Berry and coconut cheesecake

Makes 12

These are completely vegan and yet satisfying and delicious. They also freeze well. Then simply defrost for 20-30 minutes and serve.

Ingredients for the filling

  • Raw cheesecake
  • 70 coconut oil, melted
  • 100 cashew, soaked in water for 3 hours or overnight
  • 160 coconut cream
  • 100 maple syrup
  • Juice from 1/2lemon
  • 1 tablespoon of strawberry powder (or any berry powder)
  • 1 teaspoon vanilla extract
  • 4 strawberries
  • 8 raspberries

Ingredients for the base

  • 150g walnuts
  • 1 teaspoon of cocoa powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon of vanilla extract
  • 120g dried dates
  • Optional toppings:
  • Punnet of blueberries
  • Tonka bean to grate over the top


You will need 12 muffin cases and a muffin tray
Line the muffin tray with the muffin cases
In a food processor, pulse the base ingredients, until they come together in a clump
Divide into 12 balls and push down into the bottom of the cases
Blend the filling ingredients until smooth and pour over the bases
Top with the blueberries and tonka bean (if using) and freeze for an hour to set them