A delicious and healthier alternative to the traditional cheesecake recipe, that will ensure your kids get their share of vegetables.


  • Base

  • 120 g (41/4 oz/3/4 cup) raw, unsalted cashews

  • 65 g (21/4 oz/1 cup) additive-free  shredded coconut

  • 1/4 teaspoon stevia powder

  • 60 ml (2 fl oz/1/4 cup) freshly squeezed lemon juice

  • 1 tablespoon melted coconut butter

  • Filling

  • 310 g (11 oz/2 cups) raw, unsalted cashews

  • 1/2 cup coconut butter

  • 300 g (101/2 oz/11/2 cups) cooked cauliflower (about 1 small)

  • 125 g (41/2 oz/1 cup) frozen raspberries

  • 1 teaspoon alcohol-free vanilla extract

  • 1 tablespoon freshly squeezed lemon juice

  • 1 tablespoon of rice malt syrup, or 1/4 teaspoon stevia powder

  • 80 ml (21/2 fl oz/1/3 cup) additive-free coconut milk

  • 60 g (21/4 oz/1/2 cup) fresh raspberries, for decorating


  • 1.

    Place the cashews in a bowl, cover with filtered water and soak for 2 hours. Drain.

  • 2.

    To make the base, place the cashews and shredded coconut in a food processor and blend until finely chopped. Transfer to a large bowl and stir in the remaining ingredients.

  • 3.

    Turn out onto a clean work surface and roll out into a dough. Press the dough evenly into a 16 cm (61/4 inch) cake tin and place in the freezer for 30 minutes.

  • 4.

    To make the filling, combine all the ingredients, except the fresh berries, in a food processor and blend until smooth.

  • 5.

    Remove the base from the freezer and pour in the filling, using a spatula to smooth it over. Return to the freezer for 30 minutes, or the fridge for 1 hour, until set.

  • 6.

    Top with fresh berries and serve.

  • 7.

    This will keep for up to 1 week in the fridge, and 2 weeks in the freezer. 

Nutritional information

Nutritional analysis per serving (166 servings)

  • Energy 515kj
  • Fat Total 40g
  • Saturated Fat 12g
  • Protein 15g
  • Carbohydrate 31g
  • Sugar 7g
  • Sodium 28mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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