This magnificent raw cheesecake is lower in fat than the usual nutty raw dessert. Tofu makes it creamy, whilst dark chocolate and dried mulberries create a crunchy burst of sweetness that is heightened by fragrant vanilla. Mulberries are rich in anthocyanins,  powerful antioxidants that enhance eyesight, fight cancer, slow down the aging process, fight or control diabetes, and strengthen the body against disease.

Makes one 8 inch cake
Total time: ~20 min + freezing time


For the base:

1.5 c dried mulberries, ground

1.5 c oat flour

1 c dates

1/2 c desiccated coconut, processed into a flour/almost butter consistency

For the filling:

1/2 c cashews, soaked

1/2 c dates

1 medium ripe banana

1 vacuum-packed silken tofu

1/4 c almond milk

1 vanilla pod

1 Tb chia seeds

1 Tb fresh lemon juice

20 g dark chocolate

For the topping:

20 g dark chocolate, cut or ground into chunks

1/2 c dried mulberries

Raw Mulberry Vanilla Chocolate Cheesecake 1


To grind the mulberries, a high-speed blender like a Vitamin is best. Simply place the mulberries and process into a fine flour!


Raw Mulberry Vanilla Chocolate Cheesecake 2


Pulse all the base ingredients in a food processor till its sticly but still relatively chunky. Very lightly grease an 8.5 inch spring-form pan with some coconut oil, and evenly press in the base.

In a blender, place the cashews, dates, milk, tofu and banana. Blend till creamy. Add the vanilla, chia seeds and lemon juice, and blend a little more. Finally add the cocholate and blend. You can place, it in as chunks for a chocolate chip texture, or blend till smooth, as has been done here. Put this into the pan.

Finally, grind the chocolate and mulberries in a food processor till relatively coarse. Place on top of the cake. Now, leave in the freezer for a couple hours. Thaw for around 10-15 minutes before slicing and serving.

Raw Mulberry Vanilla Chocolate Cheesecake 3