Serves: 6 hungry stomachs

Prep Time: 30 minutes

WOW! A vegan, gluten free and keto (optional) friendly dessert. MiiRO are proud to introduce our very own recipe for this deliciously chocolatey gluten free cheesecake. Our cheesecake base is made using healthy ingredients that pack a punch of extra nutritional value while you devour this creamy cake.

Not only is this recipe a healthy dessert option, its naturally sweetened containing no refined sugars what so ever! We can’t believe this dessert turned out to be so indulgent and delicious. So give it a go and let us know your thoughts.


For the base:

  • 4 tbsp (35g) : Oats
  • 2 tbsp : Cocoa Powder
  • 1 tbsp : Coconut Oil (melted)
  • 1 tbsp : Maple Syrup
  • pinch of salt

For the cheesecake layer:

  • 200g : Raw Cashews (soaked for at least 4 hours)
  • 5 tbsp : Plant Milk of Choice
  • 3 tbsp : Tahini
  • 3 tbsp : Coconut Oil (melted)
  • 4 tbsp : Maple Syrup (can be removed to make it keto-friendly)
  • 2 tbsp : Cocoa Powder
  • pinch of salt

To add more oomph…


1. Mix all the base ingredients in a bowl, then press into a 5” springform cake tin lined with baking paper. Freeze hours while you prepare the cheesecake layer.

2. Drain and rinse the cashews, then add to a food processor along with the rest of the cheesecake layer ingredients. Blend until creamy and smooth.

3. Transfer the mixture into the cake tin, then return to the freezer for 4 hours to set.

4. Carefully remove the cheesecake from the tin, then decorate with melted chocolate and MiiRO signature chocolates.

5. Devour and enjoy!

Be sure to let us know if you liked this recipe by reaching out to us on our social channels Youtube, Instagram and TikTok.