Summer Passion Raw Cheesecake

  • YIELD: 8-10 Servings
  • PREP: 5 mins
  • COOK: 10 mins
  • READY IN: 15 mins



  1. In a bleder, process the pecans and medjool dates until a 'dough' is formed. Press into a lined cake tin, and freeze for 10 minutes
  2. Remove the base, and top with the fresh blueberries. Set aside
  3. Blend the cashews, mangoes, orange juice, coconut oil and coconut sugar together. You may need to add a little water to help the mix blend.
  4. Pour on top of the base and blueberries, and freeze for 3-4 hours. Top with passionfruit pulp and fresh berries

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