Chocolate Ganache Swirl Cheesecake with Almond Fig Crust

Yield: One 9-in Pie


For the Almond Fig Crust

  • 1 cup almonds
  • 1 1/2 cups dried figs
  • 1/2 cup Erewhon Buckwheat & Hemp cereal
  • 1-2 tablespoons water

For the Cheesecake Layer

  • 3 cups raw cashews, soaked several hours or overnight
  • 1/3 cup organic coconut oil
  • 1/3 cup organic maple syrup
  • juice of one lemon

For the Chocolate Ganache Layer

  • 4 ounces dark chocolate (72%)
  • 1/2 cup organic coconut milk (full fat / canned)*


For the Almond Fig Crust
Line a 9-inch springform pan with parchment. In a food processor, pulse almonds to a fine crumb. Add figs and cereal, process until combined completely, adding water one tablespoon at a time as needed to bind. Press into springform pan.

For the Cheesecake Layer
Process cashews in food processor, add coconut oil, maple syrup and lemon juice, blend until creamy. Spread in an even layer over crust. Place in refrigerator to set.

For the Chocolate Ganache Layer
*Without shaking, open can of coconut milk, spoon out 1/2 cup of the thick portion at top of can for this recipe.

Chop chocolate.

In a saucepan, bring coconut milk to a boil, reduce to simmer and stir continually for several minutes. Remove from heat. Add chopped chocolate, whisk until smooth. Cool for several minutes.

Remove cheesecake from the refrigerator, cut swirls into the surface with a spoon. Pour cooled ganache into swirls and in an even layer over the surface of cheesecake. Holding spring-form pan, gently hit the counter with it to release any bubbles. Return to refrigerator to set, 1-2 hours.

Dust with cocoa powder and garnish with slivered almonds, berries or dairy free caramel sauce.