Time 6 hours 30 minutes


For the Crust

  • 1 1/2 cups almond flour
  • 1/4 cup + 2 tbsp cocoa powder
  • 1 tsp salt
  • 1/4 cup + 2 tbsp pure maple syrup

For the Cheesecake

  • 1/2 cup pure maple syrup
  • 1 cup raw cashews (or 1/2 cup cashew butter)
  • 1 cup full fat canned coconut milk
  • 1/4 cup cocoa powder
  • 1/2 tsp salt
  • 1 tsp pure vanilla extract


  • First, line an 8-inch cake pan or small cheesecake pan with parchment paper.
  • Next, mix together the crust ingredients in a medium sized bowl until a smooth dough begins to form.
  • Place the crust mixture in the bottom of the lined pan and use a separate piece of parchment paper to press it down and smooth it out. Make sure the crust covers the entire bottom of the pan and touches all of the sides.
  • Next, blend together the cheesecake filling in a high speed blender or food processor. If using cashew butter instead of whole cashews, you can try to whisk the filling together by hand (but I recommend blending if possible!).
  • Once the cheesecake filling is ready, pour it over the prepared crust. Place the cheesecake in the freezer and freeze for 6+ hours, or overnight.
  • After 6+ hours, remove the cheesecake from the freezer and let it sit out for 15-30 minutes (or until you are happy with the consistency; it should be softened and creamy, but not too melted).
  • After thawing slightly, slice the cheesecake and serve! Best served with dairy free whipped cream and fresh berries!



Store cheesecake in the freezer for 2-3 months.
Course: Dessert
Diet: Gluten Free, Grain Free, Keto Friendly, Refined Sugar Free, Dairy Free, Soy Free, Vegan, Paleo
Keyword: Dairy Free Cheesecake, Gluten Free Cheesecake, No Bake Cheesecake, No Bake Chocolate Cheesecake, Vegan Chocolate Cheesecake
Want more cheesecake?

If you love cheesecake as much as I do (which is a lot), you’ll want to try these recipes out too!

Join the Conversation

  1. It doesn’t say what I do with the raw cashews do I add water and soak them for so many hours or just blend them in.I’m confused you only mention if using cashew butter

    1. You just blend the raw cashews together with the other cheesecake ingredients, no soaking required (if you have a high speed blender). If your blender isn’t super powerful, I would use cashew butter instead of raw cashews!

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