Raw Nutella Cheesecake

raw nutella cheesecake

Do you ever get the feeling that I love Nutella a little bit too much?

I know, I know. I go on about it all the time, and I’m always looking for new, healthier ways to incorporate the tastes into my diet. From brownies to doughnuts and, now, this cheesecake…there’s no limit to its uses!

There’s just something so delicious about the combination of chocolate and hazelnuts. It’s one of life’s greatest pleasures, like fish and chips, salt and caramel, and peanut butter and…well…everything.

raw nutella cheesecake

Raw cheesecakes are one of my favourite things to make because you don’t have to be ultra precise. While I love baking (I find it therapeutic), sometimes it’s nice to just chuck a load of ingredients into a blender, and see what you get.

Each time I make a raw cheesecake, I adjust it ever so slightly – no two ever turn out quite the same. For this reason, always taste things as you go along, and adjust as necessary. Adapt it to your own taste, and also to whatever ingredients you have in your cupboard! Most of all, though, enjoy.

Raw Nutella Cheesecake

raw cheesecake

Ingredients:

  • For the base –
  • 1 ½ cups hazelnut meal
  • ¼ cup cacao
  • 6 Medjool dates, pitted
  • 2 tbsp Loving Earth chocolate hazelnut butter (or homemade Nutella)
  • 1 tbsp melted coconut oil
  • 2 tbsp buckinis
  • For the filling –
  • 2 cups cashews, soaked 4-6 hours
  • 1/3 cup Loving Earth chocolate hazelnut butter OR homemade Nutella
  • ½ cup maple syrup
  • ½ cup cacao
  • 2 tbsp coconut syrup
  • 1 ¼ cup tinned coconut milk
  • 1/4 cup coconut cream
  • 3 tbsp hazelnut meal
  • 1.5 tsp vanilla powder
  • Pinch salt
  • 1 cup coconut oil, melted
  • ½ cup finely chopped hazelnuts, to decorate

Method:

  1. Start by making your base by blending together all ingredients until they clump together. If the mixture seems too wet, add a touch more cacao or hazelnut meal. Too dry, and a splash of coconut oil should do. Press into the base of an 8inch springform tin, then place in the freezer to set.
  2. In the meantime, make your filling by blending all ingredients – except the coconut oil – smooth. Add in the coconut oil, then blend once more. If you need a splash more coconut milk to bring things together, then pour a jot in. Taste and adjust sweetness or hazelnut butter, as necessary – the great thing about raw cheesecakes is you don’t need to be completely precise!
  3. Pour the filling over the firmed-up base, then scatter over the chopped hazelnuts. Place in the freezer to firm, preferably overnight, then remove around 15 minutes before serving. Cut into slices and enjoy.

Author: Sam

I'm a freelance health, food and fitness journalist, busy mama and recipe creator!

2 thoughts on “Raw Nutella Cheesecake”

  1. Hi!
    For the coconut cream, is it the stuff in the can or the thicker creamy stuff that sits on top in the can?
    Thanks so much!
    Mel

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