Winter berry ‘cheese’cake recipe

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Winter berry ‘cheese’cake recipe

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Our winter berry 'cheese'cake makes the perfect Christmas centre piece (and it's vegan, gluten and refined sugar free too!)

(makes approx. 8 slices)

To make:

  • 8 inch loose bottom cake tin
  • Food processor
  • Pan & wooden spoon

For the base:

  • 120g gluten free oats
  • 35g desiccated coconut
  • 90g chopped dates
  • 1tbsp agave

For the ‘cheese’cake filling:

  • 200g cashew nuts
  • 240g water
  • 75ml lemon juice
  • 30g maple syrup
  • 30g coconut oil
  • 1tsp vanilla essence

For the topping:

  • 250g fresh/frozen cranberries
  • Juice of ½ an orange
  • 3tbsp agave
  • 1tsp mixed spice


  • Line the base of your tin with greaseproof paper
  • Pop all the ingredients for the base in a food processor & whizz until fully combined
  • Firmly press the mixture into the base of the tin & pop in the fridge to chill while you make the filling
  • Place all the ingredients for the filling in a food processor and blend until totally smooth
  • Pour the mixture over the base & put back in the fridge for a few hours
  • Now for the topping. Place all the ingredients in a pan & simmer over a medium heat until the cranberries burst & the mixture thickens - leave to cool
  • Once the ‘cheese’cake has set, spoon over the cranberry topping (If you’ve got a bit of leftover topping – a spoon on your porridge is delicious!)
  • Remove from tin, cut into slices & enjoy. Happy Christmas!
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