Ginger and Blood Orange Raw Cheesecake

"This is one of my favourite flavour combination for cheesecakes. Ginger and blood orange work together incredibly well, leaving your pallet fresh and tangy."
-- @ursulabakes

Recipe Intro From ursulabakes

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  • Recipe Card
Prep time 20mins
Cook time 2hrs
Serves or Makes: 6-8

Recipe Card


  • 2 cups pitted dates
  • 1 cup rolled oats
  • 2 tablespoons coconut oil
  • 2 tablespoons peanut butter
  • 2 teaspoons freshly grated ginger
  • pinch salt
  • 2 cups raw cashews
  • 3 juiced blood orange
  • 2 teaspoons freshly grated ginger
  • 1/2 agave syrup


  • Step 1

    Soak the dates for 30 minutes, and cashews for at least 2 hours separately in hot water.

  • Step 2

    Put the dates, grated ginger, coconut oil and peanut butter into a mixer/blender and whizz until combined. Press down the mixture to the bottom of a round baking tray and put aside.

  • Step 3

    On high speed, blend the cashews until you get a smooth and silky paste. Mix in all the remaining ingredients then pour it to the top of your base.

  • Step 4

    Decorate the top with orange slices; it will give an extra freshness to your cake. Pop it into the freezer.

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