Raw Chocolate Cheesecake

Raw Chocolate Cheesecake


  1. Simply combine all of the base ingredients in a food processor, adding as much water as necessary to make a gooey and sticky base mixture.
  2. Line a 8x8 inch square cake tin with kitchen wrap and press the base in firmly, then freeze. Meanwhile start to work on your filling.
  3. To make the filling, simply combine the cashews and water in the food processor until it makes a smooth paste, then add the banana until well combined.
  4. Add the coconut oil, cacao powder and agave nectar and process until it is a smooth mixture.
  5. Pour it on top of the frozen base and return to the freezer, then cut into slices and enjoy!



Is this possible to have in metric? I can't work with cups, as I know that each type of food has a different cup size....

2 years ago

tibits Team

Dear <Alex>

Thank your very much for your comment and your interest in tibits.

You can use any cup you do have at home. A regular cup would have around 2 dl content. In this recipe the ratios are more important, than the quantities itself, so you can use a regular tea or coffee cup.

We are happy to hear how your raw chocholate cheesecake turned out and we are looking forward to soon welcome you again.

Warmest regards,
your tibits team

2 years ago


Can I use something different than buckwheats ?

3 months ago

tibits Team

Dear Irene

Thanks for your interest in this delicious sweet treat.

Instead of buckwheat you can use digestive biscuits, cashews or a nut mixture.

Have fun baking and we would love to hear how it turned out.

Warmest regards,
your tibits Team

2 months ago