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Chia Seed and Fig Cheesecake

Prep Time:

40 minutes

Cook Time:

55 minutes


12 servings




For the pastry

  • 100g chai seeds-soaked

  • 75g flour

  • 25g sugar

  • 75g coconut butter

For the filling

  • 600g "light" cream cheese

  • 300g fermented milk

  • 4 eggs

  • 50g honey

  • 200g figs-chopped and soaked in warm water or rum for 20 minutes

  • 1 lemon-zest and juice


For the pastry

  1. place the chia seeds and flour in a food processor-blend for 5 seconds

  2. add sugar & coconut butter and knead to a paste-add a touch of water if the mixture is a little dry

For the filling

  1. place all the ingredients in a bowl and whisk together

  2. should you require a little more sweetness add a little more honey

  3. pre-heat the oven to 180oC

  4. "blind" bake the pastry in a shallow 30cm round tin for 15 minutes

  5. add the filling mixture, reduce the oven temperature to 160oC and bake for 40 minutes or until solid


Fat 8g

Sat Fat 8g

Carbs 26g

Fiber 10g

Protein 10g

Salt 1g

Calories 220Kcal

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