Denise says:

This is a ‘dairy free frozen cheese cake mixture that cuts up beautifully into tasty bites of ‘cheese cake’. The creamy texture comes from the cashew nuts and coconut oil combination.
  • Makes: 18 Bites
  • Preparation Time: 25 minutes
  • Cooking Time: No Cooking


  • For the base
  • 200g pitted dates
  • 60g desiccated coconut
  • 200g whole almonds -roasted
  • 1 teaspoon vanilla extract
  • 60g ground flax seed
  • 60ml water
  • Topping Ingredients:
  • 300g cashews nuts
  • 60g Coconut Oil
  • 60g Agave Nectar (Maple Syrup or Honey)
  • 1 teaspoon vanilla Extract
  • Juice of 1/2 a Lemon
  • Chocolate Chips for topping - 3 tablespoons


  1.  Soak the cashew nuts over night with water so that they are just covered or place in a dish, cover with water and cover with cling film. Put in the steam oven or microwave on high for 10 minutes.
  2. Using the magimix, combine all the base ingredients until dough like consistency with visible chunks of nut. Remove.
  3. Using a magimix blend all cheesecake topping ingredients except chocolate chips until smooth and set aside.
  4. Grease and line a square tin 22 x 22 cm with baking parchment paper.
  5. Press base mixture evenly into baking tray.
  6. Top with cheesecake filling using a spoon or spatula to make sure the filling is evenly distributed over the base.
  7. Sprinkle chocolate chips over the top of the squares.
  8. Cover with cling film and freeze overnight.
  9. When you’re ready to serve remove from the freezer about 15 minutes before using then cut into squares and serve immediately.