Recipe: Nougat Cheesecake with Chocolate Sauce

Recipe: Nougat Cheesecake with Chocolate Sauce

Treat yourself to this indulgent nougat cheesecake, complete with rich chocolate sauce and topped with chopped nuts. A delightful dessert for gatherings with friends or family!

nougat cheesecake

A little time-consuming, but worth every single minute of it!

My version of cheesecake simply had to be in this book and I feel like it’s perfect to end this cookbook with a cake like this. It shows how unhealthy something healthy can look and how delicious it can be! A balanced diet has nothing to do with restriction, it’s about using the right ingredients and moderation. We all know what a real cheesecake contains. None of that in here, I promise! This cake is not only so much fun to make, but it will brighten up a dessert lover’s tummy and put a smile on their face. For the lower two layers I used plenty of different kinds of nuts. The top layer, the chocolate, contains only four ingredients. Almost unbelievable, right? Try it, taste it, and I bet you’ll be making your next cheesecake in no time. Next time maybe with your very own touch of creativity. And now, it’s cheesecake “à la Nadia” time!



For the crust:

  • 150 g ground almonds
  • 100 g pecans
  • 6 medjool dates or 12 small dates pitted
  • 2 tbsp sweetener of choice e.g. honey
  • 1 tbsp coconut oil

For the filling:

  • 150 g cashews, soaked
  • 100 g peanuts, soaked
  • 250–300 ml soy/almond or rice milk
  • 1 pinch of salt
  • 2 tbsp coconut oil
  • 2 tbsp sweetener of choice, e.g. honey
  • 1 vanilla bean seeds

For the chocolate:

  • 5 tbsp coconut oil
  • 6 tbsp raw cacao powder
  • 5 tbsp sweetener of choice, preferably rice syrup
  • 1 pinch of salt
  • 50–100 ml soy/almond or rice milk

For the toppings:

  • 1 handful of nuts, roasted
  • 1 tbsp sweetener of choice, e.g. honey


  1. In a large bowl, soak the cashews and peanuts in water overnight!
  2. Layer out the round cake tin with parchment paper and preheat the oven to 160 °C.
  3. For the crust, add dates into a bowl, cover with boiling water and soak for at least 10 minutes. Roast all the nuts in the preheated oven for about 20 minutes. Take out of the oven, let it cool a bit and finely chop. Add all the ingredients for the crust to a powerful blender/food processor and mix to a slightly thick and sticky mixture. Add mixture into the prepared cake tin and press down evenly with your hands. Put into the freezer.
  4. For the middle layer i.e. the filling, drain the soaked nuts and add to a blender with the remaining ingredients. Blend to a smooth and creamy mixture for at least 6–8 minutes. Take the crust out of the freezer, add filling on top and smooth out evenly. Freeze for another 2 hours.
  5. Once the cheesecake is frozen, start making the chocolate. Heat up the coconut oil on medium heat until completely melted, take off the heat and add the raw cacao powder, sweetener and pinch of salt. Stir to a creamy consistency of thick melted chocolate. For a more bitter chocolate taste, add 50–70 ml of milk of choice only, stir again. If you prefer the taste of a milkier chocolate, add 100 ml of milk of choice and stir well.
  6. For the garnishing, add nuts into a small saucepan together with the sweetener of choice, and caramelize on low-medium heat. Stir well, set aside and let it cool completely.
  7. Take the cheesecake out of the freezer, spread chocolate on top, garnish with the caramelized nuts and freeze for another 30 minutes. Take out of the freezer, rinse a knife with hot water and cut into slices. (If the cheesecake is still too hard, thaw for a few minutes and then cut). Enjoy, enjoy, enjoy!


Eat Better Not Less: 100 Healthy and Satisfying Recipes by Nadia Damaso (Hardie Grant, £15)


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