Have your cake & eat it too – Raw Vegan Cheesecake.


On Christmas morning when I first opened my food processor that was gifted to me, I immediately decided that I wanted to make a raw ‘cheesecake’.

Why? Because they are SO freaking tasty, are gluten free, dairy free, refined sugar free, clean and vegan – so good that you could even eat it for breakfast. Which I did.

You can keep your ‘cheesecake’ in the freezer and pull it out for dessert as needed. It’s certainly a great thing to keep in your home for when you get those sugar cravings – it will be a saviour for sticking to your new years resolutions!

So here it is! The recipe that is sure to be a crowd pleaser.




2 cups of walnuts.

¼ cup desiccated coconut.

¼ cup maple syrup.

2 tbsp melted coconut oil (Planet Food Australia).

¼ tsp Himalayan salt.


3 cups cashews (soaked).

½ cup fresh lemon juice.

¼ cup coconut water (Cocobella).

¾ cup rice syrup (Pure Harvest).

½ cup melted coconut oil (Planet Food Australia).

1 tsp vanilla.




Place cashews in a large bowl and cover with filtered water. Leave to soak for a minimum of 2 hours (overnight is best).

Line the base and edges of a round spring form cake tin with baking paper.


Place the walnuts into a food processor and blend to a crumbly consistency. Add the desiccated coconut, maple syrup, coconut oil and salt. Blend until all ingredients are combined. Press the mixture firmly and evenly into the base of your lined cake tin. Place in the freezer to set.


Once cashews are ready, drain from the water and place cashews into a food processor with the lemon juice, coconut water, rice syrup, coconut oil and vanilla. Blend until the mixture forms a smooth, creamy consistency. Pour the mixture on top of the crust in your cake tin and place back in the freezer to set (approx. 2 hours).

To serve:

Top your cheesecake with fresh fruit such as figs, strawberries and blueberries, and finish off with some crumbled pistachio.

Note: This is a basic raw cheesecake recipe. You can change it up to create many different flavours. Add ½ cup raw cacao powder to your filling to create a chocolate cheesecake. You can even make another layer on top by blending fresh fruit like strawberries or blueberries with coconut water & sweetener to pour on top and set in the freezer. Try your own combinations to find what you like!

Remember that this is still a dessert food that does contain natural sugars, and needs to be enjoyed in moderation. It is however, a fantastic alternative to refined sugar laden, processed desserts.



Jacqui xx copy


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