I love raw cheesecakes. Over the holidays my boys and I have been experimenting with various flavours. Recently we have been creating swirl cherry cheesecakes and raw chocolate berry tarts from my Raw Food Diet Book.  This is one of the versions we have been enjoying – raw berry and lemon cheesecake. You can swirl in some of the cherry puree for a ripple effect. For an additional superfood boost add a spoonful of lucuma and acai berry to the filling.

Raw Berry Lemon Cheesecake


Difficulty – Information to follow soon.

Time – Information to follow soon.

Serves – Information to follow soon.

What’s good about it?

Information to follow soon.


  1. In a food processor, whizz the pecans, almonds and raw cacao powder until it resembles fine breadcrumbs. Add the dates or raisins and coconut oil and process until the mixture starts to bind together.
  2. Press the mixture into the bottom of an 8 inch spring form cake tin. Chill while you make the filling.
  3. In a blender whizz together the berries until smooth. Pour into a jug and set aside.
  4. In a blender, whizz all the remaining topping ingredients except the berries until smooth. Add half of the berries and process until smooth. Pour over the base. Swirl in the berry sauce. Pour a little of the berry sauce in small blobs on the surface and using a skewer swirl the sauce around the cheesecake.  Chill in the fridge until firm.

Did you Know?

Information to follow soon.


For the base

  • 125g / 1 cup pecans
  • 100g / scant 1 cup almonds
  • 125g 1 cup raisins or dates chopped
  • 1 tablespoon coconut oil
  • 2tbsp raw cacao powder


  • 250g / 9oz cashew nuts
  • 75g xylitol
  • 2tsp vanilla extract
  • 60g coconut butter, melted
  • 75g melted cacao butter
  • 200g berries
  • ¾ cup lemon juice and zest of lemons