Zingy Marbled Cheesecake – Vegan, Gluten-Free and Raw!

Zingy Marbled Cheesecake – Vegan, Gluten-Free and Raw!

How happy and excited am I!!! πŸ˜€ Several reasons! The sun has finally decided to come out of hiding! Hubby has (finally, thank you x) finished our patio and I wasΒ able to use it for the first time yesterdayΒ for our ladies that lunch (stuffed mushrooms, za’atar aubergine & minted bean salad). The garden is full of delightfully fragrant bluebells brightening up my borders before all the summer flowers burst into colour…

I finally sussed out instagram (I think?!) and have started putting food photos over there too! Oh and most importantly…

This weekend I get to co-host Fiesta Friday! πŸ˜€ What’s that I hear you ask? Fiesta Friday is an all weekend (Friday to Tuesday) blog hop party where you get to meet amazing people and try delicious food! (virtually of course)! Angie is the genius behind Fiesta Friday and I first discovered her when she produced these lovely looking pineapple flowers. πŸ™‚ The idea behind Fiesta Friday is that you post your recipe, then pop along to see what everyone else has, visitΒ different blogs, make new friends and strike up a few conversations along the way! This weekend I’m co-hosting with theΒ talentedΒ Kaila @GF life 24/7Β  and everyone (as always)Β is welcome! πŸ™‚ As co-host I’ll be officially visiting and commenting on the posts and selectingΒ my favourites which could become next weeks features! What are you waiting for! Come on over, link upΒ (read the guidelines first) and join the fun!!! πŸ™‚ Kaila and I will see you there!


What am I sharing at the Fiesta? I’ve created the most delicious tasting cheesecake that had everyone wanting seconds (or thirds)! AND it’s totally vegan, gluten-free and raw!!! None of my taste testers follow any such diet and they loved it! I hope you all agree! πŸ™‚

Zingy Marbled Cheesecake (Vegan & Free-From)

  • Servings: 8-12
  • Difficulty: medium
  • Print


  • 40g almonds
  • 40g walnuts
  • 200g soft dates (about 17 destoned)
  • 50g oats (gluten free if required or omit to make totally raw)
  • 250g soaked weight cashews (preferably soaked overnight)
  • 80g coconut cream (solid part)
  • 25ml maple syrup (or raw alternative)
  • 50ml fresh lime juice (approximately 2 limes)
  • lime zest (from 2 limes)
  • 2 medium strawberries (chopped) plus extra to garnish
  • Chocolate for decoration (optional)


  1. Put the almonds and walnuts in a food processor (or blender) and blitz until you have small pieces. Add the dates and process until chopped and the mixture naturally forms into a ball. If using oats add in and process until combined.
  2. Tip the mixture into a shallowΒ glass bowl or a spring-form tin with a removable base(line with greaseproof paper strips and base sheet if you don’t have a spring-form tin). Press the mixture firmly into the tin until you have a smooth level base. Refrigerate whilst you prepare the filling.
  3. Put the pre-soaked cashews in the blender with the coconut cream and maple syrup (or other liquid sweetener). Pour over half ofΒ the lime juice and process until smooth. Add the remaining lime juice and continue to process until the filling is completely smooth and creamy.
  4. Remove half of the filling mixture and stir in the zest of one lime.
  5. Add the strawberries to the blender and process until you have a uniform pink colour.
  6. Alternate spoonful’s of the two fillings onto the base, swirl together and level out.
  7. Refrigerate until firm (or freeze if you need it quicker!) then carefully remove from the tin (bowl) and decorate.
  8. Enjoy!

Serve & Store

  • Top your cheesecake with fresh strawberries, lime zest or chocolate drizzle (or all three!)
  • Dip strawberries in melted (raw) chocolate and sprinkle with lime zest.
  • Serve au naturel or add some cream on the side (we made coconut pouringΒ cream).
  • Keep refrigerated for up to a week.
  • Can be frozen for up to a month (can be eaten frozen or defrosted naturally).
  • Make miniature cheesecakes instead of one large one – mini lime and mini strawberry cheesecakes.

Check out the step-by-step pictures below to see how it’s done @LifeDietHealth



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Don’t forget!!! Come and join me, Kaila and everyone else at the Fabulous Fiesta Friday πŸ™‚

Find @LifeDietHealth on Twitter, Facebook, Pinterest & Instagram.

56 thoughts on “Zingy Marbled Cheesecake – Vegan, Gluten-Free and Raw!

    • Thank you! I’m not a master gardener like you though (congratulations on your volunteer work)! I do love to see flowers everywhere though… even next to cheesecake! This was my first dairy free attempt though and it went down really well. What’s your favourite cheesecake?


        • Ooo chocolate orange I’m just playing with now! I’m finding it a bit difficult to balance the flavours with it being dairy free but it’s getting there. Baileys sounds dreamy and completely fitting for a cheesecake… yumyum πŸ™‚ How about a peach cheesecake? I’m looking at a small sack-ful which need a recipe!


