Kellie's Gluten-Free Taro Cheesecake with Cookie Base

Thanks Kellie for sharing your gluten-free taro cheesecake with cookie base recipe with us!

Thanks Kellie for sharing your gluten-free taro cheesecake with cookie base recipe with us!


  1. Preheat the oven to 180C and line a 9-inch springform pan with parchment paper. Set aside.

  2. Blend oats, almonds, sea salt, and coconut sugar until fine.

  3. Add melted coconut oil, starting with 4 tbsp, add more if it’s too dry. Pulse on low until a loose dough is formed, scraping down the sides as needed. You should be able to squeeze the mixture between two fingers and form a dough instead of crumbling.

  4. Transfer mixture to the lined spring form pan and press firmly along bottom. Let it come up the sides a little, otherwise the base can be slightly too thick.

  5. Bake for 15 minutes, then increase to 190C and bake for 5-10 minutes more, or until the edges are golden brown and there is some browning on the surface. Remove from oven to cool and turn the oven back to 180C.

  6. Blend all cheesecake filling ingredients: if its not sweet enough you can add a few more tbsp of sugar, if too thick, add a couple tbsp of water.

  7. Pour into cooled prepared crust and spread with a spatula.

  8. Bake for 35-45 minutes - top should be set and centre shouldn’t be liquid. Cool completely and chill for 5-8 hours.

  9. For the ganache, heat coconut milk until bubbling in a small saucepan over medium/high heat.;

  10. Pour hot coconut milk over the chopped white chocolate and let stand without stirring for 5 minutes.

  11. Stir the chocolate coconut milk until glossy and smooth (will take around 2 minutes)

  12. Add vanilla and red food colouring and stir. Cool slightly.

  13. Pour all over the cheesecake and smooth out, chill until set!



  • 1 1/4 cup dairy-free yoghurt

  • 1/2 cup smooth cashew butter

  • 170g Angel Food Dairy-Free Cream Cheese

  • 1 tsp vanilla extract

  • 2-3 tsp lemon juice

  • 2 tbsp corn flour

  • 1/4 tsp salt

  • 11 soft dates

  • 2-3 tbsp coconut sugar

  • 2 tsp Ube extract (taro)

  • 1 tbsp Ube powder (freeze dried taro)

    (Ube extract and powder can be omitted for a plain vanilla cheesecake)


  • 3/4 cup gluten-free rolled oats

  • 3/4 cup raw almonds

  • 1/4 tsp sea salt

  • 2 tbsp coconut sugar

  • 4 tbsp coconut oil (melted)

Red Ganache

  • 170g dairy-free white chocolate

  • 1 can coconut milk

  • 1/2 tsp vanilla

  • few drops of red food colouring