Makes: 14 slices

raw | vegan | refined sugar free



1 cup (140g) macadamias

¾ cup (90g) pecans (preferably activated)

½ cup (50g) desiccated coconut

5 medjool dates, pitted

¾ tsp mesquite powder

¼ tsp Himalayan salt


3 cups (450g) raw cashews (soaked 6 hours, rinsed & drained)

1/3 cup (80ml) coconut cream

2/3 cup (160ml) maple syrup (or ½ cup (125ml) light agave syrup)

1/3 cup (80ml) lemon juice

1 ½ tbsp lemon zest

½ tsp of vanilla bean powder

2/3 cup (160ml) melted coconut oil

½ cup (60g) frozen blueberries (for layering inside slice)

1 cup (125g) frozen blueberries, defrosted (for blending in filling)



  1. Line a 28cm x 18cm baking tin (at least 3.5cm deep) with non-stick baking paper – extend paper above the sides, so you can pull slice out when it is set.
  1. To make base, process all ingredients in a food processor until crumbly and mixture starts to stick together – don’t over process as you want a little texture.
  1. Press mixture evenly into base of the lined tin. Use a spatula to press down firmly – base should be compact, about 1cm thick. Refrigerate while you make lemon filling.
  1. To make lemon filling, blend cashews, coconut cream, maple syrup, lemon juice, lemon zest and vanilla bean powder in food processor until well combined. Slowly add coconut oil while food processor is running and process until completely smooth. This may take several minutes.
  1. Spread two thirds of the lemon filling over base. Smooth the top with a spatula. Scatter with ½ cup (60g) frozen blueberries and press berries lightly into the filling. Freeze for 1 hour to firm up a little.
  1. Add defrosted blueberries to the remaining lemon filling in the food processor and process until completely combined.
  1. Remove slice from freezer. Spread blueberry filling over lemon filling and smooth the top with a spatula. Return to freezer for 4-5 hours (or refrigerate overnight) until set.
  1. Remove slice from tin and cut into 14 rectangle slices. Store in an airtight container in fridge or freezer. Remove from fridge 5 minutes before eating, to soften slightly.


  • Anne - This literally tastes so good!! Some raw vegan stuff tastes crappy, but omg this actually tastes like real cheesecake!April 12, 2016 – 7:39 amReplyCancel

    • Our Holistic Kitchen - Lol! Thanks Anne, thats super sweet of you to say.April 13, 2016 – 7:54 amReplyCancel

  • Hana - Hi! This looks soooo Delish! Would it work the same if I made it as a cake in a round spring form tin?

    Thanks!June 27, 2016 – 12:44 pmReplyCancel

    • Our Holistic Kitchen - Thanks Hana! Yes it would work as a cake in a round spring form tin. Enjoy!July 9, 2016 – 5:12 pmReplyCancel

  • Zoe barefoot - These look amazing! So I would love to create these. I have a cashew intolerance and was wondering if walnuts may work? And if the added coconut oil to th last part of the blend is necessary and just curious what it’s added for? I almost always just use bananas with recipies like this but have never been able to make a cheesecake since all recipies call for the amazing cashew (I love them but they make tummy hurt!) thanksJuly 30, 2016 – 12:12 amReplyCancel

    • Our Holistic Kitchen - Hi Zoe, I feel for you having a cashew intolerance when it comes to raw desserts! Yes bananas are a good substitute in raw desserts aren’t they. I also like to use the flesh from young drinking coconuts. I wouldn’t recommend using walnuts as a substitute for the cashews in this recipe, as I think it would change the flavour profile too much. Maybe try substituting the cashews with macadamias instead. It won’t be as smooth, but it will be creamy and delicious! Coconut oil is necessary, recipe will not work without it (could substitute with melted cacao butter if you prefer though). Coconut oil serves two functions (1) blends the mixture into a creamy consistency and (ii) sets the slice when chilled. Happy experimenting!! xxAugust 5, 2016 – 2:14 pmReplyCancel

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