Before the Vegan lifestyle chose me, I made cheesecake about once every so often. Recently, after receiving an awesome cookbook (Rawsome Vegan Baking), from my husband, I had the urge again, but this time, I would veganize it & make it a raw vegan recipe. I quickly realized the difficulty in mentally shifting my mind from cooking a recipe to simply blending everything and popping it into the fridge. The waiting game also posed a new challenge, I wouldn’t get the satisfaction of enjoying my creation for a full 24 hours – but I’ll be honest, it was so worth the wait and I’m now learning that the most amazing things are best enjoyed after waiting a bit of time – the wait brings out the flavor and teaches us as bakers a new level of patience.

As my first raw baking recipe (beside making the occasional energy bites) I’d like to encourage you all to try a “RAWSOME” recipe from Emily Von Euw (@thisrawsomeveganlife) or any of your other favorite bakers around. If you try this one, tag me on Instagram, I’d love to see it.

Wishing you a wonderful week ahead.



Recipe Highlights

I always recommend a little Reddi Whip – Plantbased whipped cream on top of your favorite dessert.

Here’s the top where I used Chocolate chips to bring it all together, it really made it nice on the palette.

Side profile showcases that this pie doesn’t have a lot of height but you only need one slice, it’s the right about to satisfy any chocolate craving.


Taylor M. Rysdon
👉🏾 I believe in giving honor to whom honor is due, so this recipe is inspired by food creations from @thisrawsomeveganlife & @busybakerblog, thank you both for creating amazing content, this one is dedicated to you.
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 1 day 15 minutes
Course Dessert
Cuisine American
Servings 8 slices


  • Blender/Food processor


Raw Crust:

  • 1 Cup Pecans
  • 2 Tablespoons Cacao powder
  • 1/3 Cup Oats
  • 1 Teaspoon Vanilla extract
  • 2 Tablespoons Peanut butter I used creamy peanut butter works best! 🙂
  • 2 Tablespoons Maple syrup

For the Chocolate Cheesecake:

  • 1 Package Silken Tofu (16 ounces/453 grams)
  • 1/4 Cup Maple syrup
  • 2 Teaspoons Vanilla extract


  • 8 Ounces Dark chocolate


  • MAKE THE CRUST: Combine all ingredients for the RAW CRUST to a food processor/blender. Blend for 2-3 minutes, until well combined and resembling a crust. Add to a pie pan/pan of your choice lined with parchment paper and store in the refrigerator until the filling is ready.
    1 Cup Pecans, 2 Tablespoons Cacao powder, 1/3 Cup Oats, 1 Teaspoon Vanilla extract, 2 Tablespoons Peanut butter, 2 Tablespoons Maple syrup
  • MELT 8 OUNCES OF CHOCOLATE: You can do this in the microwave or using a double broiler. I usually use the microwave and melt at 10-15 second intervals until the chocolate is complete melted, but melt and stir in between intervals or your chocolate will burn,
    8 Ounces Dark chocolate
  • MAKE THE FILLING: Combine all ingredients in a food processor/blender until well combined, it will resemble more of a pudding. Then, FINALLY add the melted chocolate to the filling that's already been combined.
    1 Package Silken Tofu (16 ounces/453 grams), 1/4 Cup Maple syrup, 2 Teaspoons Vanilla extract
  • POUR FILLING INTO YOUR CRUST: I like to add a few additional chocolate chips to the top of the pie – cover with foil and place in the refrigerator for 6-24 hours based on your desired firmness.


*The longer your cheesecake cools the better. When you don’t let it cool long enough, you will taste the chalkiness of the silken tofu. Let it cool as long as you can and it will taste better! 
* I serve mine with @reddiwip plant-based whipped topping! 
Keyword Cheesecake, Chocolate, Mousse, Raw, Raw cheesecake, Raw dessert, Raw mousse, Vegan, Vegandessert