No bake chocolate cheesecake recipe

No bake chocolate cheesecake recipe

Paleo, vegan and gluten free



  1. Using a food processor with an S blade, grind the almonds into a fine meal.
  2. Add the remaining ingredients to the almond meal and pulse, you should be left with a slightly moist pliable dough. This will serve as the base of your cheesecake.
  3. Line the bottom of a baking tin with parchment paper and press the crust ingredients down firmly.
  4. Set aside and put the tin in the freezer.
  5. Pulse the cashew nuts into a fine meal on high speed.
  6. Slowly add the zucchini, nutmeg, coconut nectar, cacao powder and pink salt to the food processor. Process until creamy consistency is formed.
  7. Lastly, add the coconut oil and blend until all ingredients are fully combined.
  8. Remove the baking tin from the freezer and pour the filling onto the base.
  9. Leave to freeze for at least 8 hours or until firm.


High speed food processor is recommended to completely grind all ingredients

Store in freezer (as suggested)

Cheesecake will soften at room temperature