Crustless Chocolate Cheesecake (Raw, V, Paleo, GF, SF)

Hey guys,

You know what day it is, right? It’s Tuesday, which means it’s…

Recipe Tuesday

I have been playing around with this recipe for a few weeks now. The results were always good, and we always ate them (of course!), but I could not help but think that there was something missing. Something with the texture that I could not quite put my finger on. 


Thankfully, John helped me out and suggested we try to change the filling a little. Well, that got me thinking, How could I achieve the cheesecake consistency without using any cheese? I had already figured out that cashews make an excellent substitute, but I hate the extra soaking/waiting step. 

And what did I happen to have just lying around the house by the bucketfullZucchini, of course! 


If you have been reading my blog for any amount of time, you have undoubtedly noticed that I have been putting zucchini in everything, especially desserts. Adding zucchini not only bumps up the nutritional punch by sneaking veggie into a dessert, but it also lends a nice soft texture to the finished product, without soaking the cashews! That’s right, no soaking of the cashews is necessary!

I am all about simplifying food prep in the kitchen, and as I am sure you know, eating a whole foods diet means you have to invest some time. However, I like to describe myself as a “lazy cook” and I like to skip/combine steps wherever possible. I am a big fan of batch cooking and like to chop and bake all my veggies for the week on the weekends. I also know that we have a strong propensity for chocolate and desserts in my family, so I like to make them as healthy as possible, usually lowering the sugar content and sneaking a veggie in whenever possible.

This recipe is another easy whole food dessert to add to your repertoire. It literally has 7 ingredients and I would bet you have all or most of them in you kitchen right now. Best of all, you can enjoy this Crustless Chocolate Cheesecake (Raw, V, Paleo, GF, SF) no matter eating style.

Crustless Chocolate Cheesecake (2)

Crustless Chocolate Cheesecake (Raw, V, Paleo, GF, SF)
Serves 12
A rich and delicious raw chocolate cheesecake naturally sweetened with just 7 whole food ingredients. The result is a delicious dessert for all diets: raw, vegan, paleo, gluten-free, and sugar-free. No soaking of the cashews required!
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Prep Time
10 min
Total Time
2 hr 10 min
Prep Time
10 min
Total Time
2 hr 10 min
233 calories
23 g
0 g
16 g
5 g
6 g
69 g
105 g
12 g
0 g
9 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 233
Calories from Fat 135
% Daily Value *
Total Fat 16g
Saturated Fat 6g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 0mg
Sodium 105mg
Total Carbohydrates 23g
Dietary Fiber 4g
Sugars 12g
Protein 5g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 cups diced zucchini*
  2. 2 cups raw cashews
  3. 8 medjool dates, pitted
  4. 1/4 cup melted coconut oil
  5. 1 TBSP vanilla extract
  6. 3/4 cup cocoa powder
  7. 1/2 tsp sea salt
  1. Prepare 9" pan by spraying with nonstick spray**
  2. Place zucchini, cashews, and dates in a large high speed blender.
  3. Blend on high until fully combined.
  4. Add melted coconut oil, vanilla, cocoa powder, and sea salt.
  5. Blend on medium until fully combined, stopping as necessary to scrape down the sides.
  6. Pour mixture into prepared pan.
  7. Freeze until fully set, approximately 2 hours.
  1. *If you have a high speed blender, there is no need to peel.
  2. **I used coconut oil spray.
crustless chocolate cheesecake (3)


A photographer, food or otherwise, I am not. But, I do know a thing or two about desserts.

I dare you to serve this to your most die-hard, plant-based diet critic and see if they don’t reach for seconds!

What about you…

Do you ever try to healthify desserts?

Is anyone in your family critical that a whole foods diet can be delicious?

This recipe is part of the following: Meatless Mondays, Allergy Free Wednesday, Real Food Fridays, Gluten Free Fridays, #Tasty Tuesdays, Savoring Saturdays, Tasty Tuesdays, Vegan Friday’s,#recipeoftheweek,#strangebutgood, Lean Lena’s Tasty Tuesday’s 




Hungry For Balance

I am a thirty-something personal trainer, nutrition coach, wife, mother, and former English teacher on a life-long journey for balance. I love writing, reading, cooking, baking, fitness in all its forms, my wonderful husband, and my adorable daughter.

Comments 32

  1. Hi Heather,
    What a great unique recipe and with such healthy ingredients. Looks absolutely delicious. I love that you use zucchini in so many of your recipes. Thanks for sharing on Real Food Fridays Pinned & twitted.

  2. Hi Heather,

    Just a note to let you know that I have chosen your post as one of my features for Real Food Fridays that goes live every Thursday @ 7pm EST. Thank you for sharing on Real Food Fridays where we believe that real food is the only food to live a healthy-life style!

  3. Wow! Just wow! This looks so good! I’m actually not a huge fan of baking as I can never seem to get it right, but love making raw desserts. I have never thought of adding veggies in – pure genius!
    Thanks so much sharing this at Healthy Vegan Fridays – it’s going to be featured tomorrow.
    I’m pinning it too!

  4. I picked up 8 zucchini from my CSA this week and still had zucchini left from last week. So, I am really on the lookout for some new zucchini ideas! This dessert looks amazing, and how perfect for the summer not to have to bake it! I’m pinning this recipe on my “raw” board on Pinterest . Can’t wait to make it. Thanks

  5. I love the addition of zucchini! Like you, I have a bunch of zucchini that need to eaten. Definitely going to make this πŸ˜€ I love healthifying desserts as much as possible, I’m always sneaking vegetables into everything haha.
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