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Vegan Chocolate Cheesecake

  • Total: Prep Time: 30 mins | Total Time: 5.5 hrs
  • Serves: 8-12



  • Maple Syrup (100g)
  • Nut Butter of choice (75g)
  • Rice flour (55g)
  • Plain flour of choice (60g)
  • Bicarb Soda (1/2tsp)



  1. Preheat oven to 170 degrees Celsius and grease and line a spring form cake tin with baking paper.
  2. Add the maple syrup and nut butter to a medium bowl and whisk until smooth. Add the rice flour, plain flour and bicarb, and mix until a soft dough has formed. Press the dough out evenly in the base of the cake tin and bake for 15-20mins or until golden.
  3. Once the base has cooled, add the coconut yoghurt and maple syrup to a large bowl and whisk until smooth. Add the cacao and whisk again until smooth. Melt the chocolate and fold through until smooth. Pour the cheesecake mixture onto the base and spread out evenly. Place in the fridge to set for 5hrs. Remove from the tin, drizzle with extra chocolate, slice and enjoy!!

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