Ginger and Blood Orange Raw Cheesecake by ursulabakes | Quick & Easy Recipe | The Feedfeed
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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Prep time 20mins
Cook time 2hrs
Serves or Makes: 6-8


  • 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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