Choc Cheesecake



Sugar free Chocolate Cheesecake



Oats – about 3 or 4 handfuls
Fat – preferably coconut oil but any other fat will do otherwise – 1 or 1 tablespoons worth
1 egg (optional)
Handful ground almonds (optional)



4 or 5 pears
3 or 4 bananas, the riper the better (unless you are sensitive to the sugar in bananas)
500ml Milk – preferably Vanilla Rice Dream if you possible
But any other is good also.
3 to 4 teaspoons cocoa
1 packet tofu (a block the size of your hand)
Also optionally – toasted almonds, a NAKD bar, orange food flavouring… and some coconut milk to pour over

Baking tray – I use a Pyrex tray size 30 by 22 cm. I prefer this bigger tray size. It makes a thinner cheesecake than a traditional cake tin but it lasts longer !

If you have a blender or food processor this will make the cheesecake smoother.

***As you can see I am not too precise with amounts. Play around and see what works for you***



Put the oven on at about 170 degrees

Start by chopping the pears and removing the core of each then chop into smaller pieces. Bring to boil in the milk then simmer for about 20 minutes.


Make the base by mixing the oats, fat and egg. This should be a little moist but not soggy. If you don’t eat eggs, just leave them out – the base will be a bit crumbly. Add ground almond for a creamier taste.

Press down the mixture into the greased baking tray.

Now slice the bananas up and put them in a bowl with the tofu (be careful to drain this first. Always a little liquid in the packet).

Make a paste with the cocoa and a little hot water- add that.

Check the pears are soft then add them, with most of the milk. I usually keep back a bit of the milk (Have some on oats with cocoa – delicious !) – over time you’ll get to know what the best consistency is that is right for you.

Add orange flavour if desired.

If you have a blender , the put all this mix in it and blend it for about 30 seconds. It should look like mousse. Otherwise mash the mix with a potato masher.

Now is the time to add optional extras – NAKD bars (1 or 2) chopped up really small and stirred in really add sweetness, and / or another banana chopped up.

If you like toasted almonds don’t mix them in the mixture but sprinkle over the base before adding the filling on top.

Now pour the filling over the base and cook at about 170 degrees for about half an hour.

Leave to cool completely. For some reason it tastes horrible before it is stone cold. No idea why!

Serve with coconut milk and fruit if desired.

Freezes well…and the best thing is you can have it for breakfast!

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