Baked chocolate cheesecake with peanut butter cream cheese frosting

Recipe by Healthy Natty

Serves 8-10



  • 250g roasted almonds
  • 100g walnut kernels
  • 250g melted butter


  • 2 x Well Naturally No Sugar Added Chocolate Rich Dark 90g blocks, melted
  • 500g light cream cheese, at room temperature
  • 4 eggs
  • 2  tablespoons Cacao Powder
  • 1 cup Greek yoghurt
  • 1 tablespoon Natvia


  • 8 tablespoons smooth, natural peanut butter
  • 200g light cream cheese, at room temperate
  • ½ teaspoon salt
  • ½ teaspoon Natvia
  • 6 tablespoons milk


  • Cream and fresh blueberries (optional)


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  1. Pre-heat oven to 160°C and line a 25cm cake tin with baking paper.
  2. To make the base, use a food processor to turn the almonds and walnuts into a breadcrumb-like consistency.
  3. Add the melted butter and combine well.
  4. Spoon the mixture into your prepared tin and spread evenly over the base, using a dessert spoon or your hands to press up the sides.
  5. Place in the fridge to set while you prepare the filling (you can place it in the freezer to be sure it will set).
  6. Meanwhile, to make the filling, use electric beaters or a mixer to combine the cream cheese and eggs.
  7. Once smooth, stir through the yoghurt, cacao powder and Natvia.
  8. Melt dark chocolate (either over a double-boiler, or broken up in the microwave on high in 30 second batches, stirring in between) and, while hot, pour into the cream cheese mixture a little at a time, stirring in between to make sure it combines before setting.
  9. Remove set base from the fridge or freezer and spoon in the filling. Tap the cake tin on the bench to remove any air bubbles.
  10. Bake at 160°C for 60-75 minutes, or until the middle of the cake has set. Once cooked, turn off the oven and leave the cake in with the door ajar (you can  wedge it open a little with a tea towel).
  11. Once cooled, place the cake in the fridge.
  12. To prepare the peanut butter frosting, use an electric mixer to whip together the cream cheese, peanut butter, salt, stevia and milk. If the mixture feels too firm to pipe, add a little extra milk one tablespoon at a time (it will depend on the brand of peanut butter you buy).
  13. Use a piping bag with a star nozzle to pipe the peanut butter frosting into the cake (or just spread it evenly if you prefer).
  14. Serve the cake chilled with fresh blueberries and extra cream.
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