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Dairy Free Chocolate Cheesecake

UNCLE TOBYS Oats Dairy Free Chocolate Cheesecake

min prep 20 min (+ refrigeration)
serves 10 serves

You will need to start this recipe a day ahead.


  • 4 cups (600g) raw unsalted cashews
  • 8 earl grey tea bags

Cheesecake Base

  • 1 cup (90g) UNCLE TOBYS Traditional Oats
  • ½ cup (80g) natural almonds
  • ⅓ cup (35g) cacao powder
  • 1 cup (230g) fresh medjool dates, pitted
  • ¼ cup (50g) coconut oil
  • 1 tsp vanilla extract


  • ¼ cup (25g) cacao powder, plus 2 tsp extra
  • 1 cup (230g) fresh medjool dates, pitted
  • 1 cup (200g) coconut oil
  • 2 tsp vanilla extract
  • 8 small figs (400g), torn in half


  1. Place cashews and tea bags in a large bowl; cover with boiling water. Stand for 2 hours.
  2. Grease a 22cm springform pan; line with baking paper.
  3. To make cheesecake base, process oats, almonds and cacao powder until finely ground. With the motor operating, add dates, oil, 2 tablespoons water and vanilla; process until well combined and the mixture sticks together when pressed. Using the back of a spoon, spread mixture evenly over base of pan. Refrigerate for 15 minutes or until firm.
  4. Drain cashews and tea bags, reserving tea bags and ½ cup of the soaking liquid. Place cashews in the bowl of a food processor (or high-powered blender for a smoother texture). Empty tea leaves from tea bags onto cashews. Add reserved soaking liquid, cacao powder, dates, oil and vanilla; process until mixture is as smooth as possible. Spread the filling mixture over chilled base. Refrigerate for at least 4 hours or until firm.
  5. Before serving, top cheesecake with figs and dust with extra cacao powder.

tips  You can swap figs with fresh raspberries or blueberries, if you prefer. Use a hot, dry knife to slice the cheesecake cleanly.

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