A massive Merry Christmas to you all! Can you believe how close we are now- less than 4 days to go!

If, like me, traditional Christmas desserts aren’t quite your thing, then you simply must give either this Cheesecake or my Peanut Butter Cookie Dough Cheesecake a go for one perfect breath-taking show-stopper 😉

I’ve used Baileys in the filling here to add a touch of indulgence however you could simply omit it if it’s not quite for you!

These are perfect for any occasion if you ask me, you could even double (or triple!) up the ingredients to make it as a giant cheesecake for someones birthday.



For the base:

-40g Oats

-20g Mixed nuts

-2g Coffee dissolved in 50ml hot water

-10g Sukrin gold

-20g Coconut oil (I use The Good Stuff)

-10g Dark chocolate chunks


-100g Coconut cream

-30ml Baileys

-50g Quark (or any cream cheese will work)

-8g Cacao powder (I use The Good Stuff)

-1/2 TSP Vanilla extract

Ganache topping:

-10g Coconut Oil (I use The Good Stuff)

-10g Cacao Powder (I use The Good Stuff)

-1/2 TSP White chocolate flavour drops

Sukirn gold to decorate


1.Dissolve your coffee in hot water and place to one side to cool. Mix together your oats, nuts, chopped dark chocolate, sukrin gold then add your coconut oil and 1 Tablespoon of the cooled coffee liquid. Press down firmly.

2.Next, mix your coconut cream (the thicker you buy the better!) with your quark, baileys, cacao and vanilla. Layer onto the base.

3.Finally, for the ganache layer, mix your melted coconut oil with the flavour drops and cacao powder and liberally swirl through the filling layer. Pop in the fridge for 1 hour to set OR the freezer for 20 mins.


You are now ready to show off your beautiful creation or just tuck in right away if you can’t resist!

Hope you enjoy and have a wonderful Christmas!

Lot of love,

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