Mini Raw Cheesecake


Another day, another raw cheesecake. Here is a different kind of recipe, not using your regular cake tin. You can make the cheesecake with mini ring molds or shape them in triangles.


  • 1 cup pecans
  • 1/2 cup pitted, packed dates
  • 1/2 cup shredded coconut
  • 1/3 cup ground oats (buy gluten free)
  • 1/2 tsp pure vanilla extract
  • Pinch of salt
  • 1-2 teaspoons water

In a food processor, mix together all of the ingredients, into a crumbly texture. If it doesn’t stick together, add 1 tsp of water. Set aside.

Orange Cheesecake

  • 1 1/2 cups cashews (soaked overnight)
  • 1/3 cup freshly squeezed orange juice
  • 1/3 cup agave
  • Seeds of 1/2 vanilla bean
  • 1/4 cup melted coconut oil
  • 2 tablespoons melted cacao butter
  • 1/2 teaspoon pure vanilla extract
  • 1 tsp orange zest
  • 2 Tbsp lemon juice
  • pinch of salt
  • —————
  • 1 tsp Matcha powder

Blend everything except the coconut oil in high speed blender until completely smooth. Add the coconut oil and blend to incorporate.

Pour 1/4 cup of the mixture into a small bowl. Stir in the Matcha.

Pour the Orange Cheesecake into a squared pan, lined with a baking sheet or foil. Put your cheesecake in the freezer for 4 hours.

When your cheesecake hardens you can shape it in any shape you like, using cookie cutter, ring molds or a knife.


First put your Crumble on three parts of your plate. On top of the crumble put your Orange Cheesecake and at the very end pour over the Matcha mix.

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