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Raw Mixed Berry & Vanilla Cocobella Coconut Yoghurt Cheesecake

  • Total: 3 - 4 hours including setting time
  • Serves: 8



2/3 cup pecans

3 tbsp buckinis or buckwheat

3 tbsp desiccated coconut

1 tiny pinch of sea salt

3/4 cup Medjool dates (around 10)



1 1/2 cup cashews, soaked overnight, then drained and rinsed very well

3/4 cup Cocobella Coconut Yoghurt – Vanilla

1/3 cup coconut oil, melted

1/3 cup rice malt syrup

1 tiny pinch of sea salt

1 cup mixed berries



Fresh berries

Shaved Raw Chocolate

Coconut Flakes


Line the base of a 22cm spring-form cake tin with baking paper. In a food processor, add pecans, buckinis, coconut and salt. Process until the pecans have broken down into small pieces. Add the Medjool dates and process again until the crust is fully combined and slightly sticky. Press evenly and firmly into the base of your tin. Set aside whilst you make the filling.


In a high-powered blender add cashews, yoghurt, coconut oil, rice malt syrup and sea salt. Blend until completely smooth. Pour approximately half of the filling mixture onto the crust, smooth out and tap the tin gently on the bench to remove air bubbles. Place a layer of berries on top and press down very slightly.


Pour over the remaining filling and smooth out the top. Tap the tin gently again on the bench to remove air bubbles and to get the mixture around all of the berries. Place in the freezer for 3-4 hours.


When ready to serve, remove from the freezer and decorate with the toppings. This cake will cut neater when mostly frozen, but best enjoyed when left to thaw a little. Keep remaining cake refrigerated or re-freeze to ensure it doesn’t soften too much.


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