Very Berry Choc Cheesecake (Vegan, Gluten Free)

This unicorn creation was inspired by the amazing girls at unicorn nexus, who are two Adelaide sisters, Jade and Steph. They are all about loving their bodies, supporting other women in the social space and obviously, crazy about being happy! Keeping the unicorn theme in mind, we came up with this special creation. This cheesecake is gluten free and vegan, super luscious, creamy and sweet. 

Made with raspberries (any berry will do), this is a perfect little treat and will definitely get the tick of approval from even the pickiest of dinner guests!

Vegan Cheesecake Food Photography health food project

Yield: 10 pieces
Time: 15 minutes + 2-3 hours for freezing

You will need (for the base):

  • 1/2 cup almond flour 
  • 1 cup macadamia nuts (cashews and almonds also work)
  • 1/4 cup coconut oil, melted 
  • 1/2 teaspoon sea salt 
  • 1/4 cup cacao powder
  • 2 tablespoons stevia, rice malt syrup or sweetener of choice

Plus (for the filling):

  • 1 cup macadamia nuts (or cashews, soaked)
  • 1/3 cup maple syrup 
  • 1 cup raspberries 
  • 1/4 cup coconut oil, melted 
  • 1 small can coconut cream 
  • 1 teaspoon vanilla extract 
  • Pinch of sea salt 


  • Melted chocolate
  • Cacao nibs 
  • Dried rose petals 
  1. Line an 8 x 8 loaf pan with baking paper and pop to the side and pull out all of your base ingredients. 
  2. Blitz the macadamia nuts and cacao powder in a high powered blender until no small bits of nuts remain.
  3. Add this into a medium sized bowl along with the remainder of the base ingredients. Mix to combine well. You can use a blender to blend everything together, however, we find it easier to get every last bit when using a mixing bowl.
  4. Empty this into your lined dish and flatten. You may need to wet your fingers with some water while flattening into the pan.
  5. Next, add the macadamia nuts into the blender and blitz well until crumbly. Next add the remaining ingredients and blend well for a few minutes. Your filling should be very smooth and creamy. 
  6. Evenly pour this onto the crust and smooth with a spoon. Return to freezer to set. 
  7. Once set, remove from pan and slice. (You may want to let them defrost slightly first!)
  8. Decorate with cacao nibs, melted chocolate and rose petals.
  9. Enjoy!

Better than real cheesecake and the perfect dessert to feed a crowd (or keep all to yourself!)