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Raw Santa Hat Cheesecakes

Raw Santa Hat Cheesecakes

Servings 18 hats


For the base

  • 1/2 cup walnuts
  • 1/2 cup hazlenuts
  • 2 tbsp cocoa powder
  • 10 dates, pitted

For the cheesecake

  • 2 cups cashews, soaked
  • 2 tbsp vanilla extract
  • 6 tbsp cocoa butter
  • 1/2 cup soya milk
  • 1/4 cup golden syrup

For the decoration

  • 1/2 cup coconut cream
  • 18 strawberries, stems removed


  • Soak the cashews in hot water for 1 hour.
  • Place the base ingredients into a blender and blend until the mixture is a soft consistency and no large pieces remain. You may have to stop the blender and scrape the ingredients from the sides, then blend again until you reach the desired consistency.
  • Set the base mix aside and rinse out the blender. Place cheesecake ingredients into the blender and blend until smooth.
  • Grease a loaf tin with coconut or olive oil, then line all four sides with parchment paper.
  • Pour the base mixture into the loaf tin and level the mixture using the back of a spoon. Then pour the cheesecake mixture over the base and tap the tin for an even top layer.
  • Place the loaf tin in the freezer for 2 hours.
  • Remove the loaf tin from freezer, turn out the cheesecake and cut it into roughly 18 even squares (depending on the size and shape of your loaf tin).
  • Whip the coconut cream until light and fluffy, and pipe or spoon a little onto each cheesecake. Then top each cheesecake with a strawberry.