Cat and Way’s Healthy Cheesecake

A delicious raw cheescake recipe submitted by Catherine Louise Naude, one of our Facebook fans – thanks for the share!


- 1 cup Walnuts

- 1 cup Pecan Nuts: soaked for 2 Hrs then drained and rinsed well {OR 2 cups Almonds soaked for 2 Hrs}

- 1 Tsp Coconut Oil

- 1 Tsp Honey

- Seeds from one Vanilla Pod

- ¼ tsp Himalayan Salt

- 2 tsp fresh Lemon Juice

- 3 Tsp Cacao Powder

Blend all of the above ingredients in a food processor until finely chopped. Press out the mixture into the base of a spring form cake tin. Gently puncture holes into the base with a fork and put the cake tin into the fridge while you make the filling.


- 2 cups fresh Pineapple

- 2 cups fresh or frozen Blueberries

- 1 ½ cups melted Coconut Oil

- 1 cup Cashew Nuts

- 2 Tsp fresh Lemon Juice

- 2 Tsp Honey

- Seeds of 1 Vanilla Pod

- Pinch of Himalayan Salt

Blend all the above ingredients until smooth in a blender, on high speed, working with the tamper. Pour the filling over the base and decorate with fresh Raspberries and fresh/frozen Blueberries and 85% or 100% Chocolate shavings (optional) Refrigerate for 6 Hours before serving. Enjoy!

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