Fig & Pistachio Coconut Cheesecake {gluten free & raw}


Twenty minutes of effort, a freezer, and some humble ingredients, and you’ll have this show-stopping dessert that’ll fool everyone. Not only is this cheesecake gluten-free, but it’s also raw, and can easily be made vegan and dairy free. But don’t worry, the look and taste of this cheesecake belie none of these healthy attributes. It tastes creamy, nutty, and all around dreamy. The figs look gorgeous against the white filling, but any bright, seasonal fruit will do.

Active time: 20 minutes  Freezing time: 1 hour

For the Crust:

  • 1 cup macadamia nuts
  • 1/2 cup pistachio nuts
  • 3/4 cups pitted dates
  • 1 1/2 tablespoons coconut oil
  • 1 tablespoon vanilla extract
  • pinch of kosher salt
  1. Add all the ingredients to your food processor and blitz to combine. You should have a uniform, slightly chunky mixture that pinches together easily.
  2. Press this mixture evenly into the bottom of a 9 inch springform pan lined with parchment paper. Put the crust in the freezer while you get on with the filling.

For the Filling:

  • 1 1/2 cups raw cashews, soaked overnight
  • 1/2 cup coconut oil
  • 1/2 cup crème fraîche (if you want to keep this recipe vegan, just add 1/2 cup of your favorite vegan yogurt)
  • 1/4 cup brown rice syrup
  • 1/4 cup raw honey
  • 1 tablespoon vanilla extract
  • 3 tablespoons shredded coconut
  • pinch of salt
  1. Add all your filling ingredients to your food processor and blitz everything together until you have a smooth, creamy, fluffy mixture. Have a taste, and see if you need to add more honey for sweetness.
  2. Pour your filling over your crust, smooth the top, and return to the freezer for an hour or so.

To Assemble for Serving:

  • 1 cup figs (if figs are out of season, you can replace them easily with cherries, blood oranges, plumbs, pears, whatever you like)
  • 1 tablespoon shredded coconut
  • 1 tablespoon pistachios
  1. Remove the springform pan and transfer your cake to a serving platter. Slice your figs in half and arrange them on top of the cake. Sprinkle over the coconut and pistachios and enjoy!
  2. Store this cake covered in the fridge or freezer.

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