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Blueberry Coconut Raw Cheesecake

Raw cheesecake was the first raw dessert I came across.

I was in Combi in Elwood ordering some juices and I saw these "raw" desserts in the cabinet. It was the first time in a long time I had been so confused by food. I had no idea what it was! I was already completely gluten free at this stage, I was also eating a paleo influenced diet without actually reading any paleo cookbooks otherwise I would have seen some of these raw desserts.

I was intrigued! I took photos, raced home and got onto Google straight away.

Raw Cheesecake? Oh my YES PLEASE!!!!! So I made one.

And then I made a few other raw things. I barely bake at all any more. It's not because I'm vegan because I'm not. I don't eat eggs very often due to intolerance so the raw desserts definitely help. I just love the texture, the flavour, the complete and utter goodness of them! I have never really had a sweet tooth but over the last few years I have weaned myself off sugar and almost entirely off all sweeteners. I do use coconut syrup, some recipes really do need a little help. I also use rice malt syrup - this is great for the recipes where I don't want to alter the colour too much as coconut syrup can be a little dark. So please, if you decide to recreate this recipe, or any of my recipes, please taste for sweetness. I do try and up the level of sweetness in the recipes to a more normal level but please taste as you are making them to add more if you need to.

I love the coconut creaminess of this cheesecake mixed with the tartness of the blueberries.

Depending on the ripeness and the availability of the blueberries the taste will alter. I have used both fresh and frozen, organic and run of the mill blueberries. By far the best of course were local organic blueberries both for colour and for flavour. The Maqui I have used in this recipe is purely because I had it in the pantry, it adds a delicious depth to the colour and of course some wonderful nutrients. But, as always, if you don't have it and won't use it again please don't go and buy it. You can easily make this recipe without it.



  • 1 cup pecans
  • 2-3 dates
  • 1 tbsp coconut oil
  • ½ cup organic desiccated coconut
  • ¼ cup cacao
  • Pinch Celtic salt
  • Pinch vanilla powder


  • 2 cups cashews (soaked overnight)
  • 1/3 cup coconut oil
  • 1/2 cup coconut milk ( the thick top of a chilled tin)
  • 1/4 cup desiccated coconut
  • 1/4 cup lime juice
  • 1 punnet blueberries
  • 2 tbsp maple syrup or sweetener of choice (more if you have a sweet tooth)
  • 1 tbsp Maqui (optional but gives an extra colour pop)
  • 1 tsp vanilla powder
  • Pinch salt 



  1. Blend base ingredients together except the dates. 
  2. Once the mix is a fine crumb, add the dates one at a time until the mix sticks together. Some dates are softer and more moist than others. I tend to soak my dates in warm water for 10 minutes first to get the most out of them and so I can use less. 
  3. When you reach a sticky consistency, press the base into your tin and place in the freezer to set. 

I usually make individual cheesecakes in a silicon muffin tray for ease of making, eating and storing. If this is for a party though I would make a large cake. This recipe makes one large cake or 12 individual cheesecakes - your preference!


  1. Blend all ingredients together in your blender until smooth. 
  2. Pour over the base and set in the freezer - a few hours for individual cakes or overnight for a large cake. 

  3. One of the beautiful things about a raw cheesecake is that it can store in the freezer perfectly well. I tend to make a few different flavours of cheesecakes over a week or two and alternate the flavours from the freezer. They don't take long at all to defrost and to be perfectly honest they also taste great frozen! 


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