Raw Vanilla Cheesecake with Teas & C’s Contessa

Raw Vanilla Cheesecake with Teas & C’s Contessa

Posted By: Maxwell & Williams

Our Teas & C’s collection, created for luxe moments with tea, cake, coffee and condiments are celebrating new block-colour additions designed to mix and match with the original delicate floral designs of Contessa.

Take some much-needed time out with this decadent raw vanilla and cashew cheesecake, served on your new favourite teaware.


Raw Vanilla Cheesecake

Prep Time: 25 mins (plus 2 hours soaking)

Cook Time: 2 hours

Serves: 12




  • 1/2 cup pistachio nuts (hulled)
  • 2 tbsp cashew nuts
  • 2 tbsp almonds
  • 2 tbsp sunflower seeds
  • 2 tbsp mixed seeds
  • ½ cup dried pitted dates (about 12, roughly chopped)
  • ¼ tsp freshly ground cardamom
  • ¼ tsp ground cinnamon
  • ¼ cup desiccated coconut
  • ½ tbsp black sesame seeds
  • ½ tbsp white sesame seeds
  • 3 tbsp coconut oil, melted


  • 1 tsp agar (a vegetarian substitute for gelatine)
  • 2 cups coconut cream
  • 2 cups raw soaked cashews (soaked in hot water for 2 hours or overnight)
  • 1/3 cup rice syrup
  • ¼ cup coconut oil
  • 4 tbsp lemon juice
  • 1 vanilla bean scraped or 2 tsp vanilla extract


  • 2 tbsp floral tea leaves or edible flowers
  • 2 tbsp chopped pistachios
  • 2 tbsp dehydrated raspberry (optional)


For the base:

  1. Put the nuts, seeds, dates, & spices into the bowl of a food processor and blitz until the mixture is a small crumb.
  2. Add the coconut, sesame seeds & coconut oil and pulse until combined. Press into base of 12x silicon muffin tin. Refrigerate until firm.
  3. In the meantime, make the filling.

For the filling:

  1. Add the agar and 1 cup of coconut cream in a saucepan, bring to the boil while whisking continuously. Once boiled and the agar has melted remove from heat and add remaining coconut cream.
  2. Puree the soaked cashews in a food processor for a few minutes until they become a smooth texture. Then add in the rest of the ingredients for the filling and puree until completely smooth!
  3. Spread the filling over the crust. Then freeze for about 2 hours until firm.
  4. Once the cheesecakes have firmed up, take them out of the freezer and garnish with the tea, pistachios & dehydrated raspberry.
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