raw cheesecake recipe

By Michelle Shearer

How I love thee no-bake recipes!  So simple and always feel like I deserve a medal afterwards.    This is an amazing recipe.  My daughter groaned “Oh no Mum! Not more weird-y cheesecake experiments”.  I said “Hold your tongue, child”.  Then she had some and smiled a long, slow smile.

And yours will too.  This is also entirely worthy for those unexpected visits from the Queen – really, it is that good.


For the crust:

1.5 cups nuts of your choosing (I chose macadamias)
1/2 cup dates
Zest 1 lemon
1 pinch salt


3 cups cashews
3/4 cup lemon juice
3/4 cup maple syrup
1 tablespoon vanilla essence
Up to 1/4 cup water (if you need it to help with the mixing)


2 cups berries (frozen)
1/2 cup dates
zest of 1/2 lemon


  1. Prepare a spring form cake tin by greasing the bottom.
  2. Whiz together all the crust ingredients and press to the bottom of the cake tin.
  3. Whizz together all the filling ingredients, pour over the top of the crust and freeze for an hour or until firm.
  4. Whizz together the berries and dates until pureed.  Stir through lemon zest. Pour over the cheese cake and freeze for a half an hour or until firm.

When you’re ready to eat it, let it soften a little before cutting then  you’re good to keep it in the fridge.  It won’t last long, I can tell you that!


*This recipe was adapted from here.

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