Raspberry Fermented Cheese Cake


This wonderful cheese cake is divine and absolutely packed with probiotics. Defiantly a very healthy alternative to traditional cheese cakes. Because it’s uncooked all those wonderful probiotics are alive and flourishing. You do have to keep this in the freezer. If you’re after something savoury increase your cashews for fermentation you can use the excess to make a wonderful vegan cheese dip.


Gluten Free, dairy Free, sugar free, raw, vegan, plant based







1 cup Macadamia nuts soaked in water for 30 minutes

1 cup Dates soaked in water for 30 minutes

1 cup coconut

1 teaspoon Himalayan pink salt

1 teaspoon vanilla


Raspberry Filling

2.5 cups cashew soaked for a minimum of 2 hours

2 teaspoons Probiotic powder (I use acidophilus powder)

1 cup rice syrup

1 cup coconut butter melted or softened

1.5 cup raspberries fresh or frozen IF FRESH NOT AVAILABLE (defrosted)

½ lemon juice

1 teaspoon vanilla

½ teaspoon Himalayan pink salt



Fresh Raspberries or a lovely drizzle of chocolate would look nice.




Rinse and drain the cashews. Puree the cashews together until smooth and all graininess is gone. This can take up to 5 minutes. You may need to add some fresh water to reach a smooth, thick constancy. You don’t want it too runny but you need it runny enough to puree. Place in closed glass bowl covered with plastic wrap and leave in a dark warm place for a night to a few days until air bubbles form and the taste is too your liking. The longer you leave it the tangier it will taste. It should have a wonderful clean smell.



Before you get started soak your nuts and dates in water for around 30 minutes. This will help soften the dates making it easier to process. Rinse and drain water from nuts and dates. Process with remaining ingredients until it resembles coarse bread crumbs.  Press this into a cheesecake spring form tin lined with baking paper.  Place in the freezer to help harden until you have finished making the filling.

Raspberry Filling

Add all ingredients to a high speed blender and process until smooth. If you are using frozen raspberries it will be easier to defrost them first. Spoon on top of your chilled base, smooth over and freeze until set.

Decorate to your liking

Store in the freezer.


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