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Healthier chocolate cheesecake recipe

Healthier chocolate cheesecake recipe

Prep Time: 15 minutes
Cook Time: 10 minutes
Setting time: 4 hours
Total Time: 4 hours 25 minutes
Servings 12 slices
Appliance/Function:

Equipment

  • 1 Food processor
  • 1 Spring form cake tin
  • 2 Bowls
  • Baking paper

Ingredients

  • oil spray

Base

  • ¾ cup oats
  • ½ cup desiccated coconut
  • 12 dates pitted
  • 1 tbsp cocoa powder
  • ¾ cup cashews or almonds
  • ½ cup coconut oil

Filling

  • 500 g cream cheese
  • 1 tsp vanilla paste
  • ½ cup maple syrup

Chocolate

  • 200 g chocolate any flavour

Coconut cream

  • ½ cup coconut cream

Instructions

Before you start

  • Preheat oven to 180 °C. Spray with oil spray then line a 22cm round spring-form cake tin with baking paper.

Prep base

  • Place ¾ cup oats, ½ cup desiccated coconut, 12 dates, 1 tbsp cocoa powder, ¾ cup cashews and a pinch of salt in a food processor bowl and blitz until it resembles a fine, flour-like texture. Drizzle in ½ cup coconut oil (melt in a small bowl if needed first) and pulse until well combined and the mixture holds together when you pinch it between your fingers.

Bake base

  • Put the mixture in the prepared tin, pressing down firmly with the back of a spoon or spatula. Bake for 10-15 minutes until light golden. Set aside in the fridge to cool while you make the filling.

Make filling

  • Rinse out the food processor or use a food mixer. Blend 500 g cream cheese, 1 tsp vanilla paste and ½ cup maple syrup until it is light and fluffy – scraping down the sides occasionally. You want the mixture to be creamy and satiny to ensure you get the best texture in the end, so whip a minute longer than you think you need to.

Melt chocolate

  • In a small bowl, break 200 g chocolate into pieces and melt in the microwave – heating in 10-15 second bursts, stirring in between, until completely melted and smooth.

Whip coconut cream

  • (DO NOT shake tin) In a separate small bowl, scoop out ½ cup coconut cream (the thick coconut cream not the liquid) from the top of the can. Whip until soft peaks form.

Finish cheesecake

  • Fold the coconut cream and melted chocolate gently into the cream cheese filling mixture until well combined. Then pour the mixture onto the base and gently smooth it using a knife.

Set cheesecake

  • Refrigerate until set – ideally 4 hours, but can also be made a day ahead if required. Once set, remove from the fridge. Use a slightly warm knife around the edge and gently remove from the tin, then carefully transfer to a serving plate and remove the base of the tin.

To serve

  • Keep refrigerated until right before serving. Slice the cheesecake using a warm knife and serve with extra grated chocolate, berries or freshly whipped cream!

Nutrition

Calories: 522kcal | Carbohydrates: 44g | Protein: 6g | Fat: 39g | Saturated Fat: 25g | Cholesterol: 42mg | Sodium: 144mg | Potassium: 285mg | Fiber: 4g | Sugar: 33g | Calcium: 70mg | Iron: 2mg