Nut Free, Oil Free, Sugar Free, Raw Vegan Cheesecake

Cashews and coconut oil make a delicious raw vegan cheesecake base but when you don’t want to indulge in something so rich, this recipe provides the perfect alternative.

Creamy, sweet and a little sharp from the berries, this nut free, oil free and refined sugar free raw vegan cheesecake is made from just avocado, berries, coconut, dates and vanilla.

Dates are a superfood. Packed full of healthy sugars, fibre and nutrients, they aid the body in many ways. Proven to lower cholesterol, support the digestive tract, boost energy, reduce blood fat levels, support bone and tooth health, they are a great source of potassium, magnesium, niacin, calcium, phosphorous, riboflavin, thiamin, zinc and vitamins A, B6 and K.

Makes 8 Cheesecakes



  • 50 g raw coconut flakes
  • 85 g medjool dates


  • 1 tsp vanilla powder
  • 50 ml water
  • 100 g avocado
  • 100 g medjool dates
  • 130 g frozen berries of choice


  • 50 g raw coconut flakes


In a food processor, combine the dates and coconut together to form a crust. If you prefer smaller pieces of coconut, process them for a few seconds first to break them down. Separate into eight and press into a silicone muffin tray.

Blend the filling ingredients until smooth and evenly top the crusts.

In a blender or food processor, process the coconut flakes for the topping so that it becomes like desiccated coconut but not enough that it becomes flour. Sprinkle on top of the cheesecakes.

Freeze for four hours and serve immediately or allow to thaw for up to ten minutes.