Raw Nut-Free Cheesecakes

Vegan Raw Nut-Free Cheesecake Recipe:

Prep Time: ~10 minutes
Freeze Time: 2/3 hours
Yields: 4 Mini Cheesecakes or 1 Small Cheesecake
Storage: Sealed Container in Freezer

Crust Ingredients:

  • 110g rolled oats (use gluten free oats to make gluten free)
  • 75g seedless raisins (soaked in boiling water for 15 minutes – to make sticky – then drain)
  • 20g desiccated coconut

‘Cheese’ Ingredients:

  • 3 frozen bananas (cut up the banana before freezing, it makes it a lot easier to blend)
  • Cream from 1 can of coconut milk
  • 60g frozen cherries (or other fruit of choice)


  1. In a blender, add the oats and blend for a couple of minutes until the oats have about quartered in size
  2. Then, add the raisins and coconut and blend until it sticks together – if it’s struggling to stick, add a few tablespoons of water and blend again, it should then bind
  3. Spoon the crust mixture into a spring form/bottomless cake tin (or multiple for mini cheesecakes – I used something similar to these: https://www.amazon.com/Anodized-Aluminum-Removable-Bottom-Pudding/dp/B01HDJLRDY *not sponsored*) then place the crusts in the freezer
  4. Next, put the banana and coconut cream in a blender and blend until completely smooth
  5. Spoon some of the mixture on top of the crusts to make one layer, smooth, then place back in the freezer for 30 minutes
  6. In the meantime, add your chosen fruit (cherries in my case) to the remaining banana and coconut mixture and blend again until smooth
  7. After half an hour, spoon the rest of the mixture on top of the cheesecakes, smooth off and place back in the freezer for 2-3 hours until it completely solidifies
  8. When you’re ready to eat, take out of the freezer for 5 minutes then…
  9. Enjoy!

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