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Cashew and Coconut Cheesecake


Delia McCabe

Cashew and Coconut Cheesecake
Although this is not a true cheesecake, the texture and flavour are reminiscent of conventional ‘lemony’ dairy cheesecakes. It is delicious and disappears quickly when it is made.


Raspberry Topping:

  • 2 1⁄2 cups frozen raspberries, thawed
  • 2 tablespoons maple syrup or coconut nectar


Cheesecake Filling:

  • 2 cups cashew nuts, soaked overnight and rinsed well
  • 1 cup lemon juice
  • 1 cup coconut cream
  • Zest of 1 large lemon
  • 1⁄2 cup pure maple syrup or coconut nectar
  • 1 teaspoon pure vanilla essence (vanilla extract)
  • 1⁄4 teaspoon salt
  • 2 dessertspoons psyllium husks


  1. First make the raspberry topping.
  2. Place the raspberries and maple syrup in a bowl and, using a fork, mash them together until well combined. Set aside.
  3. To make the crust, grind the coconut, dates, salt and vanilla in a food processor until the mixture becomes soft and sticks together.
  4. The coconut will start releasing its oil and this allows the mixture to stick together when the cheesecake is put in the fridge to set.
  5. Using a 30-cm (12-inch) pie dish, spoon the crust mixture into the dish and press it flat with your fingers to make the base.
  6. Place the crust in the freezer or fridge to set while you make the filling.
  7. To make the filling, combine all filling ingredients in a high-powered blender until silky and smooth.
  8. Remove the crust from the fridge and pour the filling evenly over it.
  9. Place the cheesecake in the fridge to set overnight or for a few hours at least.
Extracted from the Feed Your Brain book by Delia McCabe available from or and wherever great books are sold. RRP $34.99 Shared with love by Delia McCabe, Lighter, Brighter You Delia McCabe, Lighter Brighter You @lighterbrighteryou Buy recipe books: