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Vegan Nutella Cheesecake (Gluten-free & refined sugar-free)

This cheesecake is quick and easy to make with just simple ingredients. The base is made from hazelnut meal, gluten-free oat flour, coconut oil and maple syrup. The creamy Nutella cheesecake filling is made from hazelnut, cashews, dark chocolate, coconut milk, and pure maple syrup.



  • 1 1/4 cups gluten-free oat flour
  • 1/2 cup hazelnut meal
  • 1 tbsp cocoa powder
  • 2 tbsp coconut oil
  • 2 tbsp pure maple syrup


  • 2 cups cashews, soaked
  • 1 cup hazelnut
  • 1 can coconut milk leave the liquid behind
  • 100g sugar-free dark chocolate, melted
  • 3/4 cup pure maple syrup


  • 100g sugar-free dark chocolate
  • 2 tbsp pure maple syrup


  1. Preheat oven to 180celsius. Grease a 6x6 pan. Set aside.

    In a bowl, combine oat flour, hazelnut flour, coconut oil, cocoa and maple syrup. You should get a moist mixture than can be easily moulded. Firmly press into bottom and up the sides of pan. Bake for 20-25mins until crust is golden brown. Transfer to a wire rack and let it cool. 

  2. In a food processor, process cashews, hazelnuts until smooth, scraping down the sides of the processor as necessary. Add maple syrup, coconut milk, melted chocolate and process them all together, scraping down again, until mixture is combined and smooth. 

  3. Spoon filling on top of the base. Place the cheesecake in the freezer until solid. About 2-3 hours. Once set, pour melted chocolate on top, place in the fridge for 10-15 minutes to set. If you’re using a spiral mold, pour the  chocolate in the mold and put in fridge to set. Remove from the mold and place on top the cheesecake.