October 29, 2018

Raspberry & blueberry cheesecake recipe (Gluten free, dairy free & vegan!)

Cheesecake has always been one of my absolute favourite foods, so when I found out I couldn’t eat gluten or dairy I was determined to create a Free From version, which would taste just as good as the real thing! I created my cheesecake base using the Nairn’s Blueberry and Raspberry Chunky Biscuit Breaks, which I crushed and combined with maple syrup and coconut oil. The Nairn’s Biscuit Breaks contain 40% less sugar than your average gluten free biscuit, making them the perfect guilt free treat and ideal for my biscuit base. For the filling I soaked cashews over night, which combined with canned coconut milk, coconut oil, maple syrup, lemon juice and vanilla makes the perfect creamy cheesecake topping, which is totally dairy free and vegan! Finally, I used a topping made of crushed frozen raspberries and blueberries. Scroll down for my raspberry & blueberry cheesecake recipe.


Base –

6 pouches Nairn’s Blueberry & Raspberry biscuit breaks (Each pouch contains 3 biscuits)

2 tbsp maple syrup

4 tbsp melted coconut oil

Filling –

2 cups cashews (Soaked overnight of for at least 6 hours)

1/2 can canned coconut milk

1/4 cup melted coconut oil

1/2 cup maple syrup

2 tbsp fresh lemon juice

1 tbsp vanilla extract

Topping –

1/2 cup frozen raspberries

1/2 cup frozen blueberries


  1. Ensure that your cashews have been soaked in water overnight or for at least 6 hours prior to making your cheesecake.
  2. Grease and line an 23cm round cake tray with grease proof paper.
  3. Put your Nairn’s Raspberry & Blueberry biscuit breaks into a clear bag and bash with a rolling pin until it forms a crumbly mixture, alternatively use a food processor. Transfer your biscuit crumbs to a bowl and mix with 2 tbsp maple syrup and 4 tbsp melted coconut oil until fully combined. Pour the mixture into your cake tray and then push down with your fingers so that it is tightly packed in. This will ensure that your base doesn’t crumble. Place into the freezer whilst you make your filling.
  4. Create your filling by combining your cashews (drain the water you soaked them in first!), 1/2 can coconut milk, 1/4 cup melted coconut oil (ensure this is cool), 1/2 cup maple syrup, 2 tbsp lemon juice and 1 tbsp vanilla in a food processor until it forms a creamy mixture. Note: It may take a little while to come together, add a little extra coconut milk if necessary.
  5. Once combined, pour the creamy mixture on top of your base and place back in the freezer to set. Once the mixture has been in the freezer for around an hour, crumble your raspberries and blueberries on top and place back in the freezer to fully set for at least 4 hours.
  6. Remove from the freezer and place in the fridge 40 minutes before eating. Note: This cheesecake is best stored in the freezer and taken out before eating.

This post has been sponsored by Nairn’s. 

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