Earl grey and chocolate cheesecake

This vegan cheesecake contains no actual cheese, instead it is based on nuts, which provides a wonderful, natural richness and flavour. The combination of fragrant earl grey tea and chocolate is utterly irresistible.

  • 20 mins preparation (+ standing and refrigeration)
  • Serves 10
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Earl grey and chocolate filling
  • 4 cup (600g) raw unsalted cashews
  • 8 earl grey tea bags
  • 1/4 cup (25g) cacao powder
  • 1 cup (230g) fresh dates, pitted
  • 1 cup (200g) virgin coconut oil
  • 2 teaspoon vanilla extract
Cheesecake base
  • 1 cup (170g) activated buckinis (buckwheat groats)
  • 1/2 cup (80g) natural almonds
  • 1/3 cup (35g) cacao powder
  • 1 cup (230g) fresh dates, pitted
  • 1/4 cup (50g) virgin coconut oil
  • 2 tablespoon warm water
  • 1 teaspoon vanilla extract
  • 8 small figs (400g), torn in half
  • 2 teaspoon cacao powder


Earl grey and chocolate cheesecake
  • 1
    Place nuts and tea bags in a large bowl, cover with cold water; stand for 24 hours.
  • 2
    Drain, reserving 1/2 cup of the soaking liquid. Place nuts in the bowl of a food processor then empty tea leaves from tea bags over nuts. Add reserved soaking liquid, cacao, dates, oil and extract; process until mixture is as smooth as possible.
  • 3
    Grease a 22cm (base measurement) springform pan; line with baking paper.
  • 4
    Make cheesecake base: Process buckinis, nuts and cacao until finely ground. With the motor operating, add dates, oil, the water and extract; process until well combined and the mixture sticks together when pressed.
  • 5
    Using the back of a spoon, spread the cheesecake base mixture evenly into pan; refrigerate for 15 minutes or until firm.
  • 6
    Spread filling over chilled base. Refrigerate for at least 4 hours or until firm. To serve, top with figs and dust with sifted cacao powder.


Use a hot knife to slice the cheesecake. We used activated buckinis (buckwheat) from health food stores.