Apricot Coconut & Sesame Raw Cheesecake

pennybenjaminNourish, Snacks, SweetsLeave a Comment


This divine raw cheesecake is a winner for any event! And any left overs make for the most delightful breakfast, morning tea or after-dinner treat!

Full of healthy fats, non-refined sugar, fresh fruit, sweetened with some natural honey this dish has a beautiful nutty flavour from the tahini and coconut! Yum yum!

Recipe Type: GF, DF, RSF, V, Paleo

Serves 15
Time 10 min

Raw Apricot Cheesecake


For Base

  • ½ cup raw cashews
  • ½ shredded coconut
  • 2 tbsp linseed meal
  • 4 tbsp melted coconut oil
  • 1 tbsp tahini
  • 1 tbsp honey
  • 1 tbsp black sesame seeds
  • 1 tbsp white sesame seeds
  • 2 tbsp activated buckinis

For the filling

  • 1.5 cup raw cashews soaked in water overnight
  • ½ cup coconut cream
  • 2 tbsp coconut oil
  • dash vanilla essence
  • dash coconut essence
  • 1 tbsp tahini
  • 5 fresh apricots* (+ extra for decorating)
  • 1 tbsp honey
  • pinch salt

Extra Apricots, flaked coconut and sesame seeds to decorate if desired.

*You can use any type of fruit you like if you don’t have apricots (aim for about 1⅓ to 1½ cups of fruit altogether). Strawberries, blueberries, raspberries and mango are great options.

Raw cheesecake


  1. Place all ‘base’ ingredients (except sesame seeds and buckinis) in a food processor and process until the mixture comes into a smooth ball. You may have to stop the processor every now and then and scrape down the sides.
  2. Stir the seeds and buckinis through the mixture then spread the mixture evenly over the bottom of a lined baking tray (I use a small loaf tin, but you could use a round, spring form cake tin for a round result).
  3. Place in freezer while making the filling.
  4. Place all ‘filling’ ingredients in the food processor and process until it becomes a smooth, creamy mixture.
  5. Remove tray/cake tin from freezer and pour the filling mixture over the top of the base and spread out evenly with a spatula.
  6. Decorate the cake with sliced apricots and sprinkles of sesame seeds and shredded coconut.
  7. Place in freezer for 2 hours to set.
  8. Remove from freezer, slice and enjoy!
  9. Store in freezer. Just remove an hour before wanting to eat to allow the cake time to soften.

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