The Ultimate Chocolate Cheesecake
Prep time
Cook time
Total time
Serves: 16
  • ½ cup coconut flour
  • ½ cup almond flour
  • 3 tablespoons flaxseed meal
  • ½ teaspoon cinnamon
  • ½ teaspoon sea salt
  • ½ teaspoon vanilla extract
  • 3 tablespoons coconut oil, melted
  • ½ cup unsweetened, full-fat coconut milk
  • 1 tablespoon pure maple syrup
  • 1 cup grass-fed sour cream or plain Greek yogurt
  • ¼ cup grass-fed heavy cream
  • 4 (8-ounce) packages organic cream cheese
  • ½ tablespoon pure vanilla extract
  • 2 cups coconut palm sugar
  • 4 pasture-raised eggs
  • 1 tablespoon grass-fed butter
  • ¼ cup dark chocolate chips
  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.
Recipe by Fat-Burning Man at