Mel Christensen

Mel Christensen

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Individual Chocolate Orange Cheesecakes *Grain Free, Gluten-Free, Sugar-Free


Individual Chocolate Orange Cheesecakes

*Grain Free, Gluten-Free, Sugar-Free

For Crust:

  • 150g Hazelnuts  (or your preferred nut such as almonds, macadamias etc.)
  • 1 cup desiccated coconut (lightly toast in a non-stick  fry pan for extra flavour!)
  • 2 tbsp. organic unsweetened cocoa/cacao
  • 2 tbsp.  coconut oil
  • 3-4 medjool dates
  • 1 tbsp finely chopped orange rind (keep orange to juice for filling)


  1. Combine all crust ingredients together in a food processor (only a couple of presses of the turbo function required if using a TM) just until it resembles fine biscuit crumbs, and press about heaped soup spoon’s worth into individual silicone muffin cups. You can use a metal muffin pan but these will require greasing with coconut oil or better still lining with baking paper/cling wrap.  Using the back of the spoon press the mixture firmly and evenly across the base of each cup.
  2.  Cool bases in the fridge whilst you prepare your filling.


For Filling:

  • 10 g gelatine leaves
  • 150ml boiling water
  • 500g European (block-style) Cottage Cheese,  Quark cheese, or ‘Light’ Cream Cheese
  • 300g Fresh Ricotta
  • ¼ – ⅓ cup xylitol or stevia (you should taste as you add as sweetness level depends on which type you use and your own personal “sweet tooth”)
  • 100g melted sugar-free dark chocolate  (I used “Well Naturally” stevia-sweetened dark chocolate – orange flavour, and melted it in a cup in the microwave with a bit of coconut oil to save time and avoid mistakes)
  • 1 tsp vanilla extract
  • 3-4 drops pure orange oil (optional – I used doTerra Wild Orange)
  • Juice of half an orange (reserved from base ingredients)


  1. Soak gelatine leaves in cold water for 5 minutes.  Then remove them, squeezing out excess water before placing them in a small saucepan containing your 150ml boiled water. Stir the leaves in the boiled water until dissolved then remove from heat and allow to cool.
  2. Combine cheeses and sweetener in high torque food processor until smooth and light.  (I used TM on speed 9 for 10seconds, scraped and repeated for another 10 secs) … It’s a good idea to taste the mix at this point to check for sweetness and adjust according to taste.
  3. Add cooled gelatine mixture along with the vanilla, orange oil and juice, and mix well until smooth and light.
  4. Add the melted chocolate and combine well, then pour cheesecake filling onto your prepared “biscuit” bases.
  5. Top with chopped fresh strawberries and *chocolate ganache for a bit of an extra treat!
  6. Refrigerate for at least 2 hours. – Overnight is best.



*Chocolate Ganache 

  • 100g Stevia-sweetened Dark Chocolate, broken into pieces  (I used “Well Naturally” stevia-sweetened dark chocolate – orange flavour)
  • 80g Coconut Cream

If using Thermomix… Place chocolate into TM bowl and grate for 5 seconds on speed 8. Add the coconut cream and cook for 2 minutes at 50c on speed  3.

If NOT using Thermomix… Simply melt together ingredients in a microwave proof bowl and place in microwave for about 20 seconds or in a double boiler over a low to medium heat.  Stir well to combine. The consistency should be creamy and smooth.



** NOTE:  If you are unable to use nuts in the crust, I recommend increasing the coconut to 1 ½ cups and adding ½ cup Psyllium husks.