By now you have probably guessed that I love cheesecake.


It’s difficult to not love cheesecake; especially when it is completely vegan, gluten free, dairy free and RAW! If you’re looking to take the edge of the week and delve your taste buds into something magical then this is the recipe for you.


The combination of ingredients bind the structure, flavours and textures together which melt in your mouth with every bite you take. If you don’t believe me…try it for yourself.



9 Inch Cake

Blend in a food processor: 1st Layer  (Base)

  • Rolled oats (gluten free): ¼ cup
  • Dates: 1 cup
  • Hazelnuts: ½ cup
  • Sunflower seeds: ¼ cup
  • Himalayan salt: ¼ tsp


Blend: 2nd Layer (Vanilla Cream)

  • Cashews (activated): 1 cup
  • Vanilla extract: 1 tsp
  • Coconut oil: 2 tbsp
  • Maple syrup: 2 tbsp
  • Nut milk of choice: ½ cup


Blend: 3rd Layer (Mango Cream)

  • Freeze dried mango Powder: 2 tbsp
  • Lime juice: 1 tbsp
  • Coconut cream: ½ cup
  • Coconut milk: 1 cup
  • Maple syrup / Lucuma powder: 2 tbsp / 3 tbsp


Blend: 4th Layer (Raspberry Cream)

  • Freeze dried raspberry powder: 2 tbsp
  • Coconut cream: ½ cup
  • Coconut milk: 1 cup
  • Maple syrup: 2 tbsp




At each stage place the mixture in the freezer for at least an hour, then pour the mixture from the next step and continue this process to create the layers.


To activate cashews place the cashews in filtered water overnight to soak. Then drain the water and use the cashews in the recipe.


If the coconut oil is solidfied gently heat the coconut oil (between 25 -40 degrees Celcius) and it will turn into liquid form.


Almond milk or rice milk can be used where “Coconut milk” is mentioned.

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