Blue Berry Cashew Cheese Cake

My first attempt at making a dairy free, gluten free raw cheesecake. Im in love! Watch out as I experiment with new flavor combinations of this. Its far to easy to not give a try.


Base Layer 1 cup shredded coconut 2 cups dates 1 cup almond flour <span1/2 cup coconut oil/butter Cream Layer 2 cups cashews soaked in water overnight 1 banana 1/4 cup coconut oil 1 tsp vanilla extract 1 tablespoon honey Berry Layer 2 cups blue frozen berries 1/2 coconut oil 1 cup dates

Construction Instructions


Line the base of  cheese cake dish/expandable cake tin with baking paper and grease the sides with coconut oil.

In a food processor blitz up the dates into a crumb and combine with all other base ingredients. Using your hands mix to combine then press firmly into tin.

Middle Layer

Drain cashews and rinse well, then place all the ingredients into a blender or food processor and blend until smooth. Pour over the base layer.

Berry layer

Defrost the berries and place all the ingredients into a blender and blitz up to a smooth paste and pour over middle layer.

Cover with gladwrap and place in freezer for 2 hours until firm.

Keeps well, great straight out of the freezer, or leave out for 20 minutes to soften before serving.


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