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Chocolate Granola Cheesecake

This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

A simple recipe, keep this frozen for two hours for the ultimate taste.

Chocolate Granola Cheesecake

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  • For the base
  • 200g granola of choice
  • 4 tablespoons nut butter
  • 6 tablespoons maple syrup or honey
  • 3 tablespoon coconut oil
  • For the chocolate topping
  • 1 x can chickpeas, drained
  • 1 x can coconut milk, chilled in the fridge overnight
  • 25g cacao or cocoa powder
  • 2 tablespoons nut butter
  • 6 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • To decorate
  • Melted dark chocolate
Prep Time


  1. First make the base: Place the granola in your Ninja Kitchen Nutri Ninja blender and blitz up for a few seconds. Melt the nut butter, maple syrup/honey and coconut oil then pour in and pulse again to form a sticky mixture

  2. Keep ¼ of the mixture and set aside. Press the rest into the base of a lined 20cm loose-bottomed round tin and chill while you make the topping

  3. Clean out the blender and add the chickpeas, cacao/cocoa powder, nut butter, maple syrup and vanilla. Scrape out the solid coconut cream part then whizz up until thick and smooth

  4. Spoon this over the base and smooth out evenly. Freeze for 2 hours

  5. Meanwhile divide the remaining mixture into small pieces and roll into balls. Chill in the fridge until needed

  6. Remove the cheesecake from the freezer 15 minutes before ready to serve then pop out the tin. Arrange the balls on top and scatter over cacao nibs. Drizzle over melted dark chocolate – then you’re good to go! 

Pamela Higgins

My love of healthy food was originally inspired by my commitment to fitness and wellbeing. But that's not to say I don't like a treat from time to time. It was when I started looking for healthy treats that still satisfied my sweet tooth that I realised how little there was to choose from. Despite being labelled 'healthy', many of the recipes I came across relied heavily on processed sugar and fat - which is why I decided to take matters into my own hands.
Read more posts by Pamela Higgins