This raw coconut macadamia cheesecake is a creamy, wholesome dessert that’s naturally sweetened and packed with nourishing ingredients. It’s the perfect no-bake treat for warm days or when you want something indulgent without turning on the oven.
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In the early weeks after Ollie arrived, what I craved most was homemade sweets - cakes, slices, breads, I wanted them all ,but not having time to bake, I didn't get to fulfil the cravings very often.
I had to rely on the kindness of family and friends and always welcomed someone bringing baked goods.
Well yes I welcomed everyone who came to visit but I really loved the sweet treats. As you know, my sister is impressively healthy.
She was the one who introduced me to Paleo pancakes and cooked me zucchini pasta with turkey meatballs for New Year's Eve dinner.
She made an extra special dessert for her man for Valentine's Day and guess who got a few pieces the next day?
Guess who ate those few pieces in less than 48 hours. Me and me. Oink!
This raw coconut macadamia cheesecake was the first raw cheesecake I've tried but it definitely won't be the last.
I can officially say that I'm a raw convert. That doesn't mean I won't be baking but I'll definitely be trying more recipes like this too.
My sister thought it was a little too coconutty but I thought it was just right but definitely at its best about 20 minutes after coming out of the fridge.
Don't be lazy and omit the 'caramel sauce.' It, combined with the smooth, coconut filling and chewy base make this cake what it is. I think the coconut might take over without it.
You don't need a huge slice either, that was totally optional. A small slither would easily satisfy any sweet craving without a single refined sugar or naughty fat in sight.
My only problem with cakes like this is that I convince myself I can eat more because they're healthy. That's true right? Enjoy!
Recipe
Raw coconut macadamia cheesecake
Ingredients
Crust
- 150 grams sunflower seeds
- 115 grams shredded coconut
- 60 mL brown rice syrup or honey or maple syrup
- 1 tablespoon melted coconut oil
- 1 pinch sea salt flakes
Filling
- 240 mL coconut cream
- 225 grams macadamia nuts
- 120 mL melted coconut oil
- 60 mL brown rice syrup or honey or maple syrup
- 2 teaspoons vanilla bean extract
- 1 lemon juice
Caramel Sauce
- 18 Pitted medjool dates
- 120 mL coconut cream
Instructions
- Line a 20cm (8") springform tin with baking paper (use a little coconut oil to make it stick).
- In a blender or food processor, blitz the sunflower seeds and coconut for 30 seconds then add the brown rice syrup, coconut oil and salt until the mixture comes together.
- Press the mixture into the bottom of the tin and use the back of a spoon to flatten it then refrigerate.
- To make the filling, blend the coconut cream, macadamia nuts, coconut oil, brown rice syrup, vanilla and lemon juice for a couple of minutes or until creamy and smooth then poor the filling over the base.
- To make the caramel sauce blend the dates until it makes a paste then add the coconut cream and blend for another 30 seconds.
- Spoon half the sauce over the filling and swirl it through and reserve the rest for serving.
- Refrigerate the cheesecake for at least 4 hours before serving.
- The sauce can be heated or served chilled.
Nutrition
The Life of Clare says
I made this same cake and took it to friends for dinner. It wasn't met with the warmest of welcomes, I think they'd expected a chocolate self-saucing pudding or something like that. I enjoyed it, but as you say, it was very rich and sadly about half went to the chickens.
Claire says
Oh no! Well at least the chickens were well fed.
Hotly Spiced says
What a great cheesecake and it's dairy-free! I love how the caramel sauce is made of dates and coconut cream. This looks like a fantastic dessert xx
Claire says
Good one for the uni students! x
Australian Macadamias says
Wow what a great recipe Claire, I would certainly eat this for breakfast if it was in my fridge!! Thanks for being so creative.
Claire says
Thanks!
Lorraine @ Not Quite Nigella says
Hehe for me there is no such thing as too coconutty because I love the stuff. Good that you can make this without a Vitamix or Thermomix too!
Claire says
I have to agree with your Lorraine! I still would have liked it.
Chris @ The Café Sucré Farine says
Looks and sounds scrumptious Claire. And so fun that it's decently healthy too, what more could one ask for? Hope that little Ollie's doing well. I know that you're enjoying being a mama, and such a good one :)
Claire says
Healthy enough to eat for breakfast right? He is doing very well. Such a good little boy!
Maureen | Orgasmic Chef says
What an interesting cheesecake and I'm sure it tastes as good as it looks. Well done!
Claire says
Thanks Maureen!