• RECIPE: Charcoal Cheesecakes

RECIPE: Charcoal Cheesecakes

Charcoal Cheesecakes

Charcoal, that stuff at the bottom of the beach bon-fire is now a health trend. Crazy right?!? But is it worth the hype? In some areas of the health world, yes it is. It can now be found in toothpaste, supplements, powders, soap, and more.

Personally, I believe a lot of misinformation is being shared about its benefit in detoxification. Up until recently, the use of activated charcoal has been mostly within hospitals in the acute management of poisoning, so I can see how this correlation can be made.

But you know what, it makes such a dramatic colour that sometimes it just needs to be used. The flavour is strong. It literally tastes like charcoal, so you only need a tiny amount. There will be an aspect of “clearing” the body of toxins, so don’t be shocked if it comes out a little black. I’ll leave it at that; I think we all know what I’m talking about here.

Now these mini-cheesecakes are raw and need to be frozen to set. So they are best served straight from the freezer. They’re made with coconut cream, so they are rich for their size and you will find one is more than enough. The base is crumbly-biscuit like, similar to a cheesecake. These are best made the day before serving and like all treats, these are best enjoyed in moderation.

Charcoal Cheesecakes

(makes 6-8)



  • 1 cup almond meal
  • ½ cup desicated coconut
  • 2 ½ TBS coconut oil, melted
  • 2 dates, soaked
  • 1 TBS maple syrup


  • ½ cup cashews, soaked
  • 240ml / 1 cup coconut cream
  • 4 dates, soaked
  • 1 tsp vanilla bean paste

Charcoal Topping

  • ½ cup cashews, soaked
  • ½ cup blueberries
  • 1 tsp charcoal
  • 2 TBS maple syrup



1.Soak cashews in water for a minimum 4 hours.

To make the base:

1.Soak the dates for about 10mins in warm water.

2.Combine all ingredients in a food processor and mix until combined. It will stick together and move around the processor in a clump.

3.Remove portions of base, flatten and using a round cookie cutter cut out the base (make sure it’s the same size as the bottom of a cupcake mould). Place the base in the cupcake mould, repeat until all filled or no more base left. I recommend using a silicon mould so it’s easy to pop the cheesecakes out down the track.

4.Place in the fridge to set whilst you prepare the filling.

To make the filling:

1.Soak dates in water for 10mins.

2.Remove the cashews for the water and drain slightly.

3.Place in a food processor with the remaining ingredients.

4.Blend until all the ingredients have broken down (about 3-5mins, depending on the power of your processor).

5.Spoon the filling into each cupcake mould.

6.Place into the freezer for at least 4 hours to set.

7.Remove cheesecakes from the freezer. If using a silicone mould, you should be able to pull the mould away from the cheesecakes and then just pop them out gently. If using a tin, you will need to cut them out by running a knife around the outside.

To make the charcoal topping:

1.Remove the cashews for the water and drain slightly.

2.Combine all ingredients in a food processor and mix until combined.

3.Place in the fridge for about 30mins to help it harden up for piping.

4.Pipe onto cheesecakes right before serving.


-If in a hurry, soak the cashews for an hour or so, then using your hands, split the cashews in the water and soak for another hour.

-If using a tin cupcake mould, cut 1cm x 10cme strips of baking paper and place in an X in each mould before putting the base in. This will help you pop the cheesecakes out.

-You can add any flavour to these cheesecakes, try using your favourite fruits mashed to a pulp. You can add it to the filling or the topping.