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With no cream or cheese… huh?? Yep that’s right people! And using our delicious Choc Chunk Cookies as the base! Sorry for all the exclamation marks but we feel it’s necessary!!!

Can you believe this raw cheesecake is free of refined sugars, gluten and dairy? I’ve tested this epic creation on carnivorous friends and they couldn’t believe it was made from cashews and good for you! I really feel like this is one of those desserts that is life changing. It’s that good! But aren’t all our creations (he he).

Now don’t be scared off by all the lengthy ingredients list. They are all pantry staples and I promise it’s not complicated at all. You simply mix and bake our cookies. Blend them up, add a bit of vegan spread, press into a spring form tin. Add all the filling ingredients to a blender and pour on top of biscuit base. Set in the freezer then combine your chocolate topping and set in the fridge. BAM it’s that easy! Give it a go, I promise you won’t regret it ;)

You will need:

Cookie base:

  • 1 x Soulfull Tribe Chocolate Chunk Cookie Mix
  • 5 tbsp Cashew Butter
  • ¼ cup hot water
  • 125 g of vegan spread (nutlex or organic butter if you are not vegan)



  • 1 ½ cups raw cashews soaked in hot water for at least an hour
  • ½ cup coconut oil melted
  • ⅓ cup coconut cream (the solid white part not the watery liquid)*
  • ½ cup maple syrup
  • 4 Tbsp fresh squeezed lemon juice
  • 1 ½ tbsp apple cider vinegar
  • 1 tbsp vanilla extract
  • ½ cup choc chips
  • Pinch Himalayan salt


Chocolate glaze topping:

  • 1 cup choc chips
  • ½ cup coconut cream (solid part only)
  • ⅓ cup coconut oil


Cookie Base:

  1. Heat your oven and prepare your cookies as per the directions. Pop in the oven, and I can’t believe I’m going to say this but you are going to need to cook them for at least 10 minutes longer than the recommended time. This makes me sad but trust me here, we want them nice and browned and crispy all over so we can make the perfect crunchy biscuit base. Once you are happy that they are nice and crunchy (some ovens may take longer) take them out and leave them to cool on the tray. They will crisp up as well during cooking.
  2. Crumble the cooled biscuits into your food processor and blend until fully crumbled and there are no big chunks. Pour your cookie crumb into bowl.
  3. Heat your vegan spread (or butter if using – Just do your research to make sure it is ethically sourced of course!) until melted.
  4. Pour your melted spread over the cookie crumb and stir to combine. Try your hardest not to eat too much and leave some for the cheesecake base!!
  5. Prepare a round spring form tin by spraying the sides with coconut oil and lining the base with baking paper.
  6. Press the biscuit crumb into the base of the pan and press down firmly with the back of a spoon. (I really went overboard and pressed it a lot but that’s crucial because no one wants a crumbly cheesecake base do they!?)


Prepare your filling:

  1. Add all ingredients (except the choc chips) into your food processor and process until very smooth. I actually moved mine into the blender as it seemed to work better. Add more maple syrup if you need more sweetness. Stir in your choc chips. Important – Make sure you cool the mix down to room temperature before adding your choc chips.
  2. Pour over your biscuit base and place in the freezer to set.


Prepare your chocolate glaze

  1. Place all ingredients in a microwave safe bowl and microwave in 30 second intervals until all ingredients are melted. Stirring regularly. Place in the fridge until the chocolate mix is cool.
  2. Once the cheesecake is completely set, take out of the freezer and carefully dismantle the sides from your spring form tin. You may like to run a knife around the edges first to ensure they don’t stick.
  3. Spoon your chocolate glaze on top and spread evenly.
  4. Place in the fridge until it is set and leave in the fridge until you are ready to devour!


Enjoy! <3


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