Raw Chocolate Avocado Cheesecake

  • Total Time

  • Serves


  • Skill Level

  • Dietary Needs

    • Dairy free
    • Egg free
    • Gluten free
    • Vegan
    • Vegetarian
  • 7 Reviews

    4 star rating

This no bake cheesecake is perfect if you need to whip up a last minute pudding for guests. It is also suitable for vegans, gluten free, egg free and dairy free.


  1. Before making the cheesecake, chill the coconut milk tin in the fridge to allow a cream layer to build on the top.

  2. Pulse together the hazelnuts, pitted dates, honey and cacao in a food processor until they start to form a dough. 

    • 340g Hazelnuts (Chopped, Roasted)
    • 13 Dates
    • 3 tbsp Honey (Or Maple Syrup for Vegan version)
    • 2 tsp Cacao
  3. Line a cake tin with greaseproof paper and press the dough down to form the base. Chill in the fridge whilst you make the topping.

  4. Skim the cream top layer of the coconut milk and blitz together with the avocado flesh, cacao powder and honey in a food processor or high speed blender until it is smooth. You may have to scrape down the sides during this process to ensure that all of the ingredients are blended. Spoon out the mixture on top of the cheesecake base and smooth the top with a palette knife.

  5. Place the cheesecake in the freezer for an hour to firm up before transferring to the fridge. Before serving, decorate with a sprinkling of hazelnuts. 

    • For Decoration Hazelnuts (Chopped)

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  1. 4 star rating

    Do I understand the recipe correctly that you don’t use the entire coconut milk tin but rather just the cream on top? If this is the case why not just recommend a part of a coconut cream tim?

    Yes that is correct you only need the cream from the top of the Coconut milk.

    Happy Baking!

  2. 1 star rating

    Haven’t given the size of the tin??

    I would suggest a 8" round tin.

    Happy Baking!

  3. 5 star rating

    THE BEST!!! Made this cake several times on different occasions and never disappointed.

  4. 5 star rating

    This cake is SERIOUSLY GOOD!!! I love how little ingredients it uses and how easy it was to make! Also makes a good sized cake too! I used maple syrup and found the base was a bit crumbly (maybe stays together better with honey?) but it was actually very nice like that almost like a chocolate mousse with hazelnut crumble! Saving the recipe and will definitely make again!!!

  5. 5 star rating

    Looks great! Can I use almond flour instead for the base?

  6. 5 star rating

    So good! Replaced the hazelnuts with almonds and decorated the top of the cake with sliced strawberries to even out the richness. Would make again.

  7. 5 star rating

    Delicious! I have been struggling to find a recipe for a sugar free treat that really hits the spot and I am very happy to say I have found it in this chocolatey, lovely textured, satisfying cheesecake. Thank you for sharing

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