Raw Chocolate Cashew Cheesecake


Preparation info

  • 20–23 cm

    • Difficulty


Appears in



By Asa Simonsson

Published 2019

  • About

This is an incredibly easy cheesecake to make and it’s super-delicious with a lovely consistency. Vegan, gluten-free, sugar-free and dairy-free, but your friends will never guess.


  • 250 g/9 oz coconut, fresh or raw desiccated
  • 225 g/8 oz mixed nuts of your choice, chopped roughly
  • 200 g/7 oz fresh dates
  • batch of fermented cashew nut cheese
  • 100 ml/ fl oz agave syrup
  • 100 ml/ fl oz coconut oil, melted
  • 15 ml/1 tbsp fresh lemon juice (optional)
  • 2.5 ml/½ tsp tamari (optional, to bring the flavour out)
  • 80 g/ oz raw cacao powder
  • a few fresh raspberries, to decorate (optional)


    1. Make the crust by first putting the coconut and nuts in a food processor and processing a little.
    2. Chop, stone and add the fresh dates to the coconut, and process again to form a dough-like texture.
    3. Line a cake dish with cling film or plastic wrap – or use a silicone dish. Press the dough into the dish to make the crust base for your cheesecake. Put into the fridge or freezer while you make the filling.
    4. To make the filling, put the remaining ingredients except the cacao powder into a high-speed blender or food processor and blend until it is all mixed and smooth. Then, add the cacao powder and stir to blend in.
    5. Pour the filling into the crust and smooth out with a spatula.
    6. Place the cake in the freezer for 2–4 hours so the coconut oil sets.
    7. Take out the cheesecake, and decorate with a few fresh raspberries if you like before serving. If not eaten straight away, store it in the fridge, where it will keep for a week at least.