Maple Cheesecake

Sugar-free MAPLE CHEESECAKE with walnut and oat base.

About this cake: I learned to make cheesecake by trying a few recipes, settling on a favourite one and then changing it up to be how I want. Now I make lots of flavours -Spiced Cherry Christmas Cheesecake and Salted Caramel Swirl Cheesecake recipes to follow later. This particular one was made up out of desperation when we had two good friends who didn’t eat sugar coming around for a thank you dinner. We wanted to make them a special desert and luckily it turned out pretty great.

-Picture to be added soon!-



– 100g Oats (approximate – adjust as necessary)

– 125g melted Butter

-75g Walnuts (approximate – adjust as necessary)


– 750g cream cheese

– 125ml (1/4 cup) maple syrup

– 2 eggs lightly beaten

– 1 teaspoon vanilla extract (use the real stuff)


– Preheat the oven to 180 degrees celsius. Grease a spring form cake tin with some extra butter and line the base with baking paper.

– Use a blender (stick) or food processor to chop and combine the walnuts and oats. If you don’t have a processor or blender then you can chop the oats finely with a knife and crush the walnuts.

– In a large bowl pour the cooled (luke-warm is okay) melted butter into the oat and nuts mixture and combine until the butter is evenly coating all the dry ingredients (this is where you can add more dry ingredients as/if neccessary).

– Take the mixture and line the base and walls of the tin with the mixture, pressing it tightly and keeping it as even as possible. Then prick little shallow holes all over it with a fork.

– Bake in the oven for around 15-20 minutes, removing from the oven very 5 or so minutes to deflate the air (which will be puffing up the oats). It should end up set and slightly golden.

– Use electric beaters (or a whisk) to soften the cream cheese in a large bowl. Add the eggs and beat for a few minutes until well combined and the mixture is becoming smooth and fluffier in texture. Then add the maple syrup and vanilla and beat until it is very smooth and very light in texture (this is important to make it light and airy instead of being heavy).

– Use a rubber spatula to evenly speed the mixture into the oat and walnut base.

– Bake in the oven for 40-50 minutes (it should be very slightly golden on top and should be set but with a bit of a wobble, ideally it should’t crack but it doesn’t matter if it does.

– Leave it to cool in the tin, take it out when it’s about room temperature to serve.


– Be careful when serving it as the base is unavoidably a bit crumbly (a cake server helps)

– Use a knife to go around the edge of the cake before removing it from the tin

– This cake can keep fine in the fridge and it also tastes good slightly warm (from the oven)

– If you’re not fussed about it being sugar free then you can replace the oats with digestive biscuits and forget about de-puffing the base every five minutes

Have a question, suggestion or a picture of one you made? I’d love to hear from you so leave a comment below. 

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