Healthy Beginnings

Raw Berry Cheese Cake


Even though truly raw cashews are difficult to find, this cheesecake is truly delicious and makes a healthy treat when you are transitioning from a standard diet to a raw food diet. If you are fully raw, replace the cashews with macadamia’s and make the portions smaller: these nuts have a higher fat content. Take and share this wonderful cheesecake to seduce and reduce the critics in your environment…


  • Food processor
  • Blender (preferably a high speed blender)
  • Spring form of about 9 inches


  • Soak 2.5 C of raw almonds overnight, rinse and dry until crisp
  • Soak 2.5 to almost 3 cups of truly raw cashews in plenty of spring water for at least 4 hours (or overnight)


  • 2 C of almonds (soaked and dried)
  • 3 TBSP of date paste (blend dates with a bit of water)
  • 5 dates (add as needed, depending on how moist they are or first soak them for 20 minutes)


  • 3 C of soaked cashews
  • 1/2 C of fresh squeezed lemon juice
  • 1/4 C light agave nectar (if you want to use date paste, you can, but the color of the “cheese” cake won’t be as clear)
  • 1/8 tsp sea salt or Himalayan salt
  • 1/2 C to ¾ C coconut oil, melted
  • 1/2 tsp vanilla extract


  • 3 different kinds of fresh berries to choice (if not available, frozen will do too)
  • edible flowers of the season (I found some wild pansies)


  • Place the almonds in a food processor and pulse into a course flour
  • Add the dates and date paste and pulse until you create a sticky mass
  • Press it firmly into a spring form


  • Blend all the “cheese” ingredients (except for the coconut oil) until smooth
  • Add the coconut oil at low speed (if possible). Don’t blend longer than you need to
  • Pour the mixture into the spring form and spread evenly
  • Arrange the berries on top
  • Cover up and let sit overnight in the refrigerator
  • Next day, pick some edible flowers in your garden and make your cake look like a million
  • Share with friends and family


  • If you want fruit inside of your cake as well, stir some berries gently in by hand
  • Experiment with different kinds of fruit and have fun
  • A nice variation is replacing the nuts by avocado. In that case use 1/4 C more coconut oil
  • Leftovers stay well in the fridge for 3 days. If you used raspberries on top, check them for mold on the last day, remove and replace those with fresh ones.

Marie-Claire Hermans is an Energy for Experts Coach, Author, Raw Foods Chef and Creator of “Ravishing Raw FooDprint Success System™. Visit her online at