Triple Chocolate Cheesecake (Vegan, Paleo, GF, DF, AIP)

A decadent triple chocolate cheesecake made with nutritious coconut and cacao. Both raw cacao and coconut have so many health benefits, this cheesecake could be a staple in your healthy diet.

Triple Chocolate Cheesecake

I just love creating no-bake cheesecakes, there are just so many options to try. My archives already contain;

and now adding this healthy, triple chocolate cheesecake to the list. Here in the UK, the summer is now approaching. Therefore I will be creating more refreshing, fruity flavoured cheesecakes. By all means, if you have any favourites you would like me to recreate, leave me a comment below.


Triple Chocolate Cheesecake -- No-bake, raw & healthy, this is a cheesecake you will definitely want to try- GF, DF, AIP, Paleo, Vegan ||


If you can tolerate coconut, you should definitely have it in your diet. Coconut has so many health benefits, its very versatile and tastes great too. Coconut is a medium chain triglyceride, a type of saturated fat which is very beneficial to health. For example, some of the many benefits include; anti-inflammatory, antimicrobial, antioxidant, and helps improve cholesterol. Not only is coconut great for health, but it is so great in baking, raw or cooked. Additionally coconut is great as both a savoury and sweet ingredient, and perfect as a dairy alternative.


Triple Chocolate Cheesecake -- No-bake, raw & healthy, this is a cheesecake you will definitely want to try- GF, DF, AIP, Paleo, Vegan ||

Triple Chocolate Cheesecake -- No-bake, raw & healthy, this is a cheesecake you will definitely want to try- GF, DF, AIP, Paleo, Vegan ||


I used Montezuma’s organic  Dark Chocolate Absolute Black 100% Cocoa 100g to create the top chocolate layer and chocolate drizzle. The chocolate buttons are Montezuma’s Organic 54% Dark Chocolate Giant Buttons 180g which contain some organic sugar. Of course, you can make your own chocolate if you are strict refined sugar free, sub the carob for cacao in my carob chocolate cup recipe.

You may be surprised to learn that cacao has an abundance of health benefits, especially for women. So many that making cacao a staple in your daily diet would probably do your body a lot of good. Cacao is filled with more antioxidants than blueberries, which helps combat disease. Additionally it is full of magnesium, iron, vitamin C and fibre.

Raw cacao can also decrease the risk of cardiovascular disease, and diabetes and boost your mood. The health benefits of cacao consumption as part of a healthy diet and lifestyle are huge. You can find out more about the health benefits in depth in my blog post here.




Triple Chocolate Cheesecake

Vegan, Paleo, AIP, GF, DF

Course Dessert
Cuisine sweet
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 servings
Author Tia Harding



  • 20 grams Coconut Oil melted
  • 50 grams Coconut Butter melted
  • 110 grams Dessicated Coconut
  • 50 grams Coconut Flour
  • 3 tbsp Maple Syrup
  • 20 grams Raw Cacao Powder use carob if AIP

Cheesecake Filling

  • 200 ml Coconut Milk
  • 100 grams Coconut Butter melted
  • 3 tbsp Maple Syrup
  • 25 grams Raw Cacao Powder use carob if AIP
  • 15 grams Coconut Oil melted

Chocolate top

  • 50 grams Coconut Butter
  • 1 tbsp Coconut Oil
  • 50 grams 100% Dark Chocolate use carob if AIP

Chocolate drizzle

  • 25 grams 100% Dark Chocolate use carob chips if AIP



  1. Firstly melt the coconut oil and coconut butter together. Next add all base ingredients to a food processor and blend until a dough mixture forms. Firmly press all of the mixture into the base of a spring-form pan. Place in fridge while you make the filling.

Cheesecake filling

  1.  Firstly melt the coconut oil and coconut butter together. Then place all filling ingredients into a blender and blend until fully smooth and creamy. Then pour over the cheesecake base and pop back into the fridge while you make the top layer.

Top chocolate layer

  1. In a hob melt together all ingredients on a low heat. Stir continuously to assure not to burn. Once smooth and combined leave to cool for a few minutes. Then top the cheesecake with the chocolate and freeze for 30 minutes. The longer you freeze the more solid the chocolate layer will become.

Chocolate Drizzle

  1. Melt the chocolate in a pan on a low heat, stirring continuously. Drizzle over the cheesecake before serving

  2. Leave to thaw for a few minutes before serving

Recipe Notes

N.B. I used organic chocolate buttons to decorate, the link for these is below. You could alternatively make your own chocolate toppings.

Need more recipe ideas? Check out my snack recipe E-book here!


Ingredient Links – Disclosure: Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission. All commissions go towards ingredients to produce new recipes for you lovely people. Thanks 🙂

Don’t forget if you recreate any of my recipes I would love to know! Use the #refinedhealth and tag me in your pictures on Instagram