Raw Mixed Berry Cheesecake



Raw cheesecakes are one of my favourite things to make. They are super easy, require no bake time and can be easily adapted to include any flavour that you like. This one will score you serious brownie points!



1 cup raw almonds
8 medjool dates, pitted
¼ cup coconut oil, melted
Pinch of Himalayan salt


2 cups raw cashews, soaked overnight
Juice of 1 lemon, seeds removed
½ cup coconut oil, melted
¼ cup rice malt syrup/raw honey/coconut nectar
1 vanilla bean (or 1 tsp vanilla extract)
1 cup mixed berries, fresh or frozen
Pinch of Himalayan salt



  1. Add all ingredients to a food processor and pulse until broken down. Continue blending if you desire a smooth base, otherwise you can leave it chunky for consistency.
  2. Line a spring form pan with baking paper. Transfer mixture to pan and press down firmly. Place in freezer while you make the filling.


  1. Add all ingredients, except berries, to a food processor and blend until smooth and creamy, this may take a few minutes.
  2. Transfer approximately 2/3 of the mixture to base and smooth out with the back of a spoon or spatula. Leave to set in freezer for 30 minutes.
  3. Add berries to the remaining filling and blend until well combined. Spoon mixture on top of cream layer and place in freezer to set, overnight or for a minimum of 2 hours.
    NOTE: you can add the berries in step one if you don’t want to do the layering or are pressed for time.
  4. To serve: remove from freezer 10-15 minutes prior to serving. Garnish with fresh sliced strawberries and blueberries.