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Recipe Details

Serves 6-10 approx (depending on portion size and how much self-discipline and exceptional restraint you can muster)

Chocolate cheesecake – need we say more? Oh wait, this one’s vegan too being both gluten and dairy free. You can enjoy this lower fat alternative courtesy of Pamela.



For the base
  • 75g rolled oats
  • 2 tablespoons coconut oil
  • 2 tablespoons maple syrup
  • 1 tablespoon nut butter


For the cheesecake filling


For the raw chocolate drizzle
  • 1 tablespoon coconut oil
  • 1 tablespoon maple syrup
  • 2 tablespoons cacao or cocoa powder
Cooking Method

  • First make the base: Place the oats in a bowl. Gently melt the coconut oil, maple syrup and nut butter then pour in and mix to form a flapjack mixture.
  • Press into the base of a 12cm loose-bottomed cake tin, set aside.
  • Now make the filling: Simply place all of the ingredients into a blender and whizz up until thick and smooth. Pour this over the base and spread out evenly. Freeze for at least 4 hours.
  • Make the raw chocolate drizzle: Gently melt the coconut oil and maple syrup then whisk in the cacao/cocoa powder to form a sauce.
  • Remove the cheesecake from the freezer and remove from the tin and drizzle over. Either slice up and serve or place back in the freezer until ready.

You will need

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