This decadent dessert is the ultimate way to celebrate that special someone…
Prep Time: 4 hrs 30 mins
Cook Time: 10 mins
Total Time: 4 hrs 40 mins
Serves: 16
Course: Dessert, Treat
Cuisine: Australian
Dietary Requirements: Gluten Free, Vegetarian


  • 2 cups almonds raw and unsalted
  • 1/2 cup shredded coconut
  • 1 teaspoon ground ginger
  • 100 g butter melted
  • 1 tablespoon rice malt syrup
  • 1 tablespoon gelatin
  • 1/2 cup coconut cream
  • 100 g cacao butter
  • 500 g cream cheese
  • 1/3 cup rice malt syrup
  • 1/3 cup cacao powder
  • 1 cup cherries pitted, roughly chopped (use frozen if out of season or substitute with blueberries or raspberries).
  • 100 g 85% dark chocolate finely grated.


  • Lightly grease a 22 cm springform tin with butter.
  • Prepare base by placing almonds and coconut into a food processor. Blitz until you form a crumb similar to almond meal. Add in the ginger, melted butter and rice malt syrup and blitz a few times until the mixture is coated in the butter and rice malt syrup. Press the mixture into the base of the greased tin. Place into the freezer to set while making the filling.
  • To prepare the filling, place gelatin powder and 60 ml of water into a small cup or bowl. Mix until the gelatin becomes rubbery. Set aside.
  • Place the coconut cream and cacao butter into a small saucepan and place over a low heat. Heat until cacao butter melts. Add in gelatin, and stir to dissolve. Set aside and cool enough so that the mixture is almost at room temperature.
  • Next, place cream cheese, rice malt syrup, cacao powder, ¾ of the cherries and the gelatin mixture into a food processor. Blitz until smooth. Break up the remaining cherries into pieces and stir through the mixture.
  • Remove base of the cheesecake from the freezer and pour in the Filling. Smooth over the top with the back of a spoon. Place into the fridge and allow to set for 3 hours or overnight.
  • Once ready, top with grated dark chocolate. Slice into thin slices to serve.


A note on sweetener: This recipe contains just over 1 teaspoon of added sweetener per serve. We recommend reserving this kind of dessert for special occasions only. You might like to reduce the rice malt syrup by half in the filling of this cake to ¼ cup and taste test before adding more.
Make it cheaper: Sub out the cacao butter for another 200g of cream cheese.
Dairy-free option: Replace the butter in the base with coconut oil. Replace the cream cheese with 2 cups of raw cashews that have been soaked in water for 2 hours and then drained.
Nutrition Facts
Chocolate Cherry Ripe Cheesecake
Amount Per Serving
Calories 405 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 18g113%
Cholesterol 48mg16%
Sodium 155mg7%
Potassium 300mg9%
Carbohydrates 19g6%
Fiber 5g21%
Sugar 10g11%
Protein 8g16%
Vitamin A 581IU12%
Vitamin B3 1mg5%
Vitamin C 1mg1%
Vitamin K 2µg2%
Calcium 94mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

NB: All main course recipes use quantities from the ‘Female Healthy Weight Maintenance’ Stream of the 28 By Sam Wood program. So if you’re a male, feel free to bulk it up.

If you’re looking for sustainable weight loss, why not check out our 28 By Sam Wood Weight Loss Program?

Tried this recipe?Don’t forget to share and tag your creations @28bysamwood or tag #28bysamwood

Posted by Shahna Sarpi

Shahna is a qualified nutritionist passionate about helping people live a nourished life through healthy eating and lifestyle practices. Utilising a whole foods approach to nutrition, Shahna aims to educate and inspire people to become their healthiest selves. With a love of food and being in the kitchen, she enjoys cooking up a storm and creating healthy recipes that everyone will enjoy.