Raw Fig Cheesecake

Theres nothing like a homemade cheesecake to make your loved ones swoon. Instead of the traditional scone, butter cake or anzac biscuits, allow yourself a bit of extra time (hour or so) to create a truly beautiful work of art (to be appreciated at every bite)

The ingredients and instructions (only 4 steps!) are from our friends at Frankie, don’t be disheartened if yours doesn’t turn out the same as Oh Lady Cakes, she was a finalist in the Saveur Best Food Blog Award.. and we can see why! View her blog here



1. First, line the bottom of a spring-form tin with baking paper. In a food processor, combine all the ingredients for the base and whiz until breadcrumb sized and the mixture begins sticking together. Press into bottom of tin and place in freezer.

2. Next, place all the ingredients for the filling in the food processor and blend to a smooth texture. (I like to add the lime zest at the end for the sheer glory of that brilliant colour contrast!)

3. Pour this mixture on top of the base and place back in freezer for at least three hours.

4. Take out of freezer half an hour before serving. Slice up some figs and adorn on top, alongside coconut flakes, crushed pistachios and blueberries. Voila!



1 cup pistachio nuts
½ cup macadamia nuts
½ cup pitted dates (around 8-9)
1 tsp cinnamon
½ tsp nutmeg
½ tsp sea salt

1 ½ cups cashews, soaked overnight in 1 ½ cups coconut cream
¼ cup coconut oil
½ cup vegan yoghurt (I used Co Yo coconut milk yoghurt)
¼ cup maple syrup
¼ cup chia seeds
1 tsp lime zest
1 tsp vanilla bean extract
2 ripe figs
1 cup frozen blueberries

To Decorate
2-3 ripe figs
¼ cup crushed pistachios
Handful of fresh or frozen blueberries
¼ cup coconut flakes



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