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Blackberry Cheesecake - Larina Robinson


I have always loved cheesecake. While I started eating good ole' frozen ones from the supermarket, I did acquire a taste as an adult for the finer things in life and upgraded my palate accordingly. Up until a couple of years ago, I had always turned my nose up at the idea of a cheesecake without cheese in it. One day I met some friends in a raw food cafe and that all changed. While I'm not a vegetarian or a raw foodie, my tastebuds can certainly get on board with this type of flavour. For those who are intolerant to cheese and/or dairy, you don't have to miss out. Trust me, give it a try.

Today's recipe is a guest recipe from Larina Robinson from her Wholefood Entertaining Cookbook. Larina runs The Body Dietetics, and she's a Nutritionist and accredited practising Dietician.

Blackberry Cheesecake

Serves 30



  • 2 cups fine ground almond flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3 tablespoons maple syrup
  • 5 tablespoons coconut oil
  • 1 teaspoon vanilla extract
  • 1 tsp lemon zest


  • 2 cups organic cashews, soaked for 2 or more hours in warm water, drained
  • juice of ½ lemon
  • ½ tsp sea salt
  • 1/3 cup coconut oil
  • ¼ cup maple syrup
  • 1 tsp vanilla extract or ½ a vanilla bean


  • 1 ¾ cups fresh or frozen blackberries, thawed
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract or ½ a vanilla bean
  • 1 tbsp gelatin powder (or agar agar)



  1. You will need 1 standard size brownie pan (approx. 8" x 8") lined with parchment paper.
  2. Preheat oven to 180 degrees C. In a small bowl, combine all the base ingredients till it forms a dough ball. Place the ball into the lined pan. Lay an extra sheet of baking paper on top of the mix to stop the mix from sticking to your fingers. Press the dough evenly into the base of the lined pan. Bake for 20 minutes, until golden. Remove from oven and set aside to cool for 25-30 minutes.
  3. In a food processor (or a Vitamix if you have one), blend all the ingredients together until smooth. Once the base has cooled. Pour the mixture on top and evenly spread it out. Place in the fridge to firm up.
  4. In a small saucepan over medium heat, add the blackberries, maple syrup and vanilla (including the whole bean if used). Once the mixture is warm, sprinkle the gelatin powder into the mix, stirring quickly to prevent lumps. Remove the whole vanilla bean.
  5. Pour the blackberry topping on top of the cheesecake layer and place in the fridge for 4-5 hours to set (overnight is best). Slice into squares. Serve cold.


The Fast Five with Larina from The Body Dietetics

We like to learn a little bit about the faces behind the delicious recipes we share. We put our Fast Five questions to Larina and here are her answers:-


Q | At Shop Naturally we strongly believe in the 80/20 philosophy of eating & living. When you’re taking some time off from your own healthy eating regime, what tickles your fancy?
A | Oh I have to say I'm a sucker for a great gluten free pizza, or burger with sweet potato fries!


Q | Finish this sentence. “I would kick Chris Hemsworth out of bed for a mouthful of ……………….”
A | Haha! Wow, can I say Channing Tatum? haha! In all seriousness, this is a tough one because I just love food and eating in general! Let's go with a dairy-free Toasted Coconut Ice Cream.


Q | You’ve had a long day and you’re too tired to cook, but you know you need to. What’s your favourite healthy meal to whip up in under 10 minutes?
A | Smoked salmon salad with cherry tomatoes, leafy greens, and whatever other vegetables are in the fridge, with cashew cheese if I have some on hand, and a dill vinaigrette (balsamic/olive oil and fresh dill).


Q | Who inspires you and why?
A | Anyone who has the guts and the endurance to go after their dreams and make them a reality


Q | Tell me one thing people would be surprised to know about you.
A | I don't do yoga.

To learn more about Larina, visit the following links:-


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