Chocolate Cherry Cheesecake

13 120 7220
Ingredients Minutes Calories
Prep Cook Servings
30 min 1 h 30 min 1
Chocolate Cherry Cheesecake
Health Highlights


2 cup whole Almonds, raw
1/2 cup Coconut, shredded, unsweetened
1 tsp Ginger, ground
100 gm Butter, unsalted (melted)
1 tbsp Malt syrup (rice malt syrup)
1 tbsp Gelatin dry powder, unsweetened
1/2 cup Coconut cream
100 gm Cacao butter
500 gm Cream cheese
1/3 cup Malt syrup (rice malt syrup)
1/3 cup Cacao powder, raw
1 cup pitted Sweet cherry, raw (roughly chopped; use frozen if out of season or substitute with blueberries or raspberries)
100 gm Dark chocolate (finely grated)


  1. 1. Lightly grease a 22 cm springform tin with butter.
  2. 2. Prepare base by placing almonds and coconut into a food processor. Blitz until you form a crumb similar to almond meal. Add in the ginger, melted butter and rice malt syrup and blitz a few times until the mixture is coated in the butter and rice malt syrup. Press the mixture into the base of the greased tin. Place into the freezer to set while making the filling.
  3. 3. To prepare the filling, place gelatin powder and 60 ml of water into a small cup or bowl. Mix until the gelatin becomes rubbery. Set aside.
  4. 4. Place the coconut cream and cacao butter into a small saucepan and place over a low heat. Heat until cacao butter melts. Add in gelatin, and stir to dissolve. Set aside and cool enough so that the mixture is almost at room temperature.
  5. 5. Next, place cream cheese, rice malt syrup, cacao powder, ¾ of the cherries and the gelatin mixture into a food processor. Blitz until smooth. Break up the remaining cherries into pieces and stir through the mixture.
  6. 6. Remove base of the cheesecake from the freezer and pour in the Filling. Smooth over the top with the back of a spoon. Place into the fridge and allow to set for 3 hours or overnight.
  7. 7. Once ready, top with grated dark chocolate. Slice into thin slices to serve.

Nutrition Facts

Per Portion

Calories 7220
Calories from fat 5552
Calories from saturated fat 2668
Total Fat 617 g
Saturated Fat 296 g
Trans Fat 10.4 g
Polyunsaturated Fat 53 g
Monounsaturated Fat 211 g
Cholesterol 742 mg
Sodium 1708 mg
Potassium 5515 mg
Total Carbohydrate 310 g
Dietary Fiber 71 g
Sugars 188 g
Protein 143 g

Dietary servings

Per Portion

Fruit 2.0
Meat Alternative 8.3

Energy sources