Vegan Triple Chocolate Baked Cheesecake (*AD)

(*AD – Please note that this post is pard of a paid partnership with Selfridge’s, with the recipe created with products from in-store)

When you dream of happy food, what recipes spring to your mind…?

For many of you, it will come as no surprise that, to me, happiness is all about sweet treats, decadent desserts and – more specifically – chocolate. All the better when these things are enjoyed with my loved ones, or when I’m baking a chocolate cake to share with my girl friends.
Anyway, when Selfridges invited me into their London store to enjoy their new Happy New Decade campaign, I leapt at the chance.
For starters, Selfridges has long been one of my favourite places on earth. When I’m not wandering the food halls with my mouth dangling open, you can happily find me spending hours enjoying the shoe rooms and gazing in wonder at the rainbows of dresses and beautiful clothes on the women’s floor.
Samantha Hadadi
Photo by Emma Pharaoh
For a fashion and food addict like me, it is – quite literally – a dream destination.
 As part of the campaign, Selfridges asked me to shop their food hall and create “Happy Food.” I was in heaven as I wandered the aisles, filling my arms with their products (I grabbed vegan protein, CBD oil, cacao nibs, vegan cream cheese, vegan gummy bears and much, much more!) before popping over to Lola’s to enjoy a (vegan!) cupcake.
A selection of the products I bought from Selfridge’s food hall to create my Baked Choc Cheesecake
Fellow food lovers will love it in-store right now – there are many beautiful displays, including happy vegan foods, foods to make your gut healthy and much, much more.
As soon as I got home, I knew exactly what to make with my haul – a Triple Chocolate Baked Vegan Cheesecake. As I mentioned, this is absolutely my idea of food happiness, especially when I served it at our family Sunday dinner, and I got to dig in with the boys and with Amir. Chocolate, family and memories.
If you want to make it too, then here’s the recipe below!
vegan cheesecake
And in the meantime, be sure to check out Selfridges and their fantastic new range of happy foods!
baked chocolate cheesecake
Sam x

Vegan Triple Chocolate Baked Cheesecake


  • Creates one 8-inch cake
  • For the base –
  • 180g vegan biscuits (I used Rhythm 108)
  • 1 x 38g scoop Tribe Chocolate Cacao Protein (can sub for cacao)
  • 2 tbsp Grecious Chocolate Tahini
  • 3.5 tbsp melted vegan butter
  • Pinch salt
  • For the filling –
  • 200g good quality dark chocolate, finely chopped
  • 360g vegan cream cheese (I used Nush almond cream cheese)
  • 1 x 349g packet silken tofu
  • 3 tbsp chocolate tahini (I used Grecious)
  • 1 tbsp cornflour
  • 1/2 – 3/4 cup coconut sugar (to taste)
  • 1 tsp vanilla paste
  • Pinch salt
  • To top –
  • 100g dark chocolate, finely chopped
  • 1 tbsp coconut oil


  1. Preheat oven to 180C. Lightly grease an 8-inch springform baking tin.
  2. Make your base by placing the biscuits into a blender. Blitz until they form a fine powder. Add in the protein, tahini, salt and melted butter and blend once more, until the mixture clumps together. Press down into the base of your tin, working it up the sides of the tin too. Place in the fridge to chill.
  3. In the meantime, make your filling. Gently melt your dark chocolate in a bain marie, stirring until smooth. Remove from the heat and allow to cool for 5 minutes.
  4. Beat the cream cheese and silken tofu in a blender until smooth and creamy. Add in the melted chocolate, tahini, corn flour, sugar, salt and vanilla and blend until smooth. Adjust sweetness according to taste.
  5. Pour the filling onto the base of your cheesecake, using a spoon to smooth. Place in the oven to bake for 33-38 minutes, or until the top is firm and the cheesecake is only slightly wobbly. Remove from the oven and allow to cool before placing in the fridge overnight.
  6. Before serving, melt the 100g dark chocolate in a bain marie with the coconut oil, and pour over the top. Serve chilled and topped with fresh berries and cacao nibs – and vegan gummy bears, if you wish!

Author: Sam

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

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