Raw Passionfruit Cheesecake

This dessert is perfect for this time of year. BBQ’s, sun, cider and plenty of passionfruit around. It is tart from the passionfruit but contrasted from the nut base through it. Super easy to make, just requires at least 5-6 hours in the freezer (or make it the day before your BBQ).  Goes perfectly with whipped coconut cream on the side, or on its own with a cup of tea watching gossip girl.

IMG_0586Raw Passionfruit Cheesecake:


14 x dates (soaked overnight)

2 x cups of mixed almonds and brazil nuts (also soaked overnight)

3tbsp coconut oil

Place all ingredients into a food processor and mix until a crumbly sticky mixture has formed. Place into a 24″ cake tin and press down till compact. Place in the freezer until filling is ready.


3 cups of cashew nuts (soaked overnight)

3/4 cup of coconut oil

1/2 cup coconut cream

3/4 cup of passionfruit (or more if you love passionfruit)

2 drops of lemon essential oil (or 1/2 lemon juice)

Place all ingredients into the food processor and turn on a high speed for around 5 minutes depending on your processor. Should get a creamy filling texture (don’t worry if you have a bit of texture from the cashew nuts coming through). Place the filling on top of the base and pop in the freezer for 5-6 hours. Decorate with passionfruit.

Cut into as big or small slices as you need and enjoy.

Processed with VSCOcam with c1 preset


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