Chocolate Cheesecake {Dairy, Grain & Sugar-free}

Jan 24, 2017 | Recipes, Snacks + Treats


It might not surprise you but cheesecake is one of my most favourite of cakes.


(I have to say I am in doubt of whether it should actually be classed as a cake due to its lack of spongey goodness… but whatever it’s awesome.)


I created this recipe last year for the Clubhouse and for friends coming over for dinner but mainly its because I wanted to eat cake. Although I always want to eat cake…..


Free from dairy this cheese-less cheesecake is also a sneaky way to get some more veg into your puddings!!! Yes, vegetables in pudding – I try to get veggies in wherever possible even in cakes and courgette is a great veggie to add due to its neutral taste.



Also, this is a no bake cake too! Only a food processor is required meaning it is made in a jiffy. (Side note I love the word jiffy and am trying to promote its ‘come back’) and made from veggies, healthy proteins, fats and other good stuff this is a fabulous alternative to a shop bought dessert.


And I know that everyone is going ‘healthy’ in January but guys I am all about the cake ALL year round so feel free to shake off any restrictions and weirdness and just eat some awesome food from all food groups…and I class cake as a food group.


(And if you want to find out more about eating cake and getting healthy, how to ditch sugar and MORE then make sure you join my mailing list and get your free recipe guide to natural sweeteners by clicking image below)





Chocolate Cheesecake (Dairy, Grain, Sugar-free)

Kezia Hall
Don't let the vegetable in it put you off – I have tested this on the most suspicious of people and they loved it! Perfect for dinner parties or a weekend treat 😉
Servings 8


  • BASE
  • 80 g linseeds ground
  • 2 tbsp cocoa
  • 80 g almonds
  • a tbsp coconut sugar
  • 2 tbsp scoops coconut oil
  • x 2 courgette/300g grated
  • 200 g cashew
  • 80 g coconut oil - melted
  • pinch salt
  • 5 tbsp cacao/cocoa
  • 2 tbsp honey
  • 2 tbsp coconut sugar


  • 1. Grease and line your baking tin (I used a standard 9inch for this recipe)
  • 2. Blend the bASE ingredient in a food processor until fine. Then push into the cake tin and smoosh it flat with your hand until even. Place in freezer.
  • 3. Then simply blend all the TOPPING ingredients into your food processor or blender until smooth, but don't over blend – aim for 1-3 mins max. If your have a poo food processor then chop the cashews and blend them first before adding other ingredients.
  • 4. Remove base from freezer and pour topping over – place back in freezer.
  • 5. Allow 2-3 hours to set but ideally overnight.
  • 6. Remove from freezer about 10 mins before serving and slice using a big sharp knife.
  • 7. Top with berries if you want to be fancy.
  • 8. This will store for months if covered in freezer.


If you have fussy customer then peel the courgette before grating to really removed all green flecks.
Feel free to use organic butter instead of coconut oil.





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