Raw Fruity Cheesecake


With the sunny weather we have been thinking about some other fab fresh fruity concoctions we could share.

This led Emily, our Head of Marketing, to coming up with one of her favourite raw recipes. This has been adapted to and added to from many experiments and researches into the creation of raw food.

This particular version uses blueberries but any fruit could be added to the topping, and as it is a raw creation the vibrant colours really come through.

Due to the fact that this is a no bake recipe your equipment of choice will be a food processor and a fridge instead of an oven, but for this reason why not try adding some colourful superfood additions such as pink pitaya or black goji berry powder to get some really show-stopping colours involved.

  • Difficulty: Medium
  • Time: 3 hour(s) 0 mins
  • Servings: 12
  • Calories: 202
  • Dairy Free
  • Gluten Free
  • Source of fibre
  • Sugar alternatives
  • Vegetarian


For the cheesecake base

  • 150 grams walnuts, cashews or almonds
  • 200 grams medjool dates

For the topping

  • 160 grams of a nut butter of your choice ( we love the mixed nut butter from Biona)
  • 50 grams of cashews
  • 1/2 can of low fat coconut milk
  • 30 grams honey
  • 1tbsp lemon juice
  • 1tsp vanilla extract
  • 45grams of coconut oil
  • 180grams of blueberries


Step 1:

First take the cheesecake base ingredients and blitz in a food processor till you get a lovely sticky, well combined mixture.

Step 2:

Press this into your preferred base (large rectangular dish, cake pan, or even individual moulds) and place in the fridge to chill.

Step 3:

Now take all the ingredients bar the blueberries and blitz in a food processor. Continue to blend until you have silky smooth consistency.

Step 4:

Pour about 2/3 of this mixture onto the cheesecake base and pop back in the fridge to continue chilling.

Step 5:

With the remainder of the mixture add the majority of the blueberries (or chosen fruit) plus about a teaspoon of black goji berry powder if using, and continue to blend in the food processor.

Step 6:

Add this final layer to the cheesecake plus a handful of chopped blueberries left over from the last stage.

Step 7:

You can then either place this in the freezer for a good few hours or back in the fridge overnight to set.

Step 8:

There you have it, some beautifully vibrant and fantastically tasty raw cheesecake. Enjoy x

Fancy these?