Carob Mesquite Macadamia Cheesecake

Carob Mesquite Macadamia Cheesecake (Raw & Free From: gluten & grains, dairy, eggs, refined sugar, and cashews)

5 from 1 review

A uniquely delicious macadamia based cheesecake with spiced with mesquite and carob. Dairy-free and refined sugar-free.



  • ¾ cup raw macadamia nuts
  • 1 soft medjool date
  • ½ tbsp maple syrup
  • ½ tbsp coconut oil


  • ½ cup raw macadamia nuts, pre-soaked and strained
  • 5 tbsp maple syrup
  • 3 tbsp lemon juice
  • 3 tbsp coconut oil
  • 1 tbsp carob powder
  • 1 tbsp mesquite powder
  • 1 tsp pure vanilla extract
  • ¼ tsp salt

Optional Toppings:

  • extra whole raw macadamia nuts, edible rose buds, chocolate chunks or shavings (I used some dark chocolate coated quinoa puffs) or cacao nibs...


  1. Process all crust ingredients into a sticky crumble in a food processor. Transfer into a 5" springform pan and press down into a flat crust. Freeze while working on the next step.
  2. Blend all filling ingredients into a smooth uniform consistency in a high power blender. Pour this mixture over the crust into the springform pan. Decorate with desired toppings and freeze for 5-6 hours to set. Thaw out slightly, slice and enjoy! Keep leftovers frozen.