The Ultimate Chocolate Cheesecake (Wild Diet Approved)

If you’re craving cheesecake, don’t grab one out of the grocer’s freezer! Instead, enjoy a small slice of this cheesecake which is full of real food, relatively low in sugar, and free of added chemicals:

Did somebody say cheesecake?

Life just wouldn’t be the same without decadent treats like chocolate cheesecake. And when you make yours with real food, Wild Diet friendly ingredients, you really can “have your cake and eat it, too.”

Now, I don’t like to use the term “cheat meal.” It just sounds like an invitation for sabotage.

I like the idea of a “free meal,” though. It’s a more empowering concept. And in reality, the occasional indulgence can actually be metabolically beneficial by bumping up leptin levels to help you break through a fat loss plateau! Cycling calories and carbs can be a powerful tool for stimulating your metabolism.

But more importantly, giving yourself permission to enjoy a treat now and then can help you cultivate a healthy relationship with food.

What’s a “free meal?” Pick a day. Pick a treat. And eat it freely! You’ve earned every bite. Click To Tweet

Here are a few tips from The Wild Diet for making your “free meals” count:

  • Indulge on a day off. Having free time away from work gives you more control over when and where you eat, you’ll be having fun (not stress-eating), and you can also more easily monitor the results.
  • Make a reservation at your favorite restaurant so you can look forward to your indulgence.
  • Keep a “food craving” diary—just a little book or note on your phone or computer where you jot down the things you crave throughout the week. That way you can choose carefully when it’s time for your free meal.
  • Drink at least 8 8-ounce glasses of water throughout the day so you can easily flush excess salt and carbohydrates.
  • Never eat your free meal alone—sharing a meal or dessert will help you enjoy it, fostering that healthy relationship to food.
  • Throw away or give away all the leftovers so they don’t taunt you from the fridge tomorrow!


You deserve the best-tasting, highest-quality food out there. Don’t waste your “free meal” on processed junk. Low-quality food from boxes and fast food chains does number on your gut, gives you brain fog, inflames your joints and body, and sacrifices your long-term health.

Once your body is adapted to real food, it hurts to eat the junk. Click To Tweet

If you’ve been eating The Wild Diet for a while, your body will start to reject processed modern dwarf wheat and carcinogenic yellow dye #5. If you want cake, get it from a local artisan bakery, not from Little Debbie. If you want pizza, don’t pick up a Hot-n-Ready, get it from your local family-owned pizzeria that use fresh ingredients and actually takes pride in their pies.

If you’re craving cheesecake, don’t grab one out of the grocer’s freezer! Instead, enjoy a small slice of this cheesecake made with real food and free of added chemicals. Or better yet, take this masterpiece to a gathering, and impress friends with your “diet” food.

Oh, and one last tip: If there is such a thing as a “free lunch,” it’s directly after your workout. So, make sure to get in strength training or a Wild 7 Workout on the same day that you indulge in this delightful dessert. After all, cheesecake is good for the soul.


Discover how to drop fat with chocolate, bacon, and cheesecake. Plus: learn the 3 worst foods you should NEVER eat and the 7 best exercises for rapid fat loss. Click below to to claim your FREE gift ($17 value)!


If you’re craving cheesecake, don’t grab one out of the grocer’s freezer! Instead, enjoy a small slice of this cheesecake which is full of real food, relatively low in sugar, and free of added chemicals:

