4-Layered Chocolate Cheesecake

You won't believe this 4-Layered Chocolate Cheesecake is vegan, gluten-free and free of refined sugars. Plus it's super easy to make! 

Whether you're a seasoned vegan or simply looking to explore a healthier alternative to your favorite dessert, this recipe promises to impress with its creamy texture and rich, layered flavors. Perfect for any occasion, this cheesecake combines the nutty crunch of its base with the smooth, luxurious fillings of vanilla and chocolate, topped with a vibrant fruits and cacao nibs. Ready to impress!

What you need: 

  • Cake pan with a diameter of 18 cm
  • Food processor 



  1. Prepare the Base:
    • Begin by pitting 5 Medjoul dates. Combine these with 1 cup of walnuts and 1/2 cup of almonds in a food processor until you achieve a crumbly, sticky consistency.
    • Press this mixture evenly into the bottom of a cake pan to form the first layer.

2. Second "White" Layer:

  • In the same food processor, blend the soaked cashews, 4 pitted Medjoul dates, 1/2 cup of filtered water, 2 tsp almond butter, and 1 tsp vanilla extract until creamy.
  • Spread half of this mixture over the base layer in your cake pan, smoothing it out to form the second layer. Freeze for about 30 minutes to set.

3. Chocolate filling Layer:

  • To the remaining half of the filling in the food processor, add 2 tbsp of cacao powder. Mix until smooth and creamy.
  • After the second "white" layer has set, add this chocolate layer on top, spreading evenly. Return to the freezer while preparing the next layer.

4. Final Chocolate Layer:

  • Melt the cacao paste au bain-marie. Stir in 2 tbsp coconut sugar and 3 tbsp coconut oil until well combined and smooth.
  • Pour this over the chocolate layer as the fourth and final layer, spreading it to cover entirely.

5. Decorate:

  • Slice the kiwi and arrange on top of the cake, along with mulberries and cacao nibs. Feel free to get creative with your choice of toppings for added color and texture.

6. Freeze:

  • Allow the cheesecake to freeze for at least 8 hours, preferably overnight, to ensure all layers are set and firm.

7. Serve:

  • Take your cake out of the freezer and cut into small pieces. This cake is very filling, so serve small portions. Enjoy!

Tips and Tricks:

  • Soak Your Cashews: For the creamiest texture, soak your cashews overnight. If short on time, a quick soak in hot water for an hour can work in a pinch.
  • Customize Your Layers: Feel free to adjust the thickness of each layer to suit your taste. More of one layer, less of another—it's all up to your preference!
  • Option for the final chocolate layer: If you do not have any cacao paste on hand, you can use a dark chocolate bar, melt it and use this as a topping. No need to add coconut oil or coconut sugar here. Keep in mind that the amount of sugar is way higher in store bought chocolate bars, even if the percentage of cacao is very high. (almost) always refined sugar is used. Also most cacao used in these bars or pearls is Callebaut, which is highly processed and you want to avoid this.
  • Decorating: The sky's the limit with toppings! While kiwi, mulberries, and cacao nibs provide a beautiful contrast in color and texture, consider other fruits, nuts, or even edible flowers for a personalized touch.
  • Serving Tip: Dip your knife in hot water before slicing to achieve clean, beautiful cuts through the layers.

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