Grain-Free Cheesecake with Cacao Bar Crust

How do we celebrate a birthday here at Gratisfied? With a grain-free baked good incorporating our bars of course! Our latest recipe using the new Empower Cacao Bars was such a hit, we just had to share! This dessert is so delicious, no one will know it is primarily plant-based!

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Grain-free Cheesecake with Cacao Bar Crust

Prep Time 30 minutes
Cook Time 55 minutes
Soak time (part of prep) 5 hours
Total Time 6 hours 25 minutes


  • 8-inch round springform cake pan
  • High-speed Blender
  • hand mixer or stand mixer


For the crust

  • nonstick cooking spray
  • 2 cups crushed Cacao Bars
  • 1-2 tablespoons melted coconut oil (if needed)

For the filling

  • ¾ cup full-fat coconut milk
  • cup raw cashews, soaked for at least 4-6 hours (or ideally overnight), drained and rinsed
  • 1 cup coconut cream
  • 1 8-ounce package vegan cream cheese, room temperature
  • ½ cup coconut nectar or maple syrup
  • 2 tablespoons arrowroot starch
  • 1 teaspoon vanilla extract
  • ¼ teaspoon sea salt


  • Preheat the oven to 350°F. Spray an 8-inch round springform cake pan with cooking spray.
  • Make the crust. In a food processor, pulse the cacao bars until a crumble consistency. Transfer to a bowl and add melted coconut oil until a sticky dough is formed. Press it firmly in the bottom of the cake pan. Transfer to the fridge until ready to use.
  • In a high-speed blender, mix the coconut milk, soaked cashews, coconut cream, vegan cream cheese, coconut nectar or maple syrup, arrowroot starch, vanilla, and salt. Blend until creamy, using the tamper as you need to get the blender going and until everything is smooth.
  • Pour the filling into the cake pan with the crust. Bake for 50 to 55 minutes until edges have started to turn golden brown and “pull away” from the edges of the cake pan (cheesecake should still “jiggle” and the middle may appear darker, but will set as it cools). Allow the cake to cool at room temperature for at least 2 hours before transferring to the refrigerator for 4 to 6 hours to completely set.


Storage: Store the cheesecake in the refrigerator, covered or uncovered, for up to 5 days.
Plan Ahead Tip: The night before, soak the cashews in water, and place a can of coconut cream or coconut milk upside down in the refrigerator (doing so will allow any liquid to remain at the bottom when turned right side up, leaving the solidified cream at the top). Reserve the liquid for smoothies or freeze in an ice cube tray for later use.

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