5.0 from 4 reviews
The Ultimate Chocolate Cheesecake
Prep time
Cook time
Total time
Serves: 16
  1. Preheat oven to 350°F and grease a 9-inch springform pan with coconut oil.
  2. In a bowl, whisk together ½ cup coconut flour, almond flour, flaxseed meal, cinnamon and salt.
  3. Add vanilla, melted coconut oil, coconut milk, and maple syrup. Mix until well combined.
  4. Press crust dough in one even layer on the bottom of the springform pan.
  5. In the blender, add sour sour cream, heavy cream, 2 packages cream cheese, vanilla extract, and coconut palm sugar. Blend smooth.
  6. If there's room, add the last 2 packages of cream cheese. Otherwise, pour half of the cheesecake filling into a bowl and reserve the rest in the blender to blend with the last 2 cream cheese packages. Blend smooth.
  7. Add eggs to the blend one at a time, blending on low until just incorporated between each egg. Be careful not to over mix the eggs.
  8. If you poured half the batter in a bowl, combine all of it and stir until well combined.
  9. Pour cheesecake batter over crust into springform pan.
  10. Put a pan filled with water on the lowest shelf in the oven -- this will help prevent cracking by releasing moisture in the oven.
  11. Bake cheesecake on the middle shelf of your oven for about 1 hour and 20 minutes, until firm. No peeking till the end! The cheesecake is done when the outside is firm and the middle slightly jiggles like custard.
  12. Turn off the oven, but leave cheesecake in there for about an hour with the door cracked open.
  13. Once cooled, refrigerate overnight.
  14. In a small saucepan, melt 1 tablespoon butter over low heat. Once melted, remove from heat and add chocolate chips. Stir until melted. Drizzle chocolate over the top of the cheese cake.
For Chocolate Peanut Butter Cheesecake: Before pressing the crust dough into the springform pan, melt 1 tablespoon grass-fed butter in a small saucepan with 1 cup dark chocolate chips over low heat--stir constantly till fully melted. Pour ¼ of the chocolate mixture into the crust mixture and then press into springform pan. Set the other ¾ of the chocolate mixture aside.

After mixing up the cheesecake filling, divide it into 2 portions. In one half of the batter, stir in ¾ cup creamy peanut butter. In the other half, stir the rest of the melted chocolate.

Pour about ¼ of the peanut butter cheesecake filling into the springform pan, then pour in about ¼ of the chocolate cheesecake filling. Alternate until all the filling is in the pan. Bake according to the recipe directions.


If you’re craving cheesecake, don’t grab one out of the grocer’s freezer! Instead, enjoy a small slice of this cheesecake which is full of real food, relatively low in sugar, and free of added chemicals:

Are you interested in more recipes like this decadent cheesecake? How about some everyday fat-burning recipes like Spicy Buffalo Chicken and tangy Homemade Sauerkraut?

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Need more? Alyson and I are on the Tribe’s private Facebook page every day chatting with our Tribe members (and checking out your scrumptious food pics), and we get behind the camera once a month to answer some of your most nagging questions.

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Have you made this cheesecake? Leave a comment below to let us know how it turned out!

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      • Hi Grace, we don’t personally count macronutrients, but adding the ingredients to whichever program you use to track calories/macros (like fitbit) will give you the exact counts. Enjoy!

  1. This looks amazing!! I have tried your Chicken Parm it was Amazing, I made the Bone soup and ate the marrow with my eggs, I tried the coconut cookies they are Amazing OMGEE I love the way your food recipes are simple and delicious. I need to loose 100 pounds me and my daughter both are using your plan. I just got a job so I plan to join your group soon. Money is so tight I am just using the Caveman app for now and your e mail for recipes… I am a fan of the show… I am telling everyone I know needs to loose weight about you and your beautiful wife… xoooxooxo

    Monique j

  2. Do you truly have to put it in the fridge overnight!?! Not sure I can wait that long. Just made it and the batter was awesome!

  3. Sounds amazing!!!! I can’t wait to try it! My fiancé and I just got your book and started the “diet”. I am actually excited about our journey to better health and better food. We don’t have to sacrifice anything!

    • I would suggest modifying the recipe to say “mixer” instead of “blender” as the filling is so think that the blender struggled to handle it.

  4. I just made this recipe and the filling is good, just the crust is kindof crumbly and tastes undercooked, maybe next time I will bake the crust first and then add the filling

  5. You guys seriously need to discover the Instant Pot (digital pressure cooker)! Makes the BEST cheesecake, plus loads of other fabulous dishes!

  6. Couple questions: is the flax meal a must? could i leave it out or is there a substitute? also, this is a treat type recipe correct? seems like a lot of dairy and I’m just hoping to find the grass-fed versions of it! thanks!

    • Yes, this is definitely a treat meal. I love cheesecake, but only indulge in something like this once or twice a year.

      The flaxseed meal helps the crust hold together a bit, but I bet it will be just fine without it. You can also try subbing it for ground chia seeds (just use a coffee grinder to grind the seeds).

      Let us know how it turns out!

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