Raw Berry Cheesecake

raw berry cheesecake

Summer bbq’s are just around the corner, which means the need for decadent desserts! Over the long weekend I had some time up my sleeve, so prepared this delicious raw berry cheesecake. 



1 cup of walnuts

1 cup of almonds

2 cups of dates (soaked)

4 tablespoons of coconut oil (melted)

4 tablespoons of shredded coconut

2 tablespoons of cacao powder

2 teaspoons of vanilla

Pinch of salt


2 cups of cashew nuts (soaked for at least 3 hours - preferably 10)

Lemon juice - from 1 lemon

1/4 cup of maple syrup 

6 tablespoons of coconut oil

1 teaspoon of vanilla essence

1 and 1/2 cups of mixed berries 

Garnish (optional):

1/2 cup of mixed berries

1 tablespoon of melted coconut oil 


This recipe takes a little bit of preparation, you need to be organised and soak the cashew nuts in hot water for at least 3 hours. The longer you leave them - the creamier the texture will be.

You also need to prepare the base and leave that to set. To prepare the base…

Mix walnuts and almonds in blender.

Add the remaining base ingredients and blend until mixture sticks together nicely.

Press firmly and evenly into a nice dessert plate and place in the fridge to set and leave for at least 3-4 hours. (Use baking paper to allow easy removal of the cheesecake).

When the cashews have been soaked and drained put all the ingredients (apart from the coconut oil) in your blender and mix until you get a smooth consistency.

Add in coconut oil (not melted) and pulse blender until combined

Pour the filling over the set base and chill in the fridge for at least 3 hours (over night if possible). 

To make the garnish blend the remaining mixed berries to a fine consistency and mix with the melted coconut oil. 

Pour the mixture into a small plastic bag and use it like a piping bag - making whatever swirls you wish. 

Serve and enjoy!!

Keep any left overs in the fridge.