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+ servings

Vegan Chocolate Chip Cheesecake Dip

A cashew-based dip and spread that tastes just like cheesecake - but healthier!

Course Snacks
Prep Time 10 minutes
Total Time 3 hours 10 minutes
Servings 1 cup
Author Hello Veggie


  • 1 cup raw cashews soaked in water for at least 3 hours and rinsed
  • 3 tablespoons water
  • 2 tablespoons lemon juice
  • 1 tablespoon virgin coconut oil
  • 1-2 tablespoons maple syrup
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 1/4 cup chopped dark chocolate
  • For garnish: Extra dark chocolate a swirl of strawberry or raspberry sauce, a drizzle of vegan caramel sauce, and/or chopped nuts
  • For serving: Fresh fruit graham crackers, biscotti, and wafer cookies for dipping; toast, waffles and fresh fruit if you're using as a spread


  1. Combine the cashews, water, lemon juice, coconut oil, 1 tablespoon of maple syrup, cinnamon and salt in the small bowl of a food processor. Process until completely smooth, scraping down the sides as needed. Taste and add more maple syrup if desired, then stir in the chopped dark chocolate.
  2. Transfer the dip to a serving bowl and garnish. Serve with fruit and other dippers or use as a spread for toast and waffles.