Raw layered berry cheesecake

If you're crazy for cheesecake but not so much about sugar, Olivia Wollenberg's raw version shuns the sugar and is made with frozen fruit and cashews for creaminess instead…

Ingredients (makes an 18cm cheesecake)

• 135g melted raw coconut oil

• Softened coconut oil, for greasing

• Fresh berries and coconut flakes (optional) to serve

For the sticky nut crust

• 130g pecans

• 155g almonds

• 165g soft pitted Medjool dates

• ¼ tsp salt

Vanilla layer

• 500g cashews

• 125ml maple syrup

• 2 tsp vanilla powder

• Juice of ½ lemon

Strawberry layer

• 125g frozen strawberries

• 35g strawberries, thinly sliced

Blueberry layer

• 75g frozen blueberries

• 15g finely desiccated coconut

Method

To make the crust

1. Grease an 18cm deep cake tin with the coconut oil. With a food processor, crush the pecans and almonds with the dates and salt until the nuts are in very small pieces and the dates make the mixture gooey. Use your hands to check the stickiness of the mix. It should all bind together well. If not, then use a few extra dates and pulse the mix again. Press the crust into the bottom of the tin.

To make the vanilla layer

1. Soak the cashews overnight or for a minimum of 4-6 hours. Drain and rinse. Add them to a food processor with the maple syrup, vanilla powder and lemon juice. Mix well for about 3 minutes until the mixture is really smooth and creamy. Add the coconut oil and mix again.

2. Separate the mixture into three equal portions.

To make the strawberry layer

1. Add the frozen strawberries to a third of the mixture and blend again.

2. Spoon this mixture on top of the base in the cake tin, then place the thinly sliced strawberry pieces on top.

3. Place in the freezer for 30 minutes to 1 hour, if you have time, in order to firm it up before adding the second layer.

4. Once it has firmed up a little, put the second third of the mixture on top of this – the vanilla layer.

5. Return to the freezer again for 30 minutes to 1 hour.

To make the blueberry layer

1. Return the remaining third of the mixure to the food processor and add the blueberries and coconut, mixing well. Spoon this layer on top of the vanilla layer.

2. Leave the cheesecake to set in the freezer for 2-3 hours, taking out at least 30 minutes before serving. Serve with fresh berries and coconut flakes, if using. Best stored in the fridge.

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Visit Olivia’s site for more low-sugar inspiration.

Photography | Tara Fisher

If you've got a sweet tooth but you're trying to cut down on the white stuff, chef and food blogger Olivia Wollenberg's new book is the answer. Livia's Kitchen: Naturally Sweet and Indulgent Treats (Ebury Press, £20) uses natural sweeteners like dates and cacao to create deliciously decadent desserts such as oozy chocolate fondant cake and fruity cheese cake. Winning!