  1. Laurena, thanks for co-hosting this week, you’re doing such a brilliant job welcoming everyone! I like how you’ve introduced Fiesta Friday too πŸ™‚ Ahh, I see your Virginia bluebells like you mentioned in my post, they are beautiful aren’t they, especially when they are all standing guard πŸ™‚ That cheesecake looks thoroughly amazing, and it has such fine ingredients too. It’s no wonder your guests went back for more and more πŸ™‚

    Liked by 1 person

    • Thank you Loretta πŸ™‚ I’m trying my best as it’s my first time co-hosting… I’ve been hungry all day looking at everyone’s posts! I’m still swanning around your garden in my head though – so perfectly manicured and executed πŸ™‚ Ah yes, the cheesecake – healthy, natural, dairy free, gluten free and utterly delicious! πŸ™‚ Shame you’re so far away, I’d offer you a slice… or two!


    • Ooo thank you very much Suchitra πŸ™‚ All of my recipes are gluten free and everyone said they’d love to eat the base on its own as well! I’m glad you’ve popped over here – I was trying to comment on your post earlier but I was unable to do so?


    • Thank you Aspara. This is most definitely a keeper πŸ™‚ Let me know how you get on – I’d love to see your photos if you do make it πŸ™‚ Happy FF and have a great weekend πŸ™‚


    • Thank you Ai πŸ™‚ I’m blessed to have the bluebells spring up each year with no help needed from me! The cheesecake is indeed very delicious! πŸ™‚ One question please – how do I pronounce your name? πŸ˜€


    • Thank you so much Michelle πŸ™‚ The bluebells make the garden look colourful before all the other plants kick in! Sorry for the delayed response – my reply seemed to have got lost along the way! I had great fun co-hosting and met lots of lovely people πŸ™‚ You’re welcome anytime you’re near! So happy the patio is finished… it took T I M E… πŸ˜›

      Liked by 1 person

  2. Yum! This cheesecake looks amazing, and something I can try too. (I have quite a few dietary restrictions.) Thanks for being my co-host. I’m having loads of fun this weekend and hope you are too! πŸ˜€

    Liked by 1 person

    • Thank you Kaila πŸ™‚ You really should try it – it’s so good and great for meeting lots of different dietary needs all in one go! πŸ™‚ I’ve been having great fun sharing co-hosting with you so thank you πŸ™‚ Next we’ll both have the difficult task of selecting features – there’s so many lovely posts with gorgeous photos! πŸ™‚ Happy Partying! πŸ™‚


  3. I loved exploring your blog and the picture of the flower are beautiful. Today was the first day of sunshine after 10 days of rain and I am hoping to spend more time on the patio, The cheesecake really take the cake:) I look forward to making it. I think I pretty much have all the ingredients! Oh …and thank you for co-hosting, hope you are enjoying it.

    Liked by 1 person

    • Hello Zeba and welcome to Life Diet Health! πŸ™‚ Lovely to see you over here and yes I am enjoying co-hosting and meeting all these lovely new people πŸ™‚ Ten days of rain – that sounds like UK weather – except we usually have intermittent rain most days so we do get a bit of sunshine in-between before it rains again! Let me know how you get on if you make the cheesecake – isn’t it great when you have all the ingredients you need for a new recipe πŸ™‚ Enjoy the last day of this weeks Fiesta Friday – speak again soon πŸ™‚

      Liked by 1 person

    • Thank you Julie πŸ™‚ Sorry for the delay – I’ve no idea where your first reply went and why it didn’t post but I’ve found you again now! Co-hosting was great fun but kept me much busier than usual! Excited for M&Ms Cookie time at the weekend πŸ™‚

      Liked by 1 person

    • Thank you very much Jhuls πŸ˜€ My pleasure to co-host – I’m having great fun meeting everybody and finding delicious new dishes to make! Your chickpeas (& the chicken!) will be made this week I hope – yumyum! πŸ™‚


  4. Hi, cohort! I mean, cohost!πŸ˜„ You did an amazing job cohosting I have to say, thanks so much! And this zingy cheesecake you brought?! All I can say is that I wish I had a teleporter. I do love anything zingy! And what pretty flowers! πŸ˜ƒ

    Liked by 1 person

    • Awww thanks Angie πŸ™‚ I had great fun and got some amazing ideas & met some wonderful people (thanks again Elaine for encouraging me to co-host)! .Zingy is great – especially when the weather is heating up, and cheesecake is always good particularly when it’s healthy too! πŸ™‚ If I had a teleporter I’d go and round everyone up and bring them to you in person with all their goodies! Oh.. or maybe I’d take everyone to Loretta’s as I’d love to see her colourful garden for real! πŸ˜› πŸ˜€

      Liked by 1 person

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