Baked Silken Chocolate Jam Jar Cheesecakes with Vanilla Yoghurt & Candied Orange
- Total Time: 50 minutes
- Yield: 2 servings 1x
Description
These charming individual chocolate cheesecakes are made with all-natural ingredients and are completely butter-free, egg-free, and refined white sugar-free, served in delightful jam jars.
Ingredients
For the base
- 1/4 cup (60 ml) plain wholemeal flour
- 1/4 cup (60 ml) buckwheat flour
- 1/2 cup (120 ml) brazil nuts, ground
- 1 1/2 tbsp macadamia oil
- 3 tbsp pure maple syrup - organic if possible
- 1/2 tbsp cold water
- Sea salt
For the pudding
- 300g silken tofu, drained in a fine sieve for at least 20 minutes
- 1/4 cup (60 ml) pure maple syrup
- 1 1/2 tbsp almond butter
- 60g dark chocolate, melted
- 2 tbsp cacao powder - or good quality cocoa
- Zest of half an orange
- 1 tbsp arrowroot
- Sea salt
For the candied orange rind
- Thinly peeled rind of 1/2 an orange
- 3 tbsp caster sugar
- 1 1/2 tbsp water
- 1/3 cup (80 ml) plain yoghurt
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 180°C (350°F). Prepare two ramekins or ovenproof dishes, or use two old jam jars.
- For the base, combine the wholemeal flour, buckwheat flour, ground brazil nuts, macadamia oil, maple syrup, cold water, and a pinch of sea salt in a food processor. Process until the mixture resembles wet sand.
- Press the base mixture evenly into the bottom of each ramekin or jar. Bake in the preheated oven for 10 minutes, then remove and let cool.
- For the chocolate filling, blend the silken tofu, cocoa powder, maple syrup, and vanilla extract in a blender until smooth. Stir in the melted dark chocolate until fully incorporated.
- Divide the chocolate mixture evenly between the two jars, smoothing the tops with a spoon.
- Return the jars to the oven and bake for an additional 30 minutes, or until the tops are set and slightly firm to the touch.
- Allow the cheesecakes to cool to room temperature, then refrigerate for at least 2 hours to set completely.
- Before serving, top each cheesecake with a dollop of vanilla yoghurt and a sprinkle of candied orange peel.
Notes
- These cheesecakes can be stored in the refrigerator for up to 3 days.
- Use organic maple syrup for the best flavor.
- You can substitute the brazil nuts with almonds if desired.
- Ensure the chocolate is fully melted before mixing it into the filling for a smooth texture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Chocolate
- Cuisine: Australian
Nutrition
- Serving Size: 1 jar
- Calories: 350
- Sugar: 20
- Sodium: 150
- Fat: 18
- Carbohydrates: 45
- Fiber: 5
- Protein: 8
- Cholesterol: 0
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- Sicilian Orange Cake
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Frequently Asked Questions
What makes this cheesecake egg-free, butter-free, and refined-sugar-free?
The chocolate filling is built on 300 g of drained silken tofu blended smooth with maple syrup and almond butter — no eggs, no cream cheese. The base uses macadamia oil instead of butter, and both the base and filling are sweetened entirely with pure maple syrup rather than refined white sugar. 
Why does the silken tofu need to drain for at least 20 minutes?
Silken tofu holds a large amount of water. Draining it in a fine sieve for at least 20 minutes before blending removes excess liquid, which prevents the filling from being too loose and ensures it sets properly during the 30 minutes of baking.
Can I bake these in regular ramekins instead of jam jars?
Yes — the recipe says to prepare two ramekins, ovenproof dishes, or old jam jars. The jam-jar presentation is a charming serving option but any standard ovenproof vessel the right size will work. These can be stored in the refrigerator for up to 3 days.
