Raw Chocolate and Caramel Nugglets Cheesecake

Everybody needs to try this raw chocolate caramel Nugglets cheesecake recipe. This one is flavoured with chocolate and caramel. Can you imagine anything better? It’s got a cookie dough base, a thick chocolate cheesecake layer and a creamy vanilla cheesecake layer with swirls of date caramel. This raw cheesecake is the definition of indulgence! As if the cheesecake wasn’t enough on its own I drizzled some melted raw chocolate on top and put some freeze-dried raspberries, Biccy Boms and Nugglets (yes, we’re totally obsessed with our new product!) on top. I hope you enjoy it as much as we do in the office!

If you like this raw cheesecake why not try our Berry and Vanilla Cheesecake or our Raw Caramel Mocha cheesecake

I want to see your beautiful recreations so don't forget to tag me in your pictures #Livias

Prep: 30 minutes + 2 hours and 30 minutes


Total: 3 hours



    Cookie Dough Base

  • 50g coconut oil (1/4 cup),45g maple syrup (3 tbsp),195g oat flour (1 1/2 cups),A pinch of salt,20g chopped up chocolate
  • Chocolate cheesecake layer

  • 250g soaked cashews (2 cups),110g cacao butter (1 cup),50g coconut oil (1/4 cup),305g maple syrup (1 cup),90g cacao powder (1 cup),A pinch of salt
  • Vanilla cheesecake layer

  • 125g soaked cashews (1 cup),55g cacao butter (1/2 cup),25g coconut oil (1/4 cup),76g maple syrup (1/4 cup),2g vanilla powder (1 tsp)
  • Date caramel

  • 3 dates,60g maple syrup (4 tbsp)


  • For the cookie dough base: melt the coconut oil on a very low heat. Once it’s melted add the maple syrup, salt and oat flour and mix. Mix in your chopped chocolate and put your dough into a tin. Press it down until you have an even and flat surface. Keep it in your freezer while you make the cheesecake.

  • For the chocolate cheesecake: put your cacao butter and coconut oil in a pan and melt them on a very low heat.

  • Add the soaked cashews into your food processor and mix until it forms a paste, make sure to scrape down the sides every now and then. Add the maple syrup and mix until everything’s smooth.

  • Pour in your melted cacao butter and coconut oil and let it all incorporate. Add the cacao powder and make sure everything combines.

  • Pour your chocolate cheesecake on top of the cookie dough base and smooth it out. Put it in the freezer for 30 minutes while you make your caramel top layer.

  • For the caramel cheesecake layer: mix the cashews into a paste, add the maple syrup and mix again. Pour in the cacao butter, coconut oil and vanilla powder and mix until you have a smooth paste. Put your paste in the tin and spread it out on top of the chocolate layer.

  • Date caramel: blend together the dates and maple syrup and dollop it on top of the vanilla layer, use a knife and stir it through to caramel so make a pattern on top of the cake. Put the cake back in the freezer and leave it for 2 hours to set completely, then it’s ready to be enjoyed!

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