Vanilla Chocolate Chip Cheesecake
Need a dessert for a family get together as soon as we are out of lockdown? A friend's birthday? Or perhaps you just want some super yummy in the fridge! Give this delicious raw & vegan vanilla choc cheesecake a try! With a thick and rich, chocolate layer on top, you won't be disappointed!


The cheesecake crust:

75g almond flour

25g coconut flour

3 tbsp maple syrup

1 tsp vanilla

3 tbsp melted coconut oil

Pinch sea salt

Cheesecake filling:

325g soaked cashews

55g melted coconut oil

150g maple syrup

65g peanut butter

2 tbsp lemon juice

2 tsp vanilla

Pinch sea salt

60g vegan chocolate chunks

The chocolate ganache topping:

180g vegan chocolate

60g coconut cream - solid part from the tin


1. Add all of the base ingredients in a bowl and mix until a dough forms. Press into the bottom of a cake tin.

2. Put all of the cheesecake filling ingredients, except the vegan chunks, into a food processor and process until smooth and spreadable.

3. Add in the vegan chocolate chunks and mix until thoroughly combined.

4. Divide the cheesecake mixture evenly over the crust. Place in the freezer to set.

5. For the chocolate ganache, melt the chocolate and coconut cream together until it thickens. Spoon it over the cheesecake filling and spread it evenly.

6. Put inside the fridge to set then divide into slices!

Perfect for a post-dinner desert to enjoy with the whole family!

Much love,

Evie xx

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