• For the base:
  • 100g pecans
  • 100g hazelnuts
  • 100g ground almonds
  • 175g dates
  • 45g melted coconut oil
  • For the layers:
  • 660g soaked cashews
  • 180ml water
  • 6 tbsp melted coconut oil
  • 3 tbsp maple syrup
  • 1 tbsp nutritional yeast
  • 1 tbsp vanilla bean paste
  • 75g fresh raspberries
  • 50g raw grated beetroot
  • Extra raspberries, to
  • serve
  • Icing sugar
  • Mint leaves


  1. Start by making the base of the ‘cheesecake’. In a
  2. blender, combine the nuts, dates and coconut oil until combined and then press into a 20cm loose bottomed cake tin. Place in the fridge for 1 hour or until set.
  3. To make the layers, blend together the cashews, water, melted coconut oil, maple syrup, nutritional yeast and vanilla paste until very smooth. This could take up to 15 minutes so persevere until you have a smooth mixture!
  4. Split the vanilla base into the 3 bowls, leaving one plain, add the raspberries to your second bowl and beetroot to the third.
  5. Blitz together the vanilla base with the raspberries until you have a smooth mixture and do the same with the beetroot then place the raspberry and beetroot layers in the fridge until you need them.
  6. Pour your vanilla layer over the top of the nutty ‘cheesecake’ base and smooth out with an offset spatula. Place into the freezer for 1 hour. Take out of the fridge and pour the raspberry layer on top of the vanilla layer, smoothing out again with an offset spatula. Freeze again for 1 hour and repeat with the beetroot layer. Once all the layers are in place, leave the ‘cheesecake’ in the freezer until 1 hour before you wish to serve. At this point, bring it out of the freezer and place in the fridge for 1 hour, to achieve a softer textured ‘cheesecake’.
  7. To serve, top with a pile of raspberries, some mint leaves and a dusting of icing sugar.