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No Bake Chocolate & Hazelnut Cheesecake

This healthy no bake chocolate and hazelnut cheesecake is made with a date and hazelnut base topped with a fluffy chocolate and coconut filling.

It’s nutty crunchy base compliments the soft mousse filling and is the perfect healthy yet delicious sweet treat.

First you’ll make the base by blitzing hazelnuts with dates, coconut oil and maple syrup. It takes less than 5 minutes and when that’s cooling in the fridge you can make the filling.

You’ll want to refrigerate a tin of coconut milk the night before as you want the cream and not the water from the tin.

Vegan No Bake Chocolate Hazelnut Cake #cake #recipe #vegan

Once the cream is scooped out it gets whisked until fluffy and thick and then the melted chocolate and maple syrup are folded in.

This then gets spooned on top of the nut and date base and cooled in the fridge until set. You can speed this up by popping it in the freezer or in the fridge for a couple of hours.

Vegan No Bake Chocolate Hazelnut Cake #recipe #cake #vegan

I went for a simple chopped hazelnut and dusted cocoa powder topping but you can get as creative as you like if it is for a special occasion! Some grated or shaved chocolate would be pretty, or some chocolate drizzles!

This chocolate hazelnut cake is so simple to make, only has 6 ingredients and requires no baking.

It is a great cake to make the night before you need it or to have in the freezer when you have an emergency chocolate craving!

Vegan No Bake Chocolate Hazelnut Cake #recipe #cake #vegan

For more chocolate recipes you may enjoy these:

Chocolate and peanut butter rice crispy bars

Chocolate and hazelnut bliss balls

Double chocolate chip peanut butter cookies

As always if you make this no bake chocolate hazelnut cheesecake be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!

Don’t forget to follow along on FacebookPinterest and Instagram – I’d love to see you all there!


Vegan No Bake Chocolate Hazelnut Cake #cake #recipe #vegan

No Bake Chocolate Hazelnut Cheesecake

Yield: 12 slices
Prep Time: 10 minutes
Additional Time: 2 hours
Total Time: 2 hours 10 minutes

This vegan no bake chocolate and hazelnut cheesecake is the perfect sweet but healthy treat. With a nutty date base and creamy coconut and chocolate filling. Just 6 ingredients!



  • 150g hazelnuts
  • 200g medjool dates, pitted
  • 2 tbsp coconut oil, melted
  • 3 tbsp maple syrup


  • 1 tin / 400ml coconut milk, refrigerated
  • 200g good quality 70% dark chocolate
  • 4 tbsp maple syrup


  1. Blitz the nuts in a food processor until finely chopped. Next add the dates (pitted), melted coconut oil and maple syrup. Blitz again until the dates have broken up into small pieces and the mixture is combined, about 30 seconds.
  2. Line and grease an 8 inch spring form cake tin. Pour the mixture into the tin and push down firmly with the back of a spoon until there is an even layer. Place into the fridge.
  3. Break up the chocolate, place into a heat proof bowl and melt slowly over a bain-marie.
  4. Whilst the chocolate is melting, spoon the cream (not the water) from the tin of coconut milk into bowl and whisk until thick and fluffy.
  5. Fold in the melted chocolate and maple syrup until combined and then spoon onto the chilled base.
  6. Pop back into the fridge to set, it'll need at least a couple of hours. Top with some chopped hazelnuts and a dusting of cocoa powder. Serve or keep in an air tight container in the fridge for 2-3 days.


I used green & blacks 70% dark chocolate. I used medjool dates as I find them sweeter but these are a bit pricier than regular dates and either will work!

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 358Total Fat: 26gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 1mgSodium: 9mgCarbohydrates: 30gFiber: 4gSugar: 21gProtein: 4g

Did you make this recipe?

Let me know in the comments or tag me on Instagram @cupfulofkale

Healthy No Bake Chocolate Hazelnut Cheesecake #vegan #recipe #cake


Wednesday 16th of December 2020

Im so glad i found your recipe for a vegan cheese cake that was a simple and not too many ingredients as i wanted to make it for family. Normally ill see ca cheesecake with too many things to do, it puts me off. So i made this one 2 days early and its chilling in the fridge. Hopefully it tastes delicious, because looking at it, it looks tasty?? but will wait for the verdict 2 days later and ill update you. Thank you for this life saver recipe


Monday 1st of June 2020

Hii... This recipe seems very yummy and also doable, given that I have just started baking n making cakes. I wish to make this one for my husband... One question I had was do we need to roast the hazelnuts before blitzing or the raw ones will do?


Thursday 4th of June 2020

@Tamsin, Thanks :) Will let you how it goes... Fingers crossed! His birthday is just round the corner!!


Tuesday 2nd of June 2020

Hi Dewina, thanks for your comment. This is a great no bake cake to start with! You can use either, I do prefer roasted hazelnuts in this recipe though :) xo

prevani pillay

Wednesday 12th of February 2020

Hi, there is a health store that stocks coconut whipping cream, will this work instead of the coconut milk?


Wednesday 12th of February 2020

Hi Prevani, thanks for your comment! I have never tried it but I imagine it would work and saves you chilling the coconut milk :) Tamsin xo


Sunday 20th of October 2019

Coconut milk or cream? I put the milk in the fridge and no cream. That happens with cream. Let me know, please.


Monday 21st of October 2019

Hi Liz, after putting the tin of coconut milk in the fridge for a day the coconut cream/fat should separate from the water. Make sure it isn't a 'light' coconut milk. Hope it works out for you, Tamsin xo


Wednesday 21st of August 2019

Hi, Should the hazelnuts be blanched? I can't wait to try this recipe! Thank you!


Thursday 29th of August 2019

Hi Natalie, sorry for the late reply. You can used blanched if you like, I didn't for this recipe though. Toasted is also yummy! xo

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