Raw Berry Cheesecake

Hands up who has Ella Woodward’s book Deliciously Ella? I do, and this past weekend have cooked up a storm!

I am immediately drawn to the sweet recipes in the book and as soon as I saw this raw berry cheesecake (that has absolutely no cheese incidentally) I just knew it would be something I would make again and again.

This recipe is also suitable for vegans and is gluten-free.

A beautiful raw berry cheesecake decorated with edible flowers from Amy at Mr and Mrs T Plus Three

For my version I added a few frozen blackberries as had them lolling about in the freezer and instead of making one big cake I made four mini cheesecakes.

I decorated the cakes with the most beautiful edible flowers from Maddocks Farm Organics which were probably the most exciting thing I bought last week! I can’t tell you how delighted I was when they arrived, these gorgeous little flowers really do provide endless possibilities for decorating cakes and making flower ice cubes-more on those to come in another post.


For the base:

– 1 and a 1/2 cups of almonds

– 2 and a 1/2 cups of medjool dates

For the middle:

– 2 cups of soaked cashew nuts

– 2 frozen over-ripe bananas

– 1/3 – 1/2 of a cup of maple syrup (to taste)

– 1/3 of a cup of freshly juiced apple juice

–  1 teaspoon of cinnamon

For the top:

– 1 cup of freshly frozen blueberries and a handful of frozen blackberries

– 1 cup of strawberries

– 1 frozen banana

– 4 medjool dates

– 1 tablespoon of maple syrup

– 1 teaspoon of cinnamon


  • Before you make your cake/s be sure to slice the bananas and pop them in the freezer along with the blueberries until frozen, if you use pre-frozen ones they will be too watery.
  • Place the almonds in a food processor and blend until broken up into tiny pieces, they should still have some texture to them.
  • Add the pitted dates to the almond mix and blend until a sticky mix forms.
  • Press this into a loose bottomed cake tin or if making minis as I did, press into stainless steel chef rings on a large plate and put into the freezer.
  • Make the middle layer by blending all of the ingredients until smooth and creamy. I used my Nutribullet for this and it blitzed through it all with ease-such a handy kitchen tool to have for tasks like these, it really is very powerful.
  • Take the base layer out of the freezer and pour over the blended ingredients. Reserving about a quarter to use for the next layer.
  • Once the bottom and middle layer have been in the freezer for around 20 mins commence making the final layer.
  • Add remaining ingredients to the blended mix you reserved earlier and blend again until smooth and creamy.
  • Pour over the middle layer and pop back in the freezer for 2-3 hours.

This cheesecake is simply divine, and is definitely a wonderful sweet treat even though there are no naughty ingredients at all! If you try it I hope you enjoy it as much as we did.

Pin the image below to your recipe board..

How to make beautiful raw berry cheesecakes decorated with edible flowers from Amy at Mr and Mrs T Plus Three

If you would like to check out the original recipe for this beautiful raw berry cheesecake or indeed the loveliness that is Deliciously Ella’s blog you can do so here.

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