Unbaked Cheesecake


This is the perfect gluten free and refine sugar free cheese cake which hits the spot for all cheesecake lovers. Who doesn’t want to feel at least a little guilt free about their baked, or in this case unbaked goods.

I made this recipe with adjustments to an old classic cheese cake my mum would make. The adjustments where needed for certain family and friends, and with me around no one EVER gets left out of dessert due to dietary requirements.

Many don’t even notice the slight adjustments made to create this cake, as the honey and berries give it that natural sweetness whilst the roasted almonds and dates in the base taste nutty and similar to a biscuit base.

As an alternative for the base you can easily make it with digestive biscuits. This option is still low in sugar, and works as a more classic base.

Super quick and easy to whip up in no time this is ideal to make the day before a dinner party or event.


  • 1 1/2 cups Almonds

  • 3 Tbls coconut oil

  • 3/4 cup pitted medjol dates

  • pinch salt

    Optional quick base (See how to make at the bottom of the page)

  • 150g digestive biscuits

  • 60g butter


  • 250 grams cream cheese (at room temperature)

  • 200 grams creme fraiche

  • 1 1/2 tbs honey

  • zest and juice of 1 lemon

  • 1 tsp vanila bean paste

    Berry Topping (optional)

  • 1 cup frozen raspberries

  • 1 cup frozen blueberries

  • 2 bayleaves

  1. Lightly toast almonds in a fry pan. Allow to cool before combining with dates, coconut oil and salt, processing in a food processor until a fine mix is formed. The mix should stay together if you pinch two small amounts together, if not add a teaspoon more of coconut oil.

  2. Line either a tart tin or a brownie tin with measurements around 25cm by 12cm with baking paper. Place base mix into tin and press down lightly with fingers to compact the mix together. refrigerate for 30 minutes or until mix has set firm.

  3. Process cream cheese, creme fraiche, honey, lemon zest and juice until a smooth consistency. Spoon mix onto set bace and use the back of a spatula to spread the cream cheese mix evenly. Refrigerate for 4 hours or overnight to allow the filling to set completely.

  4. To serve simply place berries in a jug with a bay leaf and microwave for 50 seconds or until defrosted, stir. For a large group of people spoon berry mix onto of cheesecake. Otherwise cut individual portions and spoon berry mix on top. Another option for a topping is to simply grate dark chocolate over the cheesecake portions, I find this simple topping looks decadent and accompanies the sweet sourness of the cheese cake well. Enjoy!

    Optional Base: Smash digestive biscuits in a bag until they resemble a fine crumb. Add biscuit mix to a bowl with melted butter. Stir to combine. Add to lined oven proof dish (roughly 25 by 12cm) and press mix down into dish and slightly up the sides. Bake on 180 degrees for 8 minutes. Remove from oven and allow to cool before adding the filling and setting in the fridge.

Cocoa Pistachio Biscuits


These decadent and delicious little biscuits make a fabulous 3pm pick-me-up. Suitable for vegans, dairy and gluten intolerant, they are one of the few biscuits that taste and hold together like your normal cookie, just without the added sugars and flours. Pistachios are one of my favourite nuts, being high in protein, fibre and antioxidants. Pistachios are also one of the lowest in calories compared to other nuts.

I recommend keeping them in a cooler spot like the fridge as the cacao butter icing can melt


  • 1 cup oats

  • 1/2 cup pistachios

  • 1/2 cup almond meal

  • 1/2 cup desiccated

  • 5 tbs coconut oil

  • 1/2 cup dark cocoa powder

  • 2 tbs rice malt syrup

  • 2 tbs honey

  • 1 tsp vanilla bean paste

  • 3 tbs nut butter

Raw Chocolate Icing

  • 1/2 cup cacao butter

  • 1 tbs honey or rice malt

  • 1/3 cup dark cocoa powder

  • pinch of salt

  1. Preheat oven to 160 degrees. Line a baking tray with baking paper

  2. Melt coconut oil in the microwave. Process pistachios, desiccated coconut, oats, almond meal together until a fine crumb. Add coconut oil, cocoa powder, nut butter, honey, rice malt and vanilla. Process until nuts are fine and mix holds together. If the mix feels a little dry then simply add a little more coconut oil to help it to bind.

  3. Dollop a tablespoon amount of mix onto the palms of your hands, roll into a ball and then push down to form a flattened cookie shape. Repeat until all the mix is used up. Bake for 15-20 minutes. Remove from oven and cool.

  4. Whilst Biscuits are baking melt cacao butter and mix in cocoa powder, rice malt and salt.

  5. Once biscuits have cooled down, pick up each biscuit and dunk into icing mix, repeat until all biscuits are coated. I tend to repeat this process twice once the icing has set to get a thicker icing.

    Tips: Feel free to simply double up on either the rice malt or honey if you don’t have both ingredients. I find the dark cocoa gives a lovely rich flavour and colour, but again feel free to use up what you already have!

Carrot Muffins


These little Muffins are a favourite for friends and family. A great way to sneak in an extra vegetable and made gluten and refined sugar-free these are a real treat!

They are super moist thanks to the olive oil and carrots so if not eating right away store them in the fridge or freeze for later use as they do freeze well.

I'm a sucker for a cream cheese icing but if you’re dairy intolerant feel free to give it a miss or use an alternate icing.

I have tried to give options and substitutes for a few of the ingredients as I can understand not everyone has all specific ingredients. With experimentation, I have found the perfect gluten-free combination with the use of the almond meal and buckwheat flour.



  • 1 1/2 cups Almond meal

  • 1/2 cup Buckwheat flour

  • 1 tsp Bicarb soda

  • 1 tsp Baking powder

  • 2 tsp Cinnamon

  • 1 tsp Ground ginger (optional)

  • 1/2 tsp Nutmeg

  • 2 Large carrots grated

  • 1/2 cup Walnuts or pecans chopped

  • 1/4 cup Extra virgin olive oil

  • 3/4 cup Coconut milk (or milk of choice, Almond milk also works well)

  • 1/2 cup rice malt syrup or honey

  • 1 tsp Vanilla bean paste

  • 2 Eggs

  • 1/4 cup Raisins (optional)

    Cream Cheese Icing

  • 100g Cream cheese- at room temperature

  • 1 tsp Honey

  • 1 tsp vanilla bean paste

  • 1 tsp lemon rind

  • 1 tbs lemon juice

  1. Preheat oven to 160 degrees and line 18 muffin holes for later

  2. Mix all dry ingredients together in a bowl

  3. Mix all wet ingredients in a separate bowl. Grate the carrots and toss into the wet mix

  4. Roughly chop the nuts. Gently fold wet mix into the dry with the nuts. Mix until combined and no dry ingredients are left at the bottom

  5. dollop a heaped tablespoon of the mixture into each muffin tin or until 3/4 full. Bake for 20-35 minutes on 160 degrees or until lightly browned, risen and a cake tester comes out clean when tested

  6. Whilst muffins are baking away simply mix the cream cheese icing ingredients together until combined. This is easiest to do when the cream cheese is at room temperature. Test taste the Icing until it's at a sweetness you enjoy