Cherry Neapolitan Cheesecake Submitted by Sally O'Neil - Competition Entry

Treat your guests to a dessert that not only looks amazing but tastes amazing! Added benefits? It’s easy to make in your Vitamix blender and full of natural ingredients with no nasty additives.



  • 1 cup raw almonds
  • 1/2 cup medjool dates (pitted)
  • 1/4 cup raw cacao powder
  • 1 Tbsp rice malt syrup

Basic Filling

  • 2 cup raw cashews (soaked overnight)
  • 1/3 cup coconut oil
  • 1/4 cup unsweetened shredded coconut
  • 1/2 cup rice malt syrup
  • 1/4 cup plain Greek yoghurt
  • 1 can (400ml) coconut cream

Cherry Layer

  • 1/2 cup fresh or frozen pitted cherries
  • 2 Tbsp beetroot powder or acai berry powder

Chocolate Layer

  • 4 Tbsp raw cacao powder

Vanilla Layer

  • 2 tsp vanilla bean paste or natural vanilla extract


  • Additional cherry halves
  • 1/4 cup liquid dark chocolate (recipe in notes)


  • Place crust ingredients in a high speed food processor and blend to form a sticky dough.
  • Press evenly into a 23cm square loose-bottomed tin or silicon mould. Refrigerate while you prepare the filling.
  • Blend basic filling ingredients in a high speed food processer and blend until smooth (this may take a few minutes).
  • Divide basic cheesecake filling into 3 separate bowls. Into the first bowl, add vanilla and combine. Set aside.
  • Add second bowl back to the blender with the cherries and beetroot / berry powder, blending until combined. Return cherry layer to second bowl and set aside.
  • Add third bowl to blender with the raw cacao powder, combine and set aside.
  • Remove base from fridge and spoon in cherry layer, smoothing the top evenly. Freeze for 30 minutes, before adding chocolate layer.
  • Freeze again for 30 minutes until just set. Finally, add vanilla layer. Freeze whole cheesecake for 8 hours (or overnight).
  • Remove and allow to come to room temperature, then slice. Drizzle over raw chocolate and top with a fresh cherry before the chocolate sets. Enjoy!


Raw Dark Chocolate:

  • ½ cup coconut oil
  • ½ cup raw cacao powder
  • 8-10 drops of liquid stevia
  • pinch Himalayan sea salt (optional)
  • Overall
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