Chocolate Cake Cheesecake


For the Cheesecake:

  • 8 ounces of dairy free cream cheese (Kite Hill)

  • 1/4 cup dairy free Greek yogurt (Kite Hill)

  • 3 tablespoons coconut sugar

  • 2 tablespoons maple syrup

  • 1 egg

  • 2/3 cup blackberries mashed

For the Chocolate Cake

  • 1 cup almond flour

  • 1/2 cup brown rice flower

  • 1/2 cup Greek yogurt

  • 2 eggs

  • 1/4 cup maple syrup

  • 2 teaspoons vanilla extract

  • 1 teaspoon baking soda

  • 1 bar Hu Kitchen dark chocolate melted

  • Pinch of sea salt

  • 3 tablespoons applesauce


  1. Make the cake layer! Throw all the ingredients together into a bowl (except the melted chocolate) and mix well. Once there are no lumps and everything is mixed smoothly, melt the chocolate bar and mix it into the dough

  2. Pour the cake mixture into an 8 x 8 lined brownie pan and level it out

  3. Make the cheesecake layer! Throw all the ingredients (except the blackberries) into a food processor and blend until smooth. The mixture should be nice and creamy, not too thick or thin

  4. Pour the mixture on top of the cake to create the cheesecake layer. Use the back of a spoon or a spatula to level it out

  5. Mash the 2/3 cup blackberries. The easiest way is to put the berries into a little bag and mash them with your hands. Use a spoon to pour the blackberries on top of the cheesecake layer and then use a toothpick to create the marbled/swirled effect

  6. Preheat the oven to 350 and bake for about 50 minutes. This gives the cake enough time to rise and the cheesecake enough time to firm up

  7. Let it cool, slice into cubes, and enjoy!