No-Bake Chocolate Cheesecake Squares

What happens when you’re highly allergic to the typical cheesecake ingredients?


You come up with your own allergy-friendly recipe. Cream cheese and cashews (with the exception of this recipe I made for my husband) are two ingredients you’ll never see me work with, as I have allergies to both. So what’s a cheesecake-lovin’ girl to do? Make this…



Anyone who knows me well, knows that I’m not the kind of person to overstate myself. ‘The best’, ‘the most’, ‘the greatest’….these aren’t typically phrases that pass my lips. I say this now so you know that when I say ‘this is one of the best desserts I’ve made’, you know I’m not blowing smoke…anywhere.

Chocolate Cheesecake Squares
Prep time
Total time
Serves: 6
  • Bottom Layer:
  • 6 T. oats, measured than ground into flour (if paleo, use almond meal)
  • ¼ c. pecans (about 12 whole pecans)
  • 2 T. cocoa powder
  • ⅛ t. sea salt
  • ¼ c. raisins, packed
  • 2 t. coconut oil, melted
  • Top Layer:
  • 2 small avocados
  • 4 T. maple syrup
  • 4 T. cocoa powder
  • 1 T. lemon juice
  • 1 t. vanilla
  • 2 T. coconut oil, melted
  • ⅛ t. salt
  • 12 drops liquid stevia
  1. For the bottom layer, process the ground oats with the other ingredients until well combined.
  2. Press into a glass dish (I used a 7 x 5 inch Pyrex dish).
  3. Place in the freezer to harden a bit while you make the top layer.
  4. Process all the ingredients for the top layer until smooth and creamy.
  5. Pour the mixture atop the bottom layer, using a spatula to smooth it out.
  6. Place the dessert into the freezer for about 30 minutes until solid to the touch.
  7. Cut, serve, and enjoy!
  8. Store in the refrigerator for best taste.
Weight Watchers points (new system): 8
Nutrition Information
Serving size: 6 Calories: 277 Fat: 20.2 g Saturated fat: 7.4 g Unsaturated fat: 12.8 g Trans fat: 0 g Carbohydrates: 26.6 g Sugar: 12.4 g Sodium: 98 mg Fiber: 7.3 g Protein: 3.6 g Cholesterol: 0 mg

The small amount of lemon juice adds just the right ‘tang’ to the mix that gives it a cheesecake-like taste. I also used raisins instead of dates in the crust, as I think they pair better with cocoa (think Raisinets)!


Thick, rich, and creamy…we all enjoyed these immensely, and I hope you do too!

What’s your favorite cheesecake memory?

As a kid, my family and I would go to a buffet where the dessert bar provided endless pieces of cheesecake of which to partake….and partake I did! 😀

Shared with: Natural Living Monday, Slightly Indulgent Tuesday, Fat Tuesday, Allergy-Free Wednesday, Gluten-Free Wednesday, Real Food Wednesday, Whole Foods Wednesday, Healthy 2day, The Pennywise Platter, Wheat-Free Wednesday, Healthy Vegan Friday, Raw Foods Thursday



  1. Jeanne G. says

    I love this! I am also allergic to cashews, and they are such a popular ingredient in real food desserts! I will have to try this recipe very soon.

  2. says

    Can I use raisinettes? I am going to try this, it just sounds delicious, even if I can have the traditional cheesecake. I was thinking you made it with tofu, I have done a chocolate pie with tofu and it was stupendous, really surprised me.

    • Lauren says

      Raisinettes in place of the raisins? You probably could, but it would definitely detract from the healthiness of the recipe. I too have used tofu with good results, but I don’t tolerate soy well anymore. :-(

  3. carla says

    hi, when you say process, does it mean with a food processor? this is a great recipe and would like to try it some time. more power to your blog!!

    • Lauren says

      Hi Carla,

      Yes, I’m referring to using a food processor (sorry if that was unclear). I hope you like the recipe if you try it! :)


  1. […] No-Bake Chocolate Cheesecake Squares from Oatmeal with a Fork I would use, again, a candida-diet-friendly sweetener and would try to avoid the raisins in the crust.  I could basically eat these off the computer screen.  I think using chia and some extra sweetener might do the trick if you need to avoid dried fruit too.  Again, if you want to know why I avoid it, check out my post on Candida–The Beginning of My Sugar-Free Life. […]

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