Choco Cheesecake

chocolate cheesecake

chocolatey, creamy, cheesy goodness!

prep time: 20 minutes. cook time: 15 minutes.
serves 3.



  • PECANS: ¾ cup pecans
  • DATES: ¾ cup dates
  • COCONUT OIL: 2 tsp



  • WHIPPED CREAM: ½ cup, we used vegan! 
  • CHOCOLATE SHAVINGS: 2 tbsp, we used vegan!


  1. PRE-HEAT oven to 350ºF.
  2. BLEND pecans, dates, & coconut oil in a food processor until small bits remain & it forms into a ball, then remove & set aside. 
  3. CUT out parchment paper into a round shape for the cheesecake base.
  4. PLACE pecan & date crust into a 6-inch spring-form pan & carefully press w/ fingers to distribute. *Pack down w/ a small glass or back of a spoon! 
  5. BAKE crust for approx. 10 min, then remove & keep aside.
  6. COMBINE milk, cocoa powder (if using!), agave syrup, & agar powder in a small saucepan over medium-high heat.
  7. WHISK continuously & bring to a boil, then bring heat down to low & simmer for 2 min. (still whisking!), then remove from heat.
  8. MIX Spero Sunflower™ Cream Cheese in a separate bowl, then add milky mixture little by little & mix. 
  9. POUR mixture over the crust!
  10. TAP (gently!) the spring-form pan over the counter to remove any bubbles. 
  11. SET pan aside to cool for 20 min. uncovered, then cover with foil & place in the fridge to chill for 6 hours or overnight. 
  12. LOOSEN the cheesecake by running a knife along the edge & remove from pan. 
  13. LAYER w/ whipped cream & chocolate shavings.
  14. INDULGE in this creamy, dreamy, cheesy cake!

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1 comment

  • Made the original cheese cake recipe and everyone went crazy! So creamy, smooth, and delicious. Thanks!

    Merry Lauer

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