From Seed to Bump and Beyond

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Raw Blueberry & Raspberry Cashew Cheesecake

Updated: Jan 28, 2019



This cashew cream cake is like a raw fruit and nut bar combined with a fruit sorbet. It needs to be kept in the freezer until just before serving.

If you want to make the base less fruity and more biscuity just add more oats and less less currants.

Its a perfect sweet treat without being sickly sweet like some desserts.


For the base you will need:

100g of raw pecans

100g of ground almonds

100g of currants or dates

2 tbsp of ground oats

2 tbsp of coconut oil

1 tsp of cinnamon

pinch of salt



For the cheesecake layer you will need:

200g of raw cashew nuts soaked overnight

1 mini can of coconut cream

2 tbsp of coconut oil

3 tbsp of coconut sugar or maple syrup

2 tbsp of lemon juice

1 tbsp of vanilla bean paste

4 tbsp of freeze dried raspberries



For the berry layer you will need:

1 cup of raspberries

1 cup of blueberries

1 tbsp of lemon juice

1 tbsp of chia seeds


Chopped pistachios for decoration