Death by Chocolate Cheesecake

By Chef: Kerry Ogden
Posted: June 12, 2014


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This recipe by Kerry Ogden is ALL about the chocolate!

Yacon syrup is a low-glycemic sweetener that’s loaded with prebiotics. The flavor is reminiscent of molasses and lends a rich flavor that accentuates the chocolately goodness. Orange zest is the “secret ingredient”, adding a sweet burst of citrus flavor without raising the glycemic index of the recipe.

Using four-ounce mason jars is the perfect way to grab and go when you’re hankering for a special treat. Enjoy!


Crust Layer

  • ¾ cup raw hazelnuts or almonds
  • 3 tablespoons cocoa powder
  • 2 tablespoons coconut oil, liquefied
  • 2 Medjool dates
  • 1-2 tablespoons orange zest
  • ½ vanilla bean or 1 teaspoon extract
  • 1/8 teaspoon salt
  • 10 – 4 ounce mason jars

Cheesecake Layer

Chocolate Layer

  • 2 tablespoons coconut oil, liquefied
  • 2 tablespoons yacon syrup or maple syrup
  • 2 tablespoons cocoa powder
  • ¼ teaspoon vanilla extract
  • pinch of salt


  • cacao nibs and orange zest


Crust Layer

1) Process the hazelnuts into course flour. 2) Toss in remaining crust ingredients and give it a few pulses.
3) Using a small ice-cream/cookie scooper, divide evenly between small mason jars. Press firmly crust into cups.

Cheesecake Layer

1) Process cashews, Rawmio, milk, syrup and salt until very smooth. Add water as needed to keep the blades turning. 2) Pour over crusts and set aside.

Chocolate Layer

1) Gently melt ingredients in a bowl by placing it over a saucepan of simmering water.

Assembly:1) Take cheesecake cups out of the freezer and pour the chocolate glaze across the top. 2) Return to freezer for at least 10 minutes to set. 3) Store covered in the freezer. Allow to defrost a bit before serving.

Note: If you have the time, soak the nuts for the crust the day before and dehydrate over night. If you don’t have Rawmio, mix ¼ cup each: cacao powder, sweetener and nut butter of choice.