Raw Cheesecake

Blog-checking lines: For the August challenge Susan from The Kiwi Cook dared us to make healthy and wholesome raw ‘cheesecake’ with no cream cheese in sight!

I believe fully in eating whole foods and not eliminating any one food group, unless totally necessary. For those of you who have followed this blog for a long time, you will know that I am sucrose intolerant. For ease sake, I use the term sugar free when I don’t use sucrose in a recipe. I always substitute my sucrose with fructose, which to be clear, is a fruit sugar. I was recently verbally attacked for this, but I am sticking to my guns by using the words sugar free as today, sugar is commonly associated with sucrose. For people who are lactose intolerant, this raw cheesecake recipe will be perfect. The recipe does not make use of any dairy products. The original recipe calls for agave syrup, which is another sugar substitute. This nectar is locally grown and sweeter than honey but has a very high fructose content and so does not feature in my kitchen at all. I replaced the agave with honey, from local bee hives. The flavour of the honey is determined by the nectar source, and my most recent purchase is Black Ironbark which is truly amazing.

Raw Cheesecake
Print Recipe
5 from 2 votes

Raw Cheesecake

Raw cheesecake that uses nuts instead of cheese for the filling.
Recipe Category: Baking, Dessert
Makes enough for: 8 mini cheesecakes
All Rights Reserved: Adapted from Rawlicious page 188


for the base

  • 70 g almonds
  • 60 g pecans
  • 30 g honey
  • 15 g coconut oil
  • 1.25 mls vanilla powder
  • 0.625 mls salt
  • 5 mls lemon juice
  • 15 g cocoa powder

for the filling

  • 70 g cashew nuts
  • 60 g macadamia nuts
  • 40 g coconut oil
  • 2 guavas, peeled if you want
  • 50 g honey
  • 15 mls lemon juice
  • 1.25 mls vanilla extract

for serving

  • Gooseberries for decoration


for the base

  • Place the nuts into a bowl and cover with water
  • Leave to soak for 2 hours
  • Drain and place into a food processor
  • Add the rest of the ingredients and process until as fine as your machine can get them
  • Grease your loose bottomed tart tins
  • Place the mixture into the tins and press down
  • Place into the fridge while you make the filling

for the filling

  • Place the nuts and coconut oil into a food processor
  • Blend on high until fine
  • Add the rest of the ingredients and process until everything is combined
  • Pass through a sieve
  • spoon the filling onto the bases and place into the fridge

for the topping

  • Once set decorate with gooseberries before serving

Click on the links for conversions and notes.

What I blogged August 14:

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