Actually, these posts should be renamed weekend cheeseLESS cake. We recently decided to go whole hog on the dairy free thing, as Orion has been continually ill with upper respiratory infections and colds. There’s mixed discussions over whether cutting out dairy products can actually help (our GP didn’t seem to think so!) but it wasn’t too hard to give it a miss for the time being. But – how to recreate a delicious creamy baked cheesecake for my weekend cheesecake cravings? The cheesecake in my last post was divine, but…it didn’t quite hit the spot. I needed to incorporate chocolate. And it had to be baked. So I came up with this one.



A crumby, nutty, crisp baked base. A creamy, smooth, gutsy filling. A sweet and decadent top layer. All covered in a crunchy, nutty, salty-sweet brittle.



And it’s dairy free, gluten free and refined sugar free. Can we call it guilt free then? OK.



The Base

(from minimal baker’s almond crust recipe)

75g rolled oats

80g whole almonds

a good pinch of sea salt

2 tbsp coconut sugar

4 tbsp coconut oil, melted


The Filling

300g silken tofu

3 large eggs

3 large egg yolks

125ml maple syrup

the cream taken from a can of separated coconut milk

250g natural smooth peanut butter


The Chocolate Ganache Top Layer

250ml oat cream or coconut cream

100g dark chocolate (minimum 70% cocoa solids)

2 tbsp coconut sugar


The Peanut Brittle Topping

(adapted from my new roots sunflower seeded brittle)

100g peanuts (i used whole red skinned ones)

50g desiccated coconut

50g sunflower seeds

25g sesame seeds

1 tsp sea salt

1 tsp ground cinnamon

2 tbsp coconut oil

125ml brown rice syrup (or maple syrup)


Preheat the oven to 180°C. Blitz the dry crust ingredients in a food processor, until crumby. Add the melted coconut oil and pulse until it starts to stick slightly. Press this base mix into a spring form / loose bottomed cake tin and bake for 20 minutes until golden.


Blitz all the ingredients for the filling in a blender or food processor – and pour over the baked base. Pop it back in the oven and bake for around 50 minutes – 1 hour, until set. Remove from the oven and leave to cool. Keep the oven on for the brittle!


Put the oat cream, chocolate and coconut sugar in a small saucepan and gently heat until the chocolate melts and it can be whisked together to form a ganache. Pour this over the cheesecake, whilst still in the tin and leave to cool completely.


Place all the dry ingredients for the brittle in a bowl. Melt the coconut oil and syrup together in a pan until it can be stirred to combine. Pour this over the brittle ingredients and stir well to coat. Pour the mixture on to a lined baked tray, and bake in the oven for 15-20 minutes, until golden. Leave it to cool completely on the tray. When it is cool, crack it into pieces and use to top the cheesecake, whilst it’s still in the cake tin.


When you’re ready to eat, gently slide a sharp knife around the outside of the cheesecake in the tin, and push it out using a can or jar underneath.



A cheese-less cake, not for the faint hearted! Enjoy.

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