Body Fabulous

Non Dairy Berry Cheesecake

This was my dessert contribution to our Queensland family Christmas celebration. We have some allergies in the family so this easy and delicious dessert a Raw Non Dairy Berry “Cheesecake” went down a treat !

This cheesecake is a raw dessert – no cooking / heating needed. It is very simple.



400g raw almonds and 400g raw dates blend in a high speed food processor or thermomix until they combine and press into lined and greased spring form pan or pie dish – then place in freezer while you make the filling.

This recipe makes enough for 2 cheesecakes !

Berry Cheesecake Filling:

1. Place all ingredients below into Thermomix or high speed blender and mix on high speed for about 2 minutes, using spatula to help move mixture around, until it’s smooth and creamy:

130g freshly squeezed lemon juice
250g raw pine nuts

250g raw almonds
130g raw sunflower seeds
1 tsp fine sea salt

300g frozen or fresh mixed berries (or strawberries/pitted cherries, etc)
170g rice malt syrup  or pure maple syrup (or to taste)
2 tsp psylliam powder (opt.)

2. Divide filling between two crusts, and place in freezer while you make the topping.

Berry Crunch Topping

1. Melt some quality non dairy dark chocolate (Lindt 70% Cacao with a table spoon of coconut oil or you can make your own raw chocolate with this recipe if you use agave syrup for the sweetener – I use Rapadura sugar, so it’s ‘almost raw’!
For crunch …
100 g of dry roasted cashews. Toss them in some melted chocolate then place in the fridge for 20 mins
2. Cover cheesecakes and freeze. Then thaw for 20 min.
Then top with berries, chocolate cashews, and drizzled chocolate before serving.
Yum !
Recipe is based on Quirky Cooking’s version – changed to suit my taste.