(Dairy free, gluten free, vegan)

A lovely dessert or teatime cheesecake, simply favoured with vanilla.

NOTES: Setting Time: 2-8 hours. The setting time is greatly reduced if you chill this in the freezer.

5.0 from 2 reviews
White & Dark Chocolate Cheesecake
Prep time
Yield: 6-8 slices
  • For the Cheesecake Topping:
  • 1½ cups cashew nuts, soaked
  • 1 cup almond milk
  • ½ cup agave
  • 2 tbsp good quality vanilla extract
  • 2 tbsp lemon juice
  • ½ cup melted cacao butter
  • 1 tablespoon lecithin granules (optional)

  • For the base:
  • 2 cups pecans, dry
  • 1 tbsp cacao powder
  • Pinch salt
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • 5 Medjool dates, stones removed and chopped

  • For dusting:
  • 2 tbsp cacao powder
  1. In a food processor, whizz the pecans, cacao powder, salt, vanilla and cinnamon until it resembles fine breadcrumbs.
  2. Finally pulse in the Medjool dates with 2 tbsp water until the mixture starts to hold together.
  3. Press the mixture into the bottom of an 8 inch spring form cake tin lined with baking parchment. Chill until firm.
  4. Rinse the soaked cashews well under cold running water.
  5. In a blender whizz all the topping ingredients until smooth. Pour over the cheesecake base and chill under firm.
  6. Dust with cacao powder to serve