Chocolate (Dairy Free) Cheesecake


This was the first time I had made this recipe or this type of food but it turned out surprisingly simple and the result was simply extraordinary. This is a real taste treat!!

It's loosely called a dairy free cheesecake because it looks like a cheesecake. Not sure what else you would call it?

The filling is raw cashews that are held solid by raw virgin coconut oil. I can't taste the cashews and nobody I have used to taste the recipe picked it.

This is a delicious sweet treat but because of the raw coconut oil it is very filling and satisfying. You are not tempted to continually pick.

I have listed two versions. One with a 'blueberry cream' topping and one with a 'pineapple cream' topping. Both delicious.

I'm pretty confident you will enjoy this one!


Preparation time

Preparation is quite easy but happens in a number of phases.

First thing you need to do is soak the cashew nuts. For a minimum of four hours but preferably overnight.

The base, filling and topping also happen in stages and the good thing is you can condense the timeframe or do one part and then leave until you are ready for the next stage.



You will need three separate lots of ingredients for your Chocolate (Dairy Free) Cheesecake.


  • 1 1/2 to 2 cups of mixed nuts, depending on how thick you want to make the base. I used a mixture of walnuts, brazil nuts, almonds, pecans etc.
  • 1 cup or so of dates. You can use more or less depending on what flavour or texture you want to come through
  • 3/4 cup of Coconut Dietary Flour (High Fat)
  • 2 tablespoons of cacao powder. You could leave this out as there is a very strong chocolate flavour from the filling
  • 2 tablespoons of Arenga sugar
  • About 2 tablespoons of Wild Kithul Syrup


  • 2 cups of raw cashew nuts that have been soaked for a minimum of 4 hours
  • 1 cup of raw virgin coconut oil
  • 1/2 cup of raw cacao powder
  • 3/4 cup of Arenga sugar


  • 1 1/2 cups of frozen blueberries (you could use strawberries or any other berry)
  • 1 1/2 cups of frozen pineapple if you are doing the pineapple version
  • 1/2 cup of raw virgin coconut oil
  • 3 tablespoons of coconut milk powder
  • 2 tablespoons of Arenga sugar

Preparation & cooking

Step 1

The first step is to soak the cashew nuts for 4 hours or overnight.


Step 2

Make the base. In a blender place:

  • 1 1/2 or similar cups of mixed nuts of your choice
  • 1 cup of pitted dates
  • 3/4 cup of Coconut Culinary Flour (high fat)
  • 2 tablespoons of Arenga sugar. If you don't have Arenga sugar you can use coconut sugar, and
  • 2 tablespoons of Wild Kithul Syrup

Blend until you have a consistency that suits your taste. I used the Blendtek Twister Jar for this which allows you to blend with very little moisture content.

I used a single loaf tray for this desert as the quantities are not sufficient for a twelve inch round cake tin. If you doubled all the quantities the 12 inch cake tin would be fine.

I lined the tray with baking powder which made it really easy to get the cake out when it was finished.

Pat the mixture evenly into the baking tray and put aside in the freezer.

You could wait for an hour before you completed the next step but I started straight away and it was fine.


Step 3

The next step is to prepare the filling. Once again I chose the Blendtek Twister Jar but a standard blender should work just as well.

In the blender add:

  • The 2 cups of soaked raw cashew nuts
  • 1 cup of melted raw virgin coconut oil (60 seconds in the microwave melted mine)
  • 3/4 cup of Arenga sugar, or coconut sugar if you do not have Arenga
  • 1/2 cup of pure cacao powder

Blend until it is smooth and then spoon over the top of the base. Place back in the freezer.

You definitely should wait until the mixture is set solid before you attempt to add the topping layer.

I waited for about 3 hours.


Step 4

Again for the topping layer I used the Blendtek Twister Jar.

In your blender combine:

  • 1 1/2 cups of frozen blueberries or pineapple. The Blendtek will crush the frozen blueberries/pineapple but if your blender does not have that power I would suggest allowing them to thaw before blending and then re-freezing until they are quite solid and then spread over the cake mixture
  • 3 or so tablespoons of Natural Abundance coconut milk powder (you can't add coconut milk as the mixture will end up too liquid)
  • 2 tablespoons of Arenga sugar, and
  • 1/2 cup of raw virgin coconut oil (the coconut oil is what holds the mixture solid when you take it out of the freezer)

Blend until smooth and spread over the cheesecake. Return to the freezer.

The desert will be ready to eat after the topping has set. At that stage I took it out of the freezer and it has quite happily stayed solid.

A number of people mentioned that the final missing piece was a big dollop of cream on top. And yes that would be a true decedent delight!!

Whilst there is a bit of sugar in the recipe it is actually quite healthy. A good way to get some raw virgin coconut oil.

Enjoy!! I might have a go at a version that uses blueberries and raw virgin coconut oil as the filling.

  • Chocolate (Dairy Free) Cheese Cake GI
  • Chocolate Pineapple Cheesecake GI
  • Purple Cacao on Tree GI
  • Brown Coconuts Basket GI
  • Yellow Cacao Pods 2 GI
  • Chocolate (Dairy Free) Cheese Cake GI
  • Chocolate Pineapple Cheesecake GI
  • Purple Cacao on Tree GI
  • Brown Coconuts Basket GI
  • Yellow Cacao Pods 2 GI

Below are some products that appear in this recipe

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