Prior to having to change the way I ate, cheesecake was one of my favourite desserts. I LOVED the crunchy biscuit base combined with the smooth & creamy cheesecake topping- it was quite often my Friday night treat. Here I’ve managed to recreate all that smooth creaminess in a dairy free version and make a delicious base which is gluten free. I now always leave one in my freezer, ready for Friday (or let’s face it, any day…).

CHAM cheesecake.jpg

Makes 4 mini or 1 large. These are also super cute made in your left over CHAM jars!



1/2 cup walnuts

1/2 cup brazil nuts

1 cup dates


1/2 cup strawberry COYO

1/2 cup cashews (soaked for at least 6 hours)

1/8 cup of maple syrup

1/8 cup of coconut oil

1/2 tbsp lemon juice

2 tbsp Strawberry CHAM (& extra to make layers/top!)


  1. Add all of the ingredients for the base to the food processor and blend until it comes together nice and sticky.

  1. Push into the base of the tin (or jar) to create the base layer of your cheesecake. If you’re making a layered cheesecake, this is a good time to add a layer of CHAM & then put in the freezer to firm up (tip: this usually takes 30 mins-45mins. If you’re in a rush you can skip this part but you won’t get the lovely differentiation between the layers). 

  2. Rinse the soaked cashews and blend all the ingredients for the topping together until nice and smooth.

  3. Pour the topping on top of the base (and CHAM layer) and return to the freezer for 2-3 hours until set. (Tip: If creating layers, only pour half the topping mixture and then return to the freezer for 30 mins-45mins. Then add a layer of CHAM & freeze again before adding your final cheesecake layer).

  4. Remove the cheesecake from the freezer around 10 minutes before serving to let it soften up a little.

  5. Slice…& enjoy!

Stir, scoop or spread… how do you CHAM? Show us your creations on Twitter & Instagram (@EatChamUK) using the #WeChammin’