Grain-Free Vegan Chocolate Avocado Mousse Cheesecake

By Sara McGlothlin

Years ago, after I published my gluten-free vegan baking cookbook, I fell in love with making plant-based cheesecakes. I set out to create an e-book “Healthifying” 50-60 recipes. Think The Cheesecake Factory, but more nutritious, just as delicious, and blood sugar balancing! Many days I’ve eaten a slice for breakfast. I’ve written the list and slowly but surely want to complete the project. It’s easier than you might think, especially if you have a high-speed blender. This recipe is an example. I took one of my favorite Healthified sweet treats and turned it into a cheesecake with the help of soaked cashews and vegan cream cheese. It turned out better than expected!

Chocolate Avocado Mousse Cheesecake

I turned my crowd-pleasing avocado cacao mousse into a plant-based cheesecake with the help of soaked cashews and vegan cream cheese! It is completed with a chocolatey, almond flour crust. Reminiscent of a French silk pie but better for you!
Prep Time 30 mins
Cook Time 10 mins
Passive Time 12 hrs
Total Time 12 hrs 40 mins
Course Dessert
Servings 12 slices


  • 8-inch springform cake pan
  • High-speed Blender


For the crust

  • cooking spray
  • 1 1/4 cups almond flour
  • 1/4 cup raw cacao powder or cocoa powder
  • 3 tablespoons coconut sugar
  • 2 tablespoons arrowroot starch
  • 1/4 cup melted coconut oil

For the filling

  • 3/4 cup full-fat coconut milk
  • 2 cups raw cashews soaked in water for at least 4-6 hours
  • Flesh from 2 ripe avocados
  • 1/3 cup coconut cream
  • 1 8-ounce package of vegan cream cheese room temperature
  • 1/2 cup coconut nectar or maple syrup
  • 1/2 cup raw cacao powder or cocoa powder
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted coconut oil


  • Preheat the oven to 350°F. Spray an 8-inch round spring form cake pan with cooking spray.
  • Make the crust. In a large bowl or stand mixer, mix the almond flour, raw cacao or cocoa powder, coconut sugar, and arrowroot starch. Stir to blend. Start beating on medium speed, slowly incorporating the melted coconut oil, increasing the speed and continue to beat until a crumbly dough is formed. The dough should be the consistency of damp, coarse sand and should hold together when you squeeze it. If needed, add more melted coconut oil one tablespoon at a time until consistency is reached. Gather the dough and press it firmly in the bottom of the cake pan. Bake for 10 minutes, then set aside to cool, about 20 to 30 minutes.
  • Make the filling. In a high-speed blender, mix the coconut milk, soaked cashews, avocado, coconut cream, vegan cream cheese, coconut nectar or maple syrup, raw cacao or cocoa powder,  and vanilla extract. Blend until creamy, using the tamper as you need to get the blender going and until everything is smooth. Add the melted coconut oil and blend again. 
  • Pour the filling mixture into the cake pan with the crust. Transfer the cheesecake to the refrigerator to set, at least 12 hours or ideally overnight up to 24 hours. Serve and eat immediately.


Storage: Store the cheesecake in the refrigerator, covered or uncovered, for up to 5 days.
Keyword Dairy-free, Egg-free, Gluten-free, Grain-free, Paleo, Soy-free, Vegan

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