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Recipe: Raspberry-cashew cheeseless cheesecakes

Updated: Aug 11, 2022

These cheese-less “cheesecakes” are made with high-protein cashew nuts on a base of dates and pecans. If you've ever listened to me talk about sugar you'll know it's NOT something I avoid, in part because it's highly impractible but also because it's not just about the sugar itself, but the way in which we eat it!

This recipe avoids refined sugar, meaning that the sugar it does include carries lots of great nutrients along with it. Then, because of the protein, healthy fats and fibre the recipe contains, blood sugar spikes are buffered for balanced energy levels, food and a healthy weight. Plus, if you’re following a gluten and/or dairy free and/or vegan diet, then these are a show-stopper dessert for which where nobody’s going to feel they’re being deprived of a proper treat!


(Makes 12)


For the bases:

  • 150g madjool dates, destoned

  • 125g pecans

For the toppings:

  • 125g cashew nuts*, soaked in water for at least an hour, then drained

  • The juice from one lemon

  • 100mls coconut oil, melted, plus a little extra for greasing

  • 160mls coconut cream

  • 100mls maple syrup

  • 1 tsp vanilla bean extract

  • 100g raspberries, fresh or frozen

  • Freeze-dried raspberry pieces (optional) *Please buy fair trade – it really does make a difference!


  1. Grease a 12 hole large muffin tin with a little coconut oil and lay a strip of greaseproof paper across each hole with just a little of each end sticking out above the top (this is to aid in removing the cheesecakes from the tin once frozen, trust me, it’s worth the effort!)

  2. Blitz the dates and pecans in a high-speed food processor until they start to combine and stick together into a sort of dough, then split the mixture out evenly between each of the 12 muffin tin holes and press down with the back of a spoon or the base of a small glass

  3. Next, wash out the food processor and now blitz together the drained cashew nuts with the lemon juice, coconut oil, coconut cream, maple syrup, vanilla bean extract and raspberries until it’s completely smooth

  4. Evenly pour the cashew nut mixture over each of the bases, sprinkle over some freeze-dried raspberry pieces (for aesthetics), and pop the tray into the freezer for at least 2 hours, or until the cheesecakes are frozen solid

  5. To serve, remove from the freezer and allow to stand for about 10 minutes before carefully removing them from the tray using the tip of a knife and the greaseproof “handles”. You may wish to leave them to stand for a little longer so that they are a bit softer and easier to eat, but I usually can’t wait that long! Store the extras back in the freezer or keep them covered in the fridge for a few days.


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