Chocolate Cheese(free)cake!

cheese(free)cake RESULT!
cheese(free)cake RESULT!

Obviously we cannot eat cheesecake of the traditional type in our home, so I have been playing with a few variations and created this chocolate cheese(free)cake!

There is no refined sugar, no dairy, no eggs, no soya in this delicious, thick and creamy dessert! Instead this cheese(free)cake is packed full of fresh fruit and raw goodness! I made it with a thin layer of fresh tropical tang to go between the chocolatey base and chocolate creamy top as I was worried it might too rich and the chocolate overwhelming. Next time I will be bunging the ginger root in the chocolatey mousey topping and enjoying the seriously indulgent, rich choc-heaven!

The cheese(free)cake needs to go in the freezer to set so make you leave plenty of time for it to freeze and then defrost. I soak my hazelnuts over night so rid them of the bitterness you can get from the skin sometimes. We found this cheese(free)cake really rich so I made 2 little ones (each serves 4) and defrosted them on different days. If you make one large one – make sure you have enough room in your freezer and leave an hour+ between adding each of the layers so that they have a chance to set in the freezer before the next layer is added! Any questions you have pop them as a comment below and I will answer to the best of my ability… 🙂

Chocolate Cheese(free)cake – Ingredients

chocolate cheese(free)cake
chocolatey base

base: hazelnuts, dates, maple syrup, raw cacao powder, ground cinnamon

tropical layer: ginger root, mango, lime

top layer: banana, almond paste, raw cacao powder, avocado, maple syrup, milk alternative

Chocolate Cheese(free)cake – Process (makes 1 large or 2 small ones as pictured)

  • Soak 1 C hazelnuts in water over night
  • When your ready to make your cheese cake prep the tin/containers you are going to use to make the cheese(free)cake by lining them with clingfilm.
  • Pop the following in your magi-mix:
    • 1 C soaked and drained hazelnuts
  • Blitz them until they are small chunks of nut then add:
    • 1 C dates (stoned)
      tropical tang layer
  • Once the dates are a similar size to the nut chunks add:
    • 3 Tbs maple syrup
    • 6 Tbs raw cacao powder
    • 3 tsp ground cinnamon
  • Blitz until these briefly so that they are all combined
  • Dump the mix into your cling filmed container and press down to cover the base
  • Pop into the freezer to set
  • Now you can create your tropical middle by placing the following into your liquidiser:
    • 3cm³ ginger root
    • ½ mango
    • ½ lime
  • Blitz until well combined
    chocolate cheese(free)cake
    chocolate top
  • Get your cheese(free)cake base out of the freezer
  • Pour your tropical middle onto the base
  • Pop back into the freezer
  • Now comes the rich chocolate topping – into your clean liquidiser add:
    • 2 bananas
    • ¹/³ C almond paste
    • ½ C raw cacao powder
    • 1 avocado
    • 12 dates
    • ¼ C maple syrup
    • ¹/³ C Tbs milk alternative (I used almond milk)
  • Blitz the lot until it is a thick creamy mouse like consistency
  • Get your cheese(free)cake base out of the freezer and dollop the chocolate mouse topping on
  • Pop back in the freezer and leave for about 3 hours or overnight

I get the cheese(free)cake out of the freezer about an hour before I want to serve it – it means it is still a bit icey in the middle but I like it that way, like there is tropical sorbet in the middle!



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