Food Recipes

Chocolate Fudge Cheesecake | Raw Vegan

So after I posted some snapshots of this delicious chocolate cake on Instagram for my birthday, quite a few people asked me for the recipe. So here it is; nice and detailed for you all. But first, some photos:

2015-07-15 003This cheesecake is rich, decadent, and full of flavour. We start off with a nutty crust that resembles a gram cracker. Then the middle layer is a sweet peanut butter banana. The finally we finish with the best part: the chocolate fudge layer.

I also topped mine with crumbled up brownie bits, which you can choose to do if you’d like, or top it with strawberries and other fruit, because that’s always pretty.

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Chocolate Fudge Birthday Cheesecake
Serves 4
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Prep Time
1 hr
Cook Time
3 hr
Total Time
4 hr
Prep Time
1 hr
Cook Time
3 hr
Total Time
4 hr
  1. 3 cups soaked cashews (soak them the night before)
  2. 3/4 cup coconut oil
  3. 3/4 maple syrup
  4. 2 tsp. vanilla extract
  5. 1 /2 cup lemon juice
  6. 1/2 cup carob powder
  7. 2 tbsp. peanut butter
  8. 1 ripe banana
  9. 1 cup coconut sugar
  10. 2 tbsp. chocolate peanut butter (if you have any) or melted chocolate chips
  1. 1/2 cup pitted dates
  2. 1/2 cup dry oats
  3. 1/2 cup almonds
  4. 1/2 cup cashews
  1. You're going to want to begin by adding in 1/2 cup of dry oats, 1/2 cup of regular cashews (non soaked), and 1/2 cup almonds into your food processor.
  2. Pulse these together until they become a fine powder mixture.
  3. Then add in 1/2 cup of dates.
  4. Pulse these together for a few minutes until you have a sticky texture.
  5. Line a circular pan with parchment paper and press the crust down flat into the pan.
  6. Place it in the freezer while you work on your filling.
Peanut Butter Banana Layer
  1. Place 1.5 cup of your soaked cashews into your food processor.
  2. Add in 1 ripe, mushy banana, and 2 tbsp of peanut butter.
  3. Add in 1/2 cup coconut oil, 1/2 cup of maple syrup and 1/2 cup of coconut sugar, as well as 1 tsp. of vanilla extract, and 1/4 cup of lemon juice.
  4. Blend everything together for a few minutes until you have a smooth, creamy texture.
  5. Remove your pan from the freezer and pour this layer on.
  6. Place it back in the freezer while you work on your final layer.
Chocolate Fudge Layer
  1. Add in the remaining 1.5 cups of your soaked cashews.
  2. Add in 1/2 cup coconut oil, 1/2 cup maple syrup, 1/2 cup coconut sugar, 1/2 cup carob powder, 1/2 cup lemon juice, and 2 tbsp of chocolate peanut butter, of if you don't have that, just melt 1/2 cup vegan chocolate.
  3. Blend everything together well until you have a thick, creamy chocolate texture.
  4. If your mixture is too thick, add in a bit of almond milk to make it a tiny bit more runny.
  5. Pour on your final layer, then place it back in the freezer for 3-4 hours, or leave it overnight (I left mine over night)
  1. In the morning you can decorate it with coconut sugar, coconut shreds, cacoo nibs, brownie bites, vegan chocolate sauce, strawberries, anything you want really :)
  2. Remove from the freezer 10-15 minutes before eating to thaw.
  3. ENJOY! xoxo
Mindfully Bliss
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  • Reply
    August 3, 2015 at 5:02 pm

    Happy Birthday Katrina! Hope you enjoyed that absolutely stunning and delicious-looking cheesecake 🙂 you are amazing!!

    • Reply
      August 6, 2015 at 8:43 am

      Awe thank you so much lovely <3

  • Reply
    December 30, 2015 at 2:29 am

    Hey, I’m using this recipe, but I have a question. Did you soak and dry your cashews? As in dry for 12 hours in the oven?

    • Reply
      December 30, 2015 at 11:15 am

      Hey! No just buy regular cashews from the store, soak them in water for 3 hours, then drain them and add them into your food processor or high speed blender 🙂

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