Blackforest Chocolate Cheesecake

Blackforest Chocolate Cheesecake (raw)

This decadent Blackforest Chocolate Cheesecake by Vanessa Sherwood drew quite a knockout reaction when she posted it on the forum. I’m sure you can see why. It is bursting with sweet cherries layered between a chocolate crust and a creamy chocolate cheesecake filling. Vanessa advised the members of the forum they can purchase raw cacao butter and coconut oil for great prices at Organic Living Food. She also said it can be replaced with a dark Green and Black’s chocolate bar. I know what some of you will be making your loved ones this Valentines!

For the filling:


2 Cups Cashews, soaked 1 hour or more

1/4 Cup Agave Nectar

1/4 Cup Maple Syrup

1/4 Cup Water

1/4 Cup Cacao Butter, Melted

1/4 Cup Coconut butter, Melted

1 -2 Teaspoons Coffee Extract (optional)

1 Teaspoon Vanilla Extract or Seeds From 1/2 Vanilla Bean

1/4 Teaspoon Salt

1 Cup Cocoa Powder

One 10oz Package Frozen Cherries, Thawed

blackforest chocolate cheesecake 01 Blackforest Chocolate Cheesecake

Blend everything together except for the cocoa powder and cherries until completely smooth. At this point, if your blender can take it, blend in the cocoa powder. Otherwise scrape the mixture into a mixing bowl and whisk the cocoa powder in by hand. Hand mix in the thawed cherries. If you want to make a sauce out of the cherries, either set some aside or use an additional package.

About the coffee extract. Coffee enhances the flavor of chocolate. I use Java Juice- Pure Organic Coffee Extract. The website is If you don’t want to use it, substitute more vanilla extract or just leave it out.

For the crust:


1/2 Cup Brazil Nuts

1/2 Cup Shredded Coconut

Pinch Salt

1 Heaping Tablespoon Cocoa Powder

1 – 2 Tablespoons Agave

1 – 2 Tablespoons Cacao Nibs

1/4 Vanilla Bean Seeds from 1/4 vanilla bean

Process the brazil nuts, shredded coconut, salt, cocoa powder and vanilla bean seeds in a food processor until fine crumbs. Add the agave and cacao nibs until the mixture just starts to stick together. Press into the bottom of a springform pan. If you are making a large cheesecake, feel free to double or even triple the recipe (crust and filling).

Pour the filling over the crust and chill or freeze until ready to serve.

  • Carrie

    So, instead of using Cacao butter (which i don't have),i can use one of Green & Blacks bars as a replacement? Do i need to leave out anything or add anything else in if i choose this option? I can't get Cacao Butter at my health food store. I'm going to try to order off the site you supplied, but i'd like to make this for Valentines Day and I'm not sure if I'll get it in time! Thanks! This looks heavenly!

  • Jillian

    Looks decadent! I have been ordering my cacao butter from Navitas Naturals, but will definitely look into Organic Living Food. Now I know what I am going to be making for Easter. Thank you for sharing this beautiful recipe!

  • Rosanna

    I made this dessert and I adore the crust. My topping came out a bit too nutty as my blender is on the blink, sadly. Also it didn't seem very chocolatey though I used the Dagoba chocolate that you have. I liked it a lot though. The cherries are amazing in it!

    Maybe I need a new blender! LOL…might be time.

  • gliving

    [New Post] Blackforest Chocolate Cheesecake – via #twitoaster
    via Twitoaster

  • Kate

    OMG. I should not be this turned on by dessert. Also the female chef is sexy like Nigella Lawson. :D

    Also, thumbs up for the Green and Black's fairtrade cocoa I saw in there too!

  • Ste

    I too am wondering about the chocolate bar substitution–is it one Green and Black's bar (how many ounces?) to replace the cacao butter AND the coconut butter? or does that just replace the cacao butter?

    Thanks so much!

  • Jess

    is this a cheesecake? there's no cream cheese in the ingredients…

  • Richie Sauls

    Does it not make sense to put the crust recipe first?

Find us on Google+