Yes! You can have your raw food cake and eat it too!

Chocolate Cheesecake with Mint Ganache

Posted in Chocolate

This year, one of my foodie friends sent me a list of fun recipies to try that she found on the Food Network’s website.  One of them, Chocolate Cheesecake Candy Cane Bars, caught my eye, but I knew right away that this was the type of dessert that needed to be made raw!  After some tinkering in the kitchen, this amazing dessert was born.  I am so excited to share it with you, as I think it is one of the best treats to come from my kitchen yet!  The texture and flavor would fool any non-raw foodie into thinking they are eating the real thing.

For the crustraw chocolate cheesecake with mint ganache
2 cups Pecans
4 Dates, fresh or soaked
2 Tbsp Cacao
Pinch of quality salt

For the cheesecake
4 cups Cashews, soaked
1 cup Agave
1 cup  raw Cocoa Butter (or coconut oil)
1 cup  Water
1 tsp Vanilla

For the ganache
1/2 cup Cacao
1/2 cup raw Cocoa Butter (or coconut oil)
1/4 cup agave
1/4 tsp mint extract

Equipment needs
Food processor
Spring form pan or pie plate
Optional: high speed blender

The How-To-Do-It
Starting with the crust, dump your pecans into your food processor and let them process into a fine meal.  Add in the cacao and salt and give it a quick pulse.  Add in your dates and continue to process until it forms a ball and everything is combined.  If you are using a pie plate, you might want to take a moment to grease the plate by rubbing some coconut oil or cocoa butter on it.  Remove the ‘dough’ from the processor and spread out evenly in your pan or plate.   Place your crust into the freezer to set while you make the cheesecake filling.

For the chocolate cheesecake goodness, it is important that your cocoa butter (or coconut oil) is in liquid form.  I place mine into a shallow dish and stick it into the dehydrator for a few minutes (at about 110 degrees.) When ready, pour the agave, cocoa butter (or coconut oil), 1/2 cup of water and the cashews into your processor (or high speed blender).  Process and slowly add more water as needed, not to exceed 1 cup.  This is a very thick mixture! Be careful not to overheat in your processor or blender.  If needed, remove half of the mixture and process in smaller amounts and then combine thoroughly in a bowl when finished.  Pour the mixture into your pan and give it a few taps to remove any air bubbles and to make sure it is evenly spread out.  Place it back into the freezer to set.   I let mine set for about an hour before I added the ganache.

Speaking of ganache, it is important that you melt the cocoa butter (or coconut oil) for this as well.  I also recommend heating up your mixing bowl with hot water, making sure to thoroughly dry it off.  In your warmed bowl, whisk all of the ingredents together.  Once ready, pour onto your set cheesecake.  Be forewarned that the ganache will set up almost immediatley, as the cold cheesecake will harden the butter/oil.  Be sure to evenly spread the ganache around as you are pouring it.

This cheesecake will hold its shape and form even when thawed.  After the ganache was set, I cut my cheesecake into slices and then stored it in the fridge to soften before serving.


1 cheesecake, about eight slices.

  1. 14 Responses to “Chocolate Cheesecake with Mint Ganache”

  2. By Charis on Dec 22, 2008

    Yay! Glad you’re posting again! This one looks really good!!! Keep it up!

  3. By Thubten Comerford on Dec 22, 2008

    This is one if the most amazing tasting desserts I have ever had. I cannot recommend it highly enough. If you want to wow your family and friends with how great raw vegan can be, this is what you should make.

    Simply amazing!

  4. By Scott on Dec 22, 2008

    Thanks Thubten! I am so glad you got to enjoy this at the raw-luck!

  5. By Eric on Dec 22, 2008

    Thubten tells no lie, this dessert is incredible. I have never had an “un-raw” dessert that comes close. It is both light and filling, it melts in your mouth, it’s sweet and feels soooo good going down. And best of all, it’s outrageously healthy, like any raw dessert.

  6. By CoconutOilGuy on Dec 23, 2008

    Hello! Chocolate Cheesecake with Mint Ganache? Sounds delicious and the photo confirms it. :-)

    Obviously, I’m going to use coconut oil instead of cocoa butter. ;-)

    Thanks a lot!

    Your Drugstore in a Bottle

  7. By Scott on Dec 23, 2008

    LOL — Be sure to let us know how the coconut oil turns out. You may need to keep the cheesecake chilled as coconut oil is softer than cocoa butter.

  8. By Alice on Jan 2, 2009

    It looks so good!

  9. By Carol-Bldr. Raw on Feb 2, 2009

    I can only imagine what I missed. I hereby request, (sound like lawyer?), you come to Boulder Raw with it, or consider when I am at Denver Raw making it. I’ll give you a heads up for Denver.

  10. By Carol-Bldr. Raw on Feb 14, 2009

    Worth the wait to view. I am glad I am a patient person so now I can have my cake and eat it: the picture and the recipe. Yeah, can’t gain any pounds looking only.

    On cardio restrictions 2-4 wks. with crazy calf/hamstring injury even though I stretch before gym. Go figure. Waiting so I can burn the calories before any attempt. Maybe I’ll just wait for a second change seeing you at rawluck. Will give you a heads up with lots of notice when I will be there. Thanks Scott. You RAWKING fabulous angel. carol, Boulder Raw

  11. By Jamie on May 27, 2009

    I did a raw food/juice cleanse last week and brought this to the “Breakfast”. Wow, this was so easy to make and everyone there LOVED it! I made again last night for a barbecue and fed it to a crowd of meat eaters that again, RAVED about it! Thank you so much for your fabulous recipe!

    Jamie, Good Food, NY

  12. By Andrea on Oct 28, 2009

    Okay, I just have to say this was the most amazing and easy raw dessert yet!!!!! The brownie bites with vanilla frosting are GREAT but this one beats all I’ve made so far! My raw-resistant kids LOVE it! Yay! Thank you so much.

  13. By Jennifer on Oct 29, 2009

    I recently made this recipe and have to thank you…Its simply delicious. Is definitly a recipe I will be using frequently!
    I used coconut oil for mine which gave it incredible flavor. I was suprised by how right you were about the raw cocoa…It definitly perks you up!

  14. By Jennifer on Dec 2, 2009

    This recipe came out heavenly! Thanks for sharing.

    photo is here:

  15. By Cynthia on Mar 15, 2010

    I made this for a couple of nonvegan friends and they were just blown away! As I am not a raw vegan myself (just a run of the mill vegan ;-) , I had to guestimate what “soaked raw cashews” meant precisely. But I think I must have gotten it right as the filling performed beautifully.

Post a Comment

Creative Commons LicenseUnless otherwise expressly stated, all original material of whatever nature created by Scott Everson and included in "The Raw Dessert" weblog and any related pages, including the weblog's archives, is licensed under a Creative Commons License. The information contained in this blog is for education only and is not meant to diagnose, prescribe, or treat illness. It is valuable to seek the advice of an alternative health care professional before making any changes.