Jelly Tip Damson Cheesecake Slice

Makes 6 slices.




  • 1 cup oats - blended into a flour
  • 1/2 cup almond meal
  • 1/4 cup coconut oil, melted
  • 1 tablespoon maple syrup (can be substituted with honey)
  • 1-2 tablespoons coconut cream
  • 2 tablespoons cocoa powder

Cheesecake layer:

  • 1 cup cashews, soaked
  • 1/2 cup coconut cream
  • 1 teaspoon lemon juice
  • 1 tablespoon maple syrup (or other sweetener)
  • 2 tablespoons coconut oil

Plum Sauce layer:

  • 1/2 cup Damson Collection Plum Coulis



  1. Line a loaf tin with baking paper.
  2. To make the crust, combine the oat flour, cocoa, almond meal into a small bowl. Add the wet ingredients and mix until it forms a slightly wet dough.
  3. Press the crust dough into the bottom of the loaf tin, making sure it cover the bottom of the tin, and place in the fridge.

Cheesecake Layer:

  1. Meanwhile, make the cheesecake layer. In a blender, add the cashews, coconut cream, lemon juice and sweetener. Blend until creamy. Add the coconut oil and blend once more.
  2. Remove the loaf tin from the fridge and pour the cheesecake mixture on top of the chocolate crust.

Plum Layer:

Here you have two options for the plum layer.

  1. Either, add the coulis in blobs on top of the cheesecake layer while it is still soft.
  2. Or, put the cheesecake in the fridge for 2 hours while it firms up, apply the Plum Coulis layer on top, then put it back in the fridge for another 1-2 hours. 

By @littlecitybowl

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