Best Plant Based Vegan Refined Sugar Free Chocolate Cheesecake: Whole Food Plant Based Recipe

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Here is a recipe that you are going to want to make for every special occasion! This is a Plant Based Vegan recipe based on a traditional dish where we have replaced all the toxic animal products and sugar with nutrient-packed whole food goodness and eye watering flavors! You are going to start dreaming of this cheesecake after you eat it =)


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What we use in our Kitchen:
Blendtec Professional 800:
Stainless Steel Drinking Straws:
Silicone Bread Pans:
Cuisinart Food Processor:
Citrus Juicer:
Sari Nutritional Yeast:
Dutch Oven:
Salad Spinner:

Organic Onion Powder:

#plantbasedcooking #vegan #veganrecipes


Ilene Unterman-Zimmer says:

Absolutely delicious, Jill! I made this recipe today and my 91 year old mother loved this. We all did! Unfortunately, my Vitamix started to have issues when I was making the crust. So, I transferred everything into the food processor. And just as you said, it worked fine. My father was an old time cardiologist. He started believing in the ravages of cholesterol in the 1950's way before it was on anyone's radar. Never touched eggs or anything like that. If he was born 30 or 40 years later, he might have been vegan. He would have loved this cake. So, thanks again for all your hard work and putting this information out there! 🙂

Jakob W says:

P.S. & N.B. Your BLENDER looks interesting. Did you notice the NEGATIVE comments on Amazon regarding the Blendtec (star #5)? What do you think?

Jakob W says:

Can you use DATE SUGAR instead of the raw dates?
What about mixing in some BANANA with the dates?
Would adding some COOKED OATS with the powdered almonds also work?
And finally, if you added some MASHED AVOCADO, would that enhance the CREAMINESS?

P.S. Your recipe looks FANTASTIC just as it is. Don't get me wrong, w.r.t. my questions. 🙂

Mary Theodorou says:

It’s sounds so delicious and I will be trying this out real soon. Thank you

Certeza en Salud says:

Woow I have to make this

Prove It says:

Just made this for the first time. So good ❤️👍👏

Matthew Van Matre says:

Any thoughts of using silken tofu instead of cashews, cut back on the fat. Or, maybe a 50/50.

CrankieManx says:

Oh my gosh,yes please a cheesecake,never thought of could eat one that tastes great ever again.i love the ingredients .thank you .

Seasonal Living says:

What’s a good nut free sub? Thanks!

Christine Peters says:

Hi Jill could use walnuts instead of almonds?

camillia daniel says:

Hi how long does the cake last in the fridge and deep freeze?

Bhavna Patel says:


Jason says:

Thank you so much for sharing this. I really loved it and will be making this at least once or twice a month. I will definitely buy your cookbook!!

Lauren Bendik says:

id never guess this was in an apartment….looks like a big kitchen

Ricsi Gábor says:

U know the food is good when she starts to dance

Gulnaaz Narang says:

I used 1/3rd of all of the ingredients and my small cake came out so well. Everyone at home loved it.

Vickie K says:

I can't eat raisins. What alternative do you suggest?

James Petrarca says:

This is a nice basic faux cheesecake. I love the chocolate version.

The next time I make this, I'll use your lemon curd recipe as the topping, and fold some of it into the filling. And I may use coconut sugar in place of the dates.

carol irvine says:

The blender is $800 on Amazon – I imagine it was a gift from the manufacturer and she did her part by telling us how great it is – I doubt if she bought it –

James Petrarca says:

Truly exceptional recipe! I had to cut in into 8 pieces and freeze it, all to keep myself from eating it in one or two sessions. Take one piece out in the morning to thaw all day in the fridge.

Now that I know how good this is, I'll have to try your other variations – like the lemon. I also picked up some cacao powder recently at Costco and may try it next time in place of the cocoa.

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