Even though my Healthy Chocolate Cheesecake with Chocolate Frosting recipe has zero added sugar (it is sweetened entirely with “whole fruit”) and not a drop of dairy, I am calling it a “cheesecake” because I think that is really the best way to describe the amazing texture and sinful rich taste.
However, because it is not thick like traditional cheesecake, it can sort of be compared to a “thin crust” version of an Italian slice of pizza. And just like with a slice of thin crust pizza, I can’t think of anyone who would not like a slice of this “cheesecake”—or whatever it might actually be!
I should also add that it is my new favorite dessert. Even my not-always-into-clean-eating-brother-in-law, Mike Larson, commented that people would have absolutely no idea this was “healthy.” Thank you Mike (wink.)
I was inspired to make the “cheesecake” after the beautiful spill-proof and eco-friendly BPA-free springform pan from Nordic Ware I had ordered by mail arrived (see photo below.) By the way, Cook’s Illustrated rated this the “Best Buy” springform pan and even though I have barely used it, I must say I do love it. I especially love the lively lime-green color!
A Quick Warning…
I will warn you in advance that when you read the Healthy Chocolate Cheesecake ingredients you are going to think, “there is no way this will work.” But it does. And, even though there is a hefty amount of pureed cherries and mango, I assure you the end result does not taste a thing like fruit cake.
Bonus Fruit Dip Recipe
The chocolate frosting recipe (which is also made with zero added sugar and no dairy!) that goes on top of the cheesecake makes a lot more than you will need to frost the cheesecake. Luckily it keeps for up to a week if stored in a covered container in the fridge and makes the perfect fruit dip, so having extra is not a bad thing.
Before You Start Baking…
To help things go smoothly you will want to soak the cashews you will be using to make the frosting while you are preparing the cheesecake. Cashews are easy to soak; simply place them in a bowl of water and let them sit for at least 30 to 60 minutes. Rinse and drain and they are ready to go.
Ok, on with the recipe…
The Best-Tasting Healthy Chocolate Cheesecake with Chocolate Frosting
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1 ½ cup raw pecans
15 medjool dates, pitted
1 cup chopped fresh mango (note: if fresh mango is not in season frozen, thawed mango will work)
1 cup frozen pitted cherries, thawed
½ teaspoon pure vanilla extract
2 tablespoons water
Pinch of unrefined sea salt
4 tablespoons organic cacao powder
Fresh raspberries, for decorating
- Preheat oven to 325 degrees.
- For the crust, place the pecans into a and process into a crumb-like flour mixture. Add the dates and process again until well blended. When blended, press into the bottom of the springform pan to form a crust.
- For the cheesecake, add the mango, cherries, vanilla extract, water, oil and pinch of sea salt and pulse until everything is well mixed (note: you will need to stop and start the machine several times to scrape the sides.) Add the cacao powder and process again until all ingredients are well combined.
- Pour the mixture into a 9-inch springform pan (I like BPA-free and eco-friendly Nordic Ware Springform pan) and bake for 45 minutes. When finished, transfer to the freezer and freeze for 20 minutes before frosting.
Ingredients for the Chocolate Frosting
- 2 tablespoons organic,
- ½ teaspoon pure vanilla extract
- 1 cup raw cashews, soaked and drained (note: cashews should be soaked for at least 30 minutes)
- 16 medjool dates, pitted
- ½ cup water
- 4 tablespoons organic cacao powder
- Pinch of unrefined sea salt
Directions for the Chocolate Frosting
- Place the oil, vanilla extract, soaked cashews , dates and water into a and process until well combined. Add the dates and process again until well blended. Add the cacao powder and sea salt and process again until mixture is smooth and creamy.
- Frost the chilled cheesecake and serve cold (note: you will have plenty of extra frosting for later use as a fruit dip.)