Chef's Recipes

“Cheesecakes” with raspberry and blood orange

Australian Gourmet Traveller recipe for “cheesecakes” with raspberry and blood orange recipe by Pete Evans.

By Pete Evans
  • 30 mins preparation
  • 5 mins cooking plus soaking, chilling and setting
  • Serves 8 - 10
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  • 160 gm (1 cup) almonds, preferably activated (see note)
  • 90 gm unsweetened shredded dried coconut
  • Scraped seeds of 1 vanilla bean
  • 6 fresh medjool dates, pitted, coarsely chopped
  • 450 gm cashew nuts, soaked in water for 4-6 hours, drained and rinsed
  • 240 gm raw unfiltered honey
  • 220 ml freshly squeezed lime juice (about 8 large limes)
  • Scraped seeds from 1 vanilla bean
  • 220 gm coconut oil, softened
Poached raspberry and blood orange
  • 400 gm frozen raspberries
  • 1 each blood and navel oranges, peeled and thinly sliced
  • 8 rosella (hibiscus) flowers (see note)
  • Zested rind and juice of 1 lemon
  • 1 each cinnamon quill, star anise and clove


  • 1
    Coarsely process almonds, coconut, vanilla and a pinch of sea salt in a food processor. Add dates and pulse to just combine (don't overprocess as mixture will become oily). Divide among 8-10, 200ml-250ml glasses and set aside.
  • 2
    For "cheesecake", process cashew nuts, honey, lime juice, vanilla and ½ tsp sea salt in a food processor until smooth and creamy. Add coconut oil and process to combine. Pour onto crumble and refrigerate until set (3 hours or overnight).
  • 3
    For poached raspberries and blood orange, combine ingredients with 60ml filtered water in a saucepan and stir occasionally over low heat until lightly poached (3-5 minutes). Set aside to cool, then refrigerate until chilled (1 hour). Discard spices before serving.
  • 4
    To serve, top cheesecakes with poached raspberry and blood orange, and drizzle with extra poaching juices to taste.


Note Activated almonds are available from health-food shops. Rosella flowers are available from native-food suppliers such as Outback Pride.