Some days call for extra chocolate. Chocolate cheesecake is great, but chocolate cheesecake topped with crunchy chocolate is even better.
For this version I swapped the typical cashew-based raw cheesecake filling for hazelnuts. Chocolate and hazelnuts are a classic pairing, and hazelnuts make a rich, nutty base that complements dark chocolate beautifully.
This recipe is a cashew-free raw chocolate hazelnut cheesecake, so it’s a good option if you’re avoiding cashews. The texture is creamy and satisfying without relying on the usual cashew base.
Before you imagine Nutella, note that this cake doesn’t taste like that spread. It’s less sweet and leans toward dark chocolate flavors — more grown-up and intense. It’s an indulgent treat that pairs nicely with a cup of coffee or tea.
I topped my cake with lots of crunchy chocolate bits and chopped hazelnuts, then went a little wild with decoration, using wild strawberry blossoms I found in the forest. They were tiny and charming and brightened the cake.
If fresh wild flowers aren’t available or aren’t in season, use another small edible flower or choose simple chocolatey toppings. Just be sure any flowers you use are safe to eat.
P.S. If you enjoy hazelnut desserts, try other hazelnut treats for variety and inspiration.
Note: this recipe is written for a small 5″ cake. If you prefer a different size, you can triple the ingredients for a thinner 6″ cake or quadruple them for a taller cake. If you use a low-profile blender, you may need to increase the batch size to blend properly. I make these small cakes in a full-size high-powered blender; if your blender struggles with small quantities, scale accordingly.
Raw Chocolate Hazelnut Cheesecake
A creamy raw vegan chocolate hazelnut cheesecake that comes together quickly. This cashew-free recipe is gluten- and grain-free, and made without refined sugar.
- Author: Audrey @ Unconventional Baker
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 5″ cake
- Category: Cake
- Method: Raw
- Cuisine: Dessert
Ingredients
Crust
- ½ cup peanuts (or another nut)
- 6–8 hazelnuts
- 1 soft Medjool date, pitted
- 2 tbsp maple syrup
- 1 tbsp cocoa powder
- ½ tbsp coconut oil, liquefied*
Filling
- ¾ cup hazelnuts, pre-soaked and drained**
- 6 tbsp maple syrup
- 2 tbsp coconut oil, liquefied*
- 2 tbsp cocoa powder
- 2 tbsp almond milk
- 2 tsp pure vanilla extract
- ¼ tsp salt
Optional toppings
- Chopped hazelnuts, cacao nibs, chocolate chunks or chips, chocolate-covered cacao nibs, small edible flowers (e.g., wild strawberry blossoms)
Instructions
1. Process all crust ingredients in a food processor until a sticky crumb forms. Press the mixture into the base (and slightly up the sides) of a 5″ springform pan. Freeze the pan while you prepare the filling.
2. Blend the filling ingredients in a high-speed blender until completely smooth. Pour the filling over the crust and smooth the top. Add toppings, leaving fresh flowers for last if you plan to use them.
3. Freeze the cake for at least 5 hours or overnight. Thaw slightly before serving so slices cut cleanly. Add any fresh flower decorations just before serving. Store leftovers frozen.
Notes
*For a richer chocolate flavor or to avoid coconut, substitute melted cacao butter for the coconut oil.
**To pre-soak nuts: place them in a bowl, cover with water, and soak for 4 hours or overnight in the fridge, then drain. For a quick soak, pour boiling water over the nuts and soak for 15 minutes, then drain. Soaking rehydrates the nuts and helps the filling blend into a creamy, cheesecake-like texture.