Danielle McCarthy

Food & Wine

Dairy-free cashew nut and coconut cheesecake

Dairy-free cashew nut and coconut cheesecake

Although this is not a true cheesecake, the texture and flavour of this cashew nut and coconut cheesecake are reminiscent of conventional “lemony” dairy cheesecakes. It is delicious and disappears quickly when it is made.

Serves: 10–12


For the raspberry topping

  • 2½ cups frozen raspberries, thawed
  • 2 tablespoons maple syrup or coconut nectar
For the crust

  • 2 cups coconut flakes
  • 3–4 medjool dates, pitted
  • Pinch of salt
  • ½ teaspoon pure vanilla essence (vanilla extract)
For the cheesecake filling

  • 2 cups cashew nuts, soaked overnight and rinsed well
  • 1 cup lemon juice
  • 1 cup coconut cream
  • Zest of 1 large lemon
  • ½ cup pure maple syrup or coconut nectar
  • 1 teaspoon pure vanilla essence (vanilla extract)
  • ¼ teaspoon salt
  • 2 dessertspoons psyllium husks

  1. First, make the raspberry topping. Place the raspberries and maple syrup in a bowl and, using a fork, mash them together until well combined. Set aside.
  2. To make the crust, grind the coconut, dates, salt and vanilla in a food processor until the mixture becomes soft and sticks together.
  3. 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.
  4. 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. Place the crust in the freezer or fridge to set while you make the filling.
  5. To make the filling, combine all filling ingredients in a high-powered blender until silky and smooth.
  6. Remove the crust from the fridge and pour the filling evenly over it.
  7. Place the cheesecake in the fridge to set overnight or for a few hours at least.

  • You can use blueberries instead of raspberries in the topping.
  • For the crust, you can halve the amount of coconut and substitute this with ground almonds or ground macadamias instead.
  • Instead of the lemon zest you can use 10 drops of organic lemon essential oil in the filling.
Feed Your Brain Cover (4)

Extracted from Feed Your Brain by Delia McCabe (Exisle 2016). Photography by Vanessa Russell. Available from www.exislepublishing.com.au and wherever great books are sold.

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