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Raw Tiramisu Cheesecake

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  • prep time - 20 mins
  • cook time - 40 mins
  • total time - 60 mins
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  • serves - 4

In case you were looking for cooking inspiration for this Sunday, look no further than this Raw Tiramisu Cheesecake by @whatluceeats. With creamy and crunchy layers and no baking required, this recipe is a certified winner.


  • 350g dates (soaked in boiling water for 15min)⁠
  • 180g pecans⁠
  • 20g gluten-free oats⁠
  • 1 tbsp maca powder (optional)⁠
  • 2 tbsp coconut oil⁠
  • ½ tsp salt⁠
Cheesecake layer⁠
  • 400g raw cashews (soaked in boiling water for 1 hour)⁠
  • 1 can coconut milk⁠
  • 100ml maple syrup⁠
  • 4 tbsp Performance Tiramisu⁠
  • 1 tbsp vanilla extract⁠
  • 2 tbsp cacao powder
Chocolate Ganache⁠
  • 1 pot almond spread⁠
  • 80g vegan dark chocolate⁠
  • 2 tbsp maple syrup⁠
  • 1 tbsp cacao powder


  1. In a food processor blitz the dates into a paste, then add the pecans, oats, maca powder, coconut oil, salt and blitz again.
  2. Empty the mixture into a greased tin and flatten before placing in the freezer while you prepare the next layer.⁠
  3. For the cheesecake layer, add drained cashews and coconut milk to a food processor and blitz until combined.⁠
  4. Next, add the maple syrup, vanilla extract and tiramisu protein powder and blitz again.⁠
  5. Empty half the mixture into your cake tin on top of the base and place back in the freezer until set (approximately one hour).⁠
  6. Add the cacao powder to the remaining half of the mixture and blitz until combined.⁠
  7. Empty on top of your set cheesecake layer and place back in the freezer for around 30 more minutes.⁠
  8.  To finish, melt the dark chocolate and mix with the almond spread and maple syrup, then spread over your top layer and place in the freezer for 10 minutes.⁠
  9. Remove and leave to warm up for 15 minutes before cutting into slices and dusting with more cacao powder.⁠ To store, keep in the freezer and allow to defrost before eating.⁠

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