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Raw Kiwi Fruit Cheesecake


3/4 cup cashews
1/4 cup almonds
9 medjool dates
Tiny pinch of salt

1 3/4 cups cashews, soaked for a few hours
1/3 cup melted coconut oil
1/3 cup Cocobella Coconut Yoghurt – vanilla or natural, depending on your preference
1/4 cup rice malt syrup
3 tbsp Cocobella Straight Up coconut water
3 tbsp lime juice
1 tsp vanilla
Pinch of salt
Kiwifruit slices, to serve


In a food processor, add the cashews and almonds and process into crumbs. Add the dates and salt. Process again to form the base and press this mixture into a lined cake tin (preferably with a removable base for easy removal. @mindful_moose used a 22cm tart tin).

Drain and rinse the cashews well. Add them into a high-powered blender or food processor, along with the remaining ingredients. Blend until completely smooth. Pour into the base and smooth out the top. Place in the freezer to set for a couple of hours, or just leave it in the fridge overnight. Top with sliced kiwifruit and coconut.

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