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Raw Cookie Dough Cheesecake

Raw Cookie Dough Cheesecake 

Yes you read that correctly. 

This cheesecake is seriously a dream come true & so easy to make too. It’s multiple layer cheesecake has minimal prep work and can be made in about an hour (of course minus the freezer time).

The layers are as follows…

Date – Almond Crust 

Cacao Cheesecake Filling 

Raw Cookie dough Center

Vanilla Cheesecake Filling

& Raw Chocolate Drizzle

Important: Be sure to have a 8 inch spring form pan handy. 

This cake is raw so there is no “baking” needed.

Just be sure to clear a small spot in your freezer for the cake to set.

The cake will need to set overnight or for at least 4 hours.

You will need:


-1/2 cups fresh (pitted) medjool dates

-1/2 cups raw walnuts

-1 tbsp coconut oil


-3 cups raw cashews : soaked for 3 hours (drained)

-1/2 cup coconut oil

-1/2 cup maple syrup

-1/2 cup raw nut milk of choice

-1/2 tsp  pink himalayan salt

-1/2 tsp  vanilla extract

-2 tbsp cacao powder


1 1/2 cup ground cashews

4 tbsp + 2 tsp coconut oil melted

1 tsp  vanilla extract

1 tsp pink Himalayan salt

1/2 cup raw honey or maple syrup

3 tbsp of raw cacao nibs.

Lets make it! 

Make the cookie dough layer first.

1. In a large mixing bowl add  ground cashews

(if whole cashews then grind in a blender to form a powder)

2. Next add coconut oil + vanilla extract + Himalayan salt + honey or maple.

3. Combine these into a dough and add cacao nibs.

4. Cover the spring form pan in parchment paper and pat the cookie dough down to cover the bottom.

5. Remove the thin circle shaped cookie dough from the pan but holding it from the parchment paper and putting it in the freezer to form. 

Make the crust next & filling next. 

1.In a food processor pulse walnuts and cacao, then add dates and coconut oil & pulse until sticky mixture.

2.Lightly grease a spring form pan with coconut oil. Press crust mixture evenly on bottom of pan.

3.In a high speed blender, I use a ninja blender, pulse together all of the white & cacao ingredients EXCEPT CACAO. Pore half of the mixture over the crust and spread evenly.. freeze about 15 minutes.

4.Meanwhile Add cacao to remaining filling and blend until smooth. 

4.Lay the cookie dough over the white layer. once it has started to harden.

5. Pour the cacao mixture over the cooke dough base & freeze 4 hours or overnight.

Defrost in refrigerator when you are ready to serve. 

Optional Chocolate Sauce

To make a chocolate sauce melt 2 tbsp coconut oil + 2 tbsp cacao powder over a double boiler.

The sauce will instantly harden once it hits the cold cheesecake.

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