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Raw Hazelnut Chocolate Cheesecake

Updated: Mar 12

Raw Hazelnut Chocolate Cheesecake
Raw Hazelnut Chocolate Cheesecake

This raw hazelnut chocolate cheesecake is mainly sweetened with fruit so is a healthier option if you are looking for a treat.

By Nush yoghurts

Serves 8-10

Prep time: 30 mins + 12 hr chilling

(makes one 8-inch cheesecake)

For the base

250g ground hazelnuts

10 Medjool dates, pitted

3 tbsp cacao powder

2 tbsp raisins

1 tsp vanilla paste

Pinch salt

For the filling

250g cashews, soaked in boiling water for 30 mins and drained

120g coconut oil, melted

100g ground hazelnuts

5 tbsp maple syrup (or more, to taste)

5 tbsp cacao (or more, to taste)

1 pot Nush cashew yoghurt

70-100ml hazelnut milk

1.5 tsp vanilla paste

Pinch of salt


  • Blend together all the base ingredients until the mixture starts to clump together, adding more dates if needed. Press into the base of an 8-inch spring-form cake tin, then place in the freezer to firm up for 20 mins.

  • Make the filling by blending all ingredients together until completely smooth and creamy in a high-power blender, adding a splash more milk if needed and adjusting sweetness to taste.

  • Spoon filling over the set base and place back in the freezer to firm up overnight. Remove from the cake tin 15-20 mins before serving and top with raw grated dark chocolate if desired.

  • Decorate with chopped nuts and berries before you take to the table.